Chapter 4 Flashcards
(71 cards)
Killing or removal of ALL viable organisms in an object or habitat
Sterilization
Killing, inhibition or removal of microorganisms that may cause disease
Disinfection
Agents used to carry out disinfection and are normally used only on inanimate objects
Disinfectants
Reduction of microbial population to levels considered safe by public health standards
Sanitization
Prevention of infection or sepsis in living tissue using chemicals
Antisepsis
Agents used to carry out antisepsis but generally not as toxic as disinfectants; can be used on living tissue
Antiseptics
Introduced use of phenol (carbolic acid) during surgeries and for wound dressings
Lister
Microbial Control
Inhibition of growth
Destruction of the organism
Why do we control microorganisms
To prevent spoilage of valuable substances
To prevent infection
To prevent contamination of cultures, person, and environment
Agents used in microbial control
Physical agents
Chemical agents
Physical agents
Heat Low temperature Filtration Desiccation Increased osmotic pressure Radiation
Examples of moist heat
Boiling or flowing steam
Pasteurization
Steam under pressure
Tyndallization
Kills vegetative cells and eukaryotic spores within 10 minutes
Boiling or flowing steam
Process that uses brief exposure and high temperature to reduce microbial population and eliminate human pathogens
Pasteurization
Basis of pasteurization
Coxialla burnettii
LTH in pastuerization
62.8C , 30 minutes
HTST in pasteurization
72C , 15 seconds
UHT in pastuerization
140C to 150C , 1-2secs
Uses autoclave or pressure cooker
121C , 15 mins
Steam under pressure
Basis for steam under pressure
Bacillus stearothermophilus
3 successive days
90C to 100C for 30-60 mins
Incubation at 37C in between days
Tyndallization
Another name for Tyndallization
Fractional steam sterilization
Intermittent sterilization
Examples of dry heat
Direct flame
Hot air
Uses bunsen burner or alcohol lamp
Direct flame