Control of Micro Organisms (test 2) Flashcards
Purpose of microorganism control.
PREVENT INFECTION diseases in humans, animals, & plants
- PRESERVE food & meds
- PREVENT CONTAMINATION of pure culture research
Types of microbial control.
physical
chemical
chemothereapeutic
Words ending in -cide or -cidal.
kills them all (remove the agent: no growth)
Words ending in -stasis or -static.
stops growth (bacteria is still there) -if you remove the agent it will grow back
Sterilization.
destruction of ALL forms of life (includes bacterial spores)
Disinfection.
destruction of PATHOGENS (on objects disinfectant and on ppl antiseptic
Seps.
putrid or rotten
Aseptic.
condition free of contaminating microbes
Septic.
condition with microbial contamination.
Sanitize
reduction of microbial population on and in an object (ex. milk)
Degerm.
removal of microbes from surfaces (sterilized surfaces, typically used industrially)
Factors that determine effectiveness of antimicrobial measures.
- Microbial population
- Environmental factors (organic matter cane protective)
- Times exposed
- Intensity/concentration of control measure
- microbial characteristics (gram +/-)
Which is more resistant gram +ve or gram -ve?
gram -ve
What are the 5 most susceptible infectious agents?
Enveloped viruses Gm+ bacteria Non enveloped viruses Fungi Gm- bacteria
What are the 5 most resistant infectious agents?
Prions Bacterial endospores Mycobacteria Protozoa (cysts) Fungal spores
(the spore formers, etc.)
If you have have death rate of 90% deaths per min. and your starting population is 1 million, how long would you have to apply the antimicrobial to eliminate the pop. of microbes?
after one min. 100 000 after 2 min. 10 000 after 3 min. 1000 after 4 min. 100 after 5 min. 10 after 6 min 1
7 minutes to total destruction
What are the types of physical control methods?
heat filtration radiation drying cold
What is the most effective and most cost effective method of sterilization and disinfection?
heat
Thermal death time.
TIME required to kill a pop’n of microbes at a GIVEN TEMPERATURE
Thermal death point.
TEMPERATURE required to kill a pop’n of microbes in a GIVEN TIME
How does heat kill?
- Destruction of membranes
- Denaturation (and oxidization) of proteins
- Dehydration
How does oxidation effect heats ability to kill?
speeds up reactions; oxygen attaches to different things and destroys different components of the cells
What are the 2 types of heat?
moist and dry
What advantages are there to the use of moist heat?
CONDUCTS HEAT (better penetration of material) Requires LOWER TEMPERATURES