Microbial Control Flashcards
(43 cards)
Microbial Control Techniques – Fomites (Non-living Objects)
- Sterilization: Kills all microbial life, including endospores
- Disinfection: Reduces microbial load; kills vegetative cells, not spores
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Sanitization: Disinfection that meets public health standards
- Functionally like disinfection
- Regulated by laws and guidelines
Microbial Control Techniques – Living Tissue
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Antisepsis: Reduces microbial load on living tissue; targets vegetative cells
- Example: Hand sanitizer
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Degerming: Physical removal of microbes from skin
- Example: Handwashing
- Emphasizes friction and time
- Removes, not kills, microbes
Six m physical methods of microbial control
- High temperature
- Low temperature
- Pressure
- Desiccation
- Radiation
- Filtration
High Temperature Microbial Control Methods
Modes of Action
- Denaturation of proteins (disrupts hydrophobic interactions)
- Disruption of membranes (causes plasma membrane to “melt”)
- Oxidation of biological molecules (especially with dry heat)
Techniques
- Boiling: Disinfection by heating water to 100°C for 1–3 min
- Kills vegetative cells, protozoan cysts, trophozoites, and viruses
- Does not kill endospores
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Pasteurization: Reduces microbial load without sterilizing
- HTST (High Temp Short Time)
- UHT (Ultra High Temp)
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Sterilization
- Dry heat: Works via oxidation of molecules
- Wet heat: Typically more effective at lower temperatures
Pasteurization Techniques
HTST – High Temperature Short Time
- 72°C for 15 seconds
- Kills pathogens but not endospores
- Used for dairy, juices, nut milks
- Minimizes flavor change
- Requires refrigeration
UHT – Ultra High Temperature
- ≥138°C for 2–5 seconds
- Kills pathogens and spoilage organisms, can kill endospores
- Used for broths, soups, nut milks
- Long shelf life, does not require refrigeration
- May affect food quality
- Packaged using aseptic methods (e.g., Tetra Pak)
Dry-Heat vs Wet-Heat Sterilization
Dry-Heat Sterilization
- Dry Oven: 170°C for 2 hours
- Slowly dehydrates and oxidizes molecules
- Used for water-sensitive items (e.g., oils, powders)
- Incineration: >800°C for 5 seconds
- Fully oxidizes biological molecules
- Used to sterilize inoculating loops, needles
Wet-Heat Sterilization
- More efficient than dry heat (not more effective)
- Lower temps and shorter times due to better heat transfer via steam
- Autoclaving:
- 121°C (steam at 15 PSI) for ≥ 20 minutes
- Effective sterilization method using moist heat
Cold Temperature Microbial Control
General Principles
- Slows or stops metabolism, but does not kill most microbes
- Cold limits Brownian motion and enzymatic reactions
- Not effective for killing prokaryotes or fungi**
- Can kill some multicellular parasites (e.g., flash-freezing fish)
Refrigeration
- ~5°C
- Slows growth by inhibiting metabolism
- Delays spoilage, but does not prevent it
Freezing
- ≤ -2°C
- Stops microbial metabolism and growth
- Can kill multicellular pathogens
- Bacteria and fungi can resume growth after thawing
Pressure-Based Microbial Control
Pascalization
- Food held under 14,000 to >100,000 psi
- Denatures proteins, lyses cells (targets vegetative cells)
- Done at cold or room temperature
- Preserves food quality and texture
- Common for refrigerated, liquid-like foods
Hyperbaric Oxygen Therapy
- Exposes tissues to high oxygen under pressure
- Supports immune response
- Kills obligate anaerobes (e.g., in burn wounds or gas gangrene)
- Used medically to enhance oxygen diffusion into tissues
Desiccation (Drying) as Microbial Control
- Removes water from a substance → lowers water activity (Aw)
- Inhibits metabolism and growth of microbes
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High sugar or salt concentrations can achieve similar effects
- Example: preserved meats, jams
Methods
- Dehydration: Water removed at room temp or higher
- Freeze-drying (lyophilization):
- Water removed by vacuum at freezing temperatures
- Preserves structure and prevents denaturation
Radiation-Based Microbial Control
Ionizing Radiation
- Uses gamma rays, X-rays
- High energy → breaks covalent bonds in DNA and proteins
- Sterilization method
- Penetrates packaging and surfaces
- Used to sterilize dry foods, like spices and meats
Non-ionizing Radiation (UV Light)
- Lower energy than ionizing radiation
- Creates thymine dimers in DNA
- Used for disinfection, not sterilization
- Cannot penetrate packaging or opaque surfaces
- Best for surfaces and clear liquids
Filtration as Microbial Control
- Physical removal of microbes based on size exclusion
- Used for liquids and gases
- Important when sterilizing heat-sensitive solutions (e.g., insulin)
Types of Filtration
- Microfiltration: 0.1–10 microns (e.g., 0.22 µm)
- Removes most bacteria, but not all viruses or endospores
- Ultrafiltration: 0.001–0.1 microns
- Nanofiltration: 0.001–0.01 microns
- Can achieve sterility with smallest pore sizes
concentration and contact time
Household Bleach (5.25% sodium hypochlorite)
- Contact time: ≤ 5 minutes
Common Concentrations
- 0.05% (~1/100)
- Kills vegetative bacteria
- Used as a routine household disinfectant
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0.1% (~1/50)
- Kills Mycobacterium tuberculosis
- Common in healthcare settings
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0.5% (~1/10)
- Kills endospores
30 seconds
- Deactivates Influenza A, HIV, Rotavirus
5 minutes
- Kills Staphylococcus aureus, Escherichia coli O157:H7
10 minutes (most effective)
- Deactivates Norovirus
- Kills Shigella dysenteriae, MRSA, Streptococcus pyogenes,
Staphylococcus epidermidis, Candida albicans
Other Factors Affecting Microbial Control
Cleaning
- Removes dirt and soil
- Surfaces must be cleaned before disinfection for full effectiveness
- Debris can interfere with chemical control agents
Chlorine
- Reacts with off-target biological molecules
- Should be stored in opaque containers to prevent degradation
Physical Conditions
- Temperature, humidity, and light can impact disinfectant activity
Antimicrobials: Alcohols (Ethanol, Isopropanol)
Ethanol, Isopropanol
- Mode of Action: Disrupt membranes and denature proteins
- Spectrum: Broad-spectrum against bacteria, fungi, some viruses
- Notes: Requires water to be effective (optimal at 60–90%)
- Application: Hand sanitizers, degerming before injections
Antimicrobials: Alkylating Agents
Formaldehyde, Ethylene Oxide
- Mode of Action: Add alkyl groups to proteins and nucleic acids → disrupts function
- Spectrum: Very broad, including endospores
- Notes: Toxic, carcinogenic; used in sealed systems
- Application: Tissue preservation, cold sterilization of heat-sensitive items
Antimicrobials: Bisbiguanides
alexidine, chlorhexidine
- Mode of Action: Disrupt cell membranes and precipitate proteins
- Spectrum: Broad activity against Gram-positive, some Gram-negative bacteria
- Notes: Common in healthcare settings; binds to skin and mucosa
- Application: Oral rinses, Hibiclens, surgical scrubs, antisepsis
Antimicrobials: Halogens
- Mode of Action: Oxidation of biological molecules (disrupts proteins, nucleic acids)
- Spectrum: Broad-spectrum, effective against bacteria, viruses, fungi
- Notes: Reactivity depends on concentration and light sensitivity
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Applications: Water disinfection, antiseptics, oral care
- Chlorine – used in water treatment
- Fluorine – found in toothpaste (also antimicrobial)
- Iodine – used in Betadine for skin disinfection
Antimicrobials: Heavy Metals
- Mode of Action: Inhibit protein function by binding to thiol groups
- Spectrum: Broad but less commonly used due to toxicity
- Notes: Effective at low concentrations but can accumulate in tissues
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Applications: Antimicrobial dressings, antifungal agents, oral rinses
- Copper – used in bandages, surfaces
- Silver – used in burn dressings, wound care
- Zinc – found in mouthwash and lozenges
Antimicrobials: Surfactants
- Mode of Action: Disrupt membranes and reduce microbe attachment to surfaces
- Spectrum: Primarily targets bacteria, some viruses
- Notes: Act as surface-active agents, lower surface tension
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Applications: Degerming, disinfection, handwashing
- Soaps and Detergents – remove microbes mechanically
- Benzalkonium chloride – common in disinfectant wipes
- Cetylpyridinium chloride – found in mouthwashes
Detergents and Quats (Quaternary Ammonium Compounds)
- Structure: Molecules with a hydrophobic tail and a hydrophilic head
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Mode of Action:
- Hydrophobic tail inserts into microbial membranes
- Hydrophilic head interacts with water
- Disrupts membranes and lifts microbes from surfaces
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Function:
- Reduce surface tension
- Pull dirt, oils, and microbes into water for rinsing
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Applications:
- General cleaning and disinfection
- Quats like cetylpyridinium and benzalkonium chloride used in mouthwash, wipes, sprays
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Effectiveness:
- Active against Gram-positive bacteria, some Gram-negatives, and enveloped viruses
- Less effective against spores and non-enveloped viruses
Drinking Water Treatment – Portland Method
- Primary Goal: Disinfection to kill pathogens
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Method: Combine chlorine and ammonia → forms chloramines
- Chloramines are more stable in water than chlorine alone
- Provides longer-lasting disinfection as water moves through pipes
- Removed at point-of-use with charcoal filters
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Other Additives:
- Sodium bicarbonate + CO₂: Adjusts pH (raises low pH of local water)
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Future Update:
- Filtration system upgrade planned for 2027
Sewage Treatment Overview
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Screening
- Large debris and trash removed using metal grates
- Collected solids sent to solid waste treatment
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Primary Clarifier
- Water flows through tanks shaped to slow movement
- Heavier solids settle by gravity and are removed → sent to solids treatment
- Remaining liquid continues to secondary treatment
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Secondary Treatment (Liquid Only)
- Aerobic digestion: oxygen is pumped in to support microbial breakdown of organic matter in the liquid
- Secondary clarification: any remaining solids are settled and removed
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Disinfection and Release
- Liquid is chlorinated to kill pathogens
- Then dechlorinated to protect aquatic life before being released to environment (e.g., rivers)
Solid Waste Treatment (Solids from Primary & Secondary Clarifiers)
- Anaerobic digestion
- Organic solids (sludge) broken down in oxygen-free conditions
- Kills remaining microbes and reduces volume
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Water removal
- Remaining water is extracted from digested solids
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Biosolids
- Dried solids rich in nutrients
- Used as fertilizer on farmlands if treated to remove pathogens
Key Clarification:
- Liquids and solids are separated early
- Solids from clarifiers are routed to solid treatment
- Aerobic digestion only applies to liquid fraction
Selective Toxicity
- Antimicrobial drugs inhibit or kill microbes with minimal harm to the host
- Achieved by targeting structures or processes unique to microbes (not found in human cells)
Examples of microbial targets
- Peptidoglycan cell wall (bacteria only)
- 70S ribosomes (humans have 80S ribosomes)
- Folic acid synthesis enzymes (humans get folic acid from diet)
- Selective toxicity depends on the mechanism of action
- Core principle of antibiotic therapy
“Magic Bullet” Concept
- Coined by early researchers (e.g., Paul Ehrlich)
- Refers to an ideal drug that targets the pathogen precisely without damaging the host
- Basis for rational drug design in antimicrobial development
Spectrum of Activity
Narrow-Spectrum Drugs
- Effective against a limited group of microbes
- Targets either:
- Gram-positive OR Gram-negative bacteria (not both)
- Specific groups like viruses or mycobacteria
- Less disruption to normal microbiota
- Requires identification of the pathogen
- Example: Penicillin G (mostly Gram-positive)
Broad-Spectrum Drugs
- Effective against multiple groups of microbes
- Can kill both Gram-positive and Gram-negative bacteria
- Some may affect yeasts or molds
- Most commonly prescribed when pathogen is unknown
- May cause superinfection
- Disruption of normal flora → dysbiosis
- Allows overgrowth of resistant microbes (e.g., Candida albicans)