Quiz 4 (CH 11,12) Flashcards
(86 cards)
Microbial control
Methods to destroy or reduce undesirable microbes
Sterilization is…
The process to destroy all viable microbe
Microbicidal is…
Antimicrobial agent aimed at destroying a certain group of microorganisms
Disinfectants…
Use of a physical process or chemical agent to destroy vegetative pathogens but not endospores
Examples: Bleach, Lisol
Antiseptics…
Application of chemical agents to exposed body surfaces, wounds, and surgical incisions to destroy or inhibit vegetative pathogens
Examples: Alcohols, iodine, Hydrogen Peroxide
Microbistasis…
Antimicrobial agent aimed at temporarily prevent microbes from multiplying
Sanitation…
Any cleansing technique that removes microorganisms from inanimate (nonliving) surface to reduce the potential for infection and spoilage
Degermation…
Reduction of microbial load from animate/living surfaces by mechanical means
Highest resistance to low resistance (Microbes in moist heat)
Bacterial endospores, Normal bacteria, Vegetative bacterial cells
Antimicrobial Agents’ modes of action
Cell wall - cell lysis (drugs, detergents, alcohol)
Cell Membrane - loses integrity (surfactants)
Protein/Nucleic Acid - prevents replication, transcription, translation, peptide bond formation, and protein synthesis (radiation, formaldehyde)
Protein - Disrupt or denature proteins (alcohol, phenols, acids, heat)
Physical methods of control
Heat (moist and dry), cold temps, desiccation (drying out), radiation, filtration
Moist heat
Sterilization w/ steam under pressure. Higher temps and shorter exposure times. Denature and coagulates proteins, halts metabolism. Autoclave
Dry heat
High heat. Dehydration, alters protein structures. Incinerator
Thermal death time (TDT)
Shortest length of time to kill all test microbes at a specified temperature.
Looking for time
Thermal death point (TDP)
Lowest temperature to kill all microbes in a sample in 10 minutes.
Looking for temperature
Tyndallization
Moist heat
Non-pressurized Steam
Steam heat just below boiling (100C), hold it for 15-30 minutes, repeat for 3 days with incubations between.
Allows us to grow cells from endospores, then kill the cells
Used for some canned foods and laboratory media
Boiling Water: Disinfection
Moist heat
Boiling at 100°C for 30 minutes to destroy non-spore-forming pathogens
Pasteurization
Moist heat
Heat is applied to kill potential agents of infection and spoilage without destroying the food flavor or value
Flash method: 71.6°C, 15 sec
Not sterilization – kills non-spore-forming pathogens and lowers overall microbe count
Incineration
Dry heat
flame, electric heating coil, infrared incinerators
Ignites and reduces microbes and other substances
Very common practice in the microbiology lab
Ovens
Dry heat
Heated, circulated air (150C-180oC, 12min-4h)
Coagulate proteins
Reduce microbial load
The effects of cold on microbes
Microbiostatic – slows the growth of microbes
Refrigeration 0–15oC and freezing < 0oC
Used to preserve food, media, and cultures
The effects of desiccation on microbes
Gradual removal of water from cells, leads to metabolic inhibition
Not effective microbial control – many cells retain ability to grow when water is reintroduced
Lyophilization – freeze drying; preservation (Astronaut food)
Radiation is… Why is radiation used instead of heat sometimes?
Energy emitted as electromagnetic waves or subatomic particles. Both are bactericidal and sporicidal.
For things that have a low heat threshold.
Ionizing radiation is…
Deep penetrating power sufficient energy to cause electrons to leave their orbit
Gamma rays, X rays, cathode rays
Breaks DNA
More extreme. Break or shear DNA