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Stack #214536

Sterilization

QuestionAnswer
Sterilization results in complete killing or remocal of all organisims including viruses
Disinfection reduces the number of microoranisms in/on a product to sufficiently low levels that infection will not occur
cidal a suffix that denotes killing
static a suffix that denotes inhibition of growth
What are the most difficult organisms to kill? Spor forming cateria of the Generea Bacillus and Clostridium
Dry Heat 170 C 2-3 hours. Steralizes, done in dry air oven, combusts organisms to CO2 and water
Moist Heat 121 C 12-20 minutes, done in pressure cooker, autoclave, or retort, denatures proteins
Pasteurization Kills certain heat sensitive organisms in liquids. Two dif methods, Holding Method 62C for 30 minutes and High Temp short time 72C 15 seconds
Ultra High temperature Liquid in instrument is heated to 140C and held for 5 seconds then quickly cooled.
Freezing Organisms in frozen products cant grow but may still be alive
Filtration Filters have small pores that allow passage of liquids and air but not microorganisms.
UV Light UV posses energy that alters DNA in an organism resulting in death. Used to kill microorganisms in hospital laboratories and in some liquids
ionizain Radiation gamma rays, affects DNA, can penetrate, used to sterilize hospital and lab equipment, foods, spices.
Osmosis removal of water using high concentrations of salt or sugar
lyophilization freeze drying, preserving microorganims and viruses
Fumigation uses toxic gas to kill microorganisms, useful for articles in which the gas can permeate
Whats the difference between disinfectants and antiseptcs? Disifectants=inanimate objectsAntiseptice=skin and live tissues
What is the action of disinfectants and antiseptics? They denature or alter proteins, injure nucleic acids of organisms, or alter or dirupt cell membrane.
Phenolics carbolic acic, injure cell membranes and denature proteins
Halogens chlorine or iodine, they inactivate enzymes
Alcohols injure membranes and denature proteins
Heavy Metals metal inactivate enzymes
Surface Active agents detergents, physical removal of microorganisms
Organic Acids sorbic and benzoic acids, commonly added to foods as preservatives to prevent mold growth
Aldehydes they denature and link proteins together in cells
Oxidizing agents hydrogen peroxide, oxidize and inactivate enzymes and microorganisms.
Created by: MyKidzRKute on 2009-03-03




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