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MICRO2

The control of microbial growth: Sanitation, disinfectants, and sterilization

QuestionAnswer
BASICS OF MICROBIAL CONTROL BASICS
Disinfection? Reducing of inhibiting microbe growth on object
Sepsis: there's a bacteria present
Asepsis: No bacteria present
Antisepsis/aseptic? Reducing/inhibiting microbial growth on LIVING tiesue
--Cide suffic: To kill
--state suffix: inhibit
HEAT HEAT
What are methods of killing using moist heat? Boiling and steam under pressure
What do you need to get steam under pressure? Autoclavve
What does this method sterilzize? We sterilize liquids with this method
What MUST you have for this to work? Steam must contact organism
How much liquid can we sterilize withthis method? Why? Small amounts, otherwise you need a long exposure time
PASTEURIZATION PASTEURIZATION
What does pasteurization result in? Kills pathogens, but not all microbes
What is a sterilized solutioN/ When everything is dead
When is pasteurization used? To prevent spoilage,
What is the classical method for sterilization? 63 degrees for 30 mins; not complete sterlization
What is the method for commercial use? 72 degrees for 15 secs
What does the ultra high method result in? What undergoes this? Complete sterilization; coffee creamers
FILTRATION FILTRATION
What are the two methods? Air and water
What do we use to air filter stuff? Vacuums, HEPA filter
How do we filter fluids? Disadvantages? Slow filtration, you must know bacteria size or it can pass through membrane filter
HEAVY METALS: What is oligodynamic action/ Cystine action/ combing with sulfhydryl groups to denature proteins
Created by: talkglitter2486
 

 



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