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