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Control of Microbial
| Question | Answer |
|---|---|
| Sterilization | removing and destroying all microbial life |
| Commercial sterilization | killing C. botulinum endospores from canned goods |
| Disinfection control | destroying harmful microorganisms (kills 99.9% of bacteria and viruses) |
| Antisepsis | destroying harmful microorganisms from living tissue (mouth washer’s anyone?) |
| Degerming | the mechanical removal of microbes from a limited area |
| Sanitation | owering microbial counts on eating utensils. |
| Biocide | (germicide) treatments KILL microbes but not necessarily endospores. We can use bactericides, fungicides, algicides, and viricides as specific agents. |
| Bacteriostatic | and fungistatic treatments inhibit microbial and fugal growth. |
| BSL determination factos | agent’s infectivity, ease of transmission, and potential disease severity, type of work being done with the agent. |
| BSL - 1 | microbes are not known to cause disease in healthy hosts and pose minimal risk to workers and the environment. E. Coli |
| BSL - 2 | Microbes are typically indigenous and are associated with diseases of varying severity. They pose moderate risk to workers and to the environment. S. Aureus |
| BSL - 3 | Microbes are indigenous or exotic and cause serious or potentially lethal diseases through respiratory transmission. M. Tuberculosis |
| BSL-4 | Microbes are dangerous and exotic, posing a high risk of aresol-transmitted infections,which are frequently fatal w/o treatment or vaccines. Few labs are at this level. Ebola/Marburg viruses |
| Physical | Heat-dry,mosit,pastuerization filtration high pressure dessication osmotic pressure radiation |
| Chemical | Disinfectants ( a variety of them) • Phenol • Biguanides • Halogens • Alcohols • Very metals • Surface active agents • Chemical food preservatives • Peroxygens • Antibiotics |
| Dry heat | Kills microbes by oxidation. Common laboratory methods include flaming (for loops) and incineration (for large volumes of garbage). |
| Boiling (moist heat) | A common method that denatures enzymes and proteins; it is easily applied at home or in industry |
| Autoclave | Uses a combination of high heat and pressure (typically 121°C at 15 psi for 15 minutes) to kill all organisms and endospores. |
| Pasteruization | A heat-treatment process that reduces the number of pathogens and spoilage organisms in food to enhance safety and shelf life without complete sterilization. Methods include HTST (72°C for 15 sec) and UHT (140°C for 4 sec) |
| Filtration | Passage of liquids and air through a screenlike material Used for heat-sensitive materials |
| HEPA | High-efficiency particulate air (HEPA) filters that remove microbes larger than 0.3 μm |
| Membrane filters | remove microbes larger than 0.22 μm |
| Antimicrobial factors | Population size Population composition: Concentration/Intensity: Duration of exposure Temperature Local Environment |
| Population size | Larger populations take longer to kill than smaller ones. |
| Population composition | The specific types of microorganisms and their varying sensitivities affect effectiveness |
| Concentration/intensity | Higher concentrations of an agent typically kill microbes faster. |
| Duration of exposure | Longer exposure times result in more organisms being killed. |
| TEmp | Higher temperatures usually increase the rate of killing. |
| Local environment | Factors like pH, viscosity, and the presence of organic matter can impact effectiveness; for instance, microbes in biofilms are often less susceptible. |
| Surfactants | or surface-active agents, are a group of chemical compounds that lower the surface tension of water. |
| surfactants funciton` | They are the main ingredients in soaps and detergents |
| Surfactants mechanism | They have both polar and nonpolar regions, allowing them to interact with oils and grease to create emulsions that can be lifted away from surfaces. |
| Surfactants microbial impact | Pure soaps do not kill or inhibit growth; instead, they mechanically carry away microorganisms through a process called degerming |
Created by:
agk236