The Control Of Microbial Growth

Front 1

Means to prevent growth of microorganisms

Back 1

Control of growth

Front 2

2 basic ways on how the control is effected

Back 2

1. Killing microorganisms

2. Inhibiting the growth of microorganisms

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6 control of microbial growth

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1. Sterilization

2. Sanitize

3. Microbicidal agent

4. Microbistasis

5. Disinfection

6. Antisepsis

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The complete destruction or elimination of all viable organisms

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Sterilization

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Refers to any mechanical process that reduces the microbial load on a surface

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Sanitize

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2 examples of sanitization

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1. Scrubbing

2. Rinsing

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Chemicals that will kill or destroy microorganisms

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Microbicidal agents

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4 microbicidal agents

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1. Fungicidal agents

2. Bactericidal agents

3. Sporicidal agents

4. Viricidal agents

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Designed to kill fungi

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Fungicidal agent

Front 10

Designed to kill bacteria

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Bactericidal agent

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Designed to destroy endospores

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Sporicidal agents

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Designed to destroy viruses

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Viricidal agents

Front 13

Refers to the inhibition of growth of microorganisms

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Microbistasis

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2 microbistasis

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1. Bacteriostatic agents

2. Fungistatic agents

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Chemicals that inhibit the growth of bacteria

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Bacteriostatic agent

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Chemicals that inhibit the growth of fungi

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Fungistatic agents

Front 17

Refers to any physical process or application of any chemical that will kill the growing (vegetative) microbial cells

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Disinfection

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A chemical capable of killing microbial cells

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Disinfectant

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Where are disinfectants used?

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On inanimate objects

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Refers to those practices that keep microorganisms from entering the sterile tissues

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Antisepsis

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The application of antisepsis practice

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Aseptic technique

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Those chemicals that can be applied to tissue surfaces to kill or inhibit the growth of microorganisms

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Antiseptics

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6 factors that influence the effectiveness of antimicrobial agents

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1. Time of exposure

2. Microbial load

3. Type of organisms

4. Temperature, pH, osmolarity

5. Concentration of intensity of agent

6. Milieu

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Short exposures often kill the most susceptible organism

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Time of exposure

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The number of microorganisms

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Microbial load

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Requires more protracted exposure to eliminate all living contaminates

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Highly contaminated substances

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What strength of measure is needed for vegetative cells?

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Less stringent measure

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What strength of measure is needed for endospores?

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More rigorous measures

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How would concentration or intensity of agent affect the effectiveness of an agent?

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Above a certain concentration or intensity

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This term refers to other substances like proteins and solvents that are present in the environment that you are trying to disinfect

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Milieu

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5 methods of sterilization

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1. Heat

2. Radiation

3. Low temperature

4. Drying

5. Filtration

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The most important and widely used method of sterilization

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Heat

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Lowest temperature at which all cells in a culture are killed in 10 minutes

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Thermal death point

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Time to kill all cells in a culture

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Thermal death time

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Minutes to kill 90% of a population at a given temperature

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Decimal reduction time

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5 heat

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1. Incineration

2. Boiling

3. Autoclaving

4. Pasteurization

5. Dry heat

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Burns organisms and physically destroys them

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Incineration

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Where is incineration used?

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Needles, inoculating wires and glassware

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Temperature and time of boiling

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100C for 30 minutes

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Temperature and time for purifying drinking water

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100C for 5 minutes

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What microorganism can still survive in boiling?

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Giardia cysts

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Temperature and time for autoclaving

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121C for 15 minutes

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Reduces spoilage organisms and pathogens

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Pasteurization

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Temperature and time for pasteurization

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63C for 30 min

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High-temperature short-time

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72C for 15 sec

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Ultra-high-temperature

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140C for <1 sec

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Intermittent sterilization

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100C 30-60 min for 3 days

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What is used in dry heat?

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Hot air oven

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Temperature and time for dry heat

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160C/2 hours or 170C/1 hour

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Where is dry heat used?

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Glassware, metal and objects that won't melt

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Usually destroys or distorts nucleic acids

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Radiation

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Is commonly used to sterilize the surfaces of objects

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Ultraviolet light

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2 radiation

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1. Ionizing radiation

2. Nonionizing radiation

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Examples of ionizing radiation

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X-rays, gamma rays and electron beams

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Deep pentrating power and breaks DNA

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Ionizing radiation

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Where is ionizing radiation used?

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To sterilize medical supplies and food products

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Little penetrating power

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Nonionizing radiation

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Where is nonionizing radiation used?

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To sterilize air, water and solid surfaces

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Are the usual cause of food spoilage in rerfrigerated foods

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Psychrotrophs

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Cultures are quickly frozen at -50C to -95C

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Deep freezing

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What is used in deep freezing?

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Liquid nitrogen

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Also known as freeze-drying

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Lyophilization

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A suspension is quickly frozen at temperature ranging from -54C to -72C

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Lyophilization

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In lyophilization, water is removed by?

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High vacuum or sublimation

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Removal of water

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Drying

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Normal water activity

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Aw <0.90

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Methods involve in removal of water

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Heat, evaporation, freeze-drying and addition of salt or sugar

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Involves the physical removal (exclusion) of all cells in a liquid or gas

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Filtration

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Example of filtered products

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Antibiotics, injectable drugs, amino acids, vitamins

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Are chemicals that kill or inhibit growth of microorganisms

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Antimicrobial agents

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3 types of antimicrobial agents

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1. Antiseptics

2. Disinfectants

3. Preservatives

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Microbicidal agents harmless enough to be applied to the skin and mucous membrane and should not be taken internally

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Antiseptics

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Examples of antiseptics

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Mercurials, silver nitrate, iodine solution, alcohols and detergents

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Agents that kill microorganisms but not necessarily their spores, not safe for application to living tissues

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Disinfectants

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Examples of disinfectants

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Chlorine

Hypochlorites

Chlorine compounds

Lye

Copper sulfate

Quaternary ammonium compounds

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Static agents used to inhibit the growth of microorganisms most often in foods

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Preservatives

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Examples of preservatives

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Calcium propionate

Sodium benzoate

Formaldehyde

Nitrate

Sulfur dioxide