7 - Control of Growth Flashcards

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1
Q

Sterilization

A

removal of all microbes

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2
Q

Commercial sterilization

A

heat enough to kill Clostridium botulinum (but not enough to degrade food quality and thermophiles remain, but will not grow at food storage temp)

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3
Q

Disinfection

A

destroy harmful microbes (chemical, UV radiation, boiling water, steam)

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4
Q

Antiseptic

A

a disinfectant used on living tissue

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5
Q

Sanitization

A

lower microbe levels to public health levels (high temp washing, dip in chemical disinfectant - reducing level not destroying

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6
Q

“cide”

A

kill

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7
Q

“stasis”

A

inhibit growth

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8
Q

Bacteria death is at a _________ rate.

A

constant

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9
Q

What are the 3 mechanisms used to kill microbes?

A
  1. plasma membrane (cause cellular components to leak)
  2. break bonds in proteins/enzymes (denature proteins and stop enzymes vital to cell activity)
  3. nucleic acids DNA/RNA (can’t replicate to make proteins/enzymes)
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10
Q

What are six physical methods used to kill microbes?

A
  1. Heat
  2. Filter
  3. Refrigeration
  4. Desiccation
  5. Osmotic pressure
  6. Radiation
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11
Q

What mechanism does heat use to kill microbes?

A

denatures enzymes/proteins

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12
Q

Does pasteurization sterilize?

A

does not sterilize just eliminates pathogens

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13
Q

What is the disk diffusion method?

A

determine how well a chemical kills a specific bacteria - make a lawn of bacteria and add discs soaked with chemical there will be a zone of inhibition

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14
Q

What does a large zone of inhibition mean?

A

the bigger the zone the more effective the agent

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15
Q

What mechanism do halogens use to kill microbes?

A

destroy proteins (enzymes) - betadine (iodine) /clorox (chlorine)

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16
Q

What mechanism does alcohol use to kill microbes?

A

proteins and membranes

17
Q

What mechanism do surfactants use to kill microbes?

A

soaps/detergents - mechanical removal

18
Q

Bacteriostasis

A

stops bacterial growth

19
Q

Sepsis

A

bacterial contamination