Ch5. Sterilization Methods Flashcards
Define sterilization.
Process that removes, kills or deactivates all forms of life and other biological agents present in or on the surface of an object.
Define disinfection.
Process that eliminates many or all pathogenic microbes except bacterial spores. Not a sporicial process.
How is disinfection done?
Done by wet pasteurisation or liquid chemicals.
Done by wet pasteurisation or liquid chemicals.
2 types of disinfection methods.
1) Non- chemical methods (Heat or steam)
2) Chemical methods (chemicals used )
Examples of disinfectants.
Chlorine, Quaternary ammonium, Amphoteric, Phenolic compounds.
Uses of antiseptics.
•Kills and prevents growth of microbes such as bacteria Fungi nd viruses.
•Prevent skin infection
• add more frm chem tb.
Describe process of Tyndallisation
•Food kept in heat proof can/jar
• Boiled at 100°C/212°F for 15-20 mins for 3 days in a row
•Process of boiling and cooling to room temperature continued till 3rd day.
Tyndallisation discovered by ___________.
JOHN TYNDALL
Uses of Tyndallisation
•Sterilise medicinal preparations
• Processing of food products in units having thermoregulators
Define Pasteurisation
Process of sterilization of milk and beverages that uses moist heating method to eliminate pathogenic microbes.
Uses of pasteurisation
•Prevents transmission of milk borne diseases.
• Extends storage time as it destroys enzymes that spoil milk.
Disadvantages of pasteurisation
•Doesn’t kill all bacterial spores
•Useful enzymes might get denatured due to heat.
