Chapter 7 - The Control of Microbial Growth Flashcards
Define: Aseptic techniques
Include examples
practices and procedures to prevent contamination from microbes (ex: use fire source, spray disinfectant)
Compare: Sepsis vs. Asepsis
Sepsis
- microbe contamination
Asepsis
- absense of significant contamination
Compare: Sterilization vs. Disinfection
Sterilization
- removing and destroying ALL microbial life (kills all active cells + endospores)
Disinfection
- destroys MOST microbes (doesnt kill endospores)
- usually applies to non-living objects (counter/surfaces)
Define: Antisepsis
destorying harmful microbes from living tissue/body wounds
Define: Degerming
Include: How its accomplished, examples
physical removal of microbes from a limited area
- accomplished by soaps/detergents
- Ex: hand washing, wiping skin with alcohol swab
Define: Sanitization
Include: examples
cleansing of fomites to remove enough microbes to achieve levels safe for public health
Ex: Restaurant industry lowers microbial count (doesnt kill eveything) on plates and eating utensils to safe levels
Compare: Biocide (germicide) vs Biostatic (bacteriostatic)
Include: Examples of biocide
Biocide (germicide)
- chemical treatement that kill microbes; can be target specific
- Ex: bactericide, fungicide, viricide
Biostatic (bacteriostatic)
- treatment that inhibits growth of microbes
List several factors (4) that affect the rate of microbial death
1. # of microbes (population load)
- higher the population load = longer time to kill
2. environment (pH, nutrients, temp)
- ideal environment will take longer to kill
3. time of exposure to disinfectant
4. microbial characteristics
- range from most resistant microbes (difficult to kill) to most sesnsitive microbes (easy to kill)
Know the 2 most resistant “microbes” (to chemical agents) and the 2 most senstive “microbes” (to chemical agents)
MOST RESISTANT
- prions
- bacteria containing endospores
LEAST RESISTANT
- Gram positive bacteria
- Viruses with lipid envelops
Name four ways chemical agents are able to control microbial growth
(Hint: How do these chemical agents harm the microbe?)
1. Alter cell membrane permeability
- damage CM of bacteria = distrupt homeostasis
2. Damage to proteins (enzymes)
3. Damage to nucleic acids (DNA)
- damage DNA -> damage RNA -> damage protein structure -> loss of protein structure/FXN
4. Inhibit/alter metabolism
- damage cell resp -> little/no energy (ATP)
Understand the concepts of Thermal Death Point (TDP) and Thermal Death Time (TDT)
Thermal Death Point (TDP)
- lowest temperature (variable) at which all cells in a liquid culture are killed in 10 minutes (fixed)
Thermal Death Time (TDT)
- minimal time (variable) for all bacteria in a liquid culture to be killed at a certain temperature (fixed)
Examples: Boiling H2O at 100C for 10 minutes
What is the TDP and what is the TDT?
TDP = 100C
TDT = 10 minutes
Describe this Physical Method: Dry Heat
Include: Mechanism of Action, Examples, Applications
Mechanism of Action:
- Kills via oxidation (disrupt CW)
-> also seen with halogens
Examples:
- Bake Sterilization (BS)
- Hot-Air Sterilization (HAS)
- Direct Flaming (DF)
- Incineration (I)
Application/Uses:
- Glassware (BS, HAS)
- Metal instruments (DF)
- Prions (I)
Describe this Physical Method: Moist Heat
Include: Mechanism of Action, Examples, Applications, MISC (Types of Pastuerization and Advantages of Pastuerization)
Mechanism of Action:
- Kills via protein (enzyme) denaturation
Examples:
- Boiling (B)
- Autoclave (A)
-> Inv steam under pressure (psi)
-> Kills ALL organisms and endospores - Pasteruization
-> Inv use of various combination of temp and heating times
Application/Uses:
- Glassware (B, A)
- Metal Instrucments (A)
- Lab Media/Plates/Tubes (A)
- Food/Beverages; Dairy/Juices (P)
MISC:
Types of Pastuerization:
- Bulk-liquid pasteurization
- High-temperature short time (HTST)
- Ultra-High-Temperature (UHT)
Advantages of Pasteurization:
- Kills pathogens (but not spores)
- Extends shelf life
- Keep quality taste
Describe this Physical Method: Low Temperatures
Include: Mechanism of Action, Examples, Applications
Mechanism of Action:
- Low temperature has a bacteriostatic effect (suppress growth)
Examples:
- Refridgeration (R)
-> Extends shelf life - Deep-Freezing (DF)
- Lyophilization (L)
-> Freeze drying method (powder) used for long-term/indefinitie preservation
Application/Uses:
- Medications/Antibiotics (R)
- Hormones (R)
- Meats (DF)
- Some foods/Microbial culture (L)