week 11: controlling microbial growth Flashcards
two categories of controlling microbial growth
physical, chemical
examples of physical methods
oven, autoclave, boiling, flash pasturization, filtration, uv light
examples of chemical methods
iodine, alcohol, soap, bleach
heat generally kills microbes by
denaturing proteins
sterilization
complete elimination of microbes
dry heat sterilization
requires high temp and longer treatment times
moist heat sterilization tools
reduces temp required
pasteurization is used to
preserve liquids that cannot be boiled
batch pasteurization
65 degrees C for 30 mins
flash pastuerization
72 degrees C for 15 seconds
flash pasteurization kills
mesophiles, most likely to be pathogenic
ultra pasteurization
134 degrees C for 1-2 seconds
how does cold prevent microbial growth
reducing the availability of food
what size filter is small enough to prevent bacteria
0.45um
radiation causes
mutations in the genetic material of a microbe
disinfectants are used to
reduce contamination on non living material
antiseptics are used to reduce contamination on
living tissue
chemotherapeutics are used to reduce
contamination within living tissue
phenolics
kill microbes by denatiruing proteins - listerine and lysol
chlorine
kills microbes by forming an acid when mixed with water