Week 7 Flashcards
What chemical/physical agents are used to control growth of MO’s?
Heat
Radiation
Toxic chemicals
Microbial growth helps
curb the transmission of infectious microbes
Examples of microbial growth control practical applications
- routinely wash fresh fruits and vegetables to remove attached microorganisms
- inhibit microbial growth on body surfaces by washing.
Sterilization
killing or removal of all microorganisms (including viruses)
* In many circumstances, sterility is not required.
Decontamination
the treatment of an object or surface to make it safe
to handle
Disinfection
a process that directly targets pathogens although it
may not eliminate all microorganisms.
Disinfection Requires
agents called disinfectants
that actually kill microorganisms or severely
inhibit their growth.
Where is microbial growth control used extensively?
Industry
Medicine
Home
What are 3 classes of physical controls?
- Heat: is the most widely
- Radiation
- Filtration
How is effectiveness of heat as a sterilant quantified?
By decimal reduction time (D)
What is Decimal reduction time?
The time required at a given temperature for a 10-fold reduction in
the viability of a microbial population.
What is the relationship between D and temp?
exponential
What are the types of heat?
- Moist heat has better penetrating power
- Dry heat.
Temperature
heat killing proceeds more rapidly as the
temperature rises.
What is thermal decimal time?
- Another way to characterize the heat sensitivity of an organism
- The time it takes to kill all cells at a given temperature.
How to determine thermal decimal time?
Samples of a cell suspension are heated for different times, mixed with
culture medium, and incubated.
* Is independent of the original cell number
* A longer time is required to kill all cells in a large population than in a
small one.
What factors influence the effectiveness of heat?
- The presence of endospore-forming bacteria in a heat-treated sample can influence both the decimal reduction and thermal death times.
- The medium in which heating takes place
* This is especially relevant in food canning procedures.
an endospore is?
- very dehydrated
- contains calcium dipicolinate
- contains small acid-soluble spore proteins (SASPs) that help confer heat stability on the structure.
pH
Microbial death is more rapid at acidic pH, and acidic foods such as tomatoes, fruits, and pickles are easier to sterilize than neutral-pH foods such as corn and beans.
High concentrations of sugar, proteins, and fats do what?
decrease heat penetration and usually increase the resistance of organisms to heat
High salt concentrations do what?
may either increase or decrease heat resistance, depending on the organism.