Chapter 9 Note Outline
Controlling Microbial Growth
Vocabulary
Sterilization =
Aseptic =
Disinfection =
Antiseptic =
Degerming
Sanitization =
Pasteurization =
Stasis/static =
Cide/cidal =
Microbial Death
Microbial death =
Two categories of action of Antimicrobial Agents:
1.
2.
Factors Affecting the Efficacy of Antimicrobials
1. Site to be treated
Ex.
2. Relative Susceptibility
3. Environmental Conditions
Methods for Evaluating Disinfectants and Antiseptics
1. Phenol Coefficient
2. Use-dilution test
3. Kelsey-Sykes Capacity test
4. In-use test
Physical Methods for Control
1. Heat is used for sterilization, canned goods
Thermal Death Point =
Thermal Death Time =
Decimal Reduction Time =
Ex. Clostridium botulinum
2. Moist Heat
1. Boiling =
2. Autoclaving =
How do you know when something has been sterilized?
1.
2.
3. Pasteurization
Flash pasteurization =
4. Ultrahigh-Temperature Sterilization
3. Dry Heat
Others Methods
Refridgeration =
Dessiccation =
Filtration =
Osmotic Pressure =
Radiation =
Ionizing Radiation =
Nonionizing Radiation =
Chemical Methods of Control
1. Phenols
2. Alcohols
3. Halogens
4. Oxidizing Agents
5. Surfactants
6. Heavy Metals
7. Aldehydes
8. Gaseous Agents
9. Enzymes
10. Antimicrobials