Microbiology Chapter 9 - Controlling Microbial Growth

  1. Degerming
    the removal of microbes from a surface by scrubbing
  2. Disinfection
    the use of physical or chemical agents to inhibit or destroy microorganisms on inanimate objects.
  3. Antisepsis
    the inhibition or killing of microorganisms on skin or tissues by the use of a chemical antiseptic
  4. Sanitization
    the process of disinfecting surfaces and utensils used by the public
  5. Pasteurization
    the use of heat to kill pathogens and reduce the number of spoilage microorganisms in food and beverages
  6. Sterilization
    the eradication of all organisms, including bacterial endospores and viruses, although not prions, in or on an object
  7. Aseptic
    characteristic of an environment or procedure that is free of contamination by pathogens
  8. Thermal death point
    the lowest temperature that kills all cells in a broth in 10 minutes
  9. Thermal death time
    the time it takes to completely sterilize a particular volume of liquid at a set temperature
  10. Desiccation
    inhibition of microbial growth by drying
  11. Lyophilization
    removal of water from a frozen culture or other substance by means of vacuum pressure; used for long-term preservation
  12. Osmotic pressure
    the pressure exerted across a selectively permeable membrane by the solutes in a solution on one side of the membrane
Card Set
Microbiology Chapter 9 - Controlling Microbial Growth
controlling microbial growth