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Ch 7 Control of Microbial Growth
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sterilization
killing all microbes, spores, and vegetatives
disinfection
destroy / reduce vegetative forms
anti-sepsis
destroys vegetative forms on living tissue
sepsis = through
degerming
mechanical removal of microbes
sanitization
disinfection based upon standards set by state or local authorities
biocide / germicide
killing of microbes
bacteriostasis
keeping a certain level of microbes
inhibiting growth / reproduction
stasis = balance
sepsis
bacterial contamination in an organism
septic shock
organism goes into shock from invasion
asepsis
no bacterial contamination
rate of microbial death
depends on
food availability - natural
waste in environment - natural
anti-microbial - ariticial
actions of anti-microbials
permeability of membranes
damage nucleic acids (DNA + RNA)
salting causes lysis ( plasmolysis)
heating (dessicate)
thermal death point
temperature at which bacterial dies
thermal death time
time it takes bacteria to die at a certain temperature
moist heat
heating using water
autoclaves
retorts
dry heat
heating using flame
pasteurization
process of lowering + raising temperatures to kill microbes
filtration
depends on size of pores
low temperatures
do not kill most bacteria
causes food spoilage in refrigerators
osmotic pressure
increase or decrease in H
2
O content to destroy microbe
chemical methods of microbial control
alcohols
phenols
chlorine
iodine
ammonia
sulfur products
sodium products
antibiotics
heavy metals
surfactants
gaseous oxides
peroxide
formaldehydes
microbial characteristics
spores (endospores) are difficult to control
Author
Anonymous
ID
3878
Card Set
Ch 7 Control of Microbial Growth
Description
different types of controls for bacteria growth
Updated
2010-01-08T03:08:45Z
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