Chapter 9 Controlling Microbial Growth

Front 1

Removal or destruction of ALL microbes, including viruses and endospores, in and on an object

Back 1

Sterilization

Front 2

A pathogen free environment or procedure

Back 2

Aseptic

Front 3

The use of physical or chemical agents to inhibit or destroy microbes with no guarantee that all pathogens are destroy, like UV light, bleach or alcohol

Back 3

Disinfection

Front 4

Same as disinfection but on the skin or some other live tissue

Back 4

Antisepsis

Front 5

Scrubbing Action used to remove germs, like washing hands or tabletop

Back 5

Sanitization

Front 6

The use of heat to kill pathogens and reduce the number of organisms that spoil food and drinks

Back 6

Pasteurization

Front 7

Uses intense pressure to prevent water from boiling, thus water can be heated to over 121 degrees C

Back 7

Autoclaving

Front 8

Different from sterilization in that it does not kill heat loving or heat tolerant organisms, it only prevents spoilage for a short time

Back 8

Pasteurization

Front 9

The drying out of food or other materials, like fruit or jerky. Prevents growth of microbes because all living things need water to metabolize

Back 9

Dessication

Front 10

Combination of freezing and drying, used to preserve microbes for long-term storage and shipping. Use liquid nitrogen or dry ice to instantly freeze an organism, then a vacuum is used to remove the water

Back 10

Lyophilization

Front 11

Mixtures of alcohols with other antiseptics like iodine

Back 11

Tinctures