Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
15 Cards in this Set
- Front
- Back
|
Purpose of controlling microbial growth? |
To stop spreading diseases or food spoilage. |
|
|
Methods of control? |
Physical agents (ex: heat), chemical agents (ex:liquids) and mechanical removal. |
|
|
Sterilization |
Destruction of all forms of microbes including endospores |
|
|
Disinfection |
Destruction of vegetative cells of pathogenic microorganisms |
|
|
Pasteurization |
Application of high temperature for a short time with the purpose of reducing # of microbes |
|
|
Antiseptic |
Antimicrobial agent that is sufficiently non-toxic to be applied on living tissue. |
|
|
Sanitation |
Lowering # of microbes on eating and drinking utensils (heat or chemical disinfectant) |
|
|
Decontamination |
Mechanical removal of microbes from organisms or nonliving objects |
|
|
Bactericidal |
Agent that destroys or kills bacteria |
|
|
Bacteriostatic |
Agent that inhibits bacterial growth |
|
|
Factors that affect death rate? |
Time of exposure, # of microbes, microbial characteristics, agent used, environmental influences |
|
|
Tyndalization |
Boiling medium for 60 min repeatedly for 3 days |
|
|
Lyophilization |
Frozen bacterial culture samples dried in a vacuum |
|
|
Thermal death point |
The lowest temperature at which all microbes are killed in 10 min |
|
|
Thermal death time |
The minimal length of time needed to kill all bacteria at a given temperature |
