Microbiology - Physical Control

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Plague Control

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Physicians believed "bird guise" would protect them from plague; beaks filled with parsley, sage, rosemary, thyme.

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Exceedingly Resistant Microbes

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Endospores and prions.

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Moderately Resistant Microbes

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Cysts, zygospores, naked viruses, and hardy vegetative bacteria.

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Not Very Resistant Microbes

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Fungi, bacteria, enveloped viruses, protozoan, and "animals."

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Sterilization

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Removing ALL viable organisms - physical or chemical.

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Microbicidal Agents

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Bactericide, Fungicide, Sporicide, and Virucide.

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Microbistasis

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Prevent growth without necessarily destroying them. Mainly chemical - bacteriostatic and fungistatic agents.

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Sanitization

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Reduce microbial load through mechanical displacement (physical removal) - commonly detergents and soaps.

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Degermination

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Reduce microbial load on living tissue by removing oils, debris, and such.

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Germicide

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Broad spectrum chemical agent used on both living and nonliving subjects that kills many "germs."

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Disinfection

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Broad-spectrum physical or chemical agent that destroys resistant cell but not all spores - primarily used on nonliving things.

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Asepsis

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Physical or chemical prevention of infection - can have microbicidal or microbistatic effects.

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Antimicrobial Modes of Action

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Disruption of cell wall (alcohol, penicillin), cell membrane (surfactants, detergents), protein/nucleic acid synth (formaldehyde, radiation), protein function (moist heat, organic solvents, phenolics).

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Heat Microbial Control

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Microbicidal, targets proteins. Moist or dry.

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Moist Heat

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Boiling or hot water, steam. 60-135 degrees C. Coagulation and denaturation of proteins.

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Dry Heat

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Flame, heating coil. Higher temps. Denaturation of proteins, dehydration and oxidation of cell.

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Thermal Death Time (TDT)

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Shortest time required to kill all microbes at a given temp.

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Thermal Death Point (TDP)

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Lowest temp. required to kill all microbes in a 10-minute time span.

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Main Methods of Moist Heat Control

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Pressurized steam, nonpressurized steam, pasteurization, boiling water.

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Pressurized Steam

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As presure inc., temp of steam produced inc. Usually 15 pounds er square inch 121 degrees C. Best for hardy objects to be discarded.

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Autoclave

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Cylinder with airtight door that sterilizes via pressurized steam.

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Nonpressurized Steam

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AKA intermittent sterilization or tyndallization: targets spores, good for culture media or foods. Water underneath object boiled and steam is circulated in chamber 30-60 min. then cooled and repeated 3-4x.

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Pasteurization

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Heating liquid or solid foods to specific temp. for specific time. HTST/flash method 72 degrees 15 secs. UHT 134 degrees 1 sec.

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Boiling Water

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Broad-spectrum disinfectant, good for many microbes, quick-and-easy.

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Dry Heat Forms

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Incineration (bunsen burner, infrared incinerator, chamber incinerator) or oven. Time-consuming, but versatile.

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Cold and Dessication

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Used in conjunction in lyophilization to preserve cells, microorganisms, or proteins.

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Ionizing Radiation

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Causes electrons to fly off of the atom, can be applied to food or medical products. Cheap, quick, effective / disliked by public. Ex. X-Rays.

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Nonionizing Radiation

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Large-scale application like disinfecting surgical rooms or treating drinking water. Disinfectant. Ex. UV