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    08 Microbial Control Physical Means

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    Surendar Kesavan
    This document discusses various physical means of microbial control including sterilization, disinfection, antisepsis, sanitization, and pasteurization. It describes methods such as heat (moist and dry), refrigeration, freezing, filtration, desiccation, osmotic pressure, and radiation. Specific techniques are outlined, such as autoclaving, boiling, pasteurization, refrigeration, freeze-drying, and different types of radiation. Advantages and disadvantages of different physical control methods are mentioned. Key terms like microbial death rate and decimal reduction time are also defined.

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    08 Microbial Control Physical Means

    Uploaded by

    Surendar Kesavan
    89 views13 pages
    This document discusses various physical means of microbial control including sterilization, disinfection, antisepsis, sanitization, and pasteurization. It describes methods such as heat (moist and dry), refrigeration, freezing, filtration, desiccation, osmotic pressure, and radiation. Specific techniques are outlined, such as autoclaving, boiling, pasteurization, refrigeration, freeze-drying, and different types of radiation. Advantages and disadvantages of different physical control methods are mentioned. Key terms like microbial death rate and decimal reduction time are also defined.

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    This document discusses various physical means of microbial control including sterilization, disinfection, antisepsis, sanitization, and pasteurization. It describes methods such as heat (moist and dry), refrigeration, freezing, filtration, desiccation, osmotic pressure, and radiation. Specific techniques are outlined, such as autoclaving, boiling, pasteurization, refrigeration, freeze-drying, and different types of radiation. Advantages and disadvantages of different physical control methods are mentioned. Key terms like microbial death rate and decimal reduction time are also defined.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    89 views13 pages

    08 Microbial Control Physical Means

    Uploaded by

    Surendar Kesavan
    This document discusses various physical means of microbial control including sterilization, disinfection, antisepsis, sanitization, and pasteurization. It describes methods such as heat (moist and dry), refrigeration, freezing, filtration, desiccation, osmotic pressure, and radiation. Specific techniques are outlined, such as autoclaving, boiling, pasteurization, refrigeration, freeze-drying, and different types of radiation. Advantages and disadvantages of different physical control methods are mentioned. Key terms like microbial death rate and decimal reduction time are also defined.

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    © All Rights Reserved
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    Download as ppt, pdf, or txt
    of 13

    Microbial Control Physical Means

    Nestor T. Hilvano, M.D., M.P.H.

    Learning Objectives
    You should be able to:
    1. Contrast sterilization, disinfection, antisepsis, sanitization
    , and pasteurization .
    2. Compare the effects of "-static" versus "-cidal" control
    agents on microbial growth.
    3. Define microbial death rate, and describe its significance
    in microbial control.
    4. Describe how antimicrobial agents act against cell
    boundaries, proteins, and nucleic acids.
    5. Identify the three most-resistant groups of microbes, and
    explain why they are resistant to many antimicrobial
    agents.
    6. Describe types of physical methods of microbial control
    and discuss their advantages and disadvantages.

    Microbial Control
    Antisepsis reduction in number of microorganisms and
    viruses on living tissue; ex: alcohol, iodine
    Disinfection destruction of most microorganisms and
    viruses on non-living tissue; ex: alcohol, phenol
    Pasteurization use of heat to destroy pathogen; ex:
    pasteurized milk and fruit juice
    Sanitation removal of pathogens from objects to meet
    public health standards; ex: washing table wares in
    restaurants
    Sterilization destruction of all microorganisms and
    viruses in or on an object; by autoclave, incineration, or
    ethylene oxide gas; ex: preparing culture media

    Microbial Death Rates


    Microbial death permanent loss of
    reproductive ability
    MDR is constant over time for any microbes
    under a particular set of conditions
    Ex in graph: 90%/min.; requires 9 mins. to
    achieve sterilization

    Physical Methods of Microbial Control


    1.
    2.
    3.
    4.
    5.
    6.

    Heat moist; dry


    Low temperature refrigeration; freezing
    Filtration
    Desiccation
    Osmotic pressure
    radiation

    Heat
    Heat oldest and common means
    Thermal death point -lowest temp. that kills
    all cells in10 mins.
    Thermal death time minimum time
    required to kill all organisms at given temp.
    (ex: 22.5 mins)
    Decimal reduction time (D) - time required
    to kill 90%of organisms; useful in food
    processing to eliminate endospores of C.
    botulinum

    Moist Heat
    Moist Heat used to disinfect, sanitize, sterilize, &
    pasteurize:
    1.Boiling vegetative bacteria & fungi, trophozoites
    of protozoas,and most viruses in 10 mins.
    2. Autoclave uses steam heat under pressure
    (121C, 15 psi at 15 mins.) to sterilize chemicals
    and objects.
    3.Pasteurization heating food/beverages to kill
    pathogens and control spoilage organisms.

    Dry Heat
    Dry Heat at higher temp. for longer
    times:
    1. Oven - 160C for 2 hrs., for powders and
    oils
    2. bunsen burner
    3. complete incineration

    Refrigeration and Freezing


    Refrigeration = between 0C and 7C, halts
    growth of most pathogens
    Slow Freezing = below 0C , inhibits
    microbial metabolism; but many vegetitive
    bacterial cells, bacterial endospores, and
    viruses can survive for years

    Desiccation & Lyophilization


    Desiccation drying to preserve foods;
    inhibits growth because metabolism
    requires liquid water
    Lyophilization freeze-drying; preserve
    microbes and other cells for many years;
    freeze culture in liquid nitrogen or frozen
    CO2, then remove water via a vacuum

    Filtration & Osmotic Pressure


    Filtration passage of air or liquid
    through material that traps and removes
    microbes; 0.3 m for O.R.; 0.22 m for
    bacteria; 0.01 m for viruses
    Osmotic pressure use of high
    concentration of salt/sugar; drawing out
    of water; ex. honey, jams, salted fish, and
    pickles

    Radiation
    1. Ionizing radiation wavelengths shorter than 1
    nm; electron beams, gamma rays, X-rays;
    effects leading to denaturation (destroy DNA);
    medical/lab equipment sterilization
    2. Nonionizing radiation wavelengths longer
    than 1 nm; UV light, visible light, infrared light,
    radio waves; UV causes pyrimidine dimers
    which kills cells; sterilization of surfaces and of
    transparent fluids and gases
    3. Microwaves heat kills microbes; Trichinella
    spiralis in pork resist heating

    Homework
    1.
    2.
    3.
    4.
    5.

    Define terms: sterilization, disinfection, antisepsis,


    sanitation, bacteriostatic, and bactericidal.
    Compare moist heat and dry heat method of microbial
    control and discuss advantages and disadvantages.
    Compare uses/advantages of microbial control of
    desiccation and lyophilization; and filtration and
    osmotic pressure.
    Compare ionizing and non-ionizing radiation.
    What is microbial death rate? Decimal reduction time?

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