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    Microbial Control: TH TH TH TH TH

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    Laurence Bernard Jasper Canlas
    This document discusses various chemical and physical methods used for microbial control. It outlines the actions and uses of common antimicrobial agents like phenols, bisphenols, biguanides, halogens, alcohols, heavy metals and surfactants. It also describes sterilization methods such as autoclaving, hot air sterilization and use of dessicators. The document provides information on microbial control methods primarily through a table that lists the chemical class, action, uses, and comments for each antimicrobial agent. It includes references at the bottom for the sources of information.

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    Microbial Control: TH TH TH TH TH

    Uploaded by

    Laurence Bernard Jasper Canlas
    131 views6 pages
    This document discusses various chemical and physical methods used for microbial control. It outlines the actions and uses of common antimicrobial agents like phenols, bisphenols, biguanides, halogens, alcohols, heavy metals and surfactants. It also describes sterilization methods such as autoclaving, hot air sterilization and use of dessicators. The document provides information on microbial control methods primarily through a table that lists the chemical class, action, uses, and comments for each antimicrobial agent. It includes references at the bottom for the sources of information.

    Original Description:

    Simple Notes on microbiology

    Original Title

    Microbiology

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    This document discusses various chemical and physical methods used for microbial control. It outlines the actions and uses of common antimicrobial agents like phenols, bisphenols, biguanides, halogens, alcohols, heavy metals and surfactants. It also describes sterilization methods such as autoclaving, hot air sterilization and use of dessicators. The document provides information on microbial control methods primarily through a table that lists the chemical class, action, uses, and comments for each antimicrobial agent. It includes references at the bottom for the sources of information.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    131 views6 pages

    Microbial Control: TH TH TH TH TH

    Uploaded by

    Laurence Bernard Jasper Canlas
    This document discusses various chemical and physical methods used for microbial control. It outlines the actions and uses of common antimicrobial agents like phenols, bisphenols, biguanides, halogens, alcohols, heavy metals and surfactants. It also describes sterilization methods such as autoclaving, hot air sterilization and use of dessicators. The document provides information on microbial control methods primarily through a table that lists the chemical class, action, uses, and comments for each antimicrobial agent. It includes references at the bottom for the sources of information.

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    © All Rights Reserved
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    You are on page 1of 6

    CANLAS, Laurence Bernard Jasper E.

    27,2016
    MWF 1:00-3:00 0926L

    January

    Score:
    Group 3

    MICROBIAL CONTROL

    Chemical

    Phenols

    Action
    Phenols and its
    derivaatives act by
    denaturing proteins,
    especially in the cell
    membrane.1
    Denatures proteins
    Coagulates proteins2

    Bisphenols

    Denatures proteins
    Coagulates porteins

    Biguanides

    Destroys bacterial cells


    by disrupting cell
    membranes and possibly
    cell walls by blocking
    the synthesis of lipids.5

    Uses
    germicide
    used in mouthwashes,
    topical antiseptics and
    throat lozenges.3

    Comments
    phenol is expensive,
    pungent oder and caustic
    to the skin.
    4

    used in Lysol and


    Amphyl.
    (Orthophenyphenol)
    used in toothpaste,
    underarm deodorant,
    and bath soaps.
    (Hexachlorophene)
    used in surgical scrub,
    handwash and
    superficial wound
    cleanser.

    combination of 2 phenol
    molecules

    Relative to phenol

    Halogens

    Protein oxidation and


    Water treatment, skin
    membrane leakage. (Cl) antisepsis, equipment
    Reacts with proteins. (I) spraying, food
    processing and
    preoperative
    preparation.

    Inactivated by organic
    matter.
    objectionable taste and
    odor.

    Alcohol

    Denatures proteins
    Dissolves lipids
    Dehydrating agent

    Instrument disinfectant
    and skin antiseptic

    Precleaning necessary
    skin irritation

    Combines with -SH


    group in proteins. (Hg)
    Combines with proteins.
    (Cu)

    Skin antiseptics and


    disinfectant. (Hg)
    Algicide is swimming
    pools and municipal

    Inactivated by organic
    matter.
    Toxic to tissues
    Slow acting

    Heavy Metals

    1Pommerville, Jeffrey C. (2011); Alcamo's Fundamentals of Microbiology 9th Edition; Jones and Bartlett Publishers; p.210
    2Pommerville, Jeffrey C. (2011); Alcamo's Fundamentals of Microbiology 9th Edition; Jones and Bartlett Publishers; p.216
    3Pommerville, Jeffrey C. (2011); Alcamo's Fundamentals of Microbiology 9th Edition; Jones and Bartlett Publishers; p.210
    4Pommerville, Jeffrey C. (2011); Alcamo's Fundamentals of Microbiology 9th Edition; Jones and Bartlett Publishers; p.210
    5Pommerville, Jeffrey C. (2011); Alcamo's Fundamentals of Microbiology 9th Edition; Jones and Bartlett Publishers; p.211

    Binds proteins.(Ag)

    Surface Active Agents

    Chemical Food
    Preservative

    Dissolve lipids in cell


    membranes

    water supplies. (Cu)


    Skin antiseptic. Eyes of
    Newborns (Ag)
    Industrial sanitation
    skin antiseptic
    disinfectant

    Wound treatment
    Acne
    Embalming
    Creats aerobic
    Vaccine production
    environment
    Gaseous sterilant
    Oxidizes protein groups Sterilization of
    Reacts with functional instruments,
    groups in proteins and
    equipments,heat
    nucleic acids
    sensitive objects and
    surgical supplies.
    Sanitizes equipment,
    rooms and buildings.

    skin irritation
    Neutralized by soap.

    Limited use
    Poor penetration
    Allergenic
    Toxic to tissues
    Neutralized by organic
    matter
    Unstable
    Toxic to skin
    Explosive
    Requires constant
    humidity
    Burns skin and eyes
    upon contact

    6 All until Chemical food preservatives that dont have references: Pommerville, Jeffrey C. (2011); Alcamo's
    Fundamentals of Microbiology 9th Edition; Jones and Bartlett Publishers; p.216

    CANLAS, Laurence Bernard Jasper E.


    27,2016
    MWF 1:00-3:00 0926L

    January

    MICROBIAL CONTROL

    Autoclave

    Score:

    Hot Air Sterilizer

    Dessicator

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