TORTORA • FUNKE • CASE

Microbiology
AN INTRODUCTION Chapter 7
EIGHTH EDITION

B.E Pruitt & Jane J. Stein

The Control of Microbial Growth
Presented by
FEDERICO G. PINEDA M. Sc.
Faculty and Researcher
Department of Biological Sciences, College of Arts and Sciences
Central Luzon State University, Science city of Muñoz, Nueva Ecija

PowerPoint® Lecture Slide Presentation prepared by Christine L. Case

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 Terminology

• Sterilization: Removal of all microbial life

• Commercial Sterilization: Killing C. botulinum
endospores
• Disinfection: Removal of pathogens
• Antisepsis: Removal of pathogens from living tissue
• Degerming: Removal of microbes from a limited area
• Sanitization: Lower microbial counts on eating utensils
• Biocide/Germicide: Kills microbes
• Bacteriostasis: Inhibiting, not killing, microbes

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 The Control of Microbial Growth
• Sepsis refers to microbial contamination.
• Asepsis is the absence of significant contamination.
• Aseptic surgery techniques prevent microbial
contamination of wounds.

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 • Bacterial populations die at a constant logarithmic rate.

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 Effectiveness of antimicrobial treatment depends on:

• Number of
microbes
• Environment
(organic matter,
temperature,
biofilms)
• Time of
exposure
• Microbial
characteristics

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 Actions of Microbial Control Agents

• Alternation of membrane permeability

• Damage to proteins
• Damage to nucleic acids

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 Physical Methods of Microbial Control

• Heat
• Thermal death point (TDP): Lowest temperature at
which all cells in a culture are killed in 10 min.
• Thermal death time (TDT): Time to kill all cells in a
culture
• Decimal reduction time (DRT): Minutes to kill 90% of
a population at a given temperature

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 Heat

• Moist heat
denatures
proteins
• Autoclave:
Steam
under
pressure

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 Physical Methods of Microbial Control

• Pasteurization reduces spoilage organisms

and pathogens
• Equivalent treatments
• 63°C for 30 min
• High-temperature short-time 72°C for 15 sec
• Ultra-high-temperature: 140°C for <1 sec
• Thermoduric organisms survive

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 Physical Methods of Microbial Control

• Dry Heat Sterilization kills by oxidation

• Flaming
• Incineration
• Hot-air sterilization

Hot-air Autoclave
Equivalent treatments 170˚C, 2 hr 121˚C, 15 min

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 Physical Methods of Microbial Control

• Filtration removes microbes

• Low temperature inhibits microbial growth
• Refrigeration
• Deep freezing
• Lyophilization
• High pressure denatures proteins
• Desiccation prevents metabolism
• Osmotic pressure causes plasmolysis

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 Physical Methods of Microbial Control

• Radiation damages DNA

• Ionizing radiation (X rays, gamma rays,
electron beams)
• Nonionizing radiation (UV)
• (Microwaves kill by heat; not especially
antimicrobial)

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Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings Figure 7.5
 Chemical Methods of Microbial Control

• Principles of effective disinfection

• Concentration of disinfectant
• Organic matter
• pH
• Time

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 Chemical Methods of Microbial Control

• Evaluating a disinfectant
• Use-dilution test
1. Metal rings dipped in test bacteria are dried
2. Dried cultures placed in disinfectant for 10
minutes at 20°C
3. Rings transferred to culture media to
determine whether bacteria survived
treatment

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 Chemical Methods of Microbial Control

• Evaluating a disinfectant
• Disk-diffusion method

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 Types of Disinfectants

• Phenol
• Phenolics. Lysol
• Bisphenols.
Hexachlorophene,
Triclosan
• Disrupt plasma
membranes

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 Types of Disinfectants

• Biguanides. Chlorhexidine
• Disrupt plasma membranes

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 Types of Disinfectants

• Halogens. Iodine, Chlorine

• Oxidizing agents
• Bleach is hypochlorous acid (HOCl)

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 Types of Disinfectants

• Alcohols. Ethanol,
isopropanol
• Denature proteins,
dissolve lipids

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 Types of Disinfectants

• Heavy Metals. Ag, Hg, Cu

• Oligodynamic action
• Denature proteins

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 Types of Disinfectants

• Surface-Active Agents or Surfactants

Soap Degerming

Acid-anionic detergents Sanitizing

Quarternary ammonium compounds
 Bactericidal, Denature proteins, disrupt
Cationic detergents plasma membrane

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 Types of Disinfectants

• Chemical Food Preservatives

• Organic Acids
• Inhibit metabolism
• Sorbic acid, benzoic acid, calcium
propionate
• Control molds and bacteria in foods and
cosmetics
• Nitrite prevents endospore germination
• Antibiotics. Nisin and natamycin prevent
spoilage of cheese

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 Types of Disinfectants

• Aldehydes
• Inactivate proteins by cross-linking with
functional groups (–NH2, –OH, –COOH, —SH)
• Glutaraldehyde, formaldehyde

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 Types of Disinfectants

• Gaseous Sterilants
• Denature proteins
• Ethylene oxide

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 Types of Disinfectants

• Peroxygens
• Oxidizing agents
• O3, H2O2, peracetic acid

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 Microbial Characteristics and Microbial Control

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Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings Figure 7.11