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Chapter 7 Microbial Growth Control

This document discusses various methods of microbial growth control including sterilization, disinfection, and antisepsis. It defines key terms and describes several physical and chemical methods to control microbes, such as heat, radiation, filtration, desiccation, chemicals like disinfectants and antiseptics, and food preservatives. Common disinfectants discussed are halogens like iodine and chlorine, alcohols, heavy metals, surfactants, and bisphenols. Physical methods covered are temperature-based like boiling, drying, freezing, and radiation like UV and microwaves.

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Precious Mae Cuerquis Barbosa
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116 views

Chapter 7 Microbial Growth Control

This document discusses various methods of microbial growth control including sterilization, disinfection, and antisepsis. It defines key terms and describes several physical and chemical methods to control microbes, such as heat, radiation, filtration, desiccation, chemicals like disinfectants and antiseptics, and food preservatives. Common disinfectants discussed are halogens like iodine and chlorine, alcohols, heavy metals, surfactants, and bisphenols. Physical methods covered are temperature-based like boiling, drying, freezing, and radiation like UV and microwaves.

Uploaded by

Precious Mae Cuerquis Barbosa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Chapter 7

Microbial Growth Control


TERMINOLOGY
• Sterilization: destruction of all forms of microbial
life

• Commercial sterilization: sufficient heat to kill


Clostridium botulinum endospores

• Disinfection: destruction of vegetative pathogens


on inert substances

• A microbial culture is a collection of cells that


have been grown in or on a nutrient medium.
Microbial Death
• A medium (plural, media) is a liquid or solid
• Microbes die at a constant rate
nutrient mixture that contains all of the nutrients
required for a microorganism to grow. • Factors affecting how long it takes to kill bacteria

– number of microbes

Clostridium botulinum – environment

- Common in environment • slowed by organic materials,


- Gram positive rod biofilms
- Forms spores
• hastened by heat
- Strict anaerobe
• Factors affecting how long it takes to kill bacteria
Exotoxin causes botulism
– time of exposure
• paralysis - blocks nerve signals to muscles
– characteristics of microbes: most
C. botulinum Exotoxin = Botox resistant are
- Used cosmetically to reduce wrinkles • spores
- Used medically to relieve muscle spasm,
excessive production of sweat • thick lipid coats

TERMINOLOGY • protozoan cysts

• Antisepsis: chemical destruction of vegetative Actions of Microbial Control Agents


pathogens on living tissue
• Alteration of membrane permeability
• Degerming: mechanical removal of microbes
• Damage to proteins and nucleic acids
from limited area
• Disruption of cell wall
• Sanitization: lowering microbial counts on eating
and drinking utensils to safe levels • Inhibition of enzyme

• BIOCIDE or GERMICIDE: kills microorganisms • Inhibition of protein and nucleic acid synthesis

• FUNGICIDE: kills fungi Physical Control Methods


• VIROCIDE: inactivates viruses • Temperature
• Bacteriostatic agent: stops growth of bacteria • Desiccation
• Sepsis: bacterial contamination • Osmotic pressure
• Asepsis: absence of significant contamination • Radiation
• Aseptic technique: minimizes contamination • Filtration
Heat Membrane Filtration
• Must know temperature and time needed to kill • Pore size controls which microbes are removed
critical bacteria
• HEPA filters used in safety hoods and operating
• Moist heat - boiling, autoclave theaters

• Dry heat - oven

Moist Heat
• Coagulates proteins by breaking hydrogen bonds

• Boiling: 10 minutes kills most pathogens


(hepatitis virus needs 30 minutes and spores
need 20 hours!)

• Autoclave: 15 psi for 15 minutes (121° C)

Limiting Water
• Desiccation: bacteriostatic

– lyophilization used to preserve cultures

• Osmotic pressure – high concentrations of salt or


sugar

• Molds and yeasts most resistant

Radiation

Pasteurization
• Used when taste of product would be damaged
by longer heating: lowers numbers of pathogens
(63°C for 30 minutes)
• Ionizing radiation: gamma rays, X rays, high
• High-temperature short-term (HTST) energy electron beams – most energetic
pasteurization (72°C for 15 seconds)
• Ionization of H2O to form OH- radicals -->
• UHT: sterilization (140°C for 3 seconds) mutations and death
Dry Heat • Low level ionizing radiation used on spices,
certain meats and vegetables
• Flaming
• High energy electron beams used for medical
• Oven (170°C 2 hours)
supplies
Low Temperature
UV Radiation
• Refrigeration is bacteriostatic
• Thymine dimers in DNA
– Most pathogens do not grow
• Germicidal lamps, vaccine disinfection
– Exception?
• Not penetrating
• Freezing: slow freezing creates ice crystals
• Can damage eyes
Microwaves Disinfectants
• Very little effect on microbes • Halogens: iodine and chlorine

• Microwave ovens kill vegetative pathogens by – Iodine used in solution : Betadine® and
heating Isodine®

• Solid foods heat unevenly – Chlorine is a gas that forms bleach


(hypochlorite) in water
Chemical Methods
– Chloramines are chlorine and ammonia
• Disinfectants and antiseptics
Antiseptics
• Surface-active agents (surfactants)
• Alcohol : protein denaturation and membrane
• Chemical food preservatives
damage
• Aldehydes
– evaporate quickly
• Gas sterilization
– ethanol and isopropanol
• Oxidizing agents
– [not effective if taken internally]
• [Antibiotics]
Heavy Metals
Disinfectants
• Denature proteins
• Kill/inhibit growth of microbes on surfaces
– silver nitrate (topical cream)
• Phenols and phenolics: damage lipid membranes
– mercuric chloride
– Active in presence of organic matter (paint)

– Stable – copper sulfate


(algaecide)
– Persist for long periods after application
– zinc (mouthwash,
paints)

Surfactants
• Decrease surface tension

• Soaps and detergents

– Quaternary ammonium compounds :


microbicidal

Disinfectants/Antiseptics Chemical Food Preservatives

• Bisphenols • Used in foods to inhibit microbial growth

– Hexachlorophene (pHisoHex®) and – Sulfur dioxide


triclosan – Sodium benzoate
– Antibacterial soaps and toothpaste – Sorbic acid
– Broad spectrum of activity – Calcium propionate
Antiseptics – Sodium nitrate and sodium nitrite
• Biguanides: Chlorhexidine Aldehydes
– Low toxicity • Formaldehyde (formalin) and glutaraldehyde
– Used on skin and mucous membranes – Disinfect instruments

– Used to preserve tissues for pathology

– Cross-link protein molecules


Gas Sterilization Microbial Sensitivity to Chemical Biocides
• Ethylene oxide

– Denatures proteins

– Kills all spores and microbes with lengthy


exposure

– High penetration

Oxidizing Agents
• Ozone

• Hydrogen peroxide

• Benzoyl peroxide

• Peracetic acid

– Interfere with metabolism (especially of


anaerobes)

Antiseptic Effectiveness

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