Tho control of microbial growth

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Tho control of microbial growth

  1. 1. Genessa Rica R. Bolante Wensette B. Ladion Leira Jim V. Tangian
  2. 2. Destruction of all forms of microbial life, including endospores. Heating- common method used for sterilization Usually done by steam under pressure or a sterilizing gas (ethylene oxide)
  3. 3. Sufficient heat treatment to kill endospores of Clostridium botulinum in canned food. More resistant endospores of thermophilic bacteria may survive, but will not germinate and grow under normal storage conditions.
  4. 4. Destruction of vegetative pathogens. May make us of physical or chemical methods.
  5. 5. Destruction of vegetative pathogens on living tissue. Treatment is almost always by chemical antimicrobials.
  6. 6. Removal of microbes from a limited area such as the skin around an injection site. Mostly a mechanical removal by an alcohol-soaked swab.
  7. 7. Treatment intended to lower microbial counts on eating and drinking utensils to safe public health levels. Maybe done with high temperature washing or by dipping into a chemical
  8. 8. Usually have the suffix – cide, meaning kill. 1) Biocide/Germicide – kills microorganisms (usually with certain exceptions, such as endospores). 2) Fungicide – kills fungi.
  9. 9.  Other treatments only inhibit the growth and multiplication of bacteria. Their names have the suffix –stat or –stasis, meaning to stop or to study. Example: Bacteriostasis NOTE: Once a bacteriostatic agent is removed, growth might resume.  Sepsis, from the Greek for decay or putrid , indicates bacterial contamination, as in septic tanks for sewage treatments.
  10. 10. Aseptic means that an object or area is free of pathogens. Aseptic techniques are important in surgery to minimize contaminations from the instruments, operating personnel, and the patient. Aseptic packaging is used in the food- processing industry to make packages in a sterile environment that are then filled with presterilized
  11. 11. -When bacterial population are heated or treated with antimicrobial chemicals they usually die at a constant rate.
  12. 12. The number of microbes. The more microbes to begin with, the longer it takes to eliminate the entire population. Environmental Influences. The presence of organic matter often inhibits the action of chemical antimicrobials.
  13. 13. Time of exposure. Longer exposure to lower heat can produce the same effect as shorter time at higher heat. The effects of irradiation on microbes, other factors being equal, are also very dependent upon time of exposure. Microbial Characteristics. The concluding section of this report discusses how microbial characteristics affect chemical and physical control methods.
  14. 14. ACTIONS OF MICROBIAL CONTROL AGENTS
  15. 15. The susceptibility of the plasma membrane is due to its lipid and protein components. Certain chemical control agents damage the plasma membrane by altering its permeability.
  16. 16. Some microbial control agents damage cellular proteins by breaking hydrogen and covalent bonds. Other agents interfere with DNA and RNA replication and protein synthesis.
  17. 17. Boiling Autoclave
  18. 18. Pasteurization Direct flaming Incineration of cows
  19. 19. Hot-air sterilization Filtration
  20. 20. Refrigeration Deep- freezing
  21. 21. High- pressure Osmotic Pressure
  22. 22. Ionizing radiation Non- ionizing radiation

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