Control of microbial growth is important in medicine, food production, and other areas. Historically, methods like salting, smoking, and drying foods helped control spoilage. In the 1800s, Semmelweis and Lister developed aseptic techniques to prevent surgical infections. Sterilization kills all microbes while disinfection reduces pathogens. Physical methods to control microbes include heat, filtration, radiation, and dessication. Chemical disinfectants include phenols, halogens, alcohols, heavy metals, quaternary ammonium compounds, aldehydes, and gaseous sterilizers. Proper application of these physical and chemical methods is key to preventing contamination and disease.
The document discusses various methods for controlling microbial growth, including both physical and chemical methods. Early civilizations used techniques like salting, smoking and drying foods to prevent spoilage. In the mid-1800s, Semmelweiss and Lister helped develop aseptic techniques to prevent surgical infections. The document defines terms like sterilization, disinfection, antisepsis and provides details on methods such as heat, filtration, radiation, dessication and chemical disinfectants. It discusses factors that influence the effectiveness of various antimicrobial treatments.
Control of microbial growth is important in medicine, food production, and other areas. Early civilizations used methods like salting, smoking, and drying foods to prevent spoilage. In the mid-1800s, Semmelweis and Lister helped develop aseptic techniques to prevent surgical wound infections. There are various methods to control microbes, including sterilization, disinfection, antisepsis, and sanitization using heat, radiation, filtration, and chemicals. Heat methods include boiling, autoclaving, and pasteurization. Chemical disinfectants include phenols, iodine, and chlorine compounds. Proper control of microbes is essential for public health.
This document discusses sterilization and microbial control. It defines sterilization as eliminating all transmissible agents, while disinfection reduces only pathogens. Contaminants can reduce productivity and degrade products. Various sterilization methods are covered, including heat (autoclaving, pasteurization, dry heat), filtration, freezing, radiation, chemicals, and gases. Effectiveness depends on factors like type and number of microbes, exposure time, and presence of organic material. Proper sterilization is important for controlling microbial growth in food, medical, and industrial applications.
Control of microorganisms is essential to prevent disease transmission and spoilage. Microorganisms are controlled through chemical and physical methods. Physical methods include heat, filtration, dessication, and radiation which can kill microbes. Chemical methods use disinfectants, antiseptics, and other antimicrobial agents like alcohols, phenols, iodophors, and heavy metals to control microbes. Proper application of these chemical and physical methods based on characteristics of the microbes and environment is needed for effective microbial control.
This document discusses various methods for controlling microbial growth, including sterilization, disinfection, antisepsis, and sanitization. It describes several sterilization methods such as heating, filtration, radiation, and chemicals. Moist heat sterilization methods like autoclaving use pressurized steam to kill microbes. Dry heat sterilization uses high temperatures. Pasteurization uses mild heating to reduce pathogens without sterilizing. Filtration and low temperatures can also control microbes. Chemical disinfectants include phenols, chlorine, iodine, alcohols, and soaps. Physical factors like exposure time and number of microbes impact effectiveness of these sterilization and dis
This document discusses various methods of sterilization and disinfection. It begins by describing how early civilizations preserved food using methods like drying and pickling to control microbial growth. In the mid-1800s, Semmelweis and Lister helped develop aseptic techniques to prevent surgical wound infections. The document then defines key terms like sterilization, disinfection, and sanitization. It describes various physical methods of sterilization and disinfection like heat, filtration, and radiation. It provides details on specific heat-based methods like autoclaving, pasteurization, and tyndallization. The document also discusses chemical disinfectants and antiseptics like phenols, iodine, and chlor
1. Sterilization eliminates all microorganisms including bacteria, viruses and endospores. Disinfection only eliminates pathogenic microorganisms.
2. Heat is the most common sterilization method and can be applied through moist heat like autoclaving or dry heat like oven heating. Chemical sterilization uses agents like phenols, alcohols, halogens, heavy metals and aldehydes to disrupt microbial membranes and proteins.
3. Other sterilization methods include filtration, irradiation using gamma rays, x-rays or UV light, and gaseous agents like ethylene oxide and hydrogen peroxide which penetrate materials to kill microbes.
Early civilizations used various physical methods like salting, smoking, and sunlight exposure to control microbial growth in food and clothing. In the mid-1800s, Semmelweis and Lister helped develop aseptic surgical techniques, reducing nosocomial infection rates from 10% to 25% down to lower levels. Physical methods of microbial control include heat, filtration, radiation, and various chemical disinfectants. The effectiveness of sterilization and disinfection depends on factors like the type and number of microbes present, environmental conditions, temperature, and time of exposure.
The document discusses various methods for controlling microbial growth, including both physical and chemical methods. Early civilizations used techniques like salting, smoking and drying foods to prevent spoilage. In the mid-1800s, Semmelweiss and Lister helped develop aseptic techniques to prevent surgical infections. The document defines terms like sterilization, disinfection, antisepsis and provides details on methods such as heat, filtration, radiation, dessication and chemical disinfectants. It discusses factors that influence the effectiveness of various antimicrobial treatments.
Control of microbial growth is important in medicine, food production, and other areas. Early civilizations used methods like salting, smoking, and drying foods to prevent spoilage. In the mid-1800s, Semmelweis and Lister helped develop aseptic techniques to prevent surgical wound infections. There are various methods to control microbes, including sterilization, disinfection, antisepsis, and sanitization using heat, radiation, filtration, and chemicals. Heat methods include boiling, autoclaving, and pasteurization. Chemical disinfectants include phenols, iodine, and chlorine compounds. Proper control of microbes is essential for public health.
This document discusses sterilization and microbial control. It defines sterilization as eliminating all transmissible agents, while disinfection reduces only pathogens. Contaminants can reduce productivity and degrade products. Various sterilization methods are covered, including heat (autoclaving, pasteurization, dry heat), filtration, freezing, radiation, chemicals, and gases. Effectiveness depends on factors like type and number of microbes, exposure time, and presence of organic material. Proper sterilization is important for controlling microbial growth in food, medical, and industrial applications.
Control of microorganisms is essential to prevent disease transmission and spoilage. Microorganisms are controlled through chemical and physical methods. Physical methods include heat, filtration, dessication, and radiation which can kill microbes. Chemical methods use disinfectants, antiseptics, and other antimicrobial agents like alcohols, phenols, iodophors, and heavy metals to control microbes. Proper application of these chemical and physical methods based on characteristics of the microbes and environment is needed for effective microbial control.
This document discusses various methods for controlling microbial growth, including sterilization, disinfection, antisepsis, and sanitization. It describes several sterilization methods such as heating, filtration, radiation, and chemicals. Moist heat sterilization methods like autoclaving use pressurized steam to kill microbes. Dry heat sterilization uses high temperatures. Pasteurization uses mild heating to reduce pathogens without sterilizing. Filtration and low temperatures can also control microbes. Chemical disinfectants include phenols, chlorine, iodine, alcohols, and soaps. Physical factors like exposure time and number of microbes impact effectiveness of these sterilization and dis
This document discusses various methods of sterilization and disinfection. It begins by describing how early civilizations preserved food using methods like drying and pickling to control microbial growth. In the mid-1800s, Semmelweis and Lister helped develop aseptic techniques to prevent surgical wound infections. The document then defines key terms like sterilization, disinfection, and sanitization. It describes various physical methods of sterilization and disinfection like heat, filtration, and radiation. It provides details on specific heat-based methods like autoclaving, pasteurization, and tyndallization. The document also discusses chemical disinfectants and antiseptics like phenols, iodine, and chlor
1. Sterilization eliminates all microorganisms including bacteria, viruses and endospores. Disinfection only eliminates pathogenic microorganisms.
2. Heat is the most common sterilization method and can be applied through moist heat like autoclaving or dry heat like oven heating. Chemical sterilization uses agents like phenols, alcohols, halogens, heavy metals and aldehydes to disrupt microbial membranes and proteins.
3. Other sterilization methods include filtration, irradiation using gamma rays, x-rays or UV light, and gaseous agents like ethylene oxide and hydrogen peroxide which penetrate materials to kill microbes.
Early civilizations used various physical methods like salting, smoking, and sunlight exposure to control microbial growth in food and clothing. In the mid-1800s, Semmelweis and Lister helped develop aseptic surgical techniques, reducing nosocomial infection rates from 10% to 25% down to lower levels. Physical methods of microbial control include heat, filtration, radiation, and various chemical disinfectants. The effectiveness of sterilization and disinfection depends on factors like the type and number of microbes present, environmental conditions, temperature, and time of exposure.
Topic 7_and_9 - Sterilisation Disinfection and Antibacterial agents.pptxoshanthi
Each year in the United States, there are approximately 53,000,000 outpatient surgical procedures and 46,000,000 inpatient surgical procedures.
Each of these procedures involves contact by a medical device or surgical instrument with a patient’s sterile tissue or mucous membranes.
A major risk of all such procedures is the introduction of infection. Failure to properly disinfect or sterilize medical devices and surgical instruments may lead to transmission via these devices.
Furthermore, laboratories worldwide require sterile procedures to carry out their routine work. Heat: Kills microorganisms by denaturing their enzymes and other proteins. Heat resistance varies widely among microbes.
Moist Heat: Kills microorganisms by coagulating their proteins.
Dry Heat: Kills by oxidation effect.
This document discusses various methods for controlling microbial growth, including sterilization, disinfection, sanitization, and pasteurization. It describes how physical methods like heat, refrigeration, drying, and filtration can be used to destroy or inhibit microbes. The effectiveness of different antimicrobial methods depends on factors like the site being treated, the microorganism's susceptibility, environmental conditions, and the presence of organic materials. Precautions range from biosafety level 1 with minimal procedures to level 4 with the most stringent isolation and protective equipment.
The document discusses various methods for controlling microbial growth, including physical methods like heat, radiation, and filtration, as well as chemical disinfectants and antiseptics. It explains the growth cycles and doubling times of different bacteria and how factors like nutrients, temperature, and pH can affect bacterial growth. The goal of controlling microbial growth is to destroy pathogens, prevent disease transmission, and eliminate microbes that can contaminate foods, water, and other substances.
The document discusses various methods of microbial control, including sterilization, disinfection, and sanitization. It describes the mechanisms of different microbial control methods such as heat, radiation, filtration, and chemicals. Heat kills microbes by denaturing proteins, while chemicals can damage membranes, proteins, or nucleic acids. The effectiveness of a method depends on factors like exposure time, microbial load, and environmental conditions. The document provides details on thermal death points, pasteurization temperatures, and dry/moist heat sterilization.
STERILIZATION AND DISINFECTION BY DR RAHUL ACHARYA.pptrahulacharya52
sterilization using chemical methods, sterilization using physical methods, sterilization using sun light, heat, autoclave, hot air oven . tindalisation, inspisation .
This document discusses various methods for microbial control, including sterilization and disinfection. Sterilization completely destroys all microbes, including endospores, often through heating methods like steam or ethylene oxide. Disinfection reduces microbes but may not kill endospores, using physical or chemical techniques on living tissues or surfaces. Antimicrobials are selected based on their intended use and whether they kill microbes or just inhibit growth. The effectiveness of control methods depends on factors like the initial microbial load, environment, and exposure time. Membrane damage and interference with cellular functions are common modes of action.
B. sc. i (sem ii) unit no. 2 microbial control pptSiddharthMendhe3
This document provides information on various methods of microbial control, including terminology, physical methods, and chemical methods. It defines terms like sterilization, disinfection, antisepsis, and discusses methods like heat, radiation, filtration and various antimicrobial chemicals. It explains how each method works to destroy or inhibit microbes and compares their effectiveness. It also discusses factors that influence the death rate of microbes and the relative susceptibility of different microorganisms.
Sterilization is a process that eliminates all microorganisms from an object or substance. It can be achieved through physical methods like heat, radiation, filtration or chemical methods using agents like alcohol, aldehydes, halogens and phenols. Effective sterilization requires the use of indicators to monitor the process and ensure it has adequately removed vegetative cells, spores and viruses. An ideal disinfecting agent is one that is fast-acting, compatible with other substances, non-toxic, and able to kill all types of microbes even in organic matter.
The document discusses the history of antiseptic surgery and the development of sterilization techniques. It explains that in the 19th century, surgery had high rates of infection because operating conditions were not aseptic. French scientist Louis Pasteur's work on germ theory influenced Joseph Lister to apply carbolic acid in surgery, reducing infection rates. The document then outlines various physical and chemical methods to control microbial growth through sterilization, disinfection, or inhibiting growth, including heat, radiation, filtration, and chemicals like ethylene oxide. It emphasizes that proper time and temperature application is needed to effectively eliminate microbes.
Microorganisms can cause infection and are present everywhere. Sterilization aims to remove or destroy microorganisms from surfaces and materials. Various physical and chemical methods are used for sterilization with different effectiveness against bacterial vegetative cells, spores, viruses, and other microbes. Common physical sterilization methods include heat, radiation, and filtration, while chemical methods include alcohols, aldehydes, phenols, halogens, and other disinfecting agents. The choice of sterilization method depends on the type of material or substance being sterilized.
Unit 2 (A); Control of Microorganisms, Educational Platorm.pptxmumar09995
This document provides an overview of methods for controlling microorganisms. It discusses physical methods like temperature, radiation, and filtration which use heat, cold, or removal to control microbes. Chemical methods like disinfectants, antibiotics, and heavy metals are also covered. The document defines key terms and explains sterilization, disinfection, and how techniques like boiling, autoclaving, and pasteurization work. It emphasizes the importance of microbial control for preventing disease transmission and food spoilage.
This document discusses the history and methods of sterilization. It begins by describing the contributions of Ignatz Semmelweis and Joseph Lister in introducing antisepsis through hand washing and wound treatment. It then defines various sterilization, disinfection, and antisepsis terms. The remainder of the document details various physical and chemical sterilization methods such as heat, radiation, filtration and their mechanisms and appropriate uses.
Sterilization and disinfection by Dr shireen rafiq (RMC)Hassan Ahmad
This document discusses various methods of sterilization and disinfection. It defines key terms like sterilization, disinfection, antisepsis, and asepsis. It describes physical methods like heat, radiation, and filtration. It provides details on moist heat sterilization methods like autoclaving, boiling, and steaming. It also discusses sterilization using gas, disinfectants, and antiseptics. Risk groups for different pathogens are defined.
1. The document discusses various methods for disinfecting and controlling microbial growth, including physical methods like heat and radiation, and chemical methods like disinfectants, antiseptics, and other antimicrobial agents.
2. It describes the mechanisms of action for different antimicrobial agents like phenolics, iodophores, alcohols, aldehydes, and oxidizing agents which act by damaging cell membranes, proteins, and nucleic acids.
3. The effectiveness of disinfection depends on factors like concentration and contact time of the antimicrobial agent, amount of organic matter present, and characteristics of the microbes being targeted.
This document discusses various physical and chemical agents used for microbial control. It describes different methods of physical control like heat, cold, drying, radiation, and filtration. It explains concepts like pasteurization, autoclaving, and tyndallization. It also discusses various chemical disinfectants and factors affecting their germicidal activity. Overall, the document provides an overview of different approaches for microbial control using physical and chemical means.
Medical Microbiology Laboratory (sterilization and disinfection)Hussein Al-tameemi
This document discusses sterilization and disinfection in medical microbiology laboratories. It defines key terms like sterilization, disinfection, antiseptics, and provides examples of various sterilization methods including heat sterilization methods using dry heat, moist heat and autoclaving. It also covers radiation, filtration and chemical sterilization methods as well as the principles of aseptic technique.
The document discusses various terms related to sterilization and disinfection including sterilization, disinfection, antiseptics, asepsis, and decontamination. It describes different methods of sterilization including physical methods like heat, radiation, filtration and drying as well as chemical methods using agents like alcohol, aldehydes, dyes, halogens, and phenols. Heat sterilization methods like moist and dry heat are explained in detail, noting the factors that influence sterilization and the appropriate temperatures and times required.
Control of microrganisms - Food Microbiology - Food Processing MUTHUGANESAN N
1. Sterilization - the destruction of all microorganisms, including endospores, on an object or in a material.
2. Disinfection - the destruction of pathogens, but not endospores, on an object or in a material. The number of pathogens is reduced or growth is inhibited to a level that does not produce disease.
3. Antisepsis - chemical disinfection of the skin, mucosal membranes, or other living tissues.
4. Germicide ("cide" = kill) - a chemical agent that rapidly kills microorganisms.
Specific germicides include:
(I) Sporicide - kills spores
(II) Bactericide - kills bacteria
(III) Viricide - kills viruses
(IV) Fungicide - kills fungi
This document provides information on sterilization and infection control in dentistry. It defines key terms like sterilization, disinfection, antisepsis and asepsis. It describes the chain of infection and common routes of disease transmission in a dental office. It discusses various methods of disinfection and sterilization used in dentistry, including heat, chemicals, filtration and radiation. The most common sterilization methods used in dental offices are described as steam autoclaving, chemiclaving and dry heat ovens. The document emphasizes the importance of sterilizing dental instruments according to their risk classification as critical, semi-critical or non-critical to prevent disease transmission.
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardso...rightmanforbloodline
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
This particular slides consist of- what is hypotension,what are it's causes and it's effect on body, risk factors, symptoms,complications, diagnosis and role of physiotherapy in it.
This slide is very helpful for physiotherapy students and also for other medical and healthcare students.
Here is the summary of hypotension:
Hypotension, or low blood pressure, is when the pressure of blood circulating in the body is lower than normal or expected. It's only a problem if it negatively impacts the body and causes symptoms. Normal blood pressure is usually between 90/60 mmHg and 120/80 mmHg, but pressures below 90/60 are generally considered hypotensive.
Topic 7_and_9 - Sterilisation Disinfection and Antibacterial agents.pptxoshanthi
Each year in the United States, there are approximately 53,000,000 outpatient surgical procedures and 46,000,000 inpatient surgical procedures.
Each of these procedures involves contact by a medical device or surgical instrument with a patient’s sterile tissue or mucous membranes.
A major risk of all such procedures is the introduction of infection. Failure to properly disinfect or sterilize medical devices and surgical instruments may lead to transmission via these devices.
Furthermore, laboratories worldwide require sterile procedures to carry out their routine work. Heat: Kills microorganisms by denaturing their enzymes and other proteins. Heat resistance varies widely among microbes.
Moist Heat: Kills microorganisms by coagulating their proteins.
Dry Heat: Kills by oxidation effect.
This document discusses various methods for controlling microbial growth, including sterilization, disinfection, sanitization, and pasteurization. It describes how physical methods like heat, refrigeration, drying, and filtration can be used to destroy or inhibit microbes. The effectiveness of different antimicrobial methods depends on factors like the site being treated, the microorganism's susceptibility, environmental conditions, and the presence of organic materials. Precautions range from biosafety level 1 with minimal procedures to level 4 with the most stringent isolation and protective equipment.
The document discusses various methods for controlling microbial growth, including physical methods like heat, radiation, and filtration, as well as chemical disinfectants and antiseptics. It explains the growth cycles and doubling times of different bacteria and how factors like nutrients, temperature, and pH can affect bacterial growth. The goal of controlling microbial growth is to destroy pathogens, prevent disease transmission, and eliminate microbes that can contaminate foods, water, and other substances.
The document discusses various methods of microbial control, including sterilization, disinfection, and sanitization. It describes the mechanisms of different microbial control methods such as heat, radiation, filtration, and chemicals. Heat kills microbes by denaturing proteins, while chemicals can damage membranes, proteins, or nucleic acids. The effectiveness of a method depends on factors like exposure time, microbial load, and environmental conditions. The document provides details on thermal death points, pasteurization temperatures, and dry/moist heat sterilization.
STERILIZATION AND DISINFECTION BY DR RAHUL ACHARYA.pptrahulacharya52
sterilization using chemical methods, sterilization using physical methods, sterilization using sun light, heat, autoclave, hot air oven . tindalisation, inspisation .
This document discusses various methods for microbial control, including sterilization and disinfection. Sterilization completely destroys all microbes, including endospores, often through heating methods like steam or ethylene oxide. Disinfection reduces microbes but may not kill endospores, using physical or chemical techniques on living tissues or surfaces. Antimicrobials are selected based on their intended use and whether they kill microbes or just inhibit growth. The effectiveness of control methods depends on factors like the initial microbial load, environment, and exposure time. Membrane damage and interference with cellular functions are common modes of action.
B. sc. i (sem ii) unit no. 2 microbial control pptSiddharthMendhe3
This document provides information on various methods of microbial control, including terminology, physical methods, and chemical methods. It defines terms like sterilization, disinfection, antisepsis, and discusses methods like heat, radiation, filtration and various antimicrobial chemicals. It explains how each method works to destroy or inhibit microbes and compares their effectiveness. It also discusses factors that influence the death rate of microbes and the relative susceptibility of different microorganisms.
Sterilization is a process that eliminates all microorganisms from an object or substance. It can be achieved through physical methods like heat, radiation, filtration or chemical methods using agents like alcohol, aldehydes, halogens and phenols. Effective sterilization requires the use of indicators to monitor the process and ensure it has adequately removed vegetative cells, spores and viruses. An ideal disinfecting agent is one that is fast-acting, compatible with other substances, non-toxic, and able to kill all types of microbes even in organic matter.
The document discusses the history of antiseptic surgery and the development of sterilization techniques. It explains that in the 19th century, surgery had high rates of infection because operating conditions were not aseptic. French scientist Louis Pasteur's work on germ theory influenced Joseph Lister to apply carbolic acid in surgery, reducing infection rates. The document then outlines various physical and chemical methods to control microbial growth through sterilization, disinfection, or inhibiting growth, including heat, radiation, filtration, and chemicals like ethylene oxide. It emphasizes that proper time and temperature application is needed to effectively eliminate microbes.
Microorganisms can cause infection and are present everywhere. Sterilization aims to remove or destroy microorganisms from surfaces and materials. Various physical and chemical methods are used for sterilization with different effectiveness against bacterial vegetative cells, spores, viruses, and other microbes. Common physical sterilization methods include heat, radiation, and filtration, while chemical methods include alcohols, aldehydes, phenols, halogens, and other disinfecting agents. The choice of sterilization method depends on the type of material or substance being sterilized.
Unit 2 (A); Control of Microorganisms, Educational Platorm.pptxmumar09995
This document provides an overview of methods for controlling microorganisms. It discusses physical methods like temperature, radiation, and filtration which use heat, cold, or removal to control microbes. Chemical methods like disinfectants, antibiotics, and heavy metals are also covered. The document defines key terms and explains sterilization, disinfection, and how techniques like boiling, autoclaving, and pasteurization work. It emphasizes the importance of microbial control for preventing disease transmission and food spoilage.
This document discusses the history and methods of sterilization. It begins by describing the contributions of Ignatz Semmelweis and Joseph Lister in introducing antisepsis through hand washing and wound treatment. It then defines various sterilization, disinfection, and antisepsis terms. The remainder of the document details various physical and chemical sterilization methods such as heat, radiation, filtration and their mechanisms and appropriate uses.
Sterilization and disinfection by Dr shireen rafiq (RMC)Hassan Ahmad
This document discusses various methods of sterilization and disinfection. It defines key terms like sterilization, disinfection, antisepsis, and asepsis. It describes physical methods like heat, radiation, and filtration. It provides details on moist heat sterilization methods like autoclaving, boiling, and steaming. It also discusses sterilization using gas, disinfectants, and antiseptics. Risk groups for different pathogens are defined.
1. The document discusses various methods for disinfecting and controlling microbial growth, including physical methods like heat and radiation, and chemical methods like disinfectants, antiseptics, and other antimicrobial agents.
2. It describes the mechanisms of action for different antimicrobial agents like phenolics, iodophores, alcohols, aldehydes, and oxidizing agents which act by damaging cell membranes, proteins, and nucleic acids.
3. The effectiveness of disinfection depends on factors like concentration and contact time of the antimicrobial agent, amount of organic matter present, and characteristics of the microbes being targeted.
This document discusses various physical and chemical agents used for microbial control. It describes different methods of physical control like heat, cold, drying, radiation, and filtration. It explains concepts like pasteurization, autoclaving, and tyndallization. It also discusses various chemical disinfectants and factors affecting their germicidal activity. Overall, the document provides an overview of different approaches for microbial control using physical and chemical means.
Medical Microbiology Laboratory (sterilization and disinfection)Hussein Al-tameemi
This document discusses sterilization and disinfection in medical microbiology laboratories. It defines key terms like sterilization, disinfection, antiseptics, and provides examples of various sterilization methods including heat sterilization methods using dry heat, moist heat and autoclaving. It also covers radiation, filtration and chemical sterilization methods as well as the principles of aseptic technique.
The document discusses various terms related to sterilization and disinfection including sterilization, disinfection, antiseptics, asepsis, and decontamination. It describes different methods of sterilization including physical methods like heat, radiation, filtration and drying as well as chemical methods using agents like alcohol, aldehydes, dyes, halogens, and phenols. Heat sterilization methods like moist and dry heat are explained in detail, noting the factors that influence sterilization and the appropriate temperatures and times required.
Control of microrganisms - Food Microbiology - Food Processing MUTHUGANESAN N
1. Sterilization - the destruction of all microorganisms, including endospores, on an object or in a material.
2. Disinfection - the destruction of pathogens, but not endospores, on an object or in a material. The number of pathogens is reduced or growth is inhibited to a level that does not produce disease.
3. Antisepsis - chemical disinfection of the skin, mucosal membranes, or other living tissues.
4. Germicide ("cide" = kill) - a chemical agent that rapidly kills microorganisms.
Specific germicides include:
(I) Sporicide - kills spores
(II) Bactericide - kills bacteria
(III) Viricide - kills viruses
(IV) Fungicide - kills fungi
This document provides information on sterilization and infection control in dentistry. It defines key terms like sterilization, disinfection, antisepsis and asepsis. It describes the chain of infection and common routes of disease transmission in a dental office. It discusses various methods of disinfection and sterilization used in dentistry, including heat, chemicals, filtration and radiation. The most common sterilization methods used in dental offices are described as steam autoclaving, chemiclaving and dry heat ovens. The document emphasizes the importance of sterilizing dental instruments according to their risk classification as critical, semi-critical or non-critical to prevent disease transmission.
Similar to Control-of-the-Microbial-Growth.ppt (20)
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardso...rightmanforbloodline
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
This particular slides consist of- what is hypotension,what are it's causes and it's effect on body, risk factors, symptoms,complications, diagnosis and role of physiotherapy in it.
This slide is very helpful for physiotherapy students and also for other medical and healthcare students.
Here is the summary of hypotension:
Hypotension, or low blood pressure, is when the pressure of blood circulating in the body is lower than normal or expected. It's only a problem if it negatively impacts the body and causes symptoms. Normal blood pressure is usually between 90/60 mmHg and 120/80 mmHg, but pressures below 90/60 are generally considered hypotensive.
This particular slides consist of- what is Pneumothorax,what are it's causes and it's effect on body, risk factors, symptoms,complications, diagnosis and role of physiotherapy in it.
This slide is very helpful for physiotherapy students and also for other medical and healthcare students.
Here is a summary of Pneumothorax:
Pneumothorax, also known as a collapsed lung, is a condition that occurs when air leaks into the space between the lung and chest wall. This air buildup puts pressure on the lung, preventing it from expanding fully when you breathe. A pneumothorax can cause a complete or partial collapse of the lung.
2024 HIPAA Compliance Training Guide to the Compliance OfficersConference Panel
Join us for a comprehensive 90-minute lesson designed specifically for Compliance Officers and Practice/Business Managers. This 2024 HIPAA Training session will guide you through the critical steps needed to ensure your practice is fully prepared for upcoming audits. Key updates and significant changes under the Omnibus Rule will be covered, along with the latest applicable updates for 2024.
Key Areas Covered:
Texting and Email Communication: Understand the compliance requirements for electronic communication.
Encryption Standards: Learn what is necessary and what is overhyped.
Medical Messaging and Voice Data: Ensure secure handling of sensitive information.
IT Risk Factors: Identify and mitigate risks related to your IT infrastructure.
Why Attend:
Expert Instructor: Brian Tuttle, with over 20 years in Health IT and Compliance Consulting, brings invaluable experience and knowledge, including insights from over 1000 risk assessments and direct dealings with Office of Civil Rights HIPAA auditors.
Actionable Insights: Receive practical advice on preparing for audits and avoiding common mistakes.
Clarity on Compliance: Clear up misconceptions and understand the reality of HIPAA regulations.
Ensure your compliance strategy is up-to-date and effective. Enroll now and be prepared for the 2024 HIPAA audits.
Enroll Now to secure your spot in this crucial training session and ensure your HIPAA compliance is robust and audit-ready.
https://conferencepanel.com/conference/hipaa-training-for-the-compliance-officer-2024-updates
Joker Wigs has been a one-stop-shop for hair products for over 26 years. We provide high-quality hair wigs, hair extensions, hair toppers, hair patch, and more for both men and women.
MBC Support Group for Black Women – Insights in Genetic Testing.pdfbkling
Christina Spears, breast cancer genetic counselor at the Ohio State University Comprehensive Cancer Center, joined us for the MBC Support Group for Black Women to discuss the importance of genetic testing in communities of color and answer pressing questions.
Chandrima Spa Ajman is one of the leading Massage Center in Ajman, which is open 24 hours exclusively for men. Being one of the most affordable Spa in Ajman, we offer Body to Body massage, Kerala Massage, Malayali Massage, Indian Massage, Pakistani Massage Russian massage, Thai massage, Swedish massage, Hot Stone Massage, Deep Tissue Massage, and many more. Indulge in the ultimate massage experience and book your appointment today. We are confident that you will leave our Massage spa feeling refreshed, rejuvenated, and ready to take on the world.
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Letter to MREC - application to conduct studyAzreen Aj
Application to conduct study on research title 'Awareness and knowledge of oral cancer and precancer among dental outpatient in Klinik Pergigian Merlimau, Melaka'
Hypertension and it's role of physiotherapy in it.Vishal kr Thakur
This particular slides consist of- what is hypertension,what are it's causes and it's effect on body, risk factors, symptoms,complications, diagnosis and role of physiotherapy in it.
This slide is very helpful for physiotherapy students and also for other medical and healthcare students.
Here is summary of hypertension -
Hypertension, also known as high blood pressure, is a serious medical condition that occurs when blood pressure in the body's arteries is consistently too high. Blood pressure is the force of blood pushing against the walls of blood vessels as the heart pumps it. Hypertension can increase the risk of heart disease, brain disease, kidney disease, and premature death.
International Cancer Survivors Day is celebrated during June, placing the spotlight not only on cancer survivors, but also their caregivers.
CANSA has compiled a list of tips and guidelines of support:
https://cansa.org.za/who-cares-for-cancer-patients-caregivers/
Can Allopathy and Homeopathy Be Used Together in India.pdfDharma Homoeopathy
This article explores the potential for combining allopathy and homeopathy in India, examining the benefits, challenges, and the emerging field of integrative medicine.
Michigan HealthTech Market Map 2024. Includes 7 categories: Policy Makers, Academic Innovation Centers, Digital Health Providers, Healthcare Providers, Payers / Insurance, Device Companies, Life Science Companies, Innovation Accelerators. Developed by the Michigan-Israel Business Accelerator
2. Control of Microbial Growth:
Introduction
Early civilizations practiced salting, smoking,
pickling, drying, and exposure of food and clothing
to sunlight to control microbial growth.
Use of spices in cooking was to mask taste of
spoiled food. Some spices prevented spoilage.
In mid 1800s Semmelweiss and Lister helped
developed aseptic techniques to prevent
contamination of surgical wounds. Before then:
• Nosocomial infections caused death in 10% of surgeries.
• Up to 25% mothers delivering in hospitals died due to
infection
3. Control of Microbial Growth:
Definitions
Sterilization: Killing or removing all forms of
microbial life (including endospores) in a material
or an object.
Heating is the most commonly used method of
sterilization.
Commercial Sterilization: Heat treatment that
kills endospores of Clostridium botulinum the
causative agent of botulism, in canned food.
Does not kill endospores of thermophiles, which
are not pathogens and may grow at temperatures
above 45oC.
4. Control of Microbial Growth:
Definitions
Disinfection: Reducing the number of pathogenic
microorganisms to the point where they no longer
cause diseases. Usually involves the removal of
vegetative or non-endospore forming pathogens.
May use physical or chemical methods.
Disinfectant: Applied to inanimate objects.
Antiseptic: Applied to living tissue (antisepsis).
Degerming: Mechanical removal of most microbes in a
limited area. Example: Alcohol swab on skin.
Sanitization: Use of chemical agent on food-handling
equipment to meet public health standards and minimize
chances of disease transmission. E.g: Hot soap & water.
5. Control of Microbial Growth:
Definitions
Sepsis: Comes from Greek for decay or putrid.
Indicates bacterial contamination.
Asepsis: Absence of significant contamination.
Aseptic techniques are used to prevent
contamination of surgical instruments, medical
personnel, and the patient during surgery.
Aseptic techniques are also used to prevent
bacterial contamination in food industry.
6. Control of Microbial Growth:
Definitions
Bacteriostatic Agent: An agent that inhibits the
growth of bacteria, but does not necessarily kill
them. Suffix stasis: To stop or steady.
Germicide: An agent that kills certain
micoorganisms.
Bactericide: An agent that kills bacteria. Most do not
kill endospores.
Viricide: An agent that inactivates viruses.
Fungicide: An agent that kills fungi.
Sporocide: An agent that kills bacterial endospores of
fungal spores.
7. Control of Microbial Growth:
Rate of Microbial Death
When bacterial populations are heated or treated
antimicrobial chemicals, they usually die at a
constant rate.
8. Control of Microbial Growth:
Rate of Microbial Death
Several factors influence the effectiveness of
antimicrobial treatment.
1. Number of Microbes: The more microbes present, the
more time it takes to eliminate population.
2. Type of Microbes: Endospores are very difficult to
destroy. Vegetative pathogens vary widely in susceptibility
to different methods of microbial control.
3. Environmental influences: Presence of organic material
(blood, feces, saliva) tends to inhibit antimicrobials, pH etc.
4. Time of Exposure: Chemical antimicrobials and
radiation treatments are more effective at longer times. In
heat treatments, longer exposure compensates for lower
temperatures.
9. Phsysical Methods of Microbial
Control:
Heat: Kills microorganisms by denaturing their
enzymes and other proteins. Heat resistance
varies widely among microbes.
Thermal Death Point (TDP): Lowest temperature at
which all of the microbes in a liquid suspension will be
killed in ten minutes.
Thermal Death Time (TDT): Minimal length of time in
which all bacteria will be killed at a given temperature.
Decimal Reduction Time (DRT): Time in minutes at
which 90% of bacteria at a given temperature will be
killed. Used in canning industry.
10. Phsysical Methods of Microbial
Control:
Moist Heat: Kills microorganisms by coagulating
their proteins.
In general, moist heat is much more effective than
dry heat.
Boiling: Heat to 100oC or more at sea level. Kills vegetative
forms of bacterial pathogens, almost all viruses, and fungi
and their spores within 10 minutes or less. Endospores and
some viruses are not destroyed this quickly. However brief
boiling will kill most pathogens.
Hepatitis virus: Can survive up to 30 minutes of boiling.
Endospores: Can survive up to 20 hours or more of boiling.
11. Phsysical Methods of Microbial
Control:
Moist Heat (Continued):
Reliable sterilization with moist heat requires
temperatures above that of boiling water.
Autoclave: Chamber which is filled with hot steam under
pressure. Preferred method of sterilization, unless material is
damaged by heat, moisture, or high pressure.
Temperature of steam reaches 121oC at twice atmospheric pressure.
Most effective when organisms contact steam directly or are contained
in a small volume of liquid.
All organisms and endospores are killed within 15 minutes.
Require more time to reach center of solid or large volumes of liquid.
13. Phsysical Methods of Microbial
Control:
Moist Heat (Continued):
Pasteurization: Developed by Louis Pasteur to prevent the
spoilage of beverages. Used to reduce microbes responsible
for spoilage of beer, milk, wine, juices, etc.
Classic Method of Pasteurization: Milk was exposed to 65oC for 30
minutes.
High Temperature Short Time Pasteurization (HTST): Used today.
Milk is exposed to 72oC for 15 seconds.
Ultra High Temperature Pasteurization (UHT): Milk is treated at
140oC for 3 seconds and then cooled very quickly in a vacuum
chamber.
Advantage: Milk can be stored at room temperature for several
months.
14. Phsysical Methods of Microbial
Control:
Dry Heat: Kills by oxidation effects.
Direct Flaming: Used to sterilize inoculating loops and
needles. Heat metal until it has a red glow.
Incineration: Effective way to sterilize disposable items
(paper cups, dressings) and biological waste.
Hot Air Sterilization: Place objects in an oven. Require 2
hours at 170oC for sterilization. Dry heat is transfers heat less
effectively to a cool body, than moist heat.
15. Phsysical Methods of Microbial
Control:
Filtration: Removal of microbes by passage of a
liquid or gas through a screen like material with small
pores. Used to sterilize heat sensitive materials like
vaccines, enzymes, antibiotics, and some culture
media.
High Efficiency Particulate Air Filters (HEPA): Used in
operating rooms and burn units to remove bacteria from air.
Membrane Filters: Uniform pore size. Used in industry and
research. Different sizes:
0.22 and 0.45um Pores: Used to filter most bacteria. Don’t retain
spirochetes, mycoplasmas and viruses.
0.01 um Pores: Retain all viruses and some large proteins.
16. Phsysical Methods of Microbial
Control:
Low Temperature: Effect depends on microbe and
treatment applied.
Refrigeration: Temperatures from 0 to 7oC. Bacteriostatic
effect. Reduces metabolic rate of most microbes so
they cannot reproduce or produce toxins.
Freezing: Temperatures below 0oC.
Flash Freezing: Does not kill most microbes.
Slow Freezing: More harmful because ice crystals disrupt
cell structure.
Over a third of vegetative bacteria may survive 1 year.
Most parasites are killed by a few days of freezing.
17. Phsysical Methods of Microbial
Control:
Dessication: In the absence of water, microbes
cannot grow or reproduce, but some may remain
viable for years. After water becomes available, they
start growing again.
Susceptibility to dessication varies widely:
Neisseria gonnorrhea: Only survives about one hour.
Mycobacterium tuberculosis: May survive several months.
Viruses are fairly resistant to dessication.
Clostridium spp. and Bacillus spp.: May survive decades.
18. Phsysical Methods of Microbial
Control:
Osmotic Pressure: The use of high concentrations of
salts and sugars in foods is used to increase the
osmotic pressure and create a hypertonic
environment.
Plasmolysis: As water leaves the cell, plasma
membrane shrinks away from cell wall. Cell may not
die, but usually stops growing.
Yeasts and molds: More resistant to high osmotic pressures.
Staphylococci spp. that live on skin are fairly resistant to high
osmotic pressure.
19. Phsysical Methods of Microbial
Control:
Radiation: Three types of radiation kill microbes:
1. Ionizing Radiation: Gamma rays, X rays, electron
beams, or higher energy rays. Have short
wavelengths (less than 1 nanometer).
Dislodge electrons from atoms and form ions.
Cause mutations in DNA and produce peroxides.
Used to sterilize pharmaceuticals and disposable
medical supplies. Food industry is interested in using
ionizing radiation.
Disadvantages: Penetrates human tissues. May cause
genetic mutations in humans.
21. Phsysical Methods of Microbial
Control:
Radiation: Three types of radiation kill microbes:
2. Ultraviolet light (Nonionizing Radiation):
Wavelength is longer than 1 nanometer. Damages
DNA by producing thymine dimers, which cause
mutations.
Used to disinfect operating rooms, nurseries,
cafeterias.
Disadvantages: Damages skin, eyes. Doesn’t
penetrate paper, glass, and cloth.
22. Phsysical Methods of Microbial
Control:
Radiation: Three types of radiation kill microbes:
3. Microwave Radiation: Wavelength ranges from 1
millimeter to 1 meter.
Heat is absorbed by water molecules.
May kill vegetative cells in moist foods.
Bacterial endospores, which do not contain water, are
not damaged by microwave radiation.
Solid foods are unevenly penetrated by microwaves.
Trichinosis outbreaks have been associated with pork
cooked in microwaves.
23. Chemical Methods of Microbial Control
Types of Disinfectants
1. Phenols and Phenolics:
Phenol (carbolic acid) was first used by Lister as a
disinfectant.
Rarely used today because it is a skin irritant and has strong odor.
Used in some throat sprays and lozenges.
Acts as local anesthetic.
Phenolics are chemical derivatives of phenol
Cresols: Derived from coal tar (Lysol).
Biphenols (pHisoHex): Effective against gram-positive staphylococci
and streptococci. Used in nurseries. Excessive use in infants may
cause neurological damage.
Destroy plasma membranes and denature proteins.
Advantages: Stable, persist for long times after applied, and
remain active in the presence of organic compounds.
24. Chemical Methods of Microbial Control
Types of Disinfectants
2. Halogens: Effective alone or in compounds.
A. Iodine:
Tincture of iodine (alcohol solution) was one of first
antiseptics used.
Combines with amino acid tyrosine in proteins and denatures
proteins.
Stains skin and clothes, somewhat irritating.
Iodophors: Compounds with iodine that are slow releasing,
take several minutes to act. Used as skin antiseptic in surgery.
Not effective against bacterial endospores.
Betadine
Isodine
25. Chemical Methods of Microbial Control
Types of Disinfectants
2. Halogens: Effective alone or in compounds.
B. Chlorine:
When mixed in water forms hypochlorous acid:
Cl2 + H2O ------> H+ + Cl- + HOCl
Hypochlorous acid
Used to disinfect drinking water, pools, and sewage.
Chlorine is easily inactivated by organic materials.
Sodium hypochlorite (NaOCl): Is active ingredient of
bleach.
Chloramines: Consist of chlorine and ammonia. Less
effective as germicides.
26. Chemical Methods of Control
Types of Disinfectants
3. Alcohols:
Kill bacteria, fungi, but not endospores or naked viruses.
Act by denaturing proteins and disrupting cell membranes.
Evaporate, leaving no residue.
Used to mechanically wipe microbes off skin before
injections or blood drawing.
Not good for open wounds, because cause proteins to
coagulate.
Ethanol: Drinking alcohol. Optimum concentration is 70%.
Isopropanol: Rubbing alcohol. Better disinfectant than ethanol.
Also cheaper and less volatile.
27. Chemical Methods of Control
Types of Disinfectants
4. Heavy Metals:
Include copper, selenium, mercury, silver, and zinc.
Oligodynamic action: Very tiny amounts are effective.
A. Silver:
1% silver nitrate used to protect infants against gonorrheal
eye infections until recently.
B. Mercury
Organic mercury compounds like merthiolate and
mercurochrome are used to disinfect skin wounds.
C. Copper
Copper sulfate is used to kill algae in pools and fish tanks.
28. Chemical Methods of Control
Types of Disinfectants
4. Heavy Metals:
D. Selenium
Kills fungi and their spores. Used for fungal infections.
Also used in dandruff shampoos.
E. Zinc
Zinc chloride is used in mouthwashes.
Zinc oxide is used as antifungal agent in paints.
29. Chemical Methods of Control
Types of Disinfectants
5. Quaternary Ammonium Compounds (Quats):
Widely used surface active agents.
Cationic (positively charge) detergents.
Effective against gram positive bacteria, less effective
against gram-negative bacteria.
Also destroy fungi, amoebas, and enveloped viruses.
Zephiran, Cepacol, also found in our lab spray bottles.
Pseudomonas strains that are resistant and can grow in
presence of Quats are a big concern in hospitals.
Advantages: Strong antimicrobial action, colorless,
odorless, tasteless, stable, and nontoxic.
Diasadvantages: Form foam. Organic matter interferes with
effectiveness. Neutralized by soaps and anionic detergents.
30. Chemical Methods of Control
Types of Disinfectants
6. Aldehydes:
Include some of the most effective antimicrobials.
Inactivate proteins by forming covalent crosslinks with
several functional groups.
A. Formaldehyde gas:
Excellent disinfectant.
Commonly used as formalin, a 37% aqueous solution.
Formalin was used extensively to preserve biological
specimens and inactivate viruses and bacteria in vaccines.
Irritates mucous membranes, strong odor.
Also used in mortuaries for embalming.
31. Chemical Methods of Control
Types of Disinfectants
6. Aldehydes:
B. Glutaraldehyde:
Less irritating and more effective than formaldehyde.
One of the few chemical disinfectants that is a sterilizing
agent.
A 2% solution of glutaraldehyde (Cidex) is:
Bactericidal, tuberculocidal, and viricidal in 10 minutes.
Sporicidal in 3 to 10 hours.
Commonly used to disinfect hospital instruments.
Also used in mortuaries for embalming.
32. Chemical Methods of Control
Types of Disinfectants
7. Gaseous Sterilizers:
Chemicals that sterilize in a chamber similar to an autoclave.
Denature proteins, by replacing functional groups with alkyl
groups.
A. Ethylene Oxide:
Kills all microbes and endospores, but requires exposure of 4
to 18 hours.
Toxic and explosive in pure form.
Highly penetrating.
Most hospitals have ethylene oxide chambers to sterilize
mattresses and large equipment.
33. Chemical Methods of Control
Types of Disinfectants
8. Peroxygens (Oxidizing Agents):
Oxidize cellular components of treated microbes.
Disrupt membranes and proteins.
A. Ozone:
Used along with chlorine to disinfect water.
Helps neutralize unpleasant tastes and odors.
More effective killing agent than chlorine, but less stable and
more expensive.
Highly reactive form of oxygen.
Made by exposing oxygen to electricity or UV light.
34. Chemical Methods of Control
Types of Disinfectants
8. Peroxygens (Oxidizing Agents):
B. Hydrogen Peroxide:
Used as an antiseptic.
Not good for open wounds because quickly broken down by
catalase present in human cells.
Effective in disinfection of inanimate objects.
Sporicidal at higher temperatures.
Used by food industry and to disinfect contact lenses.
C. Benzoyl Peroxide:
Used in acne medications.
35. Chemical Methods of Control
Types of Disinfectants
8. Peroxygens (Oxidizing Agents):
D. Peracetic Acid:
One of the most effective liquid sporicides available.
Sterilant :
Kills bacteria and fungi in less than 5 minutes.
Kills endospores and viruses within 30 minutes.
Used widely in disinfection of food and medical instruments
because it does not leave toxic residues.