This document provides information about Dr. Adel Ahmed Ali El-Morsi's educational background and qualifications. It then discusses various topics related to general microbiology, including controlling microorganisms through physical and chemical agents, terminology used in microbial control, targets of antimicrobial agents, factors affecting efficacy, and specific physical control methods like heat.
Control of Microorganisms Various Physical & Chemical MethodsSruthy Chandran
This document discusses various physical and chemical methods for controlling microbial growth. It introduces key concepts like sterilization, disinfection, and sanitation. Some physical methods covered are heat, filtration, radiation, and desiccation. Chemical methods discussed include phenols, halogens, alcohols, heavy metals, and quaternary ammonium compounds. Specific disinfectants and antiseptics are explained like chlorine, iodine, and alcohol. Conditions influencing effectiveness and the modes of action of different methods are also summarized.
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.
This document discusses various methods for controlling microbial growth, including physical and chemical approaches. Physical methods include heat (e.g. boiling, pasteurization, autoclaving), filtration, radiation (e.g. UV, gamma rays), and removal. Chemical methods use antimicrobial agents like alcohols, aldehydes, biguanides, halogens, and metal compounds. Selection of a control method depends on the microbe, extent of contamination, environment, and risk level. Both approaches aim to sterilize, disinfect, or preserve items by destroying microbes or inhibiting their growth.
Microorganisms can have both beneficial and harmful effects, so controlling their growth and transmission is important. This document discusses various physical and chemical methods for sterilization, disinfection, sanitization, and antisepsis. Physical methods include heat (moist heat via autoclaving or dry heat), filtration, radiation, and low temperatures. Chemical methods discussed are phenolics, alcohols, halogens (iodine, chlorine), and heavy metals which were historically used but are now less common due to toxicity. The goal is to inactivate pathogens while minimizing harm to humans and materials.
THIS POWERPOINT COVERS ABOUTMINIMUM GROWTH TEMPERATURE,MAXIMUM GROWTH TEMPERATURE, PSYCHROPHILES MESOPHILES THERMOPHILES AND HYPERTHERMOPHILES.FINALLY IT HAS A DIAGRAM SHOWING DIFFERENT TEMPERATURE RANGES OF MICROORGANISMS
This document discusses various methods for measuring microbial growth, including direct cell counting, viable cell counting, and measurement of cell mass and constituents.
Direct cell counting can be done using a counting chamber under a microscope or with an electronic particle counter. Viable cell counts are determined using plate counting methods which allow colonies to form. Measurement of cell mass can be done by dry weight or turbidimetrically, while cell constituents like protein and ATP can also indicate growth. Overall, the document provides an overview of key techniques for quantifying and analyzing microbial cultures.
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.
Control of Microorganisms Various Physical & Chemical MethodsSruthy Chandran
This document discusses various physical and chemical methods for controlling microbial growth. It introduces key concepts like sterilization, disinfection, and sanitation. Some physical methods covered are heat, filtration, radiation, and desiccation. Chemical methods discussed include phenols, halogens, alcohols, heavy metals, and quaternary ammonium compounds. Specific disinfectants and antiseptics are explained like chlorine, iodine, and alcohol. Conditions influencing effectiveness and the modes of action of different methods are also summarized.
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.
This document discusses various methods for controlling microbial growth, including physical and chemical approaches. Physical methods include heat (e.g. boiling, pasteurization, autoclaving), filtration, radiation (e.g. UV, gamma rays), and removal. Chemical methods use antimicrobial agents like alcohols, aldehydes, biguanides, halogens, and metal compounds. Selection of a control method depends on the microbe, extent of contamination, environment, and risk level. Both approaches aim to sterilize, disinfect, or preserve items by destroying microbes or inhibiting their growth.
Microorganisms can have both beneficial and harmful effects, so controlling their growth and transmission is important. This document discusses various physical and chemical methods for sterilization, disinfection, sanitization, and antisepsis. Physical methods include heat (moist heat via autoclaving or dry heat), filtration, radiation, and low temperatures. Chemical methods discussed are phenolics, alcohols, halogens (iodine, chlorine), and heavy metals which were historically used but are now less common due to toxicity. The goal is to inactivate pathogens while minimizing harm to humans and materials.
THIS POWERPOINT COVERS ABOUTMINIMUM GROWTH TEMPERATURE,MAXIMUM GROWTH TEMPERATURE, PSYCHROPHILES MESOPHILES THERMOPHILES AND HYPERTHERMOPHILES.FINALLY IT HAS A DIAGRAM SHOWING DIFFERENT TEMPERATURE RANGES OF MICROORGANISMS
This document discusses various methods for measuring microbial growth, including direct cell counting, viable cell counting, and measurement of cell mass and constituents.
Direct cell counting can be done using a counting chamber under a microscope or with an electronic particle counter. Viable cell counts are determined using plate counting methods which allow colonies to form. Measurement of cell mass can be done by dry weight or turbidimetrically, while cell constituents like protein and ATP can also indicate growth. Overall, the document provides an overview of key techniques for quantifying and analyzing microbial cultures.
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 normal flora and its relationship to the human body. It defines normal flora as microorganisms commonly found on and inside the human body. These microbes exist in either mutualistic, commensal, or opportunistic relationships with their human hosts. The document outlines several types of normal flora, including resident flora that always live on the body and transient flora that only remain for short periods. It also explains how normal flora can protect the body but also potentially cause disease.
A broad module on industrial microbiology is summarized with pictures .It includes the production of vitamins,vaccine ,alcohol,vinegar,steroids,amino acids ,antibiotics .it also includes the general idea on history ,media,equipment,fermentation,procedure ,uses of industrial microbiology .The production of wine,beer and vinegar are mine core interest .Hope may help ....Thank you .
This document discusses various environmental factors that affect microbial growth, including temperature, pH, oxygen levels, osmotic pressure, and nutritional requirements. It classifies microorganisms based on their optimal and maximum temperature ranges, pH preferences, oxygen utilization, and responses to osmotic pressure and available nutrients. Various culture techniques are also described that allow isolation and study of microbes in different environmental conditions.
Nomenclature and classification of microorganismsAtifa Ambreen
The document discusses the nomenclature and classification of microorganisms. It describes how scientists have historically attempted to classify living things, from Aristotle grouping them as plant or animal to Linnaeus developing the binomial naming system still used today. Microorganism names now originate from descriptive terms, scientists' names, geographic locations, or organizations. The document then outlines the taxonomic hierarchy from kingdom to species and provides an example classification for Lactobacillus delbrueckii bulgaricus. It concludes by defining rules for naming microorganisms, including when to capitalize, italicize, and use abbreviations, as well as noting plural forms.
Relative or complete lack of effect of antimicrobial agent against a previously susceptible microbe/pathogen.
It is an evolutionary principal that organism adopt genetically to change in their environment.
since the doubling time of bacteria can be as short as 20 mnt, there may be many generations in even a few hours, providing ample opportunity for evolutionary adaptation.
The phenomenon of resistance imposes serious constraints on the options available for the treatment of many bacterial infections.
The resistance to chemotherapeutic agents can also develop in protozoa, in multicellular parasites and in population of malignant cells.
Today there are different strains of S. aureus resistant to almost every form of antibiotic in use.
This document discusses various methods for identifying unknown bacterial species, including their morphology, staining reactions, nutritional requirements, biochemical activities, and energy sources. It describes the typical shapes and arrangements of different bacterial cells, such as spherical, rod-shaped, spiral, and filamentous bacteria. Key factors that can help identify bacterial species are their Gram staining, whether they form spores, and their oxygen requirements. The document also discusses some specific genera of bacteria like Streptomyces, Cyanobacteria, and Archaea.
This document provides an overview of environmental microbiology. It defines environmental microbiology as the study of microbial interactions, processes, and communities in the environment. It discusses the diversity of microbes and their roles in ecosystems. It describes various microbial habitats including soil, water, other organisms, and extreme environments. It also covers symbiotic relationships between microbes and other organisms. Biogeochemical cycles mediated by microbes, such as carbon, nitrogen, sulfur, and phosphorus cycles are explained. The role of microbes in environments without sunlight is also discussed.
This document discusses various microbiological techniques used to study microorganisms, including:
1. Microscopic, cultural, physiological, immunological, and molecular methods. Specific techniques mentioned are Gram staining, growth media selection, enzyme activity assays, immunoassays, DNA fingerprinting, gene probes, microarrays, PCR, and metagenomics.
2. 16S rRNA gene sequencing is described as the most widely used molecular technique for bacterial identification and phylogenetic analysis due to the conserved nature of the 16S rRNA gene.
3. Metagenomics provides information on the collective genomes of microorganisms in an environmental sample to study microbial diversity and ecology.
This document discusses techniques for obtaining a pure culture from a mixed culture sample. It explains that a pure culture contains only one type of microorganism, while a mixed culture contains multiple types. The most common laboratory methods for isolating microbes are the streak plate method and pour plate method. Both rely on diluting bacterial cells to a point where single colonies can grow from individual cells. The streak plate method involves transferring a sample to an agar plate using a sterilized loop and streaking the inoculum in sections to separate individual colonies.
The document discusses the normal microbial flora that inhabit healthy humans. It is divided into resident and transient flora. The resident flora consists of microorganisms regularly found in a given area, while the transient flora inhabits areas temporarily. The four major phyla that make up most of the human microbiota are Actinobacteria, Firmicutes, Proteobacteria, and Bacteroidetes. The normal flora varies across body sites like skin, mouth, respiratory and GI tracts. Maintaining the balance of the normal flora is important for health.
The document discusses sources of microorganisms in air. It states that the main sources are soil, water, plant and animal surfaces, and human beings. Microbes from these sources enter the air through environmental factors like wind and water, or human activities like digging and talking. Once airborne, microbes can exist as droplets, droplet nuclei, or infectious dust, with droplet nuclei able to remain suspended the longest. The largest source is human beings through sneezing, coughing, and other activities that expel microbes from our respiratory tracts in bioaerosols.
This document defines various sterilization, disinfection, and asepsis terms and describes different sterilization methods. It discusses sterilization using heat, including pasteurization which reduces microorganisms rather than eliminating them completely. Physical sterilization methods like hot air ovens and chemical methods are also outlined. The document provides details on factors influencing the efficacy of sterilization and classifications of different sterilization techniques.
Nutritional requirement by microorganismsSuchittaU
Nutrients are required for microbial growth and act as building blocks and energy sources. The main nutrient requirements for microorganisms include carbon, nitrogen, phosphorus, sulfur, hydrogen, oxygen, potassium, calcium, magnesium, iron and trace elements. Microorganisms can be classified based on their carbon, energy and electron sources as photolithotrophs, photoorganoheterotrophs, chemolithoautotrophs, chemolithoheterotrophs or chemoorganoheterotrophs. Culture media are used to grow microorganisms and include defined, complex, liquid, solid, supportive, enriched, selective and differential media depending on their composition and purpose.
The physical factors affects the growth of microorganism.
1) Temperature
Temperature is the most important factor that influences the rate of enzyme catalysed reactions and rate of growth.
For every organisms there is an optimum temperature for growth and minimum temperature for inhibiting the growth.
Most extreme the microbes need liquid water to grow.(330C).
some algae and fungi grow at 55-60 degreeC.
Prokaryotes are grow at 100 degreeC.
Based on temperature the microorganisms are classified into two 4.
The serial dilution technique is used to count microbial colonies in environmental samples. It involves mixing a sample with diluent at ratios of 1:2 or 1:10 to reduce the microbial concentration to a countable level. The sample is serially diluted up to 10-8 and plated using the pour plate method. The plates are incubated and colonies are counted. The number of colonies per gram of sample is then calculated using the dilution factor. This technique allows microbiologists to study the number and types of microorganisms present in various environmental sources.
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.
This document defines various microbiology terms related to sterilization, disinfection, and antimicrobial agents. It discusses physical agents like heat and radiation that are used for sterilization. It also covers chemical agents' modes of action and factors affecting their antimicrobial activity. The document highlights the historical development of antibiotics and mechanisms of antibiotic resistance development. It compares antimicrobial activity in vivo and in vitro.
The document discusses various sterilization methods used in pharmaceutical manufacturing including physical methods like heat and radiation sterilization as well as chemical methods like gaseous sterilization. It provides details on the mechanisms of different sterilization techniques and compares their merits and demerits. The key applications of each method in pharmaceutical industry are also highlighted. The document also covers in-process quality controls that are important to monitor sterilization and ensure consistency in quality during production of pharmaceutical products.
This document discusses normal flora and its relationship to the human body. It defines normal flora as microorganisms commonly found on and inside the human body. These microbes exist in either mutualistic, commensal, or opportunistic relationships with their human hosts. The document outlines several types of normal flora, including resident flora that always live on the body and transient flora that only remain for short periods. It also explains how normal flora can protect the body but also potentially cause disease.
A broad module on industrial microbiology is summarized with pictures .It includes the production of vitamins,vaccine ,alcohol,vinegar,steroids,amino acids ,antibiotics .it also includes the general idea on history ,media,equipment,fermentation,procedure ,uses of industrial microbiology .The production of wine,beer and vinegar are mine core interest .Hope may help ....Thank you .
This document discusses various environmental factors that affect microbial growth, including temperature, pH, oxygen levels, osmotic pressure, and nutritional requirements. It classifies microorganisms based on their optimal and maximum temperature ranges, pH preferences, oxygen utilization, and responses to osmotic pressure and available nutrients. Various culture techniques are also described that allow isolation and study of microbes in different environmental conditions.
Nomenclature and classification of microorganismsAtifa Ambreen
The document discusses the nomenclature and classification of microorganisms. It describes how scientists have historically attempted to classify living things, from Aristotle grouping them as plant or animal to Linnaeus developing the binomial naming system still used today. Microorganism names now originate from descriptive terms, scientists' names, geographic locations, or organizations. The document then outlines the taxonomic hierarchy from kingdom to species and provides an example classification for Lactobacillus delbrueckii bulgaricus. It concludes by defining rules for naming microorganisms, including when to capitalize, italicize, and use abbreviations, as well as noting plural forms.
Relative or complete lack of effect of antimicrobial agent against a previously susceptible microbe/pathogen.
It is an evolutionary principal that organism adopt genetically to change in their environment.
since the doubling time of bacteria can be as short as 20 mnt, there may be many generations in even a few hours, providing ample opportunity for evolutionary adaptation.
The phenomenon of resistance imposes serious constraints on the options available for the treatment of many bacterial infections.
The resistance to chemotherapeutic agents can also develop in protozoa, in multicellular parasites and in population of malignant cells.
Today there are different strains of S. aureus resistant to almost every form of antibiotic in use.
This document discusses various methods for identifying unknown bacterial species, including their morphology, staining reactions, nutritional requirements, biochemical activities, and energy sources. It describes the typical shapes and arrangements of different bacterial cells, such as spherical, rod-shaped, spiral, and filamentous bacteria. Key factors that can help identify bacterial species are their Gram staining, whether they form spores, and their oxygen requirements. The document also discusses some specific genera of bacteria like Streptomyces, Cyanobacteria, and Archaea.
This document provides an overview of environmental microbiology. It defines environmental microbiology as the study of microbial interactions, processes, and communities in the environment. It discusses the diversity of microbes and their roles in ecosystems. It describes various microbial habitats including soil, water, other organisms, and extreme environments. It also covers symbiotic relationships between microbes and other organisms. Biogeochemical cycles mediated by microbes, such as carbon, nitrogen, sulfur, and phosphorus cycles are explained. The role of microbes in environments without sunlight is also discussed.
This document discusses various microbiological techniques used to study microorganisms, including:
1. Microscopic, cultural, physiological, immunological, and molecular methods. Specific techniques mentioned are Gram staining, growth media selection, enzyme activity assays, immunoassays, DNA fingerprinting, gene probes, microarrays, PCR, and metagenomics.
2. 16S rRNA gene sequencing is described as the most widely used molecular technique for bacterial identification and phylogenetic analysis due to the conserved nature of the 16S rRNA gene.
3. Metagenomics provides information on the collective genomes of microorganisms in an environmental sample to study microbial diversity and ecology.
This document discusses techniques for obtaining a pure culture from a mixed culture sample. It explains that a pure culture contains only one type of microorganism, while a mixed culture contains multiple types. The most common laboratory methods for isolating microbes are the streak plate method and pour plate method. Both rely on diluting bacterial cells to a point where single colonies can grow from individual cells. The streak plate method involves transferring a sample to an agar plate using a sterilized loop and streaking the inoculum in sections to separate individual colonies.
The document discusses the normal microbial flora that inhabit healthy humans. It is divided into resident and transient flora. The resident flora consists of microorganisms regularly found in a given area, while the transient flora inhabits areas temporarily. The four major phyla that make up most of the human microbiota are Actinobacteria, Firmicutes, Proteobacteria, and Bacteroidetes. The normal flora varies across body sites like skin, mouth, respiratory and GI tracts. Maintaining the balance of the normal flora is important for health.
The document discusses sources of microorganisms in air. It states that the main sources are soil, water, plant and animal surfaces, and human beings. Microbes from these sources enter the air through environmental factors like wind and water, or human activities like digging and talking. Once airborne, microbes can exist as droplets, droplet nuclei, or infectious dust, with droplet nuclei able to remain suspended the longest. The largest source is human beings through sneezing, coughing, and other activities that expel microbes from our respiratory tracts in bioaerosols.
This document defines various sterilization, disinfection, and asepsis terms and describes different sterilization methods. It discusses sterilization using heat, including pasteurization which reduces microorganisms rather than eliminating them completely. Physical sterilization methods like hot air ovens and chemical methods are also outlined. The document provides details on factors influencing the efficacy of sterilization and classifications of different sterilization techniques.
Nutritional requirement by microorganismsSuchittaU
Nutrients are required for microbial growth and act as building blocks and energy sources. The main nutrient requirements for microorganisms include carbon, nitrogen, phosphorus, sulfur, hydrogen, oxygen, potassium, calcium, magnesium, iron and trace elements. Microorganisms can be classified based on their carbon, energy and electron sources as photolithotrophs, photoorganoheterotrophs, chemolithoautotrophs, chemolithoheterotrophs or chemoorganoheterotrophs. Culture media are used to grow microorganisms and include defined, complex, liquid, solid, supportive, enriched, selective and differential media depending on their composition and purpose.
The physical factors affects the growth of microorganism.
1) Temperature
Temperature is the most important factor that influences the rate of enzyme catalysed reactions and rate of growth.
For every organisms there is an optimum temperature for growth and minimum temperature for inhibiting the growth.
Most extreme the microbes need liquid water to grow.(330C).
some algae and fungi grow at 55-60 degreeC.
Prokaryotes are grow at 100 degreeC.
Based on temperature the microorganisms are classified into two 4.
The serial dilution technique is used to count microbial colonies in environmental samples. It involves mixing a sample with diluent at ratios of 1:2 or 1:10 to reduce the microbial concentration to a countable level. The sample is serially diluted up to 10-8 and plated using the pour plate method. The plates are incubated and colonies are counted. The number of colonies per gram of sample is then calculated using the dilution factor. This technique allows microbiologists to study the number and types of microorganisms present in various environmental sources.
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.
This document defines various microbiology terms related to sterilization, disinfection, and antimicrobial agents. It discusses physical agents like heat and radiation that are used for sterilization. It also covers chemical agents' modes of action and factors affecting their antimicrobial activity. The document highlights the historical development of antibiotics and mechanisms of antibiotic resistance development. It compares antimicrobial activity in vivo and in vitro.
The document discusses various sterilization methods used in pharmaceutical manufacturing including physical methods like heat and radiation sterilization as well as chemical methods like gaseous sterilization. It provides details on the mechanisms of different sterilization techniques and compares their merits and demerits. The key applications of each method in pharmaceutical industry are also highlighted. The document also covers in-process quality controls that are important to monitor sterilization and ensure consistency in quality during production of pharmaceutical products.
This document discusses the history of humans battling microbes through diseases and plagues. It summarizes the bubonic plague epidemic in Europe in the 13th-14th centuries, caused by the Yersinia pestis bacterium transmitted via rat and flea vectors. Methods to control microbial growth are discussed, including physical methods like heat, filtration, and radiation, as well as the portals of entry microbes use to infect the body - mucous membranes, skin, and parenteral routes. The preferred portal of entry determines whether a pathogen causes disease.
Dr. Sudeesh Shetty presented on sterilization methods. Sterilization is defined as making a substance free from all microorganisms, including spores. Various physical and chemical agents are used for sterilization. Physical agents include heat (dry and moist), filtration, radiation, and ultrasound. Commonly used chemical agents are alcohols, aldehydes, dyes, halogens, phenols, surface active agents, and gases like ethylene oxide and formaldehyde. Generally, heat and chemical methods are effective at sterilizing, while physical methods like filtration are used for heat-labile liquids. Selection of the appropriate sterilization method depends on the items and level of steril
This document discusses sterilization methods for infection control in medical offices. It states that instrument sterilization is an important part of infection control. The main sterilization methods discussed are steam under pressure, dry heat, chemical vapor, and ethylene oxide gas. It provides details on cleaning, packaging, and monitoring instruments to ensure effective sterilization. Biological indicators that test for microbial kill are emphasized as the ultimate criteria for verifying sterilization.
This chapter discusses various methods for controlling microbial growth, including physical, chemical, and other approaches. It defines key terms and describes how different techniques like heat, radiation, filtration and chemicals impact microbial cells. Specific methods are outlined, such as how autoclaving, pasteurization, and dry heat kill microbes. The mechanisms and optimal uses of various disinfectants and antiseptics are also explained.
This document discusses various methods for controlling microorganisms, including sterilization. It describes sterilization as the process of eliminating all microorganisms, including bacterial spores. Moist heat sterilization methods are discussed in detail, including boiling, pasteurization, tyndallization, and autoclaving using steam under pressure. The autoclaving process involves exposing materials to high temperatures and pressure using steam to kill microorganisms through protein denaturation. Key terms related to characterizing microbial resistance and the effectiveness of sterilization methods are also defined.
Chemical methods for controlling micro organismsDebomitra Dey
Chemical agents are used to control microbial growth in foods, industries, and hospitals. They work by inhibiting or killing microorganisms. An ideal antimicrobial chemical agent is soluble, stable, nontoxic to humans, homogeneous, and effective at low concentrations against a broad spectrum of microbes. Common chemical agents used include phenols, alcohols, halogens, heavy metals, quaternary ammonium compounds, aldehydes, and gases. They kill microbes through mechanisms like protein denaturation, cell membrane damage, and inhibition of essential metabolic processes. Selection of the appropriate agent depends on the target microbes and environmental conditions.
This document discusses antimicrobial agents and antibiotics. It defines antimicrobial agents as chemicals that treat infectious diseases by inhibiting or killing pathogens. Ideal antimicrobial agents kill or inhibit pathogens, are not harmful to the host, cause no allergic reactions, and remain effective after storage and in tissues. The document then discusses different classes of antibiotics based on their source, mechanism of action, and targets, including cell wall synthesis inhibitors like penicillin and vancomycin, protein synthesis inhibitors like tetracyclines and chloramphenicol, and nucleic acid synthesis inhibitors like sulfonamides. It also addresses resistance acquisition through intrinsic, mutational or acquired genetic means.
- Antibiotics selectively target microbial processes without harming human host cells. Proper antibiotic use and hand hygiene have improved patient outcomes.
- Many antibiotics are naturally produced by bacteria and fungi to inhibit competition. Major classes include penicillins, cephalosporins, aminoglycosides, tetracyclines, macrolides, and sulfonamides.
- Antibiotics work by inhibiting bacterial cell wall, protein, or nucleic acid synthesis. However, antibiotic resistance has emerged through various mechanisms and poses a growing challenge.
Antibiotics: classification and spectrum of actionBashar Mudallal
This document provides an overview of different classes of antibiotics, including cell wall inhibitors, protein synthesis inhibitors, topoisomerase inhibitors, anti-metabolites, and anti-mycobacterials. It describes common antibiotics within each class, what types of bacteria they cover, and examples of specific antibiotics. It also briefly discusses empiric antimicrobial therapy and treatment for C. difficile infections.
Antibiotics,antibiotics resistances,classification of antibiotics,misuse of antibiotics details discussed here. for more information visit my blog helpful for pharmacy and medical student.thanks.
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This document summarizes the evolution of ideas about biological membrane structure from the 19th century to the 1950s. Early work established that cells are bounded by a thin, permeable barrier. Studies of monolayers and bilayers in the 1920s-1930s provided evidence that cell membranes contain lipid molecules arranged in bilayers. The "Danielli-Davson model" from 1935 proposed that membranes have a lipid core surrounded by protein monolayers. Electron microscopy in the 1950s revealed cell membranes as triple-layered structures ~75Å thick, supporting the fluid mosaic model of a lipid bilayer with embedded and associated proteins. This established the lipid bilayer as the basic structure of biological membranes.
This document discusses tools and techniques for studying biological membranes, including their isolation, characterization, and reconstitution. Key methods covered are homogenization to disrupt source material, centrifugation to separate and enrich membrane fractions, use of detergents to solubilize membrane components, and reconstitution of components into model lipid bilayer systems like monolayers, planar bilayers, and liposomes to study membrane behavior. Detergents are discussed in depth, including their amphiphilic nature, ability to form micelles above a critical concentration, and role in membrane solubilization.
This chapter discusses methods for controlling microbial growth through sterilization, degerming, and antisepsis. It explains that sterilization kills all microbes including endospores using heat or other methods. Bacteria typically die at a constant rate depending on factors like number, environment, and exposure time. Physical methods for control include moist heat like autoclaving, dry heat, filtration, radiation, and low temperatures. Chemical methods use agents to control growth on living tissues and inanimate objects by changing the pH environment, with antiseptics used on living tissues and disinfectants on inanimate objects.
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An overview of what is happening in the deterioration of the aquatic environment and the consequent adverse impacts on aquatic organisms and how to get rid of petroleum pollutants
Prepared media plate sterilization methodsScott Bradley
Prepared and non-prepared petri dishes can be sterilized by several different methods. This short presentation takes a look at the different methods of plate sterilization, how they "do their thing," and which we're most likely to use in the lab.
This document discusses various methods of microbial control in healthcare settings. It covers the need for microbial control to prevent infection transmission. Various methods are discussed, including sterilization, disinfection, antisepsis and antimicrobial therapy. Physical sterilization methods like heat, filtration and radiation are outlined. Factors that influence the effectiveness of sterilization and disinfection methods are also summarized.
Sterilization kills all microorganisms including bacterial spores, achieving a germ-free state. Disinfection kills many but not all microorganisms. Common sterilization methods include heat, radiation, filtration, and chemicals. Heat sterilization uses dry heat or moist heat via boiling or autoclaving. Common disinfectants are phenols, bisphenols, biguanides, halogens, aldehydes, and alcohols. Disinfectants are used to sterilize non-living surfaces and equipment while antiseptics can be applied to living tissues.
The document discusses various methods of microbial control, including sterilization, disinfection, and antisepsis. It defines key terms and describes the relative resistance of different microbial structures like bacterial endospores and vegetative cells. Physical methods like heat and radiation are described in detail, along with how they damage microbial cells. Chemical disinfectants and their modes of action are also discussed.
At the end of this session learner will be able to:
Define Common terms.
Explain the importance of microorganisms control.
Discuss the Methods of sterilization.
Categorize the broad spectrum and narrow spectrum antibiotics.
This document discusses various chemical disinfection methods. It defines key terms like antisepsis, disinfection, and sterilization. It describes the mechanisms and properties of common disinfectants like phenols, alcohols, hypochlorites, and iodine. Proper disinfectant selection depends on factors like the contaminating microorganism, degree of contamination, and presence of organic matter. Thorough cleaning is important before effective sterilization or disinfection can occur.
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.
This document appears to be a presentation about microbiology practical coursework for a second year lab medicine program for females from 2012-2013. It discusses various topics related to infection control including definitions of terms like decontamination, disinfection and sterilization. It also covers physical methods like heat and radiation as well as chemical methods using germicides to destroy microorganisms. The presentation describes evaluating different brands of disinfectants through experiments and observing bacterial growth. The objectives are listed as discussing infection control terms, factors influencing disinfectants, physical and chemical destruction of microorganisms and methods for evaluating disinfectants.
The document discusses sterilization and disinfection processes. It notes that approximately 46.5 million surgical procedures are performed in the US each year, each involving contact with sterile tissue. Proper sterilization and disinfection of medical equipment is crucial to prevent transmission of pathogens. Sterilization completely eliminates microbes using physical methods like steam or chemical methods like ethylene oxide gas. Disinfection eliminates many pathogens but not bacterial spores. Thorough cleaning is necessary prior to sterilization or disinfection.
MC3 - Week 3 Microbial Growth and Control.pptMCFototana1
This document discusses microbial growth and methods for controlling microbial growth. It covers the following key points:
1) Microbial growth refers to the increase in number of microbial cells through processes like binary fission rather than an increase in cell size. Growth is influenced by available nutrients, temperature, pH, oxygen levels and other environmental factors.
2) Methods for controlling microbial growth include physical agents like heat, radiation, filtration and desiccation as well as chemical disinfectants, antiseptics and antibiotics. These work by killing microbes or inhibiting their growth.
3) Proper control of microbial growth is important for preventing disease transmission and food spoilage. A variety of chemical and physical methods can be
5 bio265 antimicrobial agents instructor dr di bonaventura copy (1)Shabab Ali
This document discusses various methods for controlling microbial growth, including physical, mechanical, and chemical methods. Physical methods include sterilization using heat, radiation, filtration, and pasteurization. Chemical methods involve the use of antiseptics, disinfectants, and antibiotics. Proper use and completion of antibiotic regimens is important to prevent antibiotic resistance in microbes. Tests like disk diffusion and E tests are used to determine the susceptibility of microbes to different antimicrobial agents.
5 bio265 antimicrobial agents instructor dr di bonaventura copyShabab Ali
This document discusses various methods for controlling microbial growth, including physical, mechanical, and chemical methods. Physical methods include sterilization using heat, radiation, filtration, and pasteurization. Chemical methods involve the use of antiseptics, disinfectants, and antibiotics. Proper use and completion of antibiotic regimens is important to prevent antibiotic resistance in microbes. Tests like disk diffusion and E tests are used to determine the susceptibility of microbes to different antimicrobial agents.
This document discusses antibiotics, including their definition, history, classification, mechanisms of action, uses, and complications. Antibiotics are medications that kill or inhibit the growth of bacteria and were first discovered by Alexander Fleming in 1928. They are classified based on their mechanism of action (inhibiting cell wall, protein, or nucleic acid synthesis), spectrum of activity (narrow or broad), and mode of action (bacteriostatic or bactericidal). While antibiotics have reduced mortality from bacterial infections, their overuse and misuse has led to increased antibiotic resistance in bacteria.
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Sterilization and disinfection for nutrition studentsHibah Abusulaiman
This document appears to be notes from a microbiology practical course covering various topics related to microbiology and infection control. It discusses terms like decontamination, disinfection, and sterilization. It covers physical methods of destroying microorganisms like heat, radiation, and filtration. It also discusses chemical disinfectants and factors that influence them. Finally, it discusses evaluating disinfectants through direct methods and comparing bacterial growth with different brands.
Control of Microorganisms food technology.pptxSayanShee7
This document discusses various methods of controlling microorganisms, including sterilization, disinfection, antiseptics, and different antimicrobial agents. It explains that sterilization completely destroys all microorganisms, while disinfection and antiseptics inhibit microbial growth. Antimicrobial agents can be bactericidal, killing bacteria, or bacteriostatic, preventing multiplication but not killing. The document also outlines several physical methods of controlling microbes like heat, radiation, and filtration. High temperatures above an organism's maximum can kill, while below the minimum causes stasis.
Physical methods of sterilization include heat, radiation, filtration, and chemical agents. Heat-based methods like autoclaving use high temperatures to kill microbes through protein denaturation. Radiation methods employ UV light or gamma rays which damage microbial DNA. Filtration removes microbes by trapping them in fine pore membranes or filters. Sterilization is important in healthcare and food production to prevent transmission of disease and control microbial growth.
This document provides an overview of chemotherapy and antimicrobial agents. It begins with a brief history of chemotherapy from ancient times to the modern era. Key figures like Fleming, Florey, Chain and Waksman who discovered important antibiotics like penicillin and streptomycin are mentioned. Basic terminology used in chemotherapy is defined, including terms like antimicrobial, antibiotic, spectrum, bactericidal and bacteriostatic. The major classes of chemotherapeutic agents are listed. Gram-positive and gram-negative bacteria are distinguished and examples are given. Ideal properties of antiseptics and disinfectants are outlined. The document concludes with an assignment asking students to describe bacterial cell structure, distinguish between gram-positive and negative bacteria, and
B.Sc. Biotech Biochem II BM Unit-4.1 SterilizationRai University
The document discusses various methods of sterilization and disinfection. It defines key terms like cleaning, disinfection, antiseptics, and sterilization. It then describes different physical and chemical methods of microbial control. The main physical methods discussed are heat sterilization methods like autoclaving, dry heat sterilization using ovens or flaming, and low-temperature methods like pasteurization. Specific temperatures and exposure times required for different microbes are provided.
This document discusses controlling microbial growth through physical and chemical methods. It defines key terms like sterilization, disinfection, antiseptics, and antibiotics. It explains different growth phases of bacteria and factors affecting their growth. Physical methods to control microbes include heat, sunlight, drying, and filtration. Chemical agents discussed are alcohol, phenols, iodine, and metals. Heat-based sterilization methods like flaming, hot air ovens, and moist heat are also summarized.
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This document discusses hazards and safety related to biological agents. It outlines four risk groups based on the danger posed by different agents, from Risk Group 1 posing no or low risk, to Risk Group 4 posing high individual and community risk. It also discusses recommended biosafety levels for working with different agents, from Biosafety Level 1 relying on standard practices, to Biosafety Level 4 for dangerous exotic agents. Key terms used include biocides, antiseptics, disinfectants, sterilization, and cleaning. Methods of sterilization covered include heat, radiation, filtration, and chemicals.
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How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
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Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
4. General Microbiology (General Microbiology (B204B204))
Prepared by Dr. Adel Ahmed Ali El-MorsiPrepared by Dr. Adel Ahmed Ali El-Morsi
5. Controlling Microorganisms
Reduce or destroy undesirable microbes in a given area
Effected in two basic ways:Effected in two basic ways:
1. By Killing Microorganisms
2. By inhibiting the Growth of Microorganisms
Usually involves the use of:Usually involves the use of:
1. Physical Agents
2. Chemical Agents
7. SterilizationSterilization
Sterile
• Inanimate objects free of all life
• Sterilization is the removing of all
microorganisms in a material or on the
surface of an object (an extreme level of cleanliness)
• A surface or an object is either sterile or it is
not sterile, there are no gradations in sterility
• Typically the last things to die when one
attempts sterilization is the highly heat- (and
chemical-, etc.) resistant endospores
• Once something is sterilized, it will remain sterile
if properly sealed.
SterilizationSterilization –– a process that destroys all viablea process that destroys all viable
microbes, including viruses and endosporesmicrobes, including viruses and endospores
Terminology of Microbial ControlTerminology of Microbial Control
PreventionPrevention
Control of Growth to Prevent Infection and Spoilage
8. Disinfection/disinfectantsDisinfection/disinfectants
•Disinfection means reducing the number of viable
microorganisms present in a sample
•Disinfection / Reducing Growth Nonliving Surfaces
•A disinfectant is a chemical or physical agent that is
applied to inanimate objects to kill microbes
•Not all disinfectants are capable of sterilizing, but, of
course, all disinfectants are employed with the hope of
disinfecting.
•While disinfection is not as extreme as sterilization, but it
is considered to be an adequate level of cleanliness for
most situations.
DisinfectionDisinfection
destroy vegetative pathogens not endospores
Disinfection – a process to destroy vegetativeDisinfection – a process to destroy vegetative
pathogens, not endospores; inanimate objectspathogens, not endospores; inanimate objects
Examples of disinfectants include iodine solution,
copper sulfate, ozone, and chlorine gas.
9. Sepsis refers to microbial contamination.
Asepsis is the absence of significant contamination.
• Aseptic surgery techniques prevent microbial
contamination of wounds.
Antisepsis/antiseptic Antiseptic
• Typically an antiseptic is a chemical agent that is
applied to living tissue to kill microbes
• Note that not all disinfectants are antiseptics because
an antiseptic additionally must not be so harsh that it
damages living tissue
• In general antiseptics are either not as cheap or not as
effective at killing microbes as disinfectants
Antiseptic – disinfectants applied directly to exposed body surfaces
AntisepsisAntisepsis
• Antisepsis / Reducing Growth on Living Tissue
• Antiseptics are generally less toxic than disinfectants because they
must not cause too much damage to the host living tissue.
• Examples:iodine,70%ethanol,3%hydrogen peroxide.
10. SanitizationSanitization
• cleansing technique that mechanically removes
microbes to safe levels
• Sanitization is the cleaning of
pathogenic microorganisms from public
eating utensils and objects such as that
done by the kitchen of a restaurant
• Subject to High Temperature Washing
(Dishwashers)
Sanitization – any cleansing technique that
mechanically removes microbes
PasteurizationPasteurization
• not sterilization (removes unwanted organisms)
• Pasteurization uses mild temperatures (63°C for
30 minutes or 71°C for 15 seconds) to kill
pathogens and reduce levels of non-pathogenic
organisms that cause milk and other foods to
spoil
11. Microbicidal agentsMicrobicidal agents (cidal means kill)
• Causes microbial death
• Bactericide, Sporocide, Fungicide,Viricide
• Suffix-cidal
• An antimicrobial that kills a microorganism (or, more
specifically, a bacterium) is said to be bactericidal
MicrobistasisMicrobistasis (static means inhibition of growth and
multiplication)
• Prevents microbial growth
• Bacteriostatic, Fungistatic
• Suffix –stasis/-static
• Bacteriostatic means that the antimicrobial inhibits
bacterial growth but does not kill the bacteria;
consequently, removal or dilution of the antimicrobial
can result in a resurgence of bacterial growth
DegermingDegerming ((Swab the Skin)
removing organisms from an object’s surface
Degermation – mechanically removing microbes
form surface (skin) such as surgical hand scrubbing,
or wiping skin with alcohol prior to venapuncture
12. Sterilization vs. DisinfectionSterilization vs. Disinfection
• Sterilization: destroying all forms of life
• Disinfection: destroying pathogens or unwanted organisms
Disinfectant vs. AntisepticDisinfectant vs. Antiseptic
• Disinfectant: antimicrobial agent used on inanimate objects
• Antiseptic: antimicrobial agent used on living tissue
Sanitization: Lowering of microbial counts to prevent
transmission in public setting (e.g., restaurants & public rest
rooms)
cidal vs. staticcidal vs. static
• Bactericidal - kills bacteria
• Bacteristatic - inhibits bacterial growth
Fungicidal, Fungistatic, Algacidal, Algastatic
Terms for Microbial ControlTerms for Microbial Control
13. Sterilization:Sterilization: Removal (destruction ) of all microbial life
Commercial Sterilization: Heat Treatment of Canned Foods
e.g. Killing C. botulinum endospores
Disinfection:Disinfection: Removal of pathogens (destruction of
vegetative pathogens)
Antisepsis:Antisepsis: Removal of pathogens from living tissue
(disinfection of living tissue)
Sepsis: refers to microbial contamination.
Degerming:Degerming: Removal of microbes from a limited area
Sanitization:Sanitization: Lower microbial counts on eating utensils
Biocide/GermicideBiocide/Germicide: Kills microbes
Bacteriostasis:Bacteriostasis: Inhibiting, not killing, microbes
TerminologyTerminology
14. Microbial DeathMicrobial Death
Involves permanent loss of reproductive capability
• even under optimum growth conditions
Still alive, but can’t reproduce!!
• Not viable in environment
Hard to detect
Loss of movement.
BB
15. Rate of Microbial DeathRate of Microbial Death
Bacteria usually die at a constant logarithmic rate
Plotted Logarithmically This Will Give a Straight Line
16. Any method (agent) which can reduce or destroy undesirable
microbes in a given area through killing and /or inhibiting using:-
• Physical
• Chemical
• Mechanical
CC
17. Cellular Targets of ControlCellular Targets of Control
Mode of action of antimicrobials:
Cell wallCell wall
Cell membraneCell membrane
Cellular synthetic processes (DNA, RNA)Cellular synthetic processes (DNA, RNA)
Proteins (Proteins (Enzymes)Enzymes)
Targets of Antimicrobial AgentsTargets of Antimicrobial Agents
Control Agents Act ByControl Agents Act By
Mechanisms of action for Antimicrobial control agents
Alternation of membrane permeability
Damage to proteins
Damage to nucleic acids
Interfere with metabolic pathways
18. Many types of chemical and physical microbial controls
Modes of action fall into two basic categories
1.1. Alteration of cell walls or cytoplasmic membranesAlteration of cell walls or cytoplasmic membranes
2.2. Interference with protein and nucleic acid structureInterference with protein and nucleic acid structure
Action of Antimicrobial AgentsAction of Antimicrobial Agents
Alteration of Membrane Permeability
- Susceptibility of membrane is due to its lipid and
protein composition
- Control Agents can alter permeability
Damage to Proteins and Nucleic Acids
- Break hydrogen and covalent bonds in proteins
- Interfere with DNA, RNA, Protein Synthesis
19. Cell wall maintains integrity of cell
• When disrupted, cannot prevent cell from bursting due to
osmotic effects
Cytoplasmic membrane contains cytoplasm and controls passage
of chemicals into and out of cell
• When damaged, cellular contents leak out
Viral envelope responsible for attachment of virus to target cell
• Damage to envelope interrupts viral replication
Nonenveloped viruses have greater tolerance of harsh conditions
Alteration of Cell Walls and MembranesAlteration of Cell Walls and Membranes
Protein function depends on 3-D shape
• Extreme heat or certain chemicals denature proteins
Chemicals, radiation, and heat can alter or destroy nucleic acids
• Can produce fatal mutants
• Can halt protein synthesis through action on RNA
Damage to Proteins and Nucleic AcidsDamage to Proteins and Nucleic Acids
20. Ideally, agents should be:Ideally, agents should be:
• Inexpensive
• Fast-acting
• Stable during storage
• Control all microbial growth while being
harmless to humans, animals, and objects
Selection of Microbial Control MethodsSelection of Microbial Control Methods
Practical Concerns for Microbial ControlPractical Concerns for Microbial Control
Does the application require sterilization?
Is the item to be reused?
Can the item withstand heat, pressure, radiation, or chemicals?
Is the method suitable?
Will the agent penetrate to the necessary extent?
Is the method cost- and labor-efficient & is it safe?
21. 1. Nature of site to be treated
2. Degree of susceptibility of microbes involved
3. Environmental conditions that pertain
Factors Affecting the Efficacy ofFactors Affecting the Efficacy of
Antimicrobial methodsAntimicrobial methods
DD
22. Harsh chemicals and extreme heat cannot be
used on humans, animals, and fragile objects
Method and level of microbial control based
on site of medical procedure
Site to Be TreatedSite to Be Treated
23. Organismal differencesOrganismal differences
Microorganisms differ in their
susceptibility to antimicrobial
agents."
Often what fails to be killed by a
disinfectant are endospores
though certain viruses and some
vegetative bacteria are also
highly resistant to disinfection
Also, the same organism may
differ in susceptibility depending
on growth phase with actively
growing organisms typically
more susceptible to disinfection
than not-growing cultures
Microbial Characteristics and ControlMicrobial Characteristics and Control
24. Level of ResistanceLevel of Resistance
1. Endospores
2. Mycobacteria
3. Fungal Spores
4. Small Non-enveloped Viruses
- Polio, Rotavirus, Rabies
5. Vegetative Fungal Cells
6. Enveloped Viruses
- Herpes, Hepatitis B & C, HIV
7. Vegetative Bacteria
Susceptibilities VarySusceptibilities Vary
Endospores are Difficult to Kill
26. Relative Susceptibility of MicroorganismsRelative Susceptibility of Microorganisms
Effectiveness of germicides classified as
high, intermediate, or low
• High-levelHigh-level kill all pathogens, including
endospores
• Intermediate-levelIntermediate-level kill fungal spores,
protozoan cysts, viruses and pathogenic
bacteria
• Low-levelLow-level germicides kill vegetative
bacteria, fungi, protozoa, and some
viruses
27. Environmental conditions that pertainEnvironmental conditions that pertain
Increasing temperatures increases the efficacy of
most chemical antimicrobials
The converse of this statement is that relatively
cold temperatures result in relatively poor
disinfection
28. Environmental conditions that pertain (cont.(
Concentration effects: Generally, the use of
more disinfectant provides better killing
than the use of less disinfectant
The fewer organisms present, the shorter the time needed to
achieve sterility. Thoroughly cleaning objects before attempting
to sterilize them is a practical application of this principle.
Clearing objects of tissue debris and blood is also important
because such organic matter impairs the effectiveness of many
chemical agents.
29.
30. Factors That Affect Death RateFactors That Affect Death Rate
1. Number of microbes
2. Nature of microbes in the population. (Microbial
characteristics e.g. glycocalyx, cell wall, resistance)
3. Environment. (organic matter, temperature, concentration,
biofilms & pH )
4. Concentration or dosage of agent.
5. Mode of action of the agent.
6. Presence of solvents, organic matter, or inhibitors.
7. Time of exposure (Time to Kill in Proportion to the
Population Size).
Effectiveness of antimicrobial treatment depends on:
32. 1. Heat – Moist verse Dry (Exposure to extremes of heat)
2. Cold temperatures (Exposure to extremes of cold)
3. Desiccation
4. Radiation
5. Osmotic pressure
Physical Methods of Microbial ControlPhysical Methods of Microbial Control
Not for use on living organisms
Somehow, alter membrane permeability and / or
structure of proteins and nucleic acids
33. HeatHeat
Most Frequent and Widely Used.
Always Consider
1. Type of Heat
2. Time of Application
3. Temperature
Endospores are the most heat resistant of all cells.
Effects of high temperatures
• Denaturation of proteins
• Interference with integrity of cytoplasmic membrane
and cell walls
• Disruption of structure and function of nucleic acids
34. Thermal Death MeasurementsThermal Death Measurements
Thermal death point (TDP):Thermal death point (TDP):
• lowest temperature required to kill all microbes in
a sample in 10 minutes
Thermal death time (TDT):Thermal death time (TDT):
• shortest length of time required to kill all microbes
at a specified temperature
Heat
Decimal reduction time (DRT):Decimal reduction time (DRT):
• Minutes to kill 90% of a population at a given temperature
35. Thermal Death PointThermal Death Point
Thermal Death Point (TDP) /
Lowest Temp to Kill All the
Bacteria in a Broth in 10 Minutes.
• This aspect of thermal death is
useful in purifying water via
boiling.
Boiling:
Kills Many Vegetative Cells and
Inactivates Viruses Within 10
Minutes (30 Minutes to be Safe)
but has no effect on spores
36. Thermal Death TimeThermal Death Time
Thermal Death Time
(TDT) / Time Span
Required to Kill All the
Bacteria in a Broth at a
Given Temperature.
It was developed for food
canning and has found
applications in cosmetics
and pharmaceuticals.
37. Decimal Reduction TimeDecimal Reduction Time
(DRT(DRT((
Decimal Reduction
Time (DRT) / Length of
Time in Which 90% of a
Bacterial Population will
be Killed at a given
Temperature
Reduces the number of
organisms to 1/10 the
initial level.
Used in Commercial
Sterilization.
38. Used to disinfect, sanitize, and sterilize
Kills by denaturing proteins, destruction of DNA and
destroying cytoplasmic membranes.
More effective than dry heat; water better conductor of heat
than air. Moist heat is also more penetrating than dry heat
Methods of microbial control using moist heat
• Boiling
• Autoclaving
• Pasteurization
• Ultrahigh-Temperature Sterilization
Moist HeatMoist Heat
39. Kills vegetative cells of bacteria and fungi,
protozoan trophozoites, and most viruses within
10 minutes at sea level
Temperature cannot exceed 100ºC at sea level;
steam carries some heat away
Boiling time is critical
Water boils at lower temperatures at higher
elevations; requires longer boiling time
Endospores, protozoan cysts, and some viruses
can survive boiling
BoilingBoiling
• Hepititis (20 min)
• Some spores may survive
boiling water for up to 20 hrs
40. AutoclavingAutoclaving
Pressure applied to boiling water prevents steam
from escaping
Boiling temperature increases as pressure increases
Autoclave conditions – 121ºC, 15 psi, 15 minutes
AutoclaveAutoclave
41. Pressure applied to boiling water prevents steam from escaping
Boiling temperature increases as pressure increases
Autoclave conditions – 121ºC, 15 psi, 15 minutes
Volume, Contact, Wrapping, Testing
AutoclavingAutoclaving
Autoclave Tape
42. AutoclavingAutoclaving
Steam Under Pressure
121° C for 15 Minutes at 15 lb/in2
Heat-labile Substances will be Denatured (proteins)
Steam Must Contact the Material
43. Pasteurization is the application of moist
heat of less-than boiling temperatures to
foods to prevent the growth of food-
spoiling organisms as well as various
heat-labile pathogens. without destroying
the food flavor or value
batch method
63°C - 66°C for 30 minutes
flash method
71.6°C for 15 seconds
Pasteurization
Pasteur’s method
Pasteurization is a process used in preserving heat sensitive
foods such as milk, ice cream, yogurt, fruit juices, beer, and
other beverages.
44. Pasteurization is not a method of sterilization,
which is why pasteurized foods will eventually
spoil if given enough time.
Pasteurization extends the shelf life of a
product and reduces the level of pathogens
in the product.
Not sterilization; heat-tolerant and heat-
loving microbes survive
• These do not cause spoilage prior to
consumption
• These are generally not pathogenic
• kills non-spore-forming pathogens and
lowers overall microbe count
• does not kill endospores or many
nonpathogenic microbes
45. Ultrahigh-Temperature SterilizationUltrahigh-Temperature Sterilization
A new method called ultrahigh temperature (UHT) sterilization
involves heating at 140°C for 1-3 seconds, then rapid cooling.
Treated liquids can be stored at room temperature
Milk that has been treated in this way can be kept at room
temperature for 2 months with only minimal changes in flavor.
46. Used for materials that cannot be sterilized with or are
damaged by moist heat
Denatures proteins and oxidizes metabolic and structural
chemicals
Requires higher temperatures or longer time than moist heat
Nevertheless, application of dry heat is cheap and easy
higher temperatures than moist heat
Dry HeatDry Heat
47. Dry Heat
1. Direct Flaming1. Direct Flaming
• Bunsen burner (1870o
C)
• Dehydrates cells and removes water
• Inoculating Loop and Needle 100% effective
2. Incineration (2. Incineration ( <<12001200oo
C )C )
• Burns and Physically Destroys Organisms
combusts & dehydrates cells
• Loops: needles, inoculating wires (1500°C)
• Disposable wastes (paper cups, bags, dressings)
• Glassware
3. Hot Air Sterilization (dry ovens)3. Hot Air Sterilization (dry ovens)
• coagulate proteins
• used on substances that would be damaged by
moist heat sterilization and objects that Won’t
Melt e.g. glassware, metal, dressings or powders
(i) 171ºC for at least one hour
(ii) 160ºC for at least two hours
(iii) 121ºC for at least 16 hours
48. 22..Cold (Low) TemperaturesCold (Low) Temperatures
Microbistatic (Not Bactericidal)
• slows the growth of microbes
Decreasing Temperature
Decreases Chemical Activity
refrigeration 0-15o
C
freezing <0o
C
used to preserve food, media
and cultures
49. Refrigeration is a great short term solution, it decreases
microbial metabolism, growth, and reproduction i.e. it merely
slows the growth of organisms rather than preventing it
• Chemical reactions occur slower at low temperatures
• Liquid water not available
Psychrophilic microbes can multiply in refrigerated foods
Refrigeration halts growth of most pathogens
Slow freezing more effective than quick freezing
Organisms vary in susceptibility to freezing
Refrigeration and FreezingRefrigeration and Freezing
For organisms that survive the freezing process, freezing
constitutes a reasonably good long-term preservation method
with prevention of deterioration increasing as temperatures are
lowered
Lower temperatures result in greater long-term storage (-
20ºC, -80ºC, -180ºC)
50. 33..DesiccationDesiccation
Gradual removal of water from
cells (Dehydration)
Leads to metabolic
disruption/inhibition
Stops Growth / Microbes Are
Still Viable
not effective microbial control
• many cells retain ability to
grow when water is
reintroduced
Viruses and Endospores Can
Resist Desiccation
51. Lyophilization used for long term preservation of
microbial cultures
• Prevents formation of damaging ice crystals.
• Freeze-drying involves freezing something and
then evacuating air so that boiling occurs at low
temperatures; this desiccates material thereby
preventing deterioration and spoilage.
• Liquid nitrogen or frozen carbon dioxide (dry
ice).
LyophilizationLyophilization (Freeze-drying(Freeze-drying((
52. Electromagnetic spectrum, energy without mass travelling in waves at
the speed of light, 3x105km/sec, Efficiency is Dependent on the
Wavelength, Intensity, and Duration (shorter wavelength means
great energy and can penetrate further).
Radiation damages DNA
Two types used:
• Ionizing radiation: Wavelengths shorter than 1 nm
(X rays, gamma rays, electron beams)
• Non-ionizing radiation: Wavelengths greater than 1 nm (UV)
• (Microwaves kill by heat; not especially antimicrobial)
44..RadiationRadiation
Radiation described as ionizing or nonionizing according to effects
on cellular chemicals.
53. Wavelengths shorter than 1 nm – electron
beams, gamma rays, and X rays.
are more penetrating but are more difficult and
expensive to use.
Ionizing radiation is radiation that ionizes
water; this temporarily turns water into an
oxidizing agent.
Ionizing RadiationIonizing Radiation
Create ions by ejecting electrons from atoms they strike.
Ions disrupt hydrogen bonding, oxidize double covalent bonds, and
create hydroxide ions; hydroxide ions denature other molecules (DNA).
Types of Ionizing RadiationTypes of Ionizing Radiation
Electron beamsElectron beams – effective at killing but do not penetrate well
• Used to sterilize spices, meats, microbiological plastic ware,
and medical and dental supplies
Gamma raysGamma rays – penetrate well but require hours to kill microbes
• Used to sterilize meats, spices, and fresh fruits and vegetables
X-raysX-rays require too much time to be practical for growth control
54. Food irradiation is a process whereby the
food is exposed to high levels of radiation in
order to kill insects, bacteria and mold, and
make the food last longer on the store
shelves.
One potential application of ionizing
radiation is as an antimicrobial is in food
preservation and other industrial processes.
Used on substances that could be damaged by heat
• plastic petri dishes, plastic syringes, catheters, surgical gloves
55. Usually use cobalt-60 which has a half-life of 5 years.
Materials which are sterilized using this type of radiation do not
become radioactive, and controversy exists on whether or not
irradiation of food changes its nutritional value.
In some cases the taste of the food is changed, similar to how milk
changes taste once it is pasteurized.
Studies have shown that irradiating microorganisms like
E. coli and Salmonella may give rise to even more
dangerous, radiation-resistant strains of bacteria.
Under laboratory conditions scientists found that one
particular type of bacteria can survive a radiation dose
five times what the FDA will allow for beef.
Radiation is completely ineffective against viruses, and does
absolutely nothing to clean the food of waste products and other
unsanitary matter often left on beef, chicken, and lamb as the
result of slaughterhouse conditions.
India, children blood tests showed chromosome damage
after being fed freshly irradiated wheat for six weeks.
56. Nonionizing RadiationNonionizing Radiation
Excites electrons and causes them to make new covalent bonds
• Affects 3-D structure of proteins and nucleic acids
UV light causes pyrimidine (Thymine) dimers in DNA
•Interfere with replication
57. UV RadiationUV Radiation
The most lethal type of radiation is ultraviolet radiation with
a wavelength of 260 nm. This is the wavelength most
actively absorbed by DNA.
Due to its poor penetration, does not penetrate plastic, glass
or proteinaceous matter, UV radiation is only useful for
disinfecting outer surfaces of objects , transparent fluids,
air and liquids.
Used to reduce microbial populations
• hospital rooms, nurseries and operating rooms
This type of radiation is also harmful if someone is directly
exposed to it (for extended periods of time), as it may
damage the skin and eyes.
Aquarium lightAir and surface microbial controlEgg surface microbial controlEgg surface microbial control
58. MicrowavesMicrowaves
Kill Microbes Indirectly with Heat
Do Not Microwave Baby BottlesDo Not Microwave Baby Bottles
Inside milk may be hotter than outer bottle.
Heating the bottle in a microwave can cause slight changes
in the milk: Inactivates Antibodies (Breast Milk),
Denatures Protein and Destroys Vitamins
Microwaving changes food nutrients.
Increases Leukocytes in Blood (Sign of
Infection and Poisoning)
Decreases Erythrocytes and Iron Stores and
Results in Anemia.
Increases Cholesterol.
Causes Production of Radiolytic Compounds
(Mutated Compounds) Which Depress the
Immune System and are Carcinogenic.
59. 55..Osmotic PressureOsmotic Pressure
High concentrations of salt or sugar in
foods to inhibit growth (jam, jerky,
pickled food, salted fish); Sugar Curing /
Salting
Cells in a hypertonic solution of salt or
sugar lose water Causes plasmolysis i.e.
shrinkage of cytoplasm (Water in cell is
drawn out by osmosis); cell desiccates
Fungi have greater ability than bacteria to
survive hypertonic environments (May
Still Get Some Mold or Yeast Growth)
61. FiltrationFiltration
The passage of a liquid or gas through a
filter with pores small enough to retain
microbes (25µm to less than 0.01µm).
• physical removal of microbes
• passing a gas or liquid through filter
• organisms above a certain size
trapped in the pores
Especially important to sterilize
(Removes microorganisms)
solutions which would be denatured
by heat (culture media, enzymes,
vaccines, antibiotics, injectable
drugs, amino acids, vitamins.)
used to sterilize heat sensitive liquids &
air in hospital isolation units & industrial
clean rooms
• Air can be filtered using a high-
efficiency particulate air (HEPA)
filter
62. HEPA FiltersHEPA Filters
HEPA filters are High-Efficiency Particulate
Air filters designed for the filtration of small
particles. Certified HEPA filters must capture a
minimum of 99.97% of 0.3 microns
contaminants.
Filtration is the primary method of eliminating pathogens from the air supply
i.e. used to filter the air flowing into aseptic environments ( e.g. operating
rooms) and out of potentially contaminated ones (e.g., containment facilities)
1. Operating Rooms
2. Burn Units
3. Fume Hoods
4. Isolation Rooms
5. Bio-cabinets
6. Pharmaceutical Manufacturing Facilities
64. Effectiveness of Chemical DisinfectantsEffectiveness of Chemical Disinfectants
1. Type of Microbe1. Type of Microbe
- G + More Susceptible to Disinfectants
- Pseudomonands Can Grow in Disinfectants and Antiseptics
- M. tuberculosis is Resistant to Many Disinfectants
- Endospores Most Resistant
2. Environment2. Environment
• Concentration of disinfectant
• Organic matter
• pH
• Time
• Contact with microbetime
65. Phenol Coefficient
Use-Dilution Test
• Metal cylinders (rings)
• Serial dilution (test tubes)
Diffusion Method
• Disk diffusion
• Cup plate diffusion
In-Use Test
Methods for Evaluating Antimicrobial agentMethods for Evaluating Antimicrobial agent
Testing for Drug SusceptibilityTesting for Drug Susceptibility
66. Old Standard Test
The phenol coefficient is the value obtained
by dividing the highest dilution of the test
solution by the highest dilution of phenol
that sterilizes the given culture of bacteria
under standard conditions of time and
temperature.)
Greater than 1.0 indicates that agent is more
effective than phenol
Has been replaced by newer methods
Phenol CoefficientPhenol Coefficient
67. Especially useful for determining the ability of disinfectants
to kill microorganisms dried onto a typical clinical surface
(stainless steel)
Metal cylinders dipped into broth cultures of bacteria and
dried
Contaminated cylinder immersed into dilution of
disinfectant for 10 minutes
Cylinders removed, washed, and placed into tube of
medium for 48 h
Most effective agent entirely prevents growth at highest
dilution
Use-Dilution TestUse-Dilution Test
Three microbes are used:Salmonella choleraesuis,
Staphylococcus aureus andPseudomonas aeruginosa
68. Dilution testsDilution tests
Minimum inhibitory concentration (MIC)
• smallest concentration of drug that visibly inhibits growth
In vitro activity of a drug is not always correlated with in vivo
effect
• If therapy fails, a different drug, combination of drugs, or different
administration must be considered
Best to chose a drug with highest level of selectivity but
lowest level toxicity
69. Diffusion MethodDiffusion Method
A method that requires less manipulation to judge the
efficacy of disinfectants.
Here filter paper is soaked with disinfectant and then simply
placed on the agar surface of a petri dish that has been
inoculated with a lawn of test organism.
The clear area around the disk following incubation is used
as an indication of disinfectant efficacy.
Essential for groups of bacteria commonly showing resistance
Kirby-Bauer disk diffusion test
70. Swabs taken from objects before and after
application of disinfectant or antiseptic
Swabs inoculated into growth medium and
incubated
Medium monitored for growth
Accurate determination of proper strength
and application procedure for each specific
situation
In-Use TestIn-Use Test
71. Chemical Control MethodsChemical Control Methods (Microbial Agents(
Major Categories
Phenols and Phenolics
Biguanides (Chlorhexidine)
Halogens
Alcohols
Oxidizing agents
Heavy Metals and Their Compounds
Surface-Active Agents (Surfactants)
• Detergents & soaps
• Quaternary Ammonium Compounds
Chemical Food Preservatives
Aldehydes
Gaseous Agents and aerosols
Antibiotics (Antimicrobics)
72. Phenol and Phenolics
- Another Name for Carbolic Acid / Lysol / Pine-Sol
- Joseph Lister
- Exert Influence By
1. Injuring Plasma membranes
2. Inactivating Enzymes
3. Denaturing Proteins
Phenolics are Long Lasting, Good for Blood and Body Fluids
Phenols are effective antibacterial agents,
and they are also effective against fungi and
many viruses but No Effect on Spores
Phenols have a characteristic pine-tar odor and turn milky in water.
Phenols can be toxic to pets especially cats and pigs.
73. BiguanidesBiguanides
- Damage Plasma Membranes
- Caution: Can Damage Eyes – Avoid
Splashing
- Only Operates in Narrow pH Range (5-7)
- Example / Chlorhexidine
ChlorhexidineChlorhexidine
A surfactant & protein denaturant with broad
microbicidal properties
Not sporicidal
Used as skin degerming agents for preoperative
scrubs, skin cleaning & burns
74. HalogensHalogens ((Intermediate-level antimicrobial chemicals))
- Can be Used Alone or in Solution
- Inactivated by Sunlight
- They damage enzymes
- Can be Corrosive to Metal
- Can Irritate Mucus Membranes
ChlorineChlorine -- Purifies Drinking Water
Cl2, hypochlorites (chlorine bleach), chloramines
Denaturation of proteins by disrupting disulfide bonds
Can be sporicidal
Forms an Acid Which is Bactericidal
Acts as a Disinfectant in Gaseous Form or in Solution as Calcium Hypochlorite
Chlorine compounds are good disinfectants on clean
surfaces, but are quickly inactivated by dirt.
Chlorine can be irritating to skin and corrosive to metal.
Inexpensive / Chlorox
Never Mix with Other Cleaning Agents!
75. HalogensHalogens
IodineIodine – combines with Amino Acids
I2 /Iodophor/Organic Molecule/Betadine
Inactivates Enzymes / Denature proteins
Can be sporicidal
Iodine is normally considered to be the least toxic of the disinfectants.
Milder medical & dental degerming agents, disinfectants, ointments
Iodine products can stain clothing and porous surfaces.
76. • Denature Proteins (coagulating proteins of vegetative
bacterial cells and fungi)
• Dissolve Lipids and disrupt cytoplasmic membranes
• Evaporates both advantageous and disadvantageous
• Fast Acting, No Residue, Flammable
• Alcohols should not be applied to wounds since they can
cause tissue damage
• Swabbing of skin with 70% ethanol prior to injection
Wet Disinfectants
Ethyl, isopropyl in solutions of 50-90%
Act as surfactants
Not sporicidal
Good for enveloped viruses
AlcoholsAlcohols ((Intermediate-level disinfectants))
77. Oxidizing AgentsOxidizing Agents ((High-level disinfectants and antiseptics)
oxidizing agents are active against bacteria, bacterial spores,
viruses, and fungi at quite low concentrations.
Peroxides H2O2(skin), ozone O3 (swim pools), and peracetic acid
(dialysis equipment),bleach (sodium hypochlorite), bromine kill
by oxidation of microbial enzymes
Hydrogen peroxide can disinfect and sterilize surfaces of objects
Ozone treatment of drinking water
Peraceticacid effective sporocide used to sterilize equipment
Hydrogen PeroxideHydrogen Peroxide
Weak (3%) to strong (35%)
Produce highly reactive hydroxyl-free radicals that damage
protein & DNA while also decomposing to O2 gas
• toxic to anaerobes
Strong solutions are sporicidal in increasing concentrations
78. Types of DisinfectantsTypes of Disinfectants
Heavy Metals and Their CompoundsHeavy Metals and Their Compounds
Heavy Metals. Ag, Hg, Cu
• Oligodynamic action
Ions are antimicrobial because they alter the 3-D shape of proteins,
inhibiting or eliminating their function (Denature/inactivate proteins)
Denature proteins by breaking disulfide bonds
Low-level bacteriostatic and fungistatic agents i.e. Not sporicidal
Example Solutions of silver & mercury / Silvadene Ointment
1% silver nitrate to prevent blindness (antiseptic for eyes, wounds(
Zinc chloride (ZnCl2) mouthwashes
Thimerosal(mercury-containingcompound)used to preserve vaccines
Copper controls algal growth in reservoirs, fish tanks, swimming pools,
and water storage tanks; interferes with chlorophyll (CuSO(CuSO44 algicide)algicide)
• Indian tradition of storage of river
water in brass containers as a way to
prevent disease. The river water may
have up to 1 million fecal bacteria per
ml. That count could be reduced to
undetectable by 2 days of storage
79. Surfactants are substances that are soluble in water but are
able to dissolve lipids ie. “Surface active” chemicals that
reduce surface tension of solvents to make them more
effective at dissolving solutes
Soaps and detergentsSoaps and detergents
• Soaps have hydrophilic and hydrophobic ends; good
degerming agents but not antimicrobial
• Soaps Have Limited Germicidal Action but Assist in the
Removal of Organisms by Scrubbing
• Detergents are positively charged organic surfactants
• Acid-Anionic Detergents / Dairy
SurfactantsSurfactants Surface-Active AgentsSurface-Active Agents
Soap Degerming
Acid-anionic detergents Sanitizing
Quarternary ammonium
compounds Cationic detergents
Bactericidal, Denature proteins,
disrupt plasma membrane
80. Quaternary Ammonium CompoundsQuaternary Ammonium Compounds
(QUATS)(QUATS)
• Cationic Detergents Attached to NH4
+
• Ammonia compounds act as surfactants
• Most Effective on Gram-Positive Bacteria
• Mouthwashes and Sore Throat Remedies
QUATS are generally odorless, colorless,
nonirritating, and deodorizing.
Can be inactivated in the presence of some
soaps or soap residues and their antibacterial
activity is reduced in the presence of organic
material.
Disruption of plasma membrane, denaturation
of proteins
Examples Benzalkonium chloride (aka Zephiran),
Roccal: lab disinfectant and Cetylpyridinium chloride
(Cepacol)
81. Chemical Food PreservativesChemical Food Preservatives
Salts
Sugar
Dry
Organic Acids
• Inhibit metabolism
• Sorbic acid, benzoic acid, calcium propionate
• Control molds and bacteria in foods and cosmetics
Nitrate and Nitrite Salts / Meats /To Prevent Germination of
Clostridium botulinum endospores
Antibiotics. Nisin and natamycin prevent spoilage of cheese
82. Types ofTypes of
DisinfectantsDisinfectants
AldehydesAldehydes
Compounds containing terminal –CHO groups
e.g. Formaldehyde and Glutaraldehyde
- Most Effective of all Chemical
- Disinfectants
- Carcinogenic
- Oxidize Molecules Inside Cells
Cross-link with functional groups (–NH2, –OH, –COOH, —SH) amino, hydroxyl,
sulfhydryl, and carboxyl groups to denature proteins and inactivate nucleic acids
Glutaraldehyde both disinfects (short exposure) and sterilizes (long exposure), 2%
solution (Cidex) used as sterilant for heat sensitive instruments
Formaldehyde: Disinfectant to rooms and instruments,
preservative, toxicity limits use
83. Ethylene oxide not Ethyl oxide, propylene oxide, beta-
propiolactone & chlorine dioxide used in closed chambers to
sterilize items
Strong alkylating agents, sporicidal
Denature proteins and DNA by cross-linking functional groups
Use in sterilize hospital equipment, disposable lab plasticwareand
dental offices.
Can be hazardous to people, often highly explosive, extremely
poisonous, and are potentially carcinogenic
The most effective method of gas chemical sterilization presently
available is the use of ethylene oxide (ETO) gas. ETO gas
sterilization should be used only for material and supplies that will
not withstand sterilization by steam under pressure.
Gaseous Agents & AerosolsGaseous Agents & Aerosols
84. Types of DisinfectantsTypes of Disinfectants
AntibioticsAntibiotics
- Used to Preserve Cheese
- Used in Feed Given to Food Animals
- Nisin
- Natamycin
Growing Problem
Indiscriminant and Inappropriate Use
Super Bugs
1. Methicillin Resistant S. aureus
2. Vancomycin Resistant Enterococcus
3. Multidrug Resistant M. tuberculosis
This is Why it is so Important to Order Sensitivities
In one study, three out of four patients seen in the emergency
room for skin infections had Staphylococcal aureus infections and
over 50% had MRSA infections.
That equates to 12 million MRSA infections each year in the USA.
MRSA
85. Origins of Antimicrobial DrugsOrigins of Antimicrobial Drugs
Antibiotics
• Common metabolic products of aerobic spore-forming
bacteria & fungi
• bacteria in genera Streptomyces & Bacillus
• molds in genera Penicillium & Cephalosporium
Inhibiting other microbes in the same habitat
• antibiotic producers have less competition for nutrients &
space
Typically used for treatment of disease …but
Some are used for antimicrobial control outside the body
86. Ideal Antimicrobial DrugIdeal Antimicrobial Drug…..…..
Selectively toxic to microbe
Not host cells
Microbicidal, not microbistatic
Soluble
Potent
No antimicrobial resistance
Remains active
Readily delivered to site of infection
Expense
Not allergen
87. ChemotherapyChemotherapy
Antimicrobial
• Control infection
Antibiotic
• Produced by the natural metabolic processes of microorganisms
• Can inhibit or destroy other microorganisms
Semisynthetic
• Chemically modified drugs in lab
Synthetic
• Synthesized compounds in lab
Narrow spectrum
• Effective against limited microbial types
• Target a specific cell component that is found only in certain microbes
Broad spectrum
• Effective against wide variety
microbial types
• Target cell components common
to most pathogens
88. Selectively ToxicSelectively Toxic
Should kill or inhibit microbial cells without simultaneously
damaging host tissues
Complete selective toxicity
• Difficult to achieve
• Characteristics of the infectious agent become more
similar to the vertebrate host cell
• More side effects are seen
toxic dose of a drug
• The concentration causing harm to the host
therapeutic dose
• the concentration eliminating pathogens in the host
Together, the toxic and therapeutic doses are used to formulate
the chemotherapeutic index
89. Targets of Antimicrobial DrugsTargets of Antimicrobial Drugs
1. Inhibition of cell wall
synthesis
2. Inhibition of nucleic
acid synthesis, structure
or function
3. Inhibition of protein
synthesis
4. Disruption of cell
membrane structure or
function
90. 11..Bacterial Cell WallBacterial Cell Wall
Most bacterial cell walls contain
peptidoglycan
Penicillin and cephalosporin block
synthesis of peptidoglycan
• Causes the cell wall to lyse
Penicillins do not penetrate the
outer membrane
• less effective against gram-
negative bacteria
Broad spectrum penicillins and
cephalosporins
• cross the cell walls of gram-
negative bacteria
91. 22..Inhibit Nucleic Acid SynthesisInhibit Nucleic Acid Synthesis
May block synthesis of nucleotides, inhibit replication, or
stop transcription
sulfonamides and trimethoprim
• block enzymes required for tetrahydrofolate synthesis
• needed for DNA & RNA synthesis
92. 33..Drugs that Block Protein SynthesisDrugs that Block Protein Synthesis
Ribosomes
• eukaryotes differ in size and
structure from prokaryotes
Aminoglycosides
(streptomycin, gentamicin)
• insert on sites cause
misreading of mRNA
Tetracyclines
• block attachment of tRNA and
stop further synthesis
93. 44..Disrupt Cell Membrane FunctionDisrupt Cell Membrane Function
Damaged membrane
• dies from disruption in
metabolism or lysis
These drugs have specificity for a
particular microbial group
• based on differences in types
of lipids in their cell
membranes
Polymyxins
• interact with phospholipids
• cause leakage, particularly in
gram-negative bacteria
Amphotericin B and nystatin
• form complexes with sterols
on fungal membranes
• causes leakage
94. Drug ResistanceDrug Resistance (Development of Resistant Microbes(Development of Resistant Microbes((
Microorganisms begin to tolerate an amount of drug that
would ordinarily be inhibitory
• due to genetic versatility or variation
• intrinsic and acquired
Little evidence that extensive use of products containing
antiseptic and disinfecting chemicals adds to human or animal
health
The use of such products promotes the development of
resistant microbes
95. Mechanisms of Drug ResistanceMechanisms of Drug Resistance
Drug inactivation by acquired
enzymatic activity
• penicillinases
Decreased permeability to drug
or increased elimination of drug
from cell
• acquired or mutation
Change in drug receptors
• mutation or acquisition
Change in metabolic patterns
• mutation of original
enzyme
96. Side Effects of DrugsSide Effects of Drugs
5% of all persons taking antimicrobials will experience a
serious adverse reaction to the drug
• Toxicity to organs
• Allergic responses
• Suppression and alteration of microflora
Considerations in Selecting an Antimicrobial DrugConsiderations in Selecting an Antimicrobial Drug
1. Identify the microorganism causing the infection
• Specimens should be taken before antimicrobials initiated
2. Test the microorganism’s susceptibility (sensitivity) to various
drugs in vitro when indicated
3. Overall medical condition of the patient
97. What about virusesWhat about viruses?!?!??!?!?
Do not destroy their target pathogen
Instead they inhibit their development
• Inhibit virus before enters cell
• Viral-associated proteins
• Stop it from entering the cell
• Stop it from reproducing
• Prevent from exiting the cell