Physical and Chemical Control of Microbes. Muhammad Suleman Kamran Rasool Fatima Amjad Aysha Imtiaz BIOL 411
|
|
- William Greer
- 6 years ago
- Views:
Transcription
1 BIOL 411 Physical and Chemical Control of Microbes Muhammad Suleman Kamran Rasool Fatima Amjad Aysha Imtiaz BIOL 411
2 Background: Physical and Chemical Control of Microbial Growth In the 19 th century, the surgery for several diseases was very risky and dangerous as well as more prone to getting infections. This was so because surgery was not performed under aseptic conditions. The operating room, the surgeon's hands, and the surgical instruments were laden with microbes, which caused high levels of infection and mortality. Surgeons in the mid-1800s often operated wearing their street clothes, without washing their hands. They frequently used ordinary sewing thread to suture wounds, and stuck the needles in the lapels of their frock coats in between patients. Surgical dressings were often made up of surplus cotton or jute from the floors of cotton mills. It was against this background that French scientist Louis Pasteur demonstrated that invisible microbes caused disease. Lister used a solution of carbolic acid (phenol), which was sprayed around the operating room by a handheld sprayer. But surgeons were very slow for adopting the aseptic techniques which are essential for avoiding the infections and for controlling the microbial growth. Introduction: Control of microbial growth may involve two ways: Killing microbes Suppress the microbial growth by targeting the inner components The control of microbial growth may involve sterilization, disinfection, antisepsis, sanitization, or degerming. Sterilization is the destruction of all forms of microbial life, with particular attention to bacterial spores. Disinfection and antisepsis both refer to destruction of microbial pathogens, although some organisms, such as bacterial spores, may remain
3 alive. Disinfection refers to the destruction of pathogenic organisms, while antisepsis refers to that destruction on a living object, such as the skin surface. Cellular targets of control: For controlling the microbial growth or for killing them, it is necessary to target the inner cellular components of bacteria to which any physical or chemical agent can be applicable. Followings are cellular targets for controlling microbial life: Cell wall Cell membrane Proteins Nucleic acids (DNA and RNA ) Physical Control Thermal death time The thermal death point is shortest period of time to kill a suspension of bacteria or bacterial spores at a prescribed temperature and under specific conditions.
4 Thermal death point Thermal death point is the lowest temperature at which all microorganisms in a particular liquid will be killed in ten minutes. Decimal reduction time Decimal reduction time is the time in minutes that it takes for 90% of a given population of microorganisms to be killed at a given temperature Physical Methods: Physical methods controlling the growth of microorganisms are basically divided into Heat methods and non heat methods. Heat methods are those in which different temperature conditions along with the Different pressure is applied and non heat methods involve the use of techniques other than the temperature. Heat Cold temperature Desiccation Radiations Filtration Heat: Two types of heats are used to control the growth of the microbes. 1-Dry Heat 2-Moist heat Dry Heat: Dry heat reacts with the proteins and oxidizes the proteins.this oxidation damages the tertiary structure of the proteins and as result proteins become inactive. Microbes lose their source of energy and eventually death of microbes occurs. Dry heat can also denature the DNA. Dry heat is used for the sterilization of those apparatus that would not be damaged by the heat
5 i.e. Petri plated and other glass ware apparatus powders, petroleum products, sharp instruments). Dry heat is used in different instruments as microbicidal. Dry heat sterilization technique requires longer exposure time (1.5 to 3 hours) and higher temperatures than moist heat sterilization. Bunsen burner and dry heat oven are best example for the use of the dry heat. Dry Heat Oven: Dry heat ovens are used to sterilize items that might be damaged by moist heat or that are impenetrable to moist heat. In dry heat oven Heat at Celsius degree is used for 2 hours to kill microbes and sterilizes the apparatus. Dry heat ovens kill the End spores by oxidation or denaturation.it is used on glassware and instruments Figure 1: Dry Oven Can t be used on liquid media, cloth, plastics, or articles wrapped in paper. Bunsen burner Bunsen burner is common laboratory instrument that is used for the sterilization purposes in the microbiology labs. The destruction of the microbes is carried out by the Bunsen burner. The temperature of the Bunsen burners varies from the 160 degree Celsius to several hundred Celsius degree. Transfer needle is sterilized by using the Bunsen burner. Figure 2: Bunsen burner Moist Heat
6 Heat is provided in the form of the steam under specific pressure. This steam has advantage over the dry heat in having more penetration power, rapid heating and moisture present in the abundance. Steam causes the protein coagulation that eventually results in the death of the microbes. Autoclave: Moist heat is used in the autoclave. Autoclave is a doublejacketed steam chamber equipped with devices which permit the chamber to be filled with saturated steam and maintained at a designated temperature and pressure for any period of time. It is not the pressure that kills the organisms but the temperature of the steam high pressure device that uses the steam to kill the microbes. It is commonly used instrument. The optimal conditions for the working of the autoclave are C &15Psi pressure for 15 minutes. Figure 3 Autoclave Pasteurization: Pasteurization is technique used to kill reduce the microbial number to minimum level with our affecting the quality of milk products. In this technique high temperature for short time is given to the milk products. The mechanism involves the treatment of milk products at 72 o C for 15 sec this is called flash method. In case of batch method we provide 63-66degree Celsius for about 30 minutes. Ultra temperature method involves the treatment of milk products at 134 degree Celsius for 1 to 2 sec.
7 Boiling water In this method different instruments are sterilized by boiling in water at 100 degree Celsius for about 30 minutes. Most of the non spore forming bacteria is killed by the boiling method. Cold temperature: Cold temperature acts as the micro biostatic which means low temperature slows down the growth of the microorganisms. Two Basic techniques are used to control the micro organisms. Refrigeration: Food material that is prone to spoilage is preserved for short period of time at 4 degree Celsius. T his temperature does not kill the microbes but it slows down the metabolic activity of the microbes. Freezing: Freezing is done to preserve thing for longer period of time.long term storage is done by freezing the material at -20 degree Celsius or by using liquid nitrogen that has the temperature at -80 O C to -196 o C. Freezing temp do not allow the microbes to grow.
8 Desiccation: Desiccation is gradual removal of water from cells of microbes. It is a very important method to control microbial growth. This method has following characteristics: It leads to metabolic inactivation of cell. As all metabolic reactions require water to continue, it is very difficult for cell to carry out metabolic reactions in the absence of water. As a result, cells shrink and ultimately die. Different techniques are used to remove water. Usually water loss is due to osmosis. So we treat food with salts and as a result foods dry and water is drawn from cells of microbes present in food. Another method for desiccation is lypholization. In this method, food is quickly frozen and then subjected to drying to remove water. It is an effective way to preserve foods and microbial cultures as growth of microbes is stopped. In desiccation, mostly microbes go into dormant stage which means whenever microbes find water, they will start to grow again. This makes it an ineffective method to control microbes Filtration: Filtration is physical removal of microbes present in air or water by passing through a membrane. This membrane traps most of the bacteria and microbes to keep air or liquid microbes free. method has following characteristics: This This method is used for heat sensitive liquids to remove microbes. Hospital isolation units and research laboratories use specialized filters to filter air. In research labs, mostly HEPA filters are used to filter microbes Membranes used in this method are usually made up of cellulose acetate and their pore size is precisely monitored. Figure 4: Filtration
9 Radiation: Radiation is another physical non heat method to control microbes. In this method, microbes are subjected to radiations and different molecular abnormalities occur in microbial cells which lead to cell death. Basically radiation is high energy released from atomic activities and has a very high speed that it can penetrate to surfaces and cause destruction of various parts of cells. There are basically two types of radiations: Ionizing radiation: They have very high penetrating power. It causes chemical changes in organelles and subject cells to toxic substances. They also break DNA backbone and disrupt DNA structure. Examples include gamma rays and X-rays Mostly used to sterilize surgical instruments and medical supplies and sometimes food products but their dosage is precisely controlled as they can affect other cells than microbes. Figure 5: Ionizing Radiations
10 Non-ionizing Radiations: They have less penetrating power. Mostly these radiations cause formation of T-T dimers in the DNA of cell. Thus they disrupt DNA structure and cause cell death. Example is UV rays. They are mostly used to sterilize surfaces, air and water. These radiations are used in biosafety cabinets to kill microbes. Figure 6: Non- Ionizing Radiations Types of Chemical control Halogens: Some halogens (iodine and chlorine) are used alone or as components of inorganic or organic solutions. Iodine may combine with certain amino acids to inactivate enzymes and other cellular proteins. It is available in a tincture (in solution with alcohol) or an iodophor (combined with an organic molecule). The action of chlorine is based on the formation of hypochlorous acid (HOCl) when chlorine is added to water. Good oxidizing agent.
11 Chlorine is used as a disinfectant in gaseous form (Cl 2 ) or in the form of a compound, such as calcium hypochlorite, sodium hypochlorite (NaOCl, Clorox), sodium dichloroisocyanurate, and chloramines. Used to disinfect drinking water and swimming pools. Phenolics : Phenolics are derivatives of phenol that have been altered to reduce irritating qualities or increase antimicrobial activity when combined with detergents. Phenolics exert their action by injuring plasma membranes. It can also denature proteins and enzyme inactivation. Qualities: Not inactivated by organic compounds Stable for long periods Persist for long periods after application Good for disinfecting things like pus, saliva, and feces Alcohols : Alcohols participate by denaturing proteins and dissolving lipids. Not good for wound disinfection because proteins coagulate and form a protective coat around bacteria. In tinctures, they enhance the effectiveness of other antimicrobial chemicals. Aqueous ethanol (60-95%) and isopropanol (lower concentrations required, typically 62-65%) are used as disinfectants. Alcohol evaporates quickly and leaves no residue behind. Denaturation requires H 2 O, which is why aqueous preparations are better than pure.
12 70% is best ethanol concentration. Hydrogen Peroxide : It is used as antiseptic for the treatment of minor cuts and also as bleaching agent. When it is placed on injured part, hydrogen per oxide bubbles due to release of an enzyme, which break it down into water and oxygen. Detergents and soaps : It disrupts the cell membrane and used as skin antiseptics and disinfectants.they decrease the surface tension between microorganisms and surfaces, and in this way they help in cleansing of the surface. Soaps emulsify the oily film on the body surface, carrying the oils, debris, and microorganisms away in a degerming action. The cationic detergents are quaternary ammonium compounds. They solubilize the cell membranes of microorganisms. Heavy Metals : A number of heavy metals have antimicrobial ability. For instance : silver is used as silver nitrate in the eyes of newborns to guard against infection by Neisseria gonorrhea. It is also used to cauterize wounds. Copper is used as copper sulfate to retard the growth of algae in swimming pools, fish tanks, and reservoirs. Zinc is useful as zinc chloride in mouthwashes and as zinc oxide as an antifungal agent in paints. The heavy metals are believed to act by combining with sulfhydryl groups on cellular proteins.
13 Aldehydes: Two aldehydes, formaldehyde and glutaraldehyde inactivate microbial proteins by cross linking the functional groups in the proteins. Formaldehyde gas is commonly used as formalin, 37 % solution of formaldehyde gas. It is widely employed for embalming purposes. Glutaraldehyde is used as a liquid to sterilize hospital equipment. However, several hours are required to destroy bacterial spores.
14 Works Cited "Chapter 11: Physical & Chemical Control of Microbial Growth." Microbiology. 08 May 2015 < Gantarm. "Physical and Chemical Control of Microbes." Florida International University. 07 May 2014 < Harcourt, Houton Miflin. "Physical Methods of Control." Cliff Notes <
Chapter 7: Control of Microbial Growth
Chapter 7: Control of Microbial Growth 1. Physical Methods 2. Chemical methods Important Terminology sterilization > commercial sterilization > disinfection = antisepsis > degerming > sanitization Also,
More informationImportant Terminology
Chapter 7: Control of Microbial Growth 1. Physical Methods 2. Chemical methods Important Terminology sterilization > commercial sterilization > disinfection = antisepsis > degerming > sanitization Also,
More informationInhibiting Microbial Growth in vitro. CLS 212: Medical Microbiology Zeina Alkudmani
Inhibiting Microbial Growth in vitro CLS 212: Medical Microbiology Zeina Alkudmani Microbicidal or Microbistatic? Microbicidal Microbicidal is the process or an agent that kills the microorganism. The
More informationPhysical and Chemical Control of Microorganisms
1 Physical and Chemical Control of Microorganisms I. Terms II. Factors which determine the effectiveness of control methods III. Methods of physical control IV. Chemical agents Terms 1) Control -- Limiting
More informationImportant Terminology (pg )
Number of living microbes 10/18/2016 Chapter 9: Control of Microbial Growth 1. Physical Methods 2. Chemical methods Important Terminology (pg. 263-264) sterilization > commercial sterilization > disinfection
More informationThe Control of Microbial Growth
The Control of Microbial Growth Sepsis refers to microbial contamination. Asepsis is the absence of significant contamination. Aseptic surgery techniques prevent microbial contamination of wounds. Terminology
More informationThe Control of Microbial Growth
The Control of Microbial Growth Sepsis refers to microbial contamination. Asepsis is the absence of significant contamination. Aseptic surgery techniques prevent microbial contamination of wounds. Terminology
More informationControlling Microbial Growth
Controlling Microbial Growth What factors limit microbial growth? In what situations are large microbial numbers undesirable? Concept of Microbial Control Factors Which Affect Control Temp., species type
More informationInhibiting of Microbial Growth in vitro CLS 212
Inhibiting of Microbial Growth in vitro CLS 212 Microbicidal Microbicidal is the process or an agent that kills the microorganism. The suffix -cidal or cide means??( See chapter 8 page 131) Microbistatic
More informationChapter 8 Control of Microorganisms by Physical and Chemical Agents
Chapter 8 Control of Microorganisms by Physical and Chemical Agents Why control the microbial activity? Prevention from : Food spoilage and Contamination Pathogen and their transmission Longer preservation
More informationChapter 7 Study Guide Control of Microbial Growth
Chapter 7 Study Guide Control of Microbial Growth Note: you will not be tested on the following: use-dilution test. 1. Be able to define and use the following terms in context: sterilization, commercial
More informationControl of microbial growth means "Preventing the growth of microbes. Preventing growth of undesirable microorganisms
Control of microbial growth means "Preventing the growth of microbes OR Preventing growth of undesirable microorganisms Very important in microbiology experiments Control Killing microorganisms Preventing
More informationDefinitions. BIOL 3702: Chapter 8. Control of Microbes in the Environment. Mechanical Removal Methods. Pattern of Microbial Death
Definitions Control of Microbes in the Environment u Sterilization - destruction or removal of all viable organisms from an object or environment (agent = sterilant) u Disinfection - killing, inhibition,
More information8. Scrubbing or immersing the skin in chemicals to reduce the numbers of microbes on the skin is: A. disinfection B. sterilization C. antisepsis D.
11 Student: 1. Microbiological contaminants are best described as: A. unwanted microbes present on or in a substance B. any and all microbes present on or in a substance C. pathogenic microbes present
More informationM I C R O B I O L O G Y
ninth edition TORTORA FUNKE CASE M I C R O B I O L O G Y a n i n t r o d u c t i o n 7 The Control of Microbial Growth PowerPoint Lecture Slide Presentation prepared by Christine L. Case The Control of
More information2054, Chap. 7, page 1
2054, Chap. 7, page 1 I. Control of Microorganisms by Physical and Chemical Methods A. Terminology 1. sterilization = destruction of living cells, viable spores, viruses, viroids 2. disinfection = killing,
More informationDefinitions. BIOL 3702: Chapter 8. Control of Microbes in the Environment. Mechanical Removal Methods. Pattern of Microbial Death
Definitions Control of Microbes in the Environment u Sterilization - destruction or removal of all viable organisms from an object or environment (agent = sterilant) u Disinfection - killing, inhibition,
More informationFoundations in Microbiology Seventh Edition. Talaro Chapter 11 Physical and Chemical Agents for Microbial Control
Foundations in Microbiology Seventh Edition Talaro Chapter 11 Physical and Chemical Agents for Microbial Control 11.1 Controlling Microorganisms Physical, chemical, and mechanical methods to destroy or
More informationSterilization & Disinfection
Sterilization & Disinfection Prof. Hanan Habib College of Medicine-KSU Objectives 1- Define the terms sterilization, disinfectant and antiseptic. 2- Classify the different methods of sterilization (physical
More informationChapter 7. The Control of Microbial Growth
Chapter 7 The Control of Microbial Growth The Terminology of Microbial Control Sepsis refers to microbial contamination / microbial growth Asepsis is the absence of significant contamination Antisepsis:
More informationChapter 9. Controlling Microbial Growth in the Environment. Lecture prepared by M indy M iller-kittrell North Carolina State University
Chapter 9 Controlling Microbial Growth in the Environment Lecture prepared by M indy M iller-kittrell North Carolina State University Table 9.1 Terminology of Microbial Control Figure 9.1 A plot of microbial
More informationLecture Summary Microbial Control of Growth (CH5)
Lecture Summary Microbial Control of Growth (CH5) This chapter covers the processes available to control microbial growth. These processes are divided into two groups, physical and chemical methods of
More informationAUTOCLAVE: steam pressure sterilizer
Microbiology Chapter 6 Controlling Microbes and Antimicrobial Agents 6:1 Physical Methods for Controlling Microbes DISINFECTION: the process of destroying disease-causing microorganisms STERILIZATION:
More informationThe Control of Microbial Growth
11/10/2016 PowerPoint Lecture Presentations prepared by Bradley W. Christian, McLennan Community College CHAPTER 7 The Control of Microbial Growth The Terminology of Microbial Control Sepsis refers to
More informationSterilization, Disinfection and Antisepsis
Sterilization, Disinfection and Antisepsis For the control of infections Prevention Principles of Sterilization, Disinfection and Antisepsis Treatment Chemotherapy Definitions Sterilization Disinfection
More information1. # of organisms present- it is harder to kill a larger population of cells.
ANTIMICROBIAL AGENTS Killing of Organisms-Death depends upon 1. # of organisms present- it is harder to kill a larger population of cells. 2. # of molecules (bullets of chemical agents)- a more concentrated
More informationChapter 9 Controlling Microbial Growth in the Environment. 10/1/ MDufilho
Chapter 9 Controlling Microbial Growth in the Environment 10/1/2017 1 MDufilho Table 91 Terminology of Microbial Control 10/1/2017 MDufilho 2 Number of living microbes Figure 91 A plot of microbial death
More informationChapter 9 Controlling Microbial Growth in the Environment.
Chapter 9 Controlling Microbial Growth in the Environment http://www.cdc.gov/hicpac/disinfection_sterilization/acknowledg.html Controlling microorganisms Decontamination: Physical, chemical, and mechanical
More informationThe Control of Microbial Growth
PowerPoint Lecture Presentations prepared by Bradley W. Christian, McLennan Community College C H A P T E R 7 The Control of Microbial Growth The Terminology of Microbial Control Sepsis refers to bacterial
More informationMicrobial Growth and Aseptic Techniques
Microbial Growth and Aseptic Techniques Control of Microbial Growth: Introduction Early civilizations practiced salting, smoking, pickling, drying, and exposure of food and clothing to sunlight to control
More information1)What are the four general considerations for effective microbial control? List and describe (8 pts)
ä.2 Name: Sanitation work sheet Answer Key Not to be turned in... 1)What are the four general considerations for effective microbial control? List and describe (8 pts) 1) Sterilization: complete removal
More informationSterilization and Disinfection
BACTERIOLOGY MSc. Halah Dawood Second stage LAB. 1 Sterilization and Disinfection Sterilization is defined as the process where all the living microorganisms, including bacterial spores are killed. Sterilization
More informationPrinciple of Lab. Safety
Sulaimani University College of Pharmacy Principle of Lab. Safety Dr. Abdullah Ahmed Hama 1 1. Wear appropriate clothing and shoes to the laboratory. Shoes must completely cover the feet to provide protection
More informationClaire Kari Biosafety Specialist DEHS Biosafety October 2010
Claire Kari Biosafety Specialist DEHS Biosafety 612 626 6002 karix001@umn.edu October 2010 Welcome to DEHS introductory training about Decontamination Decontamination Definitions Categories Prep Work Methods
More informationMicroorganisms are the agents of contamination, infection. Hence it becomes necessary to remove them from materials and areas.
Mawada M.yahia Objectives 1.Define the terms sterilization, disinfectant and antiseptic. 2. Classify the different methods of sterilization 3. Rrealizes that heat is the most important method of sterilization.
More informationControl of Microbial growth Dr. Hala Al Daghistani
Control of Microbial growth Dr. Hala Al Daghistani Terminology Sepsis: Characterized by the presence of pathogenic microbes in living tissues or associated fluids. Asepsis: absence of significant contamination.
More informationChapter 11. Topics: Controlling Microorganisms. - Physical Control. - Chemical control
Chapter 11 Topics: Controlling Microorganisms - Physical Control - Chemical control 1 An overview of the microbial control methods. Fig. 11.1 Microbial control methods 2 Controlling Microorganisms Microbial
More informationControlling Microbes (Sterilization & Disinfection)
Controlling Microbes (Sterilization & Disinfection) Some Important Terms Defined: Sterilization - treatment to destroy all microbial life (even destroys bacterial endospores and fungal spores); there are
More informationChapter 9: Controlling Microbial Growth in the Environment
Chapter 9: Controlling Microbial Growth in the Environment Control of Microbial Growth: Introduction Early civilizations practiced salting, smoking, pickling, drying, and exposure of food and clothing
More informationControl of Microbial growth Dr. Hala Al Daghistani
Control of Microbial growth Dr. Hala Al Daghistani Terminology Sepsis: Characterized by the presence of pathogenic microbes in living tissues or associated fluids. Asepsis: absence of significant contamination.
More informationAgent Mechanisms of Action Comments Surfactants. Membrane Disruption; increased penetration Denature proteins; Disrupts lipids
Agent Mechanisms of Action Comments Surfactants Quats (cationic detergent) Organic acids and bases Membrane Disruption; increased penetration Denature proteins; Disrupts lipids High/low ph Soaps; detergents
More informationمادة االدوية املرحلة الثالثة أ.م.د. حسام الدين سامل
مادة االدوية املرحلة الثالثة أ.م.د. حسام الدين سامل 2017-2016 ANTISEPTICS AND DISINFECTANTS Dr. Husam Aldeen Salim General information They have specific use and their selectivity is very low. Disinfectants
More informationPhysical and Chemical Agents for Microbial Control
Chapter 11 Physical and Chemical Agents for Microbial Control Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Controlling Microorganisms Physical, chemical, and
More informationLab Exercise #4 Microbial Control Lab Exercise #4 Control of Microorganisms: Physical, Chemical and Chemotherapeutic
Lab Exercise #4 Control of Microorganisms: Physical, Chemical and Chemotherapeutic I. OBJECTIVES: Investigate the effectiveness various agents of control. Assess the effectiveness of heat in killing vegetative
More informationPrinciples of Microbial Control Terminology of Microbial Control Death Rate Action of Anti-microbial agents
Principles of Microbial Control Terminology of Microbial Control Death Rate Action of Anti-microbial agents Selection of Anti-microbial agents Factors affecting efficacy BioSafety Levels Methods of Microbial
More informationHow antimicrobial agents work
Physical and Chemical Control of Microbes Physical Agents heat or radiation Chemical Agents disinfectants or antiseptics Important Terms 1. Sterilization process of killing all viable microbes 2. Bactericide
More informationnumber Done by Corrected by Doctor Hamed Al Zoubi
number 6 Done by Narjes Alsammak Corrected by Salsabeel Fleifel Doctor Hamed Al Zoubi Sterilization and disinfection Terms: -Sterilization: Elimination or deactivation of all forms of life (biological
More informationThe Control of Microorganisms LC D R B R I A N B E A R D E N, M S, P E
The Control of Microorganisms LC D R B R I A N B E A R D E N, M S, P E U S P U B L I C H E A LT H S E R V I C E / U S E PA R 9 M A R I A N A I S L A N D S WAT E R O P E R ATO R S A S S O C I AT I O N F
More informationControlling Microbial Growth in the Environment
PowerPoint Lecture Presentations prepared by Mindy Miller-Kittrell, North Carolina State University C H A P T E R 9 Controlling Microbial Growth in the Environment Bacteristatic vs cidal vs sterilize?
More informationINTRODUCTION Sanitization sterilization Antibiotics Bactericidal Bacteriostatic Antiseptics disinfectants
INTRODUCTION Infectious agents on environmental surfaces, given the correct circumstances, may potentially find their way into an unsuspecting victim. Thus, it is important to keep the surfaces we regularly
More informationAntiseptics and Disinfectants
A BCC Research Chemical Report CHM052B Use this report to: Understand current and future characteristics of the global market for antiseptics and disinfectants Learn about various categories of antiseptics
More informationSterilization and Disinfection
Sterilization and Disinfection Sterilization: It is a process that kills all living microorganisms. Disinfection: It is a process that reduce the number of microorganisms (Unable to destroy spores and
More informationControlling Microbial Growth in the Environment
PowerPoint Lecture Presentations prepared by Mindy Miller-Kittrell, North Carolina State University C H A P T E R 9 Controlling Microbial Growth in the Environment Why do Gram Staining? Classification/identification
More informationControlling Microbial Growth in the Environment
PowerPoint Lecture Presentations prepared by Mindy Miller-Kittrell, North Carolina State University C H A P T E R 9 Controlling Microbial Growth in the Environment Principles of Microbial Control Terminology
More informationMicrobial Growth and The Control of Microbial Growth (Chapter 6 & 7)
Microbial Growth and The Control of Microbial Growth (Chapter 6 & 7) Lecture Materials for Amy Warenda Czura, Ph.D. Suffolk County Community College Eastern Campus Primary Source for figures and content:
More informationBiosecurity Sanitation and Pest Control
Biosecurity Sanitation and Pest Control Animal Biosecurity All measures used to control all known or unknown infections in laboratory animals. All measures taken to identify, contain, prevent, and eradicate
More information20.106J Systems Microbiology Lecture 16 Prof. Schauer. Chapter 20
20.106J Systems Microbiology Lecture 16 Prof. Schauer Chapter 20 Microbial growth control o Physical antimicrobial control o Chemicals that are used externally o Antimicrobial agents used internally o
More information11.1 Controlling Microorganisms
Chapter 11 Physical and Chemical Agents for Microbial Control* *Lecture notes are to be used as a study guide only and do not represent the comprehensive information you will need to know for the exams.
More informationExercise 24-A MICROBIAL CONTROL METHODS (Effects Of Temperature, Ultra Violet Light, Disinfectants And Antiseptics)
Introduction Exercise 24-A MICROBIAL CONTROL METHODS (Effects Of Temperature, Ultra Violet Light, Disinfectants And Antiseptics) Microorganisms, like all other life forms, are greatly influenced by the
More informationSANITATION CLEANING AND DISINFECTANTS
SANITATION CLEANING AND DISINFECTANTS Although the subject of sanitation procedures, as related to disease management, is frequently discussed, it is helpful to review basic principles and review facts
More informationCOLLEGE OF PHARMACY STERILE PRODUCTS PHT 434. Dr. Mohammad Javed Ansari, PhD. Contact info:
COLLEGE OF PHARMACY STERILE PRODUCTS PHT 434 Dr. Mohammad Javed Ansari, PhD. Contact info: javedpharma@gmail.com OBJECTIVES OF THE LECTURE At the end of this lecture, you will be aware of: What are Sterile
More informationBest Practices for Environmental Cleaning. MODULE 3 Cleaning Products and Tools
Best Practices for Environmental Cleaning MODULE 3 Cleaning Products and Tools Learning Objectives 1. Define and describe cleaning and disinfection 2. Explain the difference between detergents and disinfectants
More information2120 Lab. Week 11. Experiments 13,14,21. Kirby Bauer, TDT, Chemicals
2120 Lab Week 11 Experiments 13,14,21 Kirby Bauer, TDT, Chemicals Controlling Microorganisms Decontamination: Physical, chemical, and mechanical methods to destroy or reduce undesirable microbes in a given
More informationWater sanitation at its best
Water sanitation at its best - www.basu.at This comparative study shows the clear advantage of over the competition Chlorine Is used in its gaseous state and requires strict security measures Powerful
More informationPhysical)and)Chemical)Control) of)microbes) Chapter)9) ) Rela8ve)Resistance)of)Different)Microbial)Types)to) Microbial)Control)Agents) More resistant
PhysicalandChemicalControl ofmicrobes Chapter9 Rela8veResistanceofMicrobialForms Primary*targets*of*microbialcontrolare*microorganisms* capable*of*causing*infecaon*or*spoilage* Microbes*can*have*extreme*differences*in*resistance*and*
More informationDisinfection and sterilisation
Disinfection and sterilisation Mongolia 2011 Prof. Dr. Walter Popp Hospital Hygiene, University Clinics Essen, Germany 1 Term Definition Reduction factor of germs Cleaning Remove dirt including 10-100
More informationControl and Sterilization (see pages )
Control and Sterilization (see pages 671-698) Some definitions: Sterilization: Killing of all life. No cells living or capable of becoming metabolically active Disinfection: A clinical term. Removal of
More informationMICROBIOLOGICAL PROFILE
Evans Vanodine International plc G L O B A L H Y G I E N E S O L U T I O N S APEX MICROBIOLOGICAL PROFILE 2 CONTENTS PAGE INTRODUCTION 3 1 BACTERICIDAL ACTIVITY 4 The following bacteria tested Campylobacter
More informationDOWNLOAD PDF CONTROL OF MICROBES BY PHYSICAL AND CHEMICAL METHODS
Chapter 1 : Physical and Chemical Methods of Control Clinical Gate Chemical Methods of Control Most reduce the microbial populations to safe levels or remove pathogens from objects. An ideal disinfectant
More informationThe Complete Solution for Clean Room Aerosol-Based Disinfection MINNCARE DRY FOG SYSTEM
The Complete Solution for Clean Room Aerosol-Based Disinfection Current Methods of Room Disinfection Surface Wiping Manual Spraying (with Spray Bottles) Heating Process (Vaporization) Cold Process - Wet
More informationHeat Sterilization. Module- 40 Lec- 40. Dr. Shishir Sinha Dept. of Chemical Engineering IIT Roorkee
Heat Sterilization Module- 4 Lec- 4 Dr. Shishir Sinha Dept. of Chemical Engineering IIT Roorkee Sterilization is the total elimination of all microorganisms including spores Typically the last things to
More informationon ro ero la THE TERMINOLOGY OF MICROBIAL CONTROL THE RATE OF MICROBIAL DEATH ACTIONS OF MICROBIAL CONTROL AGENTS
e on ro ero la THE TERMINOLOGY OF MICROBIAL CONTROL Sterilization is the removal or destruction of all forms of microbial life (although it usually assumes the absence of prions which are rare but exceptionally
More informationOzone Technology for Winery Applications presented by DEL Ozone. Page 1
Ozone Technology for Winery Applications presented by DEL Ozone Page 1 Ozone History 1976 EPA Approves Ozone as an Antimicrobial 1982 IBWA Bottled Water Specifications Approve Ozone as an Antimicrobial
More informationChapter 6: Microbial Growth
Chapter 6: Microbial Growth 1. Requirements for Growth 2. Culturing Microorganisms 3. Patterns of Microbial Growth 1. Requirements for Growth Factors that affect Microbial Growth Microbial growth depends
More informationControl of Micro-Organisms
Control of Micro-Organisms Physical Chemical Antibiotics and Chemotherapeutics Physical Control of Microorganisms GOAL = STERILIZATION: removal of all life forms, inc. bacterial spores, viruses, etc. 2004
More informationPrinciples of Preservation
From ISP/Sutton Laboratories Principles of Preservation What is preservation? When we speak as formulators about preservation, we are referring to the protection of our products from contamination by bacteria,
More information10/6/2015. Unit 4: Sterilization, Disinfection, & Antimicrobial Therapy (Chapters 12 & 13) Aseptic Principles. Brain Check. Aseptic Principles
Aseptic Principles Unit 4: Sterilization, Disinfection, & Antimicrobial Therapy (Chapters 12 & 13) Sterilization: the killing or removal of all microbes in a material or on an object Disinfection: the
More informationENVIRONMENTAL ENGINEERING LECTURE 3: WATER TREATMENT MISS NOR AIDA YUSOFF
ENVIRONMENTAL ENGINEERING LECTURE 3: WATER TREATMENT MISS NOR AIDA YUSOFF LEARNING OUTCOMES Define the concept and process of water treatment. Describe the concept of coagulation, flocculation, and sedimentation
More informationTake-Home Quiz II. Summer 2005 Semester
General Instructions and Information: Obtain an answer sheet from the instructor and legibly write your name in the appropriate space. After placing your name, you must enter your Patron ID Number (NOT
More informationSterilization. Microbiology Lecture 3 TEAM 437
Microbiology Lecture 3 Sterilization TEAM 437 Red: important Green : doctor notes Black : original slides Grey: extra information In this link, you will find any corrections or notes unmentioned in the
More informationMicrobiology sheet (6)
Microbiology sheet (6) Made by marah marahleh corrected by : abd. Salman DATE :9/10/2016 Microbial growth / control of microbial growth 1 The method of counting bacteria is divided into: 1) direct 2) indirect
More informationWater for Instrument Processing
Water for Instrument Processing by Marcia Frieze, Case Medical Water, the universal solvent Water can dissolve more substances than any other liquid. It is essentially nonionic or neutral. While alkaline
More informationControl of Microorganisms by Physical and Chemical Agents
CHAPTER 7 Control of Physical and Chemical Outline Concepts Bacteria are trapped on the surface of a membrane filter used to remove microorganisms from fluids. 7.1 Definition of Frequently Used Terms 137
More informationBio-Burden Reduction in Biological Laboratories
Bio-Burden Reduction in Biological Laboratories In biological laboratories samples worked with can harbor microorganisms that could be pathogens. Work is also done with microorganisms that are known pathogens.
More informationCHAPTER-V STERILIZATION R.KAVITHA, M.PHARM, LECTURER, DEPARTMENT OF PHARMACEUTICS, SRM COLLEGE OF PHARMACY, SRM UNIVERSITY, KATTANKULATHUR.
CHAPTER-V STERILIZATION R.KAVITHA, M.PHARM, LECTURER, DEPARTMENT OF PHARMACEUTICS, SRM COLLEGE OF PHARMACY, SRM UNIVERSITY, KATTANKULATHUR. STERILIZATION Sterilization:- It is defined as the process where
More informationINTRODUCTION. Food industry challenges
COLD PLASMA INTRODUCTION Food industry challenges Consumers expect that the food they consume is safe to eat. In addition, the consumer also wants the food to have high nutritional value with minimal preparation
More informationSANITIZING OF MILK CASE WASHERS AND TRANSPORT CONVEYORS: AN OVERVIEW OF CURRENT PRACTICES AND ADVANTAGES OF CHLORINE DIOXIDE USE
SANITIZING OF MILK CASE WASHERS AND TRANSPORT CONVEYORS: AN OVERVIEW OF CURRENT PRACTICES AND ADVANTAGES OF CHLORINE DIOXIDE USE A PURELINE WHITE PAPER SEPTEMBER, 2010 1 EXECUTIVE SUMMARY; THE ISSUES There
More informationGuidelines for Selection and Use of Disinfectants
Guidelines for Selection and Use of Disinfectants Ref: (a) APIC Guidelines for Infection Control Practice, American Journal of Infection Control; April 1990, Vol 18, 99-113. To assist health care professionals
More informationMicrobial Growth. Phases of Growth. Pariporina: Bakteerien kasvukäyrä kuvaajana - Piirrä bakteerien klassinen kasvukäyrä - Nimeä kasvun eri vaiheet
1.11.2017 PowerPoint Lecture Presentations prepared by Bradley W. Christian, McLennan Community College CHAPTER 6 Microbial Growth Phases of Growth Pariporina: Bakteerien kasvukäyrä kuvaajana - Piirrä
More informationDr. Gary Mumaugh. Microbial Control and Growth
Dr. Gary Mumaugh Microbial Control and Growth Microbial Growth Microbial Control Sterilization Selective Removal Temperature Types of Heat Treatment Incineration Tyndallization Autoclaving Microbial Control
More informationTHE BASICS OF STERILIZATION
THE BASICS OF STERILIZATION Objectives State the importance of sterilization to patient care Review three key essentials of the sterilization process Describe sterilization methods used, application, limitations,
More informationUnit 4: Sterilization, Disinfection, & Antimicrobial Therapy (Chapters 12 & 13)
Aseptic Principles Unit 4: Sterilization, Disinfection, & Antimicrobial Therapy (Chapters 12 & 13) Sterilization: the killing or removal of all microbes in a material or on an object Disinfection: the
More informationTissue Culture Sterilization and Contamination
Tissue Culture lab #4 Tissue Culture Sterilization and Contamination Nowf Aldouweghri Introduction Successful cell culture depends heavily on keeping the cells free from contamination by microorganisms.
More informationStep 1. Reason. Step 2. Reason. Explain why it is more difficult to produce drinking water from waste water than from water in lakes.
1 Water from a lake in the UK is used to produce drinking water. (a) What are the two main steps used to treat water from lakes? Give a reason for each step. Step 1 Reason Step 2 Reason (b) Explain why
More informationWater Quality - Condensed Version 1999
11.0 DISINFECTION refers to operations in water treatment that kills or renders harmless pathogenic microorganisms but does not refer to sterilization. sterilization; the complete destruction of all living
More informationCleaning and Sanitizing
Cleaning and Sanitizing Presented by Dalia M. El-Sheikh Mokhtar Harb Zainab Abd-Elkareem ١ CLEANING: is the complete removal food soil using appropriate detergent chemicals under recommended conditions.
More informationBringing new ground in
Bringing new ground in Sterilisation Disinfecting Water purification On-site production of solutions for cleaning, disinfecting and sterilizing Safe, Effective and Non-toxic, Excellent Return on Investment
More informationPharmaceutical product means a restricted drug under the Health (Drugs and Poisons) Regulation 1996.
Waste Management This information sheet provides clarification on the various treatment and disposal mechanisms available for managing clinical or related wastes as required under the Environmental Protection
More informationDrinking Water Treatment Overview Filtration and Disinfection
Drinking Water Treatment Overview Filtration and Disinfection April 16 th, 2009 Yousry Hamdy, M.Sc., P.Eng Nicolás s Peleato, EIT 1 Table of Contents Introduction Filtration Cartridge filters Chemical
More informationHISTORY OF CHLORINE DIOXIDE
HISTORY OF CHLORINE DIOXIDE 1814 Sir Humphrey Davy, a British chemist, discovers chlorine dioxide (CD), a result of potassium chlorate reacting with sulfuric acid. Although he fully understood the chemistry,
More information