Sterilization
Chemicals that are can be used to achieve sterilization are called
sterilants
What do bactericides do?
Kill bacteria
the lowest temperature at which all microbes are killed in a 10-minute exposure.
Thermal death point
kills pathogens and reduces the number of spoilage-causing microbes while maintaining food quality
Pasteurization
These kill microbes by binding to proteins, thus inhibiting enzymatic activity
Heavy metals
This technique is necessary to prevent contamination of sterile surfaces.
Aseptic technique
These kill or inactivate viruses
Viricides
the length of time needed to kill all microorganisms in a sample at a given temperature.
Thermal death time
The process of pasteurization was first developed by
Louis Pasteur
These compounds like mercuric chloride are mainly bacteriostatic and have a very broad spectrum of activity.
Mercury
A systemic inflammatory response to an infection that results in high fever, increased heart & respiratory rates, and shock
These treatments inhibit the growth of bacteria
Bacteriostatic
These protocols are commonly used in aseptic techniques in the laboratory.
Dry-heat sterilization
, exposes milk to a temperature of 72 °C for 15 seconds, which lowers bacterial numbers while preserving the quality of the milk.
high-temperature short-time (HTST) pasteurization
This metal has long been used as an antiseptic.
Silver
A designated area that is kept free of all vegetative microbes, endospores, & viruses
Sterile field
The degree of microbial control can be evaluated using this in order to describe the progress and effectiveness of a particular protocol.
Microbial death curve
A more effective protocol because it penetrates cells better than dry heat does.
Moist-heat sterilization
milk is exposed to a temperature of 138 °C for 2 or more seconds.
ultra-high-temperature (UHT) pasteurization
a solution of mercury dissolved in alcohol
Tincture
The use of heat at a temperature low enough to preserve food quality, but high enough to destroy common pathogens responsible for food poisoning.
Commercial sterilization
The amount of time it takes for a specific protocol to produce a one order of magnitude decrease in the number of organisms, or the death of 90% of the population
Decimal reduction time
A common component of aseptic technique in the microbiology laboratory and is used to incinerate any microorganisms on a loop.
Flaming loop
Since pasteurized food products are not sterile, they will eventually
Spoil
A common algicide used to control algal growth in swimming pools and fish tanks.
Copper sulfate