Chapter 4 The Control of Microbial Growth. Sepsis refers to microbial contamination. Asepsis is the...
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Transcript of Chapter 4 The Control of Microbial Growth. Sepsis refers to microbial contamination. Asepsis is the...
![Page 1: Chapter 4 The Control of Microbial Growth. Sepsis refers to microbial contamination. Asepsis is the absence of significant contamination. Aseptic surgery.](https://reader036.fdocuments.in/reader036/viewer/2022062304/56649e185503460f94b0492a/html5/thumbnails/1.jpg)
Chapter 4
The Control of Microbial Growth
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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.
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Terminology• Sterilization: Removal of all microbial life• Commercial sterilization: Killing C. botulinum endospores• Disinfection: Removal of pathogens• Antisepsis: Removal of pathogens from living tissue• Degerming: Removal of microbes from a limited area• Sanitization: Lower microbial counts on eating utensils• Biocide/Germicide: Kills microbes• Bacteriostasis: Inhibiting, not killing, microbes
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• Bacterial populations die at a constant logarithmic rate.
Figure 7.1a
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Effectiveness of Antimicrobial Treatment
• Depends on:
– Number of microbes
– Environment
(organic matter,
temperature,
biofilms)
– Time of exposure
– Microbial
characteristics
Figure 7.1b
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Actions of Microbial Control Agents
• Alternation of membrane permeability
• Damage to proteins
• Damage to nucleic acids
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Physical Methods of Microbial Control
• Heat– Thermal death point (TDP): Lowest
temperature at which all cells in a culture are killed in 10 min.
– Thermal death time (TDT): Time to kill all cells in a culture
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Decimal Reduction Time (DRT)
• Minutes to kill 90% of a population at a given temperature
Table 7.2
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Heat
• Moist heat denatures proteins
• Autoclave: Steam under pressure
Figure 7.2
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Figure 7.3
Steam Sterilization
• Steam must contact item’s surface.
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Physical Methods of Microbial Control
• Pasteurization reduces spoilage organisms and pathogens
• Equivalent treatments– 63°C for 30 min– High temperature, short time: 72°C for 15 sec– Ultra high temperature: 140°C for <1 sec– Thermoduric organisms survive
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Hot-air Autoclave
Equivalent treatments 170˚C, 2 hr121˚C, 15 min
Physical Methods of Microbial Control
• Dry heat sterilization kills by oxidation– Flaming– Incineration– Hot-air sterilization
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Physical Methods of Microbial Control
• Filtration removes microbes
• Low temperature inhibits microbial growth– Refrigeration– Deep freezing– Lyophilization
• High pressure denatures proteins
• Desiccation prevents metabolism
• Osmotic pressure causes plasmolysis
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Physical Methods of Microbial Control
• Radiation damages DNA– Ionizing radiation (X rays, gamma rays,
electron beams) – Nonionizing radiation (UV) – (Microwaves kill by heat; not especially
antimicrobial)
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Figure 7.5
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Chemical Methods of Microbial Control
• Principles of effective disinfection– Concentration of disinfectant– Organic matter– pH– Time
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Chemical Methods of Microbial Control
• Evaluating a disinfectant– Use-dilution test
1. Metal rings dipped in test bacteria are dried.
2. Dried cultures are placed in disinfectant for 10 min at 20°C.
3. Rings are transferred to culture media to determine whether bacteria survived treatment.
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Chemical Methods of Microbial Control
• Evaluating a disinfectant– Disk-diffusion method
Figure 7.6
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Types of Disinfectants• Phenol
• Phenolics: Lysol
• Bisphenols: Hexacholorphene, Triclosan– Disrupt plasma
membranes
Figure 7.7
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Types of Disinfectants
• Biguanides: Chlorhexidine– Disrupt plasma membranes
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Types of Disinfectants
• Halogens: Iodine, chlorine– Oxidizing agents– Bleach is hypochlorous acid (HOCl)
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Types of Disinfectants
• Alcohols: Ethanol, isopropanol– Denature
proteins, dissolve lipids
Table 7.6
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Types of Disinfectants
• Heavy metals: Ag, Hg, and Cu– Oligodynamic action– Denature proteins
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Soap Degerming
Acid-anionic detergents Sanitizing
Quarternary ammonium compoundsCationic detergents
Bactericidal, Denature proteins, disrupt plasma membrane
Types of Disinfectants
• Surface-active agents or surfactants
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Types of Disinfectants• Chemical food preservatives
– Organic acids • Inhibit metabolism• Sorbic acid, benzoic acid, and calcium propionate• Control molds and bacteria in foods and cosmetics
– Nitrite prevents endospore germination– Antibiotics. Nisin and natamycin prevent spoilage
of cheese
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Types of Disinfectants
• Aldehydes– Inactivate proteins by cross-linking with
functional groups (–NH2, –OH, –COOH, –SH)
– Glutaraldehyde, formaldehyde, and ortho-phthalaldehyde
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Types of Disinfectants
• Gaseous sterilants – Denature proteins– Ethylene oxide
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Types of Disinfectants
• Peroxygens– Oxidizing agents
– O3, H2O2, peracetic acid
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Microbial Characteristics and Microbial Control
Figure 7.11
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Microbial Characteristics and Microbial Control
Table 7.7