Control of Microbial Growth

These flashcards cover key terms and concepts from microbial control, aiding in the understanding of microbial growth control methods and their effectiveness.

Sterilization

The process of eliminating all forms of bacteria, viruses, and spores from an object or environment.

Disinfection

Destruction of vegetative pathogens on inanimate objects.

Antisepsis

The application of antiseptics to wounds or living tissue to inhibit bacterial growth.

Degerming

The process of removing microbes from a surface by scrubbing.

Sanitization

Reduction of microbial populations to safe levels.

Autoclaving

A method of sterilization using steam under pressure.

Pasteurization

Mild heating process that reduces the number of spoilage organisms and kills all pathogens.

Biocide/Germicide

A substance that kills microorganisms, but usually does not kill endospores.

Bactericide

An agent that kills bacteria.

Fungicide

An agent that kills fungi.

Virucide

An agent that inactivates viruses.

Bacteriostasis

Inhibiting the growth of bacteria without killing them.

Sepsis

The presence of microbial contamination.

Asepsis

The absence of contamination by unwanted organisms.

Logarithmic rate

A constant rate of microbial death during exposure to heat or chemical agents.

Number of microbes

One of the factors influencing the effectiveness of antimicrobial treatment.

Environmental influences

Factors such as organic matter, temperature, and biofilms that affect microbial death rates.

Time of exposure

Duration necessary for an effective antimicrobial treatment.

Microbial characteristics

Specific traits of microbes that determine their susceptibility to antimicrobial agents.

Alteration of membrane permeability

A mechanism by which antimicrobial agents kill or inhibit cells.

Damage to plasma membrane proteins

Antimicrobial effects that involve disrupting the cell's metabolic processes.

Denature proteins

The alteration of protein structure, which can disable enzyme function.

Damage to nucleic acids

Inhibition of DNA or RNA function, leading to cell death.

Heat sterilization

The use of heat to kill microorganisms and is a preferred control method.

Filtration

The process of removing microbes from liquids and gases by passing them through a filter.

Low temperature

A method that inhibits microbial growth by refrigeration and freezing.

High pressure

A method of killing vegetative cells by applying high pressure.

Desiccation

The process of drying that prevents microbial metabolism.

Osmotic pressure

Pressure that causes plasmolysis, disrupting microbial cell structure.

Ionizing radiation

Radiation that produces ions and damages DNA.

Nonionizing radiation

Radiation such as UV light that leads to DNA damage.

Phenol

A chemical agent that disrupts cell membranes and denatures proteins.

Alcohols

Substances that denature proteins and dissolve lipids in cell membranes.

Halogens

Chemical agents like iodine and chlorine used in disinfection.

Biguanides

Chemical agents that disrupt plasma membranes.

Quaternary ammonium compounds

Surface-active agents that can disrupt microbial membranes.

Aldehydes

Compounds used as sterilants due to their protein denaturation properties.

Heavy metals

Chemical agents that inactivate essential proteins and enzymes.

Organic acids

Food preservatives that mainly inhibit the growth of molds.

Peroxygens

Oxidizing agents effective as disinfectants.

Microbial resistance

The varying susceptibility of microbes to antimicrobial agents.

Prions

Infectious proteins that are highly resistant to disinfection and sterilization.

Bacterial endospores

Highly resistant forms of bacteria that endure extreme conditions.

Viruses without envelopes

Viruses that are typically more resistant to antimicrobial agents.

Gram-negative bacteria

Bacteria that generally exhibit more resistance due to their outer membrane.

Gram-positive bacteria

Bacteria that are usually more susceptible to biocides.

Thermoduric organisms

Microorganisms that can survive brief exposure to high temperatures.

Thermal death point

The lowest temperature at which all microorganisms in a liquid culture will be killed.

Gaseous chemosterilizers

Agents such as ethylene oxide that inhibit vital cellular functions.

Supercritical fluids

Supercritical carbon dioxide used for sterilizing materials.