Controlling Microbes: In Our Surroundings and Close to Home

These flashcards cover key concepts from the lecture on controlling microbial growth and safety measures in food handling and preservation.

What are the four steps to food safety?

Clean, Separate, Cook, Chill

What is the definition of an antimicrobial?

A substance that inhibits the growth of microorganisms inside and/or outside of the body.

What does the process of sterilization achieve?

The destruction or removal of all forms of life, including viruses and endospores.

What is the purpose of pasteurization?

To reduce bacterial populations in foods like milk without sterilizing them.

What is a disinfectant?

A chemical used to kill or inhibit pathogenic microorganisms on non-living objects.

What method is used to sterilize using moist heat?

Autoclaving, which uses hot steam under pressure.

What is desiccation?

The removal of water from microorganisms, leading to their death.

What is the role of organic acids as chemical preservatives?

They damage microbial membranes and interfere with the uptake of essential nutrients.

Who is Dr. Joseph Lister and what was his contribution to antisepsis?

He introduced the practice of using chemical methods for disinfection of external living surfaces, particularly in surgical settings.

What are the characteristics of an ideal chemical agent?

It should kill all microbes, be stable, nontoxic, not combine with organic matter, and be efficient in penetration.