EX. 22 | Physical Methods of Control: Heat

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Last updated 6:43 PM on 4/30/26
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5 Terms

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Optimal Growth Ranges

Psychrophilie (0 to 20oC)

Psychrotrophic (20 to 30oC)

Mesophilie (25 to 40oC)

Thermophilic (45 to 65oC)

Hyperthermophilie (80oC or higher)

<p>Psychrophilie (0 to 20<sup>o</sup>C)</p><p>Psychrotrophic (20 to 30<sup>o</sup>C)</p><p>Mesophilie (25 to 40<sup>o</sup>C)</p><p>Thermophilic (45 to 65<sup>o</sup>C)</p><p>Hyperthermophilie (80<sup>o</sup>C or higher)</p>
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Types of Heating

Dry Heat

Moist Heat

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Dry Heat

Includes hot-air ovens, incineration (waste disposal), flaming (inoculating instruments)

  • Denatures enzymes, dehydrates microbes, and gets killed by oxidation effects

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Moist Heat

Includes pasteurization, boiling, and autoclaving

Pasteurization

  • Temperature is maintained at 63oC for 30 minutes, or 72oC for 15 seconds

  • Kills pathogenic organisms that cause spoilage, but not ALL bacteria

Boiling

  • 100oC for 10 minutes will kill vegetative bacterial cells, but is not enough to kill endospores

  • 121o C at 15 psi for 15 minutes is enough for complete sterilization and to kill all microbial life, INCLUDING endospores

Autoclaving

  • Use of steam under pressure

  • 15 psi at 121oC for 16 minutes

  • Kills all microbial life, including endospores

  • Good method for sterilization

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Effectiveness of Heat

Thermal Death Time (TDT)

  • Length of time required to kill all bacteria in a liquid culture at a given temperature

Thermal Death Point (TDP)

  • Temperature required to kill all bacteria in a liquid culture in 10 minutes

Decimal Reduction Time (DRT)

  • Time in minutes in which 90% of a population of bacteria at a given temperature will be killed