Microbiology: An Introduction, Chapter 7 - The Control of Microbial Growth

These flashcards cover terminology and concepts related to microbial control from the lecture notes, including definitions and applications for key terms.

Sepsis

Refers to bacterial contamination, especially when bacteria get into the body.

Asepsis

The absence of significant contamination; techniques used to prevent microbial contamination.

Sterilization

The process of removing and destroying all microbial life.

Commercial sterilization

Specifically killing Clostridium botulinum endospores in canned goods.

Disinfection

The process of destroying harmful microorganisms on inanimate surfaces.

Antisepsis

The process of destroying harmful microorganisms from living tissue.

Degerming

The mechanical removal of microbes from a limited area.

Sanitization

The process of lowering microbial counts on eating utensils to safe levels.

Biocide (germicide)

Treatments that kill microbes completely.

Bacteriostasis

The process of inhibiting microbes without killing them.

Moist heat sterilization

Sterilization method involving steam that coagulates and denatures proteins.

Autoclave

A device that sterilizes using steam under pressure.

Pasteurization

Heat process to reduce spoilage organisms and pathogens in food and beverages.

Desiccation

The absence of water preventing metabolic processes in microbes.

Filtration

The passage of substances through a screen-like material to separate particles.

Radiation

Use of electromagnetic radiation to kill or inhibit microbial growth.

Halogens

Chemical agents such as iodine and chlorine used for disinfection.

Alcohols

Chemical compounds that denature proteins and dissolve lipids, effective in disinfection.

Organic acids

Compounds that inhibit microbial metabolism; used as food preservatives.

Prions

Infectious agents that require special methods for decontamination.