Microbiology Microbial Control Vocabulary

A collection of vocabulary terms and definitions regarding microbial control methods, radiation types, and antimicrobial drug classifications based on the lecture notes.

Disinfection

The destruction or removal of vegetative pathogens but no bacterial endospores. Typically, used only on inanimate objects.

Sterilization

The complete removal or destruction of all viable microorganisms. Used on inanimate objects.

Antisepsis/Degermation

Chemicals are applied to body surfaces to destroy or inhibit vegetative pathogens.

Aseptic

The term used to describe a procedure aiming at the complete exclusion of contamination by pathogens.

Decontamination/sanitization

The mechanical removal of most microbes.

Pasteurization

Heat is applied to liquids or solids to kill potential agents of infection and spoilage while retaining the food’s flavor and food value; $71.6\,°C$ for $15\,\text{seconds}$ (flash method) or $63\,°C$ to $66\,°C$ for $30\,\text{minutes}$ (batch method).

Ionizing radiation

X-rays, cathode, and gamma rays remove electrons from atoms, creating ions. Sterilization technique for food items like flour, pork, beef, fruits, and vegetables.

Nonionizing radiation

Raises atoms to higher energy levels but does not ionize them.

Ultraviolet (UV) radiation

Creates pyrimidine dimers in DNA that disrupt DNA replication.

Halogens

Group $7$ elements – fluorine, bromine, chlorine, and iodine are microbicidal and not just microbiostatic.

Antimicrobials

All-inclusive term for any antimicrobial drug, regardless of what type of microorganism it targets.

Antibiotics

Chemicals produced by some microorganisms or scientists to inhibit or destroy microorganisms. Usually, the term is used for drugs that target bacteria.