Physical Methods of Microbial Control

These flashcards cover key concepts and definitions related to physical methods of microbial control, as discussed in the lecture.

Moist Heat

More effective than dry heat; kills vegetative cells but not endospores or cysts.

Autoclave

A device that uses steam under pressure to kill all life at 121°C after at least 15 minutes.

Pasteurization

A method that kills pathogens in beverages and soft foods; includes normal and ultra high temperature (UHT) pasteurization.

Desiccation

The removal of water that slows or stops microbial growth but does not reliably kill bacteria or some viruses.

Osmotic Pressure

Using hypertonic environments to preserve foods, such as high salt concentrations in meats.

Radiation

A method that damages DNA/RNA and some proteins; includes both non-ionizing and ionizing types.

Ultraviolet (UV) Radiation

A type of non-ionizing radiation that damages DNA and can sterilize surfaces at high intensity.

Ionizing Radiation

A type of radiation that creates free radicals to damage DNA/RNA and proteins; includes X-rays and gamma rays.

Cold

Slows or stops microbial growth; freezing is not reliable for killing most microbes.

Filtration

A method used to sterilize heat-sensitive materials; utilizes pore sizes usually between 0.45um to 0.22um.