Week 4: Microbial Control Terms

Antiviral

A substance that inhibits the development and spread of viruses within the host organism.

Superinfection

An infection that is the result of the use of antibiotics (usually broad spectrum) resulting in dysbiosis.

-static

A suffix that indicates that a chemical or condition inhibits growth of the microorganism.

Pasteurization

A process of briefly heating liquids (such as milk) to a specific temperature to kill some bacteria (generally all of the pathogens) without significantly altering the product.

Minimum inhibitory concentration (MIC)

The lowest concentration of an antimicrobial agent that prevents visible growth of a microorganism in vitro.

Antagonistic effect

A situation where one antimicrobial agent interferes with the activity of another, reducing the overall effectiveness.

Sterilization

The process of killing or removing all forms of microbial life, including spores, from an object or surface.

Asepsis

The practice of preventing contamination/a lack of contamination.

Innate/Intrinsic resistance (antibiotic)

Natural resistance of certain bacteria to antibiotics, occurring without previous exposure to the drug, often due to structural or functional bacterial traits.

Synergistic effect

A situation where the combined effect of two antimicrobial agents is greater than the sum of their individual effects.

Sanitization

The process of reducing microbial populations to safe levels, typically used in public health practices.

Antifungal

A drug that would target ergosterol or chitin synthesis.

Selective toxicity

The ability of a drug to target and eliminate pathogens without damaging the host's cells or tissues.

Broad-spectrum antimicrobials

Drugs that are effective against a wide variety of bacterial species.

-cidial

A suffix that indicates that a chemical or condition kills the microorganism.

Degerming

The physical removal of microbes from a surface, typically through mechanical means such as scrubbing.

Additive effect

A situation where the combined effect of two antimicrobial agents is equal to the sum of their individual effects.

Antibiotic

A substance used to kill or inhibit the growth of bacteria, primarily used to treat bacterial infections.

Zone of inhibition

The clear area surrounding an antibiotic disc where bacteria do not grow, used to measure the efficacy of the antibiotic in disc diffusion assays.

Disinfection

The process of killing or inactivating harmful microorganisms on non-living surfaces, usually with chemicals.

Antibiotic

A drug that would target enzymes involved in producing folic acid or one that would target lipopolysaccharide.

Narrow-spectrum antimicrobials

Drugs that target a specific group of microbes or species, typically used to reduce the likelihood of a superinfection.

Antifungal

A drug or agent used to treat fungal infections by either killing or inhibiting the growth of fungi.

Kirby Bauer Assay/Disc Diffusion Assay

A test used to assess the effectiveness of antibiotics by placing antibiotic discs on a bacterial culture and measuring the zone of inhibition around the discs.

Preservation

Methods used to prevent spoilage or decay in food, pharmaceuticals, and other perishable items by inhibiting the growth of microbes.

Antiviral

A drug that would target integrase, reverse transcriptase, a capsid, or prevent the binding of certain proteins on the outside of a cell that a pathogen uses to gain entry to the cell.

Secondary infection

An opportunistic infection that is the result of another infection.

Acquired resistance (antibiotic)

Resistance developed by bacteria through mutation or acquiring new genetic material, making them resistant to previously effective antibiotics.

Antisepsis

The process of reducing or eliminating microorganisms on living tissue to prevent infection, often using antiseptics.

Antiparasitic

A drug or agent that targets and eliminates parasites, organisms that live and feed on a host, often at the host's expense.

Minimum inhibitory concentration (MIC) assay

An assay (test) that involves creating a serials of dilutions of an antibiotic to determine the lowest concentration that will inhibit the growth of a particular bacterium.

Dysbiosis

An imbalance in the microbial community, often associated with negative health effects.

Membrane filtration

Sterilization of heat-sensitive liquids such as vaccines, antibiotics, and beverages by filtering out microorganisms.

Nonionizing (UV)

Disinfection of air, water, and surfaces in hospitals, labs, and water treatment facilities by damaging microbial DNA (e.g., sterilizing surgical rooms).

Refrigeration

Preservation of perishable foods and pharmaceuticals by slowing bacterial growth (e.g., in food storage and medication transport).

Lysis

The breakdown of an organism's cytoplasmic membrane resulting in the cellular contents leaking out of the cell and death.

Depth filtration

Removal of particulates and microorganisms from liquids or gases, often used in water treatment or air purification in clean rooms.

Freezing

Long-term storage of food, biological samples, and vaccines to halt microbial growth (e.g., meat storage or preservation of bacterial cultures).

Osmolarity/Osmotic Pressure

Preservation of food using high salt or sugar concentrations (e.g., salted meats or jams), which inhibits bacterial growth by dehydrating cells.

Antimicrobial enzymes

Targeted microbial control in food preservation (e.g., lysozyme in cheese making) or clinical applications (e.g., enzyme-based wound care).

Autoclave (pressurized steam)

Sterilization of surgical instruments, laboratory equipment, and microbiological media to kill all microorganisms, including spores.

-lytic

A suffix that indicates that a chemical or condition inhibits kills the microorganism by lysis.

Desiccation

Preservation of dehydrated foods (e.g., dried fruits) or medical materials to inhibit microbial growth through the removal of water.

Pasteurization

Disinfection of milk, juices, and other beverages to kill pathogenic bacteria while retaining nutritional value and flavor.