Control of Microbial Growth

These flashcards cover key terms and concepts related to the control of microbial growth, including methods, classifications, and significant figures in the field.

Controlling Microbial Growth

Methods and principles used to inhibit or eliminate microorganisms.

Fomites

Objects or materials likely to carry infection, such as clothes, utensils, and furniture.

Aseptic Techniques

Procedures used to prevent contamination of samples, self, and laboratory environments.

Sterilization

The removal of all microorganisms, including viruses and endospores, from an item.

Disinfection

Elimination of most or all pathogens, though some viable microbes may remain.

Antiseptics

Chemicals used to reduce microbial load on living tissues.

Biosafety Levels (BSL)

Classification systems for laboratories based on the risk their microbes pose to the community.

Pasteurization

Brief heating process to reduce spoilage organisms and destroy pathogens without affecting liquid quality.

Decontamination

The process of reducing pathogens to levels considered safe to handle.

Biocides

Substances that can kill living organisms and are used in disinfectants.

Thermal Death Point (TDP)

The lowest temperature at which all microbes are killed in a 10-minute exposure.

Thermal Death Time (TDT)

The length of time needed to kill all microorganisms in a sample at a given temperature.

Microbial Death Curve

A graph that indicates the effectiveness of a treatment in killing microorganisms.

Zone of Inhibition

An area around a substance (like an antibiotic) where bacteria cannot grow, indicating effectiveness.

Lyophilization

The process of freeze-drying to preserve food or biological samples.

Phenolics

Chemical compounds used for antimicrobial action, often found in mouthwash and antiseptics.

Filtration

A physical method used to remove microbes from liquids or air.

Controlling Microbial Growth

Methods and principles used to inhibit or eliminate microorganisms.