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Microbial Control
The methods and practices used to manage the growth of microorganisms in various environments.
Sterilization
The complete removal and destruction of all microbes, including endospores and viruses.
Commercial Sterilization
A process targeting endospores of Clostridium botulinum in canned food.
Aseptic
An environment or procedure free of contamination, specifically the absence of pathogens.
Disinfection
The use of chemicals or physical agents to kill or inhibit the growth of microbes, especially pathogens.
Disinfectants
Chemicals used to treat inanimate objects or surfaces to eliminate microbes.
Antisepsis
The use of chemicals on skin or other tissues to prevent infection.
Antiseptics
Chemicals used for antisepsis.
Degerming
The removal of microbes through scrubbing or swabbing, often using soaps or alcohol.
Sanitization
Disinfection of public places or items to meet accepted health standards.
Pasteurization
The application of heat to kill pathogens and reduce spoilage organisms in food and beverages.
Bacteriostatic
Agents that inhibit microbial growth without killing the microbes.
Bactericidal
Agents that kill bacteria.
Germicides
Antimicrobial chemical agents that kill pathogens.
Microbial Death Rate
The constant rate at which a microbicidal agent kills a percentage of microbes over time.
Ideal Antimicrobial Agent
An agent that is inexpensive, fast-acting, stable, effective against all microbes, and harmless to humans and objects.
High-level Germicides
Kill all microbes, including endospores, used for invasive instruments.
Intermediate-level Germicides
Do not kill endospores, used for non-invasive instruments.
Low-level Germicides
Not effective against endospores, used for disinfecting instruments that contact skin.
Biosafety Levels (BSL)
Classification of laboratory safety levels based on pathogen risk.
Thermal Death Point
The lowest temperature that kills all cells in a broth in 10 minutes.
Decimal Reduction Time (D)
Time required to kill 90% of microbes in a sample.
Autoclave
A device that sterilizes using pressurized steam.
Refrigeration
A method that inhibits the growth of many pathogens and spoilage microbes.
Freezing
Stops microbial growth but does not kill microbes.
Filtration
A method to count microbes or sterilize heat-sensitive materials.
Ionizing Radiation
Gamma rays and X-rays that damage cell structures, including DNA.
Non-ionizing Radiation
UV radiation that causes DNA mutations.
Chemical Agents
Substances used to control microbial growth on living tissues and inanimate objects.
Phenolic Compounds
Effective disinfectants used in healthcare settings.
Alcohol
Used as disinfectants or antiseptics, typically in 70% to 90% solutions.
Halogens
Chemical agents like iodine and chlorine used for disinfection.
Oxidizing Agents
High-level disinfectants like hydrogen peroxide and ozone.
Surfactants
Soaps and detergents that help in degerming but have poor antimicrobial activity.
Heavy Metals
Bacteriostatic agents that denature proteins, used in low-level disinfection.
Glutaraldehyde
A chemical used for disinfection or sterilization depending on exposure time.
Lysozyme
An enzyme that acts as an antimicrobial agent, breaking down bacterial cell walls.
Disk-Diffusion Method
A method used to assess the effectiveness of antimicrobial chemical agents.
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