Control of Microbial Growth

These flashcards cover key concepts and vocabulary related to the control of microbial growth, including methods, terms, and definitions essential for understanding microbial control principles.

Sterilization

Process of making something free from all microorganisms.

Disinfection

The elimination of most pathogens, with some viable microbes potentially remaining.

Pasteurization

A brief heat treatment used to reduce spoilage organisms without changing the food's characteristics.

Decontamination

Reduction of pathogens to levels considered safe for health.

Sanitization

The substantial reduction of microbial population to meet health standards.

Bactericide

A chemical that destroys bacteria, but not necessarily their endospores.

Virucide

A chemical that inactivates viruses.

Microbicidal

A term referring to substances that kill microorganisms.

Filtration

A physical method used to remove microbes from fluids and air.

Ionizing Radiation

Radiation that ejects orbital electrons, damaging DNA and other cellular components.

Non-ionizing Radiation

Radiation that excites atoms without ionizing them, often used for disinfection.

Chemical Control

Use of chemicals to disinfect or sterilize surfaces and materials.

Germicidal Chemicals

Chemicals that react with vital cellular structures to destroy or inhibit microorganisms.

High-Level Disinfectants

Chemicals that destroy viruses and vegetative cells but not endospores.

Alcohols

Common disinfectants that denature proteins and damage lipid membranes.

Halogens

Elements like chlorine and iodine used in disinfectants due to their ability to kill various microbes.

Preservation

Methods used to delay spoilage of perishable items, including refrigeration and chemical preservatives.

Lyophilization

Freeze-drying process used to preserve items like food while preventing microbial growth.

Antiseptics

Chemicals used on living tissues to reduce the risk of infection.