Control of Microbial Growth

A collection of vocabulary flashcards focusing on key concepts related to the control of microbial growth, including methods of sterilization, types of disinfectants, preservation techniques, and various antimicrobial procedures.

Sterilization

The process of destroying all forms of microbial life, including spores.

Disinfection

The elimination of most or all pathogens, with the exception of spores.

Pasteurization

A heat treatment process that reduces the number of viable pathogens in food and beverages.

Decontamination

The process of removing or neutralizing contaminants from an object or substance.

Moist Heat

A method of sterilization that denatures proteins and is more effective than dry heat.

Autoclaving

A sterilization method that uses steam under pressure, typically at 121°C for 15 minutes.

HEPA filters

High-efficiency particulate air filters that remove particles from air, used in various settings including labs.

Sterilants

Chemical agents that can destroy all microbial life, used for sterilization purposes.

Low-level disinfectants

Chemical agents that kill some viruses and bacteria but are not effective against spores.

Refrigeration

A method of preserving perishable products by keeping them at low temperatures.

Lyophilization

A preservation method that involves freeze-drying food to remove moisture and inhibit microbial growth.

Environmental risk

The potential harm that chemicals may pose to the environment when used for microbial control.