TheControlofMicrobialGrowth-MontgomeryCollege：蒙哥马利学院微生物生长的控制.pdfVIP

The Control of Microbial Growth  Sepsis refers to microbial contamination.  Asepsis is the absence of significant contamination.  Aseptic surgery techniques prevent microbial contamination of wounds. Terminology  Sterilization: Removal of all microbial life  Commercial sterilization: Killing C. botulinum endospores  Disinfection: Removal of pathogens  Antisepsis: Removal of pathogens from living tissue  Degerming: Removal of microbes from a limited area  Sanitization: Lower microbial counts on eating utensils  Biocide/Germicide: Kills microbes  Bacteriostasis: Inhibiting, not killing, microbes Bacterial populations die at a constant logarithmic rate Effectiveness of Antimicrobial Treatment  Depends on:  Number of microbes  Environment (organic matter, temperature, biofilms)  Time of exposure  Microbial characteristics Actions of Microbial Control Agents  Alternation of membrane permeability  Damage to proteins  Damage to nucleic acids Heat  Moist heat denatures proteins  Autoclave: Steam under pressure Physical Methods of Microbial Control  Pasteurization reduces spoilage organisms and pathogens  Equivalent treatments  63°C for 30 min  High temperature, short time: 72°C for 15 sec  Ultra high temperature: 140°C for 1 sec  Thermoduric organisms survive  Dry heat sterilization kills by oxidation  Flaming  Incineration  Hot-air sterilization Hot-air Autoclave Equivalent treatments 170˚C, 2 hr 121˚C, 15 min 1  Filtration removes microbes  Low temperature inhibits microbial