Chapter 11物理和化学因素对微生物的控制.ppt

Chapter Overview The control of microbes in the environment is a constant concern of health care and industry since microbes are the cause of infection and food spoilage(破坏), among other undesirable events. Antimicrobial control is accomplished using both physical technique and chemical agents to destroy, remove, or reduce microbes in a given area. Many factors must be contemplated（关注） when choosing an antimicrobial technique, including the material being treated, the type of microbes involved, the microbial load, and the time available for treatment. Antimicrobial agents damage microbes by disrupting the structure of the cell wall or cell membrane ,preventing synthesis of nucleic acids （DNA and RNA）, or altering the function of cellular proteins . Microbicidal agents kill microbes by inflicting nonreversible（不可逆的） damage to the cell .microbistatic agents temporarily inhibit the reproduction of microbes but do not inflict irreversible damage .Mechanical antimicrobial agents physically remove microbes from materials but do not necessarily kill or inhibit them. Heat is the most physical agent in microbial control and can be delivered in both moist (steam sterilization, pasteurization) and dry forms. Radiation exposes material to high energy waves that can enter and damage microbes. Examples are ionizing and ultraviolet radiation. Chemical antimicrobial are available for every level of microbial treatment, from low-level disinfectants to high-level sterilants. Antimicrobial chemical include halogens, alcohols, phenolics, peroxides, heavy metals, detergents, and aldehydes. Controlling Microorganisms Controlling our degree of exposure to potentially harmful microbes is a monumental（非常的） concern in our lives, and it has a long and eventful（重大的） history. GENERAL CONSIDERATIONS IN MICROBIAL CONTROL The methods of microbial control belong to the general category of decontamination（净化） procedures, in that they destroy or remove contaminants