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    BIO 205 Chapter 23 Powerpoint

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    DrPearcy
    This document summarizes various physical and chemical methods for controlling microorganisms. It discusses sterilization and sanitation as important aspects of public health. Physical methods covered include heat (including thermal death points and times), filtration, ultraviolet light, radiation, and food preservation techniques like drying, salting, and refrigeration. Chemical control methods discussed acting by oxidizing proteins (halogens like chlorine and iodine), denaturing proteins (phenol and its derivatives, alcohols), interfering with metabolism (heavy metals like mercury and silver), and disrupting membranes (soaps, detergents, quaternary ammonium compounds). The document emphasizes that different control methods are suited to different situations based

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    BIO 205 Chapter 23 Powerpoint

    Uploaded by

    DrPearcy
    513 views22 pages
    This document summarizes various physical and chemical methods for controlling microorganisms. It discusses sterilization and sanitation as important aspects of public health. Physical methods covered include heat (including thermal death points and times), filtration, ultraviolet light, radiation, and food preservation techniques like drying, salting, and refrigeration. Chemical control methods discussed acting by oxidizing proteins (halogens like chlorine and iodine), denaturing proteins (phenol and its derivatives, alcohols), interfering with metabolism (heavy metals like mercury and silver), and disrupting membranes (soaps, detergents, quaternary ammonium compounds). The document emphasizes that different control methods are suited to different situations based

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    This document summarizes various physical and chemical methods for controlling microorganisms. It discusses sterilization and sanitation as important aspects of public health. Physical methods covered include heat (including thermal death points and times), filtration, ultraviolet light, radiation, and food preservation techniques like drying, salting, and refrigeration. Chemical control methods discussed acting by oxidizing proteins (halogens like chlorine and iodine), denaturing proteins (phenol and its derivatives, alcohols), interfering with metabolism (heavy metals like mercury and silver), and disrupting membranes (soaps, detergents, quaternary ammonium compounds). The document emphasizes that different control methods are suited to different situations based

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    513 views22 pages

    BIO 205 Chapter 23 Powerpoint

    Uploaded by

    DrPearcy
    This document summarizes various physical and chemical methods for controlling microorganisms. It discusses sterilization and sanitation as important aspects of public health. Physical methods covered include heat (including thermal death points and times), filtration, ultraviolet light, radiation, and food preservation techniques like drying, salting, and refrigeration. Chemical control methods discussed acting by oxidizing proteins (halogens like chlorine and iodine), denaturing proteins (phenol and its derivatives, alcohols), interfering with metabolism (heavy metals like mercury and silver), and disrupting membranes (soaps, detergents, quaternary ammonium compounds). The document emphasizes that different control methods are suited to different situations based

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
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    BIO 205

    Chapter 23
    Physical and Chemical Control of
    Microorganisms
    General Principles of Microbial Control
    Sterilization and Sanitation Are Key to Good Public Health

    •Sterilization involves destruction of all living microbes,


    spores, and viruses

    •Sterile objects become contaminated when exposed to air


    and surroundings

    •Sanitization reduces the numbers of pathogens or


    discourages their growth
    Physical Methods of Control

    Heat Is One of the Most Common Physical Control Methods

    At heats above the growth range:


    •proteins and nucleic acids are destroyed
    •water is removed
    •Each microbial species has a thermal death time for a
    given temperature

    Each species has a thermal death point:

    •the minimum temperature at which it dies in a given


    time period

    Incineration uses direct flame to kill microbes


    Dry and Moist Heat Are Applied
    Differently

    •Dry heat requires long


    periods of exposure to high
    temperatures

    The heat changes


    microbial proteins and
    removes water, slowly
    burning the microbes

    •Moist heat (like boiling


    water) is faster and effective
    at a lower temperature than
    dry heat

    It kills microbes by
    denaturing their proteins
    Boiling water may not kill all spores or inactivate all viruses

    Pressurized steam is used in an autoclave to sterilize a variety


    of objects

    Fractional sterilization is used for sterilization if materials are


    not suited to the autoclave
    •Pasteurization reduces bacterial populations in food and drink

    •This reduces the chances of spoilage and disease

    •Bacterial spores are not affected by pasteurization


    Filtration Traps Microorganisms

    •As fluid passes through a filter, organisms above a certain


    size threshold are trapped in the pores

    •Air can be filtered using a high-efficiency particulate air


    (HEPA) filter
    •Ultraviolet Light Can Be Used to Control Microbial Growth

    •Exposure to UV light causes thymine molecules to link together

    •Errors in protein synthesis and impairment of chromosome replication


    occur

    •Other Types of Radiation Also Can Sterilize Materials

    •X rays and gamma rays (ionizing radiations) force electrons out of microbial
    molecules
    Radiation is used to control microbes in food
    Preservation Methods Retard Spoilage by Microorganisms in
    Foods

    •Drying removes the water necessary for microbes to live

    •Salting causes water to diffuse out of organisms, causing


    dehydration and death

    •Low temperatures lower microbial metabolic and growth


    rates, retarding spoilage
    Principles of Chemical Control of
    Microorganisms
    •Medicinal Chemicals Came into Widespread Use in the 1800s

    •Chemical agents rarely achieve sterilization

    •But they do disinfect (destroy pathogens)


    •Antiseptics are used to destroy pathogens on
    living tissue

    •Sepsis refers to contamination by microorganisms

    •Sanitizing means reducing microbial population to


    a safe level

    •Degerming means removing organisms from an


    object’s surface
    Antiseptics and Disinfectants have Distinctive Properties

    They should be:

    •Able to kill or slow growth of microbes


    •Nontoxic to humans and animals
    •Soluble in water
    •Storable
    •Effective quickly and at low concentration

    Also important in choosing an agent are:

    •Temperature
    •pH
    •Duration of disinfection
    Antiseptics and Disinfectants Can Be Evaluated for
    Effectiveness

    •The phenol coefficient (PC) indicates disinfecting


    ability compared to that of phenol

    •An in-use test to compare samples of substrate


    before and after disinfection
    Halogens Oxidize Proteins

    Chlorine keeps bacterial populations low in municipal water


    supplies and swimming pools

    Iodine is used to disinfect wounds, water, and restaurant


    equipment

    Iodophores release iodine over a long period of time


    Phenol and Phenolic

    Compounds Denature Proteins


    Phenol:
    •is expensive
    •is caustic
    •has a pungent odor

    Derivatives have:
    •greater germicidal activity
    •lower toxicity than phenol

    Bisphenols are combinations of two


    phenol molecules

    They are commonly used in


    disinfection and antisepsis
    Heavy Metals Interfere with Microbial Metabolism

    •Mercury, copper, and silver are reactive with proteins

    •They disrupt cellular metabolism, killing microbes

    Alcohols Denature Proteins and Disrupt Membranes

    •Ethanol is effective against vegetative cells but not spores

    •Membrane disruption is caused by lipid dissolution


    Soaps and Detergents Act as Surface-Active Agents

    •Soaps remove microbes by emulsifying and solubilizing particles


    on the skin

    Detergents are surfactants

    •They also cause cytoplasm leakage from microbial


    membranes

    Quaternary ammonium compounds react with cell


    membranes and destroy some bacteria and viruses
    End of Chapter 23

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