Question

1. Know the terms of microbial control and their definitions. 2. Know the 3 most difficult forms of microbes to destroy. 3. Know the methods of microbial control which involve moist heat, and when each could be used. 4. Know the forms of dry heat and how they can be used to sterilize. 5. Refrigeration, freezing, desiccation and lyophillization can be used to slow down bacterial growth, and actually are methods of preservation. 6. How does filtration work in controlling microbial growth? 7. Know the different types of radiation and how they can be used to control microbial growth. 8. I suggest you make a chart for the following chemicals: Phenol Peroxide Gluteraldehyde Bisphenolics Ozone Ethylene Oxide Alcohol Peracetic Acid Propylene Oxide Iodine Surfactans Beta-Propriolactone Chlorine Quaternary Ammonium Niacin Bromine Heavy Metals Natamycim Fluorine Formaldehyde You could group them into larger categories, like halogens, oxidizing agents, gaseous agents, etc. Know how they are most commonly used, and any advantages/disadvantages discussed in class.

Answer 1

Answer=

1] Terms of microbial control =

1.Disinfection- Reducing the number of pathogenic microorganisms to the point where they no longer cause disease.usually involves the removal of vegetative or non-endospore forming pathogen.

2.Sterilization - Killing or removing all forms of microbial life in material or object.

3.Sanitization- USe of chemical agent that inhibits the growth of bacteria,but not necesssarily kill them.

4.Germicide - An agent that kill certain microorganisms.

5.Bactericide -An agent that kills bacteria

6.Aseptic- Removal or destruction of all microbes ,including viruses and bacterial endospores.

7.Pasteurization - The use of heat to destroy pathogens and reduce the numeber of spoilage microorganisms in foods and beverages.

8.BActeriostasis- Inhibiting microbes