Microbiology Chapter 9 - Controlling Microbial Growth
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the removal of microbes from a surface by scrubbing
the use of physical or chemical agents to inhibit or destroy microorganisms on inanimate objects.
the inhibition or killing of microorganisms on skin or tissues by the use of a chemical antiseptic
the process of disinfecting surfaces and utensils used by the public
the use of heat to kill pathogens and reduce the number of spoilage microorganisms in food and beverages
the eradication of all organisms, including bacterial endospores and viruses, although not prions, in or on an object
characteristic of an environment or procedure that is free of contamination by pathogens
Thermal death point
the lowest temperature that kills all cells in a broth in 10 minutes
Thermal death time
the time it takes to completely sterilize a particular volume of liquid at a set temperature
inhibition of microbial growth by drying
removal of water from a frozen culture or other substance by means of vacuum pressure; used for long-term preservation
the pressure exerted across a selectively permeable membrane by the solutes in a solution on one side of the membrane
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