Microbiology Chapter 9 - Controlling Microbial Growth

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

the lowest temperature that kills all cells in a broth in 10 minutes

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