micro chapter 11

what are the methods of physical control

what have lower temperatures and shorter exposure time; coagulation and denaturation or proteins

what is a moderate to high temperature, dehydration, alters protein structure, incineration

what are usually most resistant and require temperatures above boiling

what thermal death measurements are shortest length of time required to kill at least microbes at a specified temperature (temp. for process)

what thermal death measurement are lowest temperature required to kill all microbes in a sample in 10 minutes (time for process)

what is the moist heat methods with sterilization

15psi/121C/10-40mins

what is when steam must reach surface of item being sterilized

what item must not be heat or moisture sensitive

what is a mode of action with denaturation or proteins, destruction of membranes and DNA

what is intermittent sterilization for substances that cannot withstand autoclaving

what are items exposed to free-flowing steam for 30-60 mins, incubated for 23-24 hours and then subjected to steam again

what is used for some canned foods and laboratory media, is a disinfectant

what is boiling at 100C for 30 minutes to destroy non-spore-forming pathogens, used for disinfection

what process is when heat is applied to kill potential agents of infection and spoilage without destroying the food flavor or value

what is 63-66C for 30 min (batch method)

71.6C for 15 seconds (flash method)

what is  not sterilization but kills non-spore-forming pathogens and lowers overall microbe counts; does not kill endospores or many nonpathogenic microbes

what is using higher temperatures than moist heat

what are flames or electric heating coil which ignites and reduces microbes and other substances

dry overs - 150-180C coagulate proteins

what slows the growth of microbes

what refrigeration 0-15C and freezing <0C

what is used to preserve food, media, and cultures

what is the gradual removal of water from cells, leads to metabolic inhibition

what is not effective microbial control- many cells retain ability to grow when water is reintroduced

what is freeze drying, preservation, lessens the weight of food

what is deep penetrating power that has sufficient energy to cause electrons to leave their orbit, breaks DNA

what includes gamma rays, X-rays, cathode rays, and used to sterilized medical supplies and food products

what has little penetrating power so it must be directly exposed

what includes uv light created pyrimidine dimers, which interfere with replication

what is an example of sterilizing air and water or surfaces

what is the physical removal of microbes by passing a gas or liquid through a filter

what is used to sterilize heat sensitive liquids and air in hospital isolation units and industrial clean rooms

this is not a sterilization; HEPA high efficency particular air