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lcunrod7
on FreezingBlue Flashcards.
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what are the methods of physical control
heat-moist and dry, cold temp., desiccation, radiation, and filtration
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what have lower temperatures and shorter exposure time; coagulation and denaturation or proteins
moist heat
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what is a moderate to high temperature, dehydration, alters protein structure, incineration
dry heat
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what are usually most resistant and require temperatures above boiling
bacterial endospores
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what thermal death measurements are shortest length of time required to kill at least microbes at a specified temperature (temp. for process)
thermal death time
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what thermal death measurement are lowest temperature required to kill all microbes in a sample in 10 minutes (time for process)
thermal death point
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what is the moist heat methods with sterilization
steam under pressure
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15psi/121C/10-40mins
autoclave
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what is when steam must reach surface of item being sterilized
moist heat methods autoclave
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what item must not be heat or moisture sensitive
moist heat methods autoclave
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what is a mode of action with denaturation or proteins, destruction of membranes and DNA
moist heat methods autoclave
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what is intermittent sterilization for substances that cannot withstand autoclaving
tyndallization
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what are items exposed to free-flowing steam for 30-60 mins, incubated for 23-24 hours and then subjected to steam again
non pressurized steam tyndallization
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what is used for some canned foods and laboratory media, is a disinfectant
non pressurized steam tyndallization
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what is boiling at 100C for 30 minutes to destroy non-spore-forming pathogens, used for disinfection
boiling water
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what process is when heat is applied to kill potential agents of infection and spoilage without destroying the food flavor or value
pasteurization
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what is 63-66C for 30 min (batch method)
pasteurization
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71.6C for 15 seconds (flash method)
pasteurization
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what is not sterilization but kills non-spore-forming pathogens and lowers overall microbe counts; does not kill endospores or many nonpathogenic microbes
pasteurization
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what is using higher temperatures than moist heat
dry heat
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what are flames or electric heating coil which ignites and reduces microbes and other substances
incineration
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dry overs - 150-180C coagulate proteins
dry heat
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what slows the growth of microbes
microbiostatic
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what refrigeration 0-15C and freezing <0C
cold microbiostatic
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what is used to preserve food, media, and cultures
cold microbiostatic
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what is the gradual removal of water from cells, leads to metabolic inhibition
desiccation
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what is not effective microbial control- many cells retain ability to grow when water is reintroduced
desiccation
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what is freeze drying, preservation, lessens the weight of food
lypophilization
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what is deep penetrating power that has sufficient energy to cause electrons to leave their orbit, breaks DNA
ionizing radiation
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what includes gamma rays, X-rays, cathode rays, and used to sterilized medical supplies and food products
ionizing radiation
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what has little penetrating power so it must be directly exposed
nonionizing radiation
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what includes uv light created pyrimidine dimers, which interfere with replication
nonionizing radiation
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what is an example of sterilizing air and water or surfaces
nonionizing radiation
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what is the physical removal of microbes by passing a gas or liquid through a filter
filtration
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what is used to sterilize heat sensitive liquids and air in hospital isolation units and industrial clean rooms
filtration
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this is not a sterilization; HEPA high efficency particular air
filtration
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