Chapter 11

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Author:
tlgerrity
ID:
75515
Filename:
Chapter 11
Updated:
2011-03-27 18:32:39
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Physical Chemical control
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  1. Sterilization
    Kills everything even endospores
  2. Disinfection
    Kills vegetative pathogens, not endospores
  3. Antisepsis
    Destroys/inhibits vegetative pathogens on living tissue
  4. Sanitization
    • Mechanically removing microorganisms to reduce contamination to a safe level
    • Think of food service
  5. Biocide (germicide)
    Kills pathogenic microogranisms, not endospores
  6. Fungicide
    kills fungi
  7. Bacteriostatic
    • Inhibits growth of bacteria Ex. cold temperature.
    • static = inhibits doesn't kill
  8. Virucide
    Kills viruses
  9. Dessication & Hypertonic solutions
    Both bacteriostatic
  10. Moist heat
    spores 120, 80 vegetative, relative resistance 1.5x
  11. Radiation (x-ray) dosage
    spores 0.4 Mrad, vegetative 0.1 Mrad, relative resistance 4x
  12. UV rays (exposure times)
    spores 1.5h, vegetative 10min, relative resistance 9x
  13. Sterilizing gas (ethylene oxide)
    spores 1,200 mg/l vegetative 700 mg/l relative resistance 1.7x
  14. Sporicidal liquid (2% glutaraldehyde)
    spores 3h, vegetative 10 min, relative resistance 18x
  15. Dry Heat sterilization
    Direct incineration or hot air sterilization in an oven at 170c for 2 hours
  16. The effect of cold (refrigeration)
    0-7c (bacteristatic effect) Some bac can grow. Typically no path growth except Listeria monocytogenes (listerosis)
  17. Salmonella
    Common food borne infection
  18. Campylobacter jejuni
    Acute intestinal infection
  19. Brucella
    Undulant fever
  20. Coxiella burnetti
    Q fever
  21. Taxoplasma
    Taxoplasmosis
  22. Cryptosporidium
    Cryptospordiosis
  23. E.coli O157:H7 Yersiniosis
    Yersiniosis enterocolitica

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