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Ch.9 L.1 (Methods of Microbial Control (Disinfection (Use of physical or…
Ch.9 L.1
Methods of Microbial Control
Disinfection
Use of physical or chemical agents that we know as disinfectants to destroy or stop microorganisms, especially pathogens
Example- UV-light, alcohol, and bleach.
Degerming
The removal of microbes from a surface by scrubbing
Example- Soap or alcohol are used. Washing your hands when a nurse prepares an area of skin for an injection.
Aseptic
environment or procedure that is free of contamination by pathogens
Example- Vegetable and fruit juices are packaged in aseptic packages.
Sanitization
Process of disinfecting places and utensils used by the public to reduce the number of pathogenic microbes to meet accepted public health standards
Example- Restaurants use steam, high pressure hot water and scrubbing to clean the utensils and dishes.
Sterilization
removal or destruction of ALL microbes, including viruses and bacterial endospores in or on an object
Example is commercial sterilization- Canned food does not kill all hyperthermophilic microbes because they do not cause disease and cannot grow and spoil your food at ambient temperatures
Pasteurization
use of heat to kill pathogens and reduce the number of spoilage microorganisms in food and beverages
Example- Butter, cheese, cream cheese, yogurt, ice cream, nuts, sauerkraut, eggs, lobster meat, crab meat, milk, honey, vinegar, fruit juices, lemon juices, and cider
Action of Antimicrobial Agents
Microbial death rates