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Microbiology CH9 L3 (Physical methods of micro control (exposure to…
Microbiology CH9 L3
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Pasteruization
used for milk, yogurt, ice cream, fruit juices
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Sterility indicators
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after autoclaving tape is put into sterile broth and if no bacterial growth appears the original material will be considered sterile
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dry heat
control the microbe population in powders and oils,
hot air is effective in sterility because it denatures proteins and promotes the corrosion of metabolic structural chemical
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Moist heat
used to disinfect, sanitize, sterilize and pasteruize
methods
boiling, autoclaving, pasterization, ultra high temp sterilization
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