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TOPIC 1: MICROBIAL CONTROL - Coggle Diagram
TOPIC 1: MICROBIAL CONTROL
Key Terms & Definitions
Degerming: Mechanically removing microbes (e.g., handwashing).
Sanitization: Reducing microbial count to safe levels (e.g., dishwashing).
Antisepsis: Reduces microbes on living tissues (e.g., iodine, alcohol).
Biocide & Germicide: Kills microbes (e.g., disinfectants, antiseptics).
Disinfection: Chemical/physical agents to kill pathogens (e.g., bleach, UV light).
Bacteriostasis : Prevents bacterial growth (e.g., refrigeration).
Sterilization: Complete removal/destruction of all microbes (e.g., autoclaving).
Asepsis: Prevention of microbial contamination (e.g., surgical gloves).
Patterns of Microbial Death
Factors Influencing Death Rate
Environmental conditions
Number of microbes ðŸ¦
Concentration of control agent
Type of microorganism (e.g., spores, mycobacteria)
Exposure time
Method of Microbial Control
A. Physical Methods
Heat (Denatures Proteins)
Moist Heat
Boiling: Kills most microbes (not endospores)
Autoclaving: 121°C, 15 psi for 15 mins (kills endospores)
Pasteurization: Kills pathogens in food (HTST & UHT)
Dry Heat
Incineration: Burns microbes (e.g., loop sterilization)
Hot Air: 170°C for 2 hours (glassware, powders)
Filtration
Liquid Filtration: Membrane filters (0.2 µm pores)
Air Filtration: HEPA filters in hospitals & labs
Low Temperature( reduce in metabolism)
Freezing: -20°C (stops growth, but microbes survive)
Refrigeration: 4°C (bacteriostatic effect)
Desiccation & Osmotic pressure
Salting/Sugaring: Causes plasmolysis
Drying: Prevents metabolism
Radiation ( Damages DNA)
Ionizing Radiation (X-rays, Gamma rays)
Non-Ionizing (UV light)
Microwaves (Indirect heating effect)
B. Chemical Method