379931
Description
Mind Map by syafiah0330, updated more than 1 year ago
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Created by syafiah0330
over 10 years ago
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MICROBIAL CELL CONTROL
- TERMINOLOGIES
- a. Sterilization
- i. Destruction or removal
- - Steam under pressure or sterilizing gas
- - Steam under pressure or sterilizing gas
- i. Destruction or removal
- b. Commercial sterilization
- i. Limited and sufficient heat treatment
- - Condition not as drastic
- - Condition not as drastic
- i. Limited and sufficient heat treatment
- c. Disinfection
- i. Destruction of vegetative pathogens
- - Chemical and physical methods
- - Chemical and physical methods
- i. Destruction of vegetative pathogens
- d. Degerming
- i. Removing of microbes from a limited area
- - Mechanical removal ( alcohol-soaked swab )
- - Mechanical removal ( alcohol-soaked swab )
- i. Removing of microbes from a limited area
- e. Sanitization
- i. To lower microbial counts on utensils
- - High-temperature washing
- - Dipping into chemical disinfectant
- - High-temperature washing
- i. To lower microbial counts on utensils
- a. Sterilization
- FACTORS
- b. Environmental influences
- a. Number of microbes
- c. Time of exposure
- d. Microbial characteristics
- b. Environmental influences
- CHEMICAL METHODS
- c. No single disinfectant
- b. Reduce microbial populations
- a. For both living tissue and inanimate objects
- c. No single disinfectant
- ACTION
- a. Alteration of membrane permeability
- i. Cellular lackage
- ii. Interferes with the growth of cell
- i. Cellular lackage
- b. Damage to proteins and nucleic acids
- i. Breaking the bonds of proteins, enzymes
- ii. Changes of structures
- iii. Cells cannot replicate
- iv. Cannot carry out normal metabolic functions
- i. Breaking the bonds of proteins, enzymes
- c. Lipid dissolution
- d. Metabolic inhibition
- a. Alteration of membrane permeability
- PHYSICAL METHODS
- a. Heat
- i. Moist heat
- - Coagulation of proteins
- - Autoclaving condition
- • 15 psi, 121 C, 15 min
- • Precautions – large volume
require longer sterilization time
– make sure steam can
contact the surface
- • 15 psi, 121 C, 15 min
- - Coagulation of proteins
- ii. Pasteurization
- - Sufficient heat provided - The time
and temperature differ with food
- - Eg : pasteurization of milk • High-temperature short time
pasteurization - ( 72 0C; 15s ) • Ultra-high-temperature ( UHT )
treatment – ( 140 0C;5s )
- - Sufficient heat provided - The time
and temperature differ with food
- iii. Dry heat sterilization
- - Oxidation effect
- • Flaming
- • Hot air sterilization – 170
0C; 2h – less efficient than
moist heat
- • Flaming
- - Oxidation effect
- i. Moist heat
- b. Filtration
- i. Passage of liquid or gas
through a screenlike material
with small pores
- ii. For sterilization of heat-sensitive materials
- i. Passage of liquid or gas
through a screenlike material
with small pores
- c. Low temperatures
- i. 0-7 0C - Reduce the metabolic rate
- ii. Below -20C - Microbes dormant
- i. 0-7 0C - Reduce the metabolic rate
- d. High pressure
- i. Change the molecular structures
- ii. For preservation of flavours,
colours and nutrient values of
perishable foods
- i. Change the molecular structures
- e. Dessication
- i. Absence of water
- ii. In the lab : freeze dried
microorganism For food :
coffee, coconut powder
- i. Absence of water
- f. Osmotic pressure
- i. Create hypertonic environment
- i. Create hypertonic environment
- g. Radiation
- i. Ionizing radiation
- - Wavelength shorter, producing more energy
- - Ionizing particles hits through cells, cause damage or mutations
- - Wavelength shorter, producing more energy
- ii. Non-ionizing radiation
- - UV light 260 nm
- - UV light 260 nm
- i. Ionizing radiation
- a. Heat
- CHEMICAL AGENTS
- f. Aldehyde
- b. Biguanides
- c. Halogens
- a. Phenol and phenolics
- e. Heavy metals and their compunds
- d. Alcohols
- f. Aldehyde
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