Chapter 7 The Control of Microbial Growth

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Copyright © 2010 Pearson Education, Inc. . . . More Terminology • Sterilization: Removal of all microbial life (heat, filtration) • For food: Commercial sterilization to kill C. botulinum endospores • Sanitization: reduces microbial numbers to safe levels (e.g.: eating utensils) • Bacteriostatic: Inhibits bacterial reproduction • Bactericidal: Kills bacteria • Fungicide, sporicide, germicide, biocide
Rate of Microbial Death Bacterial populations subjected to heat or antimicrobial chemicals die at a constant rate. Microbial Death Curve, plotted logarithmically, shows this constant death rate as a straight line. Rate: 90% / min Copyright © 2010 Pearson Education, Inc. Fig 7.1 Figure 7.1a
Page 1 and 2: Chapter 7 The Control of Microbial
Page 3: Terminology • Sepsis: microbial c
Page 7 and 8: Effectiveness of Antimicrobial Trea
Page 9 and 10: Physical Methods of Microbial Contr
Page 11 and 12: Pasteurization • Significant numb
Page 13 and 14: Filtration • Air filtration using
Page 15 and 16: Ionizing Radiation • X-rays, -ray
Page 17 and 18: Nonionizing Radiation: Microwave
Page 19 and 20: Disk-diffusion Method Disk of filte
Page 21 and 22: Halogens Chlorine • Oxidizing age
Page 23 and 24: Heavy Metals Oligodynamic action: t
Page 25 and 26: Chemical Food Preservatives Sulfur
Page 27 and 28: Plasma • Luminous gas with free r
Page 29: Microbial Characteristics and Micro

Chapter 7 The Control of Microbial Growth

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