Chapter 7: The Control of Microbial Growth
Principles of Microbial Control:
sterilization
disinfection
antisepsis
-cide
-stat
The Rate of Microbial Death
logrithmic death rate
microbe population size
Actions of Antimicrobial Agents
Physical Methods of Microbial Control:
Heat
thermal death point (TDP)
thermal death time (TDT)
decimal reduction time (DRT)
moist heat
boiling
autoclaving
pasteurization
dry heat
equivalent treatments
Filtration
Low Temperature
Dessication
Osmotic Pressure
Radiation
ionizing radiation
ultraviolet radiation
microwaves
Conditions Influencing Microbial Control:
types of microbes
environment
Chemical Methods of Microbial Control:
factors for effective use
evaluation of disinfectant activity
Types of Disinfectants:
phenolics
biguanides
halogens
alcohols
heavy metals
surfactants
quartenary ammonium compounds (quats)
chemical food preservatives
antibiotics
aldehydes
gaseous chemosterilizers
peroxigens