カテゴリー 全て - filtration - osmosis - sterilization

によって Jenny Doriot 16年前.

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Physical Methods of Microbial Control

Various methods are used to control microbial growth, each with unique mechanisms and applications. Filtration employs physical barriers to remove microbes, though flexible organisms like spirochetes can bypass these filters.

Physical Methods of Microbial Control

Physical Methods of Microbial Control

Radiation

Microwaves
nonionizing radiation
Subtopic
UV light
Ionizing radiation
carries more energy than nonionizing
gamma rays, X rays, high energy electron beams

Osmotic Pressure

yeasts and molds can grow
preservation of food
hypertonic
use of high conc of salts or sugars

Desiccation

bacterial endospores resistant
viruses generally resistant
water removed...growth stops...water back...growth continues

High Pressure

preserves flavor, colors and nutrient values
endospores are resistant

Filtration

spirochetes can make it through filters because they are flexible
membrane filters...industrial and lab use
HEPA filters..operating theaters and burn victim rooms
used to sterilize heat-sensitive materials

Heat

Low Temperatures
slow freezing more harmful to bacteria
ordinary refrigeration has bacteriostatic effect
Dry Heat Sterilization
hot-air sterilization: 170C for at leat 2 hours
flaming: sterilizing inoculation loop
kills by oxidation effects
Pasteurization
equivalent treatments: as temp increases, less time is needed to kill same number
ultra-high temperature treatments: 140C...milk in boxes
high temperature short time : at least 72C for only 15 seconds
phosphatase test...phosphates inactive when pasteurized
less effective in foods that are more viscous
thermoduric pathogens survive process
Moist Heat
autoclave

industrial autoclaves = retorts

15 psi will kill all but prions and their endospores in about 15 mins

higher the pressure the higher the temp

steam under pressure

boiling

bacterial endospores can survive more than 20 hours

hepatitis can survive up to 30 mins

about 10 minutes

fungi and spores

all most all viruses

kills vegetative bacterial paths.

kills by coag of proteins...egg white frying
decimal reduction time (DRT): time, in mins, in which 90% of bacteria at a given temp will be killed
thermal death time (TDT): minimal length of time it takes for all mo to be killed at a given temp
thermal death point (TDP): lowest temp at which all mo in a particular liquid suspension will be killed in 10 minutes
kills by denaturing enzymes...changes 3D shape