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Week 1 Lecture #7 - The Control of Microbial Growth

The document discusses various methods for controlling microbial growth, including: 1. Physical methods like heat, filtration, low temperatures, and radiation that can kill microbes by damaging cellular structures. Moist heat is generally more effective than dry heat. 2. Chemical disinfectants and antiseptics like phenols, alcohols, halogens, heavy metals, and surfactants that kill microbes through various mechanisms like disrupting membranes or denaturing proteins. 3. Factors that determine the effectiveness of antimicrobial treatments, including the microbe type, number, environment, and exposure time to the treatment. Certain microbes like endospores and mycobacteria are

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163 views24 pages

Week 1 Lecture #7 - The Control of Microbial Growth

The document discusses various methods for controlling microbial growth, including: 1. Physical methods like heat, filtration, low temperatures, and radiation that can kill microbes by damaging cellular structures. Moist heat is generally more effective than dry heat. 2. Chemical disinfectants and antiseptics like phenols, alcohols, halogens, heavy metals, and surfactants that kill microbes through various mechanisms like disrupting membranes or denaturing proteins. 3. Factors that determine the effectiveness of antimicrobial treatments, including the microbe type, number, environment, and exposure time to the treatment. Certain microbes like endospores and mycobacteria are

Uploaded by

Ngoc Pham
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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The Control of

Microbial Growth
Learning Objectives
1. Define the following key terms related to microbial control:
sterilization, disinfection, antisepsis, germicide, bacteriostasis,
degerming, and sanitation
2. Describe the effects of microbial control agents on cellular
structures
3. Compare the effectiveness of moist heat (boiling, autoclaving,
pasteurization) and dry heat
4. Describe how filtration, low temp, desiccation, and osmotic
pressure suppress microbial growth
5. Explain how radiation kills cells
6. Explain how microbial growth is affected by the microbe type and
the environmental conditions
7. List the different kinds of disinfectants and antiseptics
Terminology
• Sterilization: Removal of all microbial life
• Disinfection: Removal of pathogens
• Antisepsis: Removal of pathogens from living tissue
• Degerming: Removal of microbes from a limited area
• Sanitization: Lower microbial counts on eating utensils
• Biocide/Germicide: Kills microbes
• Bacteriostasis/Bacteriostat: Inhibiting, not killing, microbes
• The suffix cide means to kill
• The suffix stat or stasis means to inhibit
Effectiveness of Antimicrobial Treatment
• Depends on:
• Number of microbes
• Environment
• organic matter
• temperature
• biofilms
• Time of exposure
• Microbial characteristics
Actions of Microbial Control Agents

• Alternation of membrane permeability

• Damage to proteins
• break hydrogen and covalent bonds
• interfere with protein synthesis

• Damage to nucleic acids


• interfere with DNA and RNA replication
Physical Methods of Microbial Control
• Heat
• Moist heat denatures proteins
• Boiling (100OC/212OF) kills many vegetative cells
and viruses within 10 min
• Autoclave: Steam under pressure
• Steam must contact item’s surface
• Usually works at 15 lbs per sq in pressure
• Increase the Boiling Point of water to 121OC
Autoclave
Physical Methods of Microbial Control

• Pasteurization

• reduces spoilage organisms and pathogens

• Classical pasteurization: 63°C for 30 min

• High temperature, short time: 72°C for 15 sec

• Ultra high temperature: 140°C for <1 sec

• Thermoduric (heat resistant) organisms survive


pasteurization
Physical Methods of Microbial Control
• Dry heat sterilization kills by oxidation
• Flaming
• Incineration
• Hot-air sterilization

Hot-air Autoclave

Equivalent treatments 170˚C, 2 hr 121˚C, 15 min


Physical Methods of Microbial Control

• Filtration

• liquid or gas pass through a filter with pores small


enough to retain microbes

• Membrane filters are composed of nitrocellulose or


cellulose acetate

• High-efficiency particulate air filters (HEPA): remove


microbes from air
Physical Methods of Microbial Control
Physical Methods of Microbial Control
• Low temperature inhibits microbial growth
• Refrigeration
• Deep freezing
• Lyophilization
• High pressure denatures proteins
• Desiccation (removal of water) prevents metabolism
• Viruses and endospores can resist desiccation
• Osmotic pressure causes plasmolysis
• Molds and yeasts survive better than bacteria
Physical Methods of Microbial Control
• Radiation damages DNA
• Ionizing radiation:
• X rays
• gamma rays
• electron beams
• Nonionizing radiation
• Ultraviolet radiation (UV): low degree of
penetration
• Microwaves: kill by heat, no direct effect on microbes
Chemical Methods of Microbial Control

• Principles of effective disinfection

• Concentration of disinfectant

• Organic matter

• pH

• Time
Types of Disinfectants
• Phenol (Carbolic acid)
• Disrupt plasma membrane and denature enzymes
• Throat lozenges
• Phenolics: derivatives of phenol
• Disrupt plasma membrane and denature enzymes
• Lysol
• Bisphenols
• Disrupt plasma membranes
• Hexacholorphene – hospital and surgical microbial control
• Triclosan – antibacterial soap
Types of Disinfectants
• Biguanides
• Disrupt plasma membranes
• Chlorhexidine – surgical scrub and preoperative skin
preparation
• Halogens: Iodine
• Inhibit protein synthesis and alter cell membrane
• Tincture – iodine in solution with alcohol
• Iodophor – iodine and an organic molecule
• Povidone-iodide: Betadine
Types of Disinfectants

• Halogens: Chlorine
• Disrupts cellular enzymes function
• In compressed gaseous form
• Disinfecting municipal drinking water and
Swimming pools
• As calcium hypochlorite – chloride of lime
• As sodium hypochlorite - bleach
Types of Disinfectants
• Alcohols:
• Denature proteins
• Dissolve lipids
• Disrupt membranes
• Ethanol (Ethyl alcohol), isopropanol (Isoprophyl
alcohol)
• In tinctures, they enhance the effectiveness of other
antimicrobial chemicals

Table 7.6
Types of Disinfectants
• Heavy metals:
• Silver, mercury, copper, and zinc
• Oligodynamic action – small effect
• Denature proteins
Types of Disinfectants
• Surface-active agents or surfactants
• Decrease the tension between molecules that lie on
the surface of a liquid
• Soaps - limited germicidal action but help by
removing microbes through scrubbing
• Quaternary Ammonium Compounds (Quats)
• Inhibit enzymes, denature proteins, and disrupt
plasma membrane
• Zephiran (benzalkonium chloride) and Cepacol
Types of Disinfectants
• Chemical food preservatives
• Organic acids
• Inhibit metabolism
• Sorbic acid, benzoic acid, and calcium propionate
• Control molds and bacteria in foods and cosmetics
• Nitrite prevents endospore germination
• Antibiotics. Nisin and natamycin prevent spoilage of
cheese
Types of Disinfectants
• Aldehydes
• Inactivate proteins
• Glutaraldehyde, formaldehyde, and ortho-phthalaldehyde
• Gaseous sterilants
• Denature proteins
• Ethylene oxide
• Peroxygens
• Oxidizing agents
• Ozone (O3), peroxide (H2O2), and peracetic acid
Microbial Characteristics and Microbial Control
Microbial Characteristics and Microbial Control
The effectiveness of Chemical Antimicrobials
Against Endospores and Mycobacteria

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