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1.4 Microbial Control
1.4 Microbial Control
Microbial control involves physical and chemical agents that destroy or inhibit microorganisms and
potential pathogens and prevent their transmission.
STERILIZATION
It refers to the removal or destruction of all forms of life, including bacterial spores
PHYSICAL METHODS
I. APPLICATION OF HEAT
heat is the most commonly used method for the removal of microorganisms
A. Moist Heat Procedure
destroys microorganism by coagulation of enzymes and structural proteins and
degradation of nucleic acids
1. Boiling
- Destroys vegetative bacteria (non-sporulating)
- Temperature and time of exposure: 100°C for 10-15 minutes
2. Autoclave
- It is a chamber which is filled with hot steam under pressure
- Is the fastest and simplest method of sterilization- all organisms (except prions)
and spores are killed within 15 minutes
- It is used to sterilize biohazardous trash and heat-stable objects
- Principle: steam under pressure
- Biological indicator: B. stearothermophilus
a. 121°C, 15psi for 15 minutes- media, liquids, utensils, glass pipettes and
instruments for assay
b. 132°C, 15psi for 30-60 minutes- for decontaminating medical waste
3. Fractional/Intermittent Sterilization (Tyndallization)
- Temperature and time of exposure: 100°C for 30 minutes (3 consecutive days)
4. Inspissation
- It is used to sterilize protein-rich medium such as Lowenstein Jensen medium
- Principle: thickening of media through evaporation
- Temperature and time of exposure: 70°-80°C for 2 hours (3 consecutive days)
5. Pasteurization
- It is used to sterilize milk, dairy products, and alcoholic beverages
- It eliminates foodborne pathogens and organisms responsible for food spoilage
- This method cannot eliminate bacterial endospores
a. Low Temperature Holding (LTH)/ Batch Method
Treatment at this temperature reduces spoilage of food without
affecting its taste
It destroys milk-borne pathogens
Temperature and time of exposure: 63°C for 30 minutes
b. High Temperature Short Time (HTST)/Flash Pasteurization
Temperature and time of exposure: 72°C for 15 seconds (quick
heating then immediate cooling)
c. Ultra High Temperature (UHT)
Temperature and time of exposure: 140°C for 3 seconds (cooled very
quickly in a vacuum chamber)
TERMINOLOGIES:
1. THERMAL DEATH POINT (TDP)- it refers to the lowest temperature at which a suspension of
bacteria is killed in 10 minutes
2. THERMAL DEATH TIME (TDT)- it refers to the shortest period of time needed to kill a
suspension of bacteria at a prescribed temperature and under specific conditions
II. FILTRATION
It is the method of choice for sterilization of antibiotic solutions, toxins, chemicals,
radioisotopes, vaccines and carbohydrates (heat-sensitive solution)
2 TYPES OF FILTERS:
A. DEPTH FILTERS- consist of fibrous or granular material
B. MEMBRANE FILTERS- porous membranes; used to sterilize pharmaceuticals,
ophthalmic solutions, culture media, antibiotics, and oil products
1. Liquid filtration
- Uses cellulose acetate/ cellulose nitrate membrane with a vacuum
2. Air filtration
- Uses high- efficiency particulate air (HEPA) filters
- HEPA filters remove organisms larger than 0.3µm from isolation rooms, operating
rooms and biological safety cabinets
3. Filtration of bacteria, yeasts, and molds
- Uses 0.45µm pores of membrane filters
4. Critical- sterilizing
- Uses 0.22µm membrane filters for parenteral solutions
III. LOW/COLD TEMPERATURE
It is considered bacteriostatic because it reduces the rate of metabolism
Important in food microbiology
IV. DESSICATION AND LYOPHILIZATION
Destroys bacteria by disruption of metabolism; involves removing water from
microbes (bacteriostatic)
Lyophilization is the most effective method for long term preservation of microbial
cultures
V. OSMOTIC PRESSURE
Use of high concentrations of salts and sugars in food create a hypertonic
environment
VI. RADIATION
When it passes through the cells, it creates free hydrogen and hydroxyl radicals and
some peroxidases which in turn cause different intracellular damage
1. Ionizing radiation
Use: plastic syringes, sutures, catheters, gloves
2. Non-ionizing radiation
Use: exposed surfaces, air, operating room
Example: ultraviolet rays
CHEMICAL METHODS
DISINFECTION
TERMINOLOGIES