Chapter 7
Microbial Growth Control
TERMINOLOGY
• Sterilization: destruction of all forms of microbial
life
• Commercial sterilization: sufficient heat to kill
Clostridium botulinum endospores
• Disinfection: destruction of vegetative pathogens
on inert substances
• A microbial culture is a collection of cells that
have been grown in or on a nutrient medium.
Microbial Death
• A medium (plural, media) is a liquid or solid
• Microbes die at a constant rate
nutrient mixture that contains all of the nutrients
required for a microorganism to grow. • Factors affecting how long it takes to kill bacteria
– number of microbes
Clostridium botulinum – environment
- Common in environment • slowed by organic materials,
- Gram positive rod biofilms
- Forms spores
• hastened by heat
- Strict anaerobe
• Factors affecting how long it takes to kill bacteria
Exotoxin causes botulism
– time of exposure
• paralysis - blocks nerve signals to muscles
– characteristics of microbes: most
C. botulinum Exotoxin = Botox resistant are
- Used cosmetically to reduce wrinkles • spores
- Used medically to relieve muscle spasm,
excessive production of sweat • thick lipid coats
TERMINOLOGY • protozoan cysts
• Antisepsis: chemical destruction of vegetative Actions of Microbial Control Agents
pathogens on living tissue
• Alteration of membrane permeability
• Degerming: mechanical removal of microbes
• Damage to proteins and nucleic acids
from limited area
• Disruption of cell wall
• Sanitization: lowering microbial counts on eating
and drinking utensils to safe levels • Inhibition of enzyme
• BIOCIDE or GERMICIDE: kills microorganisms • Inhibition of protein and nucleic acid synthesis
• FUNGICIDE: kills fungi Physical Control Methods
• VIROCIDE: inactivates viruses • Temperature
• Bacteriostatic agent: stops growth of bacteria • Desiccation
• Sepsis: bacterial contamination • Osmotic pressure
• Asepsis: absence of significant contamination • Radiation
• Aseptic technique: minimizes contamination • Filtration
Heat Membrane Filtration
• Must know temperature and time needed to kill • Pore size controls which microbes are removed
critical bacteria
• HEPA filters used in safety hoods and operating
• Moist heat - boiling, autoclave theaters
• Dry heat - oven
Moist Heat
• Coagulates proteins by breaking hydrogen bonds
• Boiling: 10 minutes kills most pathogens
(hepatitis virus needs 30 minutes and spores
need 20 hours!)
• Autoclave: 15 psi for 15 minutes (121° C)
Limiting Water
• Desiccation: bacteriostatic
– lyophilization used to preserve cultures
• Osmotic pressure – high concentrations of salt or
sugar
• Molds and yeasts most resistant
Radiation
Pasteurization
• Used when taste of product would be damaged
by longer heating: lowers numbers of pathogens
(63°C for 30 minutes)
• Ionizing radiation: gamma rays, X rays, high
• High-temperature short-term (HTST) energy electron beams – most energetic
pasteurization (72°C for 15 seconds)
• Ionization of H2O to form OH- radicals -->
• UHT: sterilization (140°C for 3 seconds) mutations and death
Dry Heat • Low level ionizing radiation used on spices,
certain meats and vegetables
• Flaming
• High energy electron beams used for medical
• Oven (170°C 2 hours)
supplies
Low Temperature
UV Radiation
• Refrigeration is bacteriostatic
• Thymine dimers in DNA
– Most pathogens do not grow
• Germicidal lamps, vaccine disinfection
– Exception?
• Not penetrating
• Freezing: slow freezing creates ice crystals
• Can damage eyes
Microwaves Disinfectants
• Very little effect on microbes • Halogens: iodine and chlorine
• Microwave ovens kill vegetative pathogens by – Iodine used in solution : Betadine® and
heating Isodine®
• Solid foods heat unevenly – Chlorine is a gas that forms bleach
(hypochlorite) in water
Chemical Methods
– Chloramines are chlorine and ammonia
• Disinfectants and antiseptics
Antiseptics
• Surface-active agents (surfactants)
• Alcohol : protein denaturation and membrane
• Chemical food preservatives
damage
• Aldehydes
– evaporate quickly
• Gas sterilization
– ethanol and isopropanol
• Oxidizing agents
– [not effective if taken internally]
• [Antibiotics]
Heavy Metals
Disinfectants
• Denature proteins
• Kill/inhibit growth of microbes on surfaces
– silver nitrate (topical cream)
• Phenols and phenolics: damage lipid membranes
– mercuric chloride
– Active in presence of organic matter (paint)
– Stable – copper sulfate
(algaecide)
– Persist for long periods after application
– zinc (mouthwash,
paints)
Surfactants
• Decrease surface tension
• Soaps and detergents
– Quaternary ammonium compounds :
microbicidal
Disinfectants/Antiseptics Chemical Food Preservatives
• Bisphenols • Used in foods to inhibit microbial growth
– Hexachlorophene (pHisoHex®) and – Sulfur dioxide
triclosan – Sodium benzoate
– Antibacterial soaps and toothpaste – Sorbic acid
– Broad spectrum of activity – Calcium propionate
Antiseptics – Sodium nitrate and sodium nitrite
• Biguanides: Chlorhexidine Aldehydes
– Low toxicity • Formaldehyde (formalin) and glutaraldehyde
– Used on skin and mucous membranes – Disinfect instruments
– Used to preserve tissues for pathology
– Cross-link protein molecules
Gas Sterilization Microbial Sensitivity to Chemical Biocides
• Ethylene oxide
– Denatures proteins
– Kills all spores and microbes with lengthy
exposure
– High penetration
Oxidizing Agents
• Ozone
• Hydrogen peroxide
• Benzoyl peroxide
• Peracetic acid
– Interfere with metabolism (especially of
anaerobes)
Antiseptic Effectiveness
