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– number of microbes
• BIOCIDE or GERMICIDE: kills microorganisms • Inhibition of protein and nucleic acid synthesis
Moist Heat
• Coagulates proteins by breaking hydrogen bonds
Limiting Water
• Desiccation: bacteriostatic
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®
Surfactants
• Decrease surface tension
– Denatures proteins
– High penetration
Oxidizing Agents
• Ozone
• Hydrogen peroxide
• Benzoyl peroxide
• Peracetic acid
Antiseptic Effectiveness