Chapter7 - Levels of Control Chapter 7 Sterilization:...

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1 Chapter 7 Control of Growth Levels of Control Sterilization: removal or destruction of all microbial life forms Usually achieved by heat or filtration Lower levels of control can also be useful Commercial Sterilization Heat treatment for canned food Destroys all vegetative cells, and endospores of Clostridium botulinum Other (thermophile) endospores may remain, but they won’t grow at regular storage temperatures Disinfection Destroys vegetative pathogens Chemicals for surfaces are disinfectants Chemicals for skin are antiseptics Milder Disinfection Intended just to reduce number of microbes Degerming: Removal of microorganisms from a limited area For example, wiping skin with alcohol Sanitization: Reduce microbes to safe public health levels; used in restaurants Effectiveness depends on: Number of microbes Time of exposure Environmental conditions (biofilms, presence of fats or proteins, temperature, pH) Microbial characteristics Cell walls (Gram-negative more resistant), endospores
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2 Fig. 7.1b It takes longer to kill the microbes if there are
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Chapter7 - Levels of Control Chapter 7 Sterilization:...

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