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15 - Microbial Control

15 - Microbial Control - Topic 15 Microbial control Topic...

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Topic 15 Microbial control
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Topic 15 Microbial control
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Prevention of microbial growth Critical importance spanning health and industry Food industry Industrial processes (e.g. biofouling of oil pipelines) Health care (e.g. nosocomial infections) Drinking water distribution systems Strategies for microbial control include: Heat Radiation Filtration Chemicals
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Temperature
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Temperature and viability decimal reduction time ( D ) : time required for a 10-fold reduction in population density at given temperature thermal death time (TDT) : time required to kill all cells at a given temperature; population size-dependent data for a mesophile Figure 26.1
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(a) = mesophile (b) = thermophile Temperature and killing rate As temperature increases, the decimal reduction time ( D ) decreases. Figure 26.2
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Steam under pressure 121°C 15 psi “Pressure cooker” Efficiency determined by Destruction of endospores Vegetative cells Autoclave Figure 26.3 Wikipedia
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Autoclave and steam flow Temperature kills, not pressure. Figure 26.3
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Typical autoclave cycle Autoclave time Sterilization Exhaust Figure 26.3
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Autoclave tape
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Pasteurization Reduces microbial load Destroys pathogens 90-99% kill of other microbes Increase shelf life Does NOT sterilize Louis Pasteur developed for wine preservation Flavour and bouquet maintained 5000 L/h http://www.fdb.it/
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Common process: high-temp short time (HTST) 72°C for 15 seconds Other processes UHT: 135°C for < 1 second ESL: filtration, then lower-temp treatment Pasteurization
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Radiation
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