PRINCIPLES OF MICROBIAL CONTROL

PRINCIPLES OF MICROBIAL CONTROL -...

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PRINCIPLES OF MICROBIAL CONTROL TERMS : 1. Sterilization —destruction of all forms of microbial life including endospores, which are the  most resistant form. This is most often done with heat.  2. Commercial sterilization —term used for canned food—it must be heated enough to kill  endospores of  Clostridium botulinum . More resistant endospores may survive.  3. Disinfection —destruction of vegetative pathogens. Most often this term refers to application  of a chemical called a disinfectant to an inert surface (floors, countertops, etc.), but ultraviolet  radiation and boiling are other methods used.  4. Antisepsis —chemical called an antiseptic is applied to living tissue. Some microbes are  killed, but not all.  5. Degerming —mechanical removal of microbes from a limited area, such as wiping an injection  site with alcohol.  6. Sanitization
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