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Control of Microbial Growth Chapter 5 • Why do we need to control bacteria growth? To what degree? • How do we control bacteria growth? • Daily life • Hospital • Microbiology lab • Food facilities • Water facilities Approaches to Control • Control mechanisms either physical or chemical (or both) – Physical methods • • • • Heat Irradiation Filtration Mechanical removal – Chemical methods • Use a variety of antimicrobial chemicals • Chemical depends on circumstances and degree of control required Approaches to Control • Degree of control – Sterilization – Disinfection – Pasteurization Selection of Antimicrobial Procedure • Choice of procedure depends on numerous factors Situational considerations Type of microbe Extent of contamination Number of organisms Environment Risk of infection Composition of infected item Selection of Antimicrobial Procedure • Type of microorganism – resistant microbes • Endospores • Protozoan cysts and oocysts • Mycobacterium species • Pseudomonas species • Naked viruses Selection of Antimicrobial Procedure • Number of organisms initially present – Time it takes to kill depends on population size – decimal reduction time • A.k.a D value • Washing effect Quiz • If the D value is 3 min, how long does it take to reduce 10,000 to 1? Selection of Antimicrobial Procedure • Environmental conditions – Environmental conditions strongly influence effectiveness • pH, temperature and presence of organic materials affect effectiveness Selection of Antimicrobial Procedure • Potential risk of infection – Medical items categorized according to potential risk of disease transmission • Critical items • Semicritical instruments • Non-critical instruments Selection of Antimicrobial Procedure • Composition of the item – Some sterilization and disinfection methods inappropriate for certain items • Heat inappropriate for plastics and other heat sensitive items Physical control--Heat • Heat treatment most useful for microbial control • Heat can be used to sterilize or disinfect • Methods include – Moist heat – Dry heat Heat as Control • Moist heat – mechanism – Moist heat includes • Boiling • Pasteurization • Pressurized steam Heat as Control • Boiling (100 C) – Destroys most microorganisms and viruses – Not effective means of sterilization • Pasteurization – – – – – Pasteur developed to avoid spoilage of wine significantly reduces organisms increase shelf life of food Heated to 72°C and held for 15 seconds Other protocol UHT • Heated to 140°C - 150°C, held for several seconds then rapidly cooled Heat as Control • Pressurized steam – Autoclave used to sterilize using pressurized steam – Achieves sterilization at 121°C and 15psi in 15 minutes • Prions destroyed at 132°C and 15psi for 4.5 hours Heat as Control • Dry heat – Not as effective as moist heat – 200°C for 1.5 hours vs. 121°C for 15 minutes – Incineration method of dry heat sterilization • Flaming laboratory inoculation loop incinerates organism Control of bacteria growth--physical method • Low temperature storage – Microbial growth is temperature dependent – Freezing means of food preservation • Essentially stops microbial growth • Irreversibly damages cell Other Physical Methods of Control • Heat sensitive materials require other methods of microbial control – Filtration – Irradiation – High-pressure treatment Other Physical Methods of Control • Filtration – Membrane filtration used to remove microbes from fluids and air – Liquid filtration • Heath sensitive – Filtration of air • High efficiency particulate air (HEPA) filter remove nearly all microbes from air Other Physical Methods of Control • Radiation – Electromagnetic radiation • Energy released from waves • Range of wavelength is electromagnetic spectrum • Radiation can be ionizing or non-ionizing Other Physical Methods of Control • Ionizing radiation – Radiation able to strip electrons from atoms – Three sources • Gamma radiation • X-rays • Electron accelerators – mechanism – Used to sterilize heat resistant materials • Medical equipment, surgical supplies, medications • Some endospores can be resistant Other Physical Methods of Control • Ultraviolet radiation – Non-ionizing radiation • Damages DNA – Used to destroy microbes in air, drinking water and surfaces – Limitation • Poor penetrating power Chemicals as Control • Chemicals can be used to disinfect and sterilize – Called germicidal chemicals • Reacts with vital cell sites – Proteins – DNA – Cell membrane Chemicals as Control • Potency of chemicals – Formulations generally contain more than one antimicrobial agent – Regulated by • FDA – Antiseptics • EPA – Disinfectants – Germicidal agents grouped according to potency • Sterilants = – Destroy all microorganisms • High-level disinfectants – Destroys viruses and vegetative cells, – Not endospores • Intermediate-level disinfectants – Kills vegetative cells fungi, most viruses, – Not endospores • Low-level disinfectants – Removes fungi, vegetative bacteria and enveloped viruses – Not mycobacteria, naked viruses or endospores Chemicals as Control • Selecting appropriate chemical – Points to consider • Toxicity – Benefits must be weighed against risk of use • • • • • • Activity in presence of organic material Compatibility with material being treated Residue Cost and availability Storage and stability Environmental risk Chemicals as Control • Classes of chemicals – Germicides represent a number or chemical families • • • • • • • • • • Alcohols Aldehydes Biguanides Ethylene oxide Halogens Metals Ozone Peroxides Phenolics Quaternary ammonium compounds Chemicals as Control • Alcohols – Solutions of 60% - 80% isopropyl or ethyl alcohol kill vegetative bacteria and fungi • Not effective against endospores and some naked viruses – Mechanism • Coagulation of proteins and essential enzymes • Damage to lipid membranes – Commonly used as antiseptic and disinfectant – Limitations • Evaporates quickly limiting contact time • May damage material such as rubber and some plastics Chemicals as Control • Aldehydes – Mechanism: – 2% glutaraldehyde solution most widely used liquid sterilant – Formalin used to kill bacteria and inactivate viruses • A solution made from formaldehyde Chemicals as Control • Hydrogen peroxide – – – – Powerful oxidizing agents biodegradable Less toxic Effectiveness depends on surface being treated • More effective on inanimate object – Useful as disinfectant • Leaves no residue • Doesn’t damage most materials – Hot solutions used in food industry – Vapor-phase can be used as sterilant material Chemicals as Control • Chemical preservatives – Weak organic acids often used as food preservatives • Benzoic, ascorbic and propionic acids • Mode of action – Alter cell membrane function – Interfere with energy transformation – Nitrates and nitrites used in processed meats • Inhibits germination of endospores and growth of vegetative cells • Have been shown to be potent carcinogen Control of bacteria growth-chemical • Reducing water availability – Salting – drying Review • Important concepts: – Sterilization, pasteurization, D value etc. • Methods to control bacteria growth – Physical – chemical Review • Considering factors when choose control methods. • Moister heat. • Radiation (ionizing, nonionizing). • The difference between different levels of disinfectants. Review • Chemicals – Ethanol – Aldehyde – Ethylene oxide – Hydrogen Peroxides