Ch 07_lecture_presentation
Transcript of Ch 07_lecture_presentation
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Copyright © 2013 Pearson Education, Inc.Lectures prepared by Christine L. Case
Chapter 7
The Control of Microbial Growth
© 2013 Pearson Education, Inc. Lectures prepared by Christine L. Case
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7-1 Define the following key terms related to microbial control: sterilization, disinfection, antisepsis, degerming, sanitization, biocide, germicide, bacteriostasis, and asepsis.
The Terminology of Microbial Control
Learning Objective
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Sepsis refers to microbial contamination Asepsis is the absence of significant contamination Aseptic surgery techniques prevent microbial
contamination of wounds
The Terminology of Microbial Control
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The Terminology of Microbial Control
Sterilization: removing all microbial life Commercial sterilization: killing C. botulinum
endospores Disinfection: removing pathogens Antisepsis: removing pathogens from living tissue
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The Terminology of Microbial Control
Degerming: removing microbes from a limited area Sanitization: lowering microbial counts on eating
utensils Biocide/germicide: killing microbes Bacteriostasis: inhibiting, not killing, microbes
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Check Your Understanding The usual definition of sterilization is the removal or
destruction of all forms of microbial life; how could there be practical exceptions to this simple definition? 7-1
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7-2 Describe the patterns of microbial death caused by treatments with microbial control agents.
The Rate of Microbial Death
Learning Objective
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Table 7.2 Microbial Exponential Death Rate: An Example
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Figure 7.1a Understanding the Microbial Death Curve.
Plotting the typical microbial death curve logarithmically (red line) results in a straight line.
log
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(a) Plotting the typical microbial death curve arithmetically (blue line) is impractical: at 3 minutes the population of 1000 cells would only be a hundredth of the graphed distance between 100,000 and the baseline.
One log decrease = 90% of population killed
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Effectiveness of Treatment
Depends on: Number of microbes Environment (organic matter, temperature, biofilms) Time of exposure Microbial characteristics
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Figure 7.1b Understanding the Microbial Death Curve.
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sterile surgical equipment
High population loadLow population load
Time (min)
(b) Logarithmic plotting (red) reveals that if the rate of killing is the same, it will take longer to kill all members of a larger population than a smaller one, whether using heat or chemical treatments.
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Check Your Understanding How is it possible that a solution containing a million
bacteria would take longer to sterilize than one containing a half-million bacteria? 7-2
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7-3 Describe the effects of microbial control agents on cellular structures.
Actions of Microbial Control Agents
Learning Objective
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Actions of Microbial Control Agents
Alteration of membrane permeability Damage to proteins Damage to nucleic acids
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Check Your Understanding Would a chemical microbial control agent that
affects plasma membranes affect humans? 7-3
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Physical Methods of Microbial Control
7-4 Compare the effectiveness of moist heat (boiling, autoclaving, pasteurization) and dry heat.
7-5 Describe how filtration, low temperatures, high pressure, desiccation, and osmotic pressure suppress microbial growth.
7-6 Explain how radiation kills cells.
Learning Objectives
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Heat
Thermal death point (TDP): lowest temperature at which all cells in a culture are killed in 10 min
Thermal death time (TDT): time during which all cells in a culture are killed
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Minutes to kill 90% of a population at a given temperature
Decimal Reduction Time (DRT)
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Figure 7.10 A comparison of the effectiveness of various antiseptics.
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Moist Heat Sterilization
Moist heat denatures proteins Autoclave: steam under pressure
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Figure 7.2 An autoclave.
Exhaust valve(removes steamafter sterilization)
Steam tochamber
Safetyvalve Pressure gauge
Operating valve(controls steam fromjacket to chamber)
Steam
Steamchamber
Air
Perforated shelf
Door
To waste line
Automatic ejector valve(thermostatically controlled;closes on contact withpure steam when air isexhausted) Steam supply
Pressure regulatorfor steam supply
Steam jacket Thermometer
Sedimentscreen
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Steam must contact item’s surface
Steam Sterilization
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Figure 7.3 Examples of sterilization indicators.
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Pasteurization
Reduces spoilage organisms and pathogens Equivalent treatments
63°C for 30 min High-temperature short-time: 72°C for 15 sec Ultra-high-temperature: 140°C for <1 sec Thermoduric organisms survive
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Kills by oxidation Dry heat Flaming Incineration Hot-air sterilization
Hot-Air Autoclave
Equivalent Treatments 170˚C, 2 hr 121˚C, 15 min
Dry Heat Sterilization
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Filtration
HEPA removes microbes >0.3 µm Membrane filtration removes microbes >0.22 µm
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Figure 7.4 Filter sterilization with a disposable, presterilized plastic unit.
Flask ofsample
Cap
Membrane filter
Cotton plug invacuum lineensures sterility
Vacuum lineSterilefiltrate
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Physical Methods of Microbial Control
Low temperature inhibits microbial growth Refrigeration Deep-freezing Lyophilization
High pressure denatures proteins Desiccation prevents metabolism Osmotic pressure causes plasmolysis
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Figure 7.5 The radiant energy spectrum.
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Radiation
Ionizing radiation (X rays, gamma rays, electron beams) Ionizes water to release OH• Damages DNA
Nonionizing radiation (UV, 260 nm) Damages DNA
Microwaves kill by heat; not especially antimicrobial
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Check Your Understanding How is microbial growth in canned foods prevented?
7-4 Why would a can of pork take longer to sterilize at
a given temperature than a can of soup that also contained pieces of pork? 7-5
What is the connection between the killing effect of radiation and hydroxyl radical forms of oxygen? 7-6
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7-7 List the factors related to effective disinfection.
7-8 Interpret the results of use-dilution tests and the disk-diffusion method.
Chemical Methods of Microbial Control
Learning Objectives
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Principles of Effective Disinfection
Concentration of disinfectant Organic matter pH Time
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Use-Dilution Test
Metal rings dipped in test bacteria are dried Dried cultures are placed in disinfectant for 10 min
at 20°C Rings are transferred to culture media to determine
whether bacteria survived treatment
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Figure 7.6 Evaluation of disinfectants by the disk-diffusion method.
Zone of inhibition
Chlorine
HexachloropheneO-phenylphenol
Quat
Chlorine Chlorine
Quat Quat
HexachloropheneO-phenylphenol
O-phenylphenolHexachlorophene
Staphylococcus aureus(gram-positive)
Escherichia coli(gram-negative)
Pseudomonas aeruginosa(gram-negative)
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Which preparation is more effective?
Clinical Focus
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Clinical Focus 7.1 Infection Following Steroid Injection
Disk-diffusion test of Zephiran against M. abscessus.Undiluted 1:10
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Check Your Understanding If you wanted to disinfect a surface contaminated by
vomit and a surface contaminated by a sneeze, why would your choice of disinfectant make a difference? 7-7
Which is more likely to be used in a medical clinic laboratory, a use-dilution test or a disk-diffusion test? 7-8
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7-9 Identify the methods of action and preferred uses of chemical disinfectants.
7-10 Differentiate halogens used as antiseptics from halogens used as disinfectants.
7-11 Identify the appropriate uses for surface-active agents.
7-12 List the advantages of glutaraldehyde over other chemical disinfectants.
7-13 Identify chemical sterilizers.
Chemical Methods of Microbial Control
Learning Objectives
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Disrupt plasma membranes
Phenol and Phenolics
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Figure 7.7ab The structure of phenolics and bisphenols.
(a) Phenol (b) O-phenylphenol
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Hexachlorophene, triclosan Disrupt plasma membranes
Bisphenols
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Figure 7.7cd The structure of phenolics and bisphenols.
(c) Hexachlorophene (a bisphenol)
(d) Triclosan (a bisphenol)
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Biguanides
Chlorhexidine Disrupts plasma membranes
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Halogens
Iodine Tinctures: in aqueous alcohol Iodophors: in organic molecules Alter protein synthesis and membranes
Chlorine Bleach: hypochlorous acid (HOCl) Chloramine: chlorine + ammonia Oxidizing agents
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Ethanol, isopropanol Denature proteins, dissolve lipids Require water
Alcohols
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Table 7.6 Biocidal Action of Various Concentrations of Ethanol in Aqueous Solution against Streptococcus pyogenes
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Heavy Metals
Ag, Hg, and Cu Silver nitrate may be used to prevent gonorrheal
ophthalmia neonatorum Silver sulfadiazine used as a topical cream on burns Copper sulfate is an algicide
Oligodynamic action Denature proteins
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Figure 7.8 Oligodynamic action of heavy metals.
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Figure 7.9 The ammonium ion and a quaternary ammonium compound, benzalkonium chloride (Zephiran).
Ammonium ion Benzalkonium chloride
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Soap Degerming
Acid-anionic detergents Sanitizing
Quaternary ammonium compounds(cationic detergents)
Bactericidal, denature proteins, disrupt plasma membrane
Surface-Active Agents, or Surfactants
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Chemical Food Preservatives
Organic acids Inhibit metabolism Sorbic acid, benzoic acid, and calcium propionate Control molds and bacteria in foods and cosmetics
Nitrite prevents endospore germination Antibiotics
Nisin and natamycin prevent spoilage of cheese
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Aldehydes
Inactivate proteins by cross-linking with functional groups (–NH2, –OH, –COOH, –SH)
Use: medical equipment Glutaraldehyde, formaldehyde, and ortho-phthalaldehyde
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Gaseous Sterilants
Denature proteins Use: heat-sensitive material
Ethylene oxide
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Plasma
Free radicals destroy microbes Use: tubular instruments
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Supercritical Fluids
CO2 with gaseous and liquid properties
Use: medical implants
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Peroxygens
Oxidizing agents Use: contaminated surfaces
O3, H2O2, peracetic acid
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Check Your Understanding Why is alcohol effective against some viruses and
not others? 7-9 Is Betadine an antiseptic or a disinfectant when it is
used on skin? 7-10 What characteristics make surface-active agents
attractive to the dairy industry? 7-11 What chemical disinfectants can be considered
sporicides? 7-12 What chemicals are used to sterilize? 7-13
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7-14 Explain how the type of microbe affects the control of microbial growth.
Microbial Characteristics and Microbial ControlLearning Objective
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Figure 7.11 Decreasing order of resistance of microorganisms to chemical biocides.
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Table 7.7 The Effectiveness of Chemical Antimicrobials against Endospores and Mycobacteria
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Check Your Understanding The presence or absence of endospores has an
obvious effect on microbial control, but why are gram-negative bacteria more resistant to chemical biocides than gram-positive bacteria? 7-14