Domanda del libro di testo
Which of the following is used to control microbial growth in foods?
a. Organic acids
b. Alcohols
c. Aldehydes
d. Heavy metals
e. All of the above
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Ch. 7 - The Control of Microbial Growth
Tortora14th EditionMicrobiology: An IntroductionISBN: 9780138200398
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TOC.tableOfContents
- Ch. 1 - The Microbial World and You18
- Ch. 2 - Chemical Principles20
- Ch. 3 - Observing Microorganisms Through a Microscope18
- Ch. 7 - The Control of Microbial Growth20
- Ch. 9 - Biotechnology & DNA Technology20
- Ch. 10 - Classification of Microorganisms15
- Ch. 11 - The Prokaryotes: Domains Bacteria and Archaea14
- Ch. 12 - The Eukaryotes: Fungi, Algae, Protozoa, and Helminths17
- Ch. 13 - Viruses, Viroids, and Prions20
- Ch. 14 - Principles of Disease and Epidemiology21
- Ch. 15 - Microbial Mechanisms of Pathogenicity19
- Ch. 16 - Innate Immunity: Nonspecific Defenses of the Host20
- Ch. 17 - Adaptive Immunity: Specific Defenses of the Host20
- Ch. 18 - Practical Applications of Immunology20
- Ch. 19 - Disorders Associated with the Immune System19
- Ch. 20 - Antimicrobial Drugs19
- Ch. 21 - Microbial Diseases of the Skin and Eyes21
- Ch. 22 - Microbial Diseases of the Nervous System19
- Ch. 23 - Microbial Diseases of the Cardiovascular and Lymphatic Systems20
- Ch. 24 - Microbial Diseases of the Respiratory System20
- Ch. 25 - Microbial Diseases of the Digestive System20
- Ch. 26 - Microbial Diseases of the Urinary and Reproductive Systems19
- Ch. 27 - Environmental Microbiology20
- Ch. 28 - Applied and Industrial Microbiology19
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Capitolo 4, Problema 6
How do autoclaving, hot air, and ultra-high-temperature pasteurization illustrate the concept of equivalent treatments?
Guida verificata passo dopo passo1
Understand the concept of equivalent treatments: these are different sterilization or pasteurization methods that achieve the same level of microbial control or kill rate, but use different combinations of temperature and time.
Examine autoclaving: it uses high-pressure saturated steam at around 121°C for about 15-20 minutes to achieve sterilization by denaturing proteins and destroying microorganisms effectively.
Look at hot air sterilization: this method uses dry heat at higher temperatures (usually around 160-170°C) for a longer time (1-2 hours) to achieve the same microbial kill as autoclaving, relying on oxidation and protein denaturation.
Consider ultra-high-temperature (UHT) pasteurization: it uses very high temperatures (135-150°C) for a very short time (a few seconds) to sterilize liquids like milk, achieving microbial kill equivalent to longer, lower-temperature treatments.
Compare these methods to see how different combinations of temperature and time can be adjusted to produce equivalent microbial kill effects, illustrating the principle of equivalent treatments in sterilization and pasteurization.
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Equivalent Treatments in Microbial Control
Equivalent treatments refer to different sterilization or pasteurization methods that achieve the same level of microbial inactivation despite varying conditions like time and temperature. This concept helps compare processes by their effectiveness rather than their specific parameters.
Video consigliato:
04:56
Introduction to Controlling Microbial Growth
Autoclaving and Hot Air Sterilization
Autoclaving uses pressurized steam at high temperatures to rapidly kill microbes, while hot air sterilization relies on dry heat over longer periods. Both methods sterilize materials but differ in mechanisms and time-temperature combinations, illustrating how different treatments can be equivalent in microbial kill.
Video consigliato:
04:22Review of Physical Methods to Control Microbial Growth
Ultra-High-Temperature (UHT) Pasteurization
UHT pasteurization involves heating liquids to very high temperatures for a few seconds to kill pathogens and spores without compromising quality. It exemplifies equivalent treatment by achieving sterilization quickly, contrasting with longer, lower-temperature methods like traditional pasteurization.
Video consigliato:
04:42Moist Heat: Pasteurization
Pratica correlata
Domanda del libro di testo
How do salts and sugars preserve foods? Why are these considered physical rather than chemical methods of microbial control? Name one food that is preserved with sugar and one preserved with salt. How do you account for the occasional growth of Penicillium mold in jelly, which is 50% sucrose?
1351
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Domanda del libro di testo
A bacterial culture was in log phase in the following figure. At time x, an antibacterial compound was added to the culture. Draw the lines indicating the addition of a bactericidal compound and a bacteriostatic compound. Explain why the viable count does not immediately drop to zero at x.
1470
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Domanda del libro di testo
Use the following information to answer questions 6 and 7. The data were obtained from a use-dilution test comparing four disinfectants against Salmonella Choleraesuis.
G = growth, NG = no growth
Which disinfectant is the most effective?
916
views
Domanda del libro di testo
Which of the following is not a characteristic of quaternary ammonium compounds?
a. Bactericidal against gram-positive bacteria
b. Sporicidal
c. Amebicidal
d. Fungicidal
e. Kills enveloped viruses
1032
views
Domanda del libro di testo
Use the following information to answer questions 6 and 7. The data were obtained from a use-dilution test comparing four disinfectants against Salmonella Choleraesuis.
G = growth, NG = no growth
Which disinfectant(s) is (are) bactericidal?
a. A,B,C, and D
b. A,C, and D
c. A only
d. B only
e. None of the above
682
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