The Control of Microbial Growth                             Chapter 7

   I. Terminology
      A. Nosocomial
      B. Sterilization
            1) commercial sterilization
      C. Disinfection
            a. disinfectant
            b. antiseptic
      D. Sanitization
      E. Degerming
      F. -cide
      G. -stat or -stasis
      H. Sepsis
      I. Asepsis

  II. Rate of Death
      A. Factors

 III. Physical Methods of Control
      A. Heat
         1. moist heat
            a. boiling
            b. autoclave
            c. pasteurization
               1) Milk standards
                  a) Classic, HTST, UHT
         2. dry heat
      B. Filtration
      C. Low Temp
      D. Dessication
      E. Osmotic Pressure 
      F. Radiation
            a. ionizing radiation
            b. nonionizing radiation - U.V.
               1) thymine dimers

  IV. Chemical Methods of Control
      A. Evaluation
         1. use-dilution test
         2. disk-diffusion method - Kirby-Bauer
            a. zone if inhibition
      B. Types of Disinfectants
         1. phenol
            a. phenolics
            b. bisphenols
         2. biguanides
         3. halogens
            a. iodine
               1) tincture
               2) iodophor
            b. chlorine
         4. alcohols
         5. heavy metals
            a. oligodynamic action
         6. surfactants
            a. soaps and detergents
            b. acid-anionic sanitizers
            c. Quats
         7. chemical food preservatives
            a. organic acids
         8. antibiotics
         9. aldehydes
         10. gaseous sterilants
         11. plasmas
         12. oxidizing agents
             a. peroxygens
             b. ozone