Microbial Control
Methods
Name : Dhara Keshwala
IAR number : IAR/17249
Subject : Bacteriology (Semester II)
Presenting to : Dr. Dhara Patel
Introduction
Microbial control refers to the different techniques used to reduce or
eliminate microorganisms from surfaces, environments, and living tissues.
These methods are essential in:
microbiology
healthcare practices
food preservation
laboratory practices
Microbial control prevents contamination and infections.
Classification
Microbial control methods are mainly classified
into physical methods and chemical methods.
Physical methods include techniques like heat,
low temperature, pressure, filtration, radiation,
desiccation and osmotic pressure which act
directly on microbes.
Chemical methods involve the use of
disinfectants that destroy microbial growth.
Understanding these methods is crucial for
maintaining aseptic conditions and ensuring
safety in both clinical and industrial settings.
Key Terms
01. 02. 03. 04. 05.
Sterilisation Disinfection Disinfectants Sterilent Sanitisation
In Latin, sterilis, means Disinfection is the killing, Disinfectants are agents, Sterilisation is achieved by a Sanitisation is closely related
“unable to produce offspring inhibition, or removal of usually chemical, used to chemical agent, the to [Link] microbial
or barren”. In this process, all microorganisms that may carry out disinfection and are chemical is called a sterilant. population is reduced to
living cell, spores, and cause disease. It destroys normally used only on A sterile object is totally free levels that are considered
acellular entities like viruses, potential pathogens, but inanimate objects. They do of viable microorganisms, safe by public health
viroids, and prions are either disinfection also not necessarily sterilise an spores and other infectious standards
destroyed or removed from substantially reduces the object because viable spores agents.
object or habitat. total microbial population. and a few microorganisms
may remain.
Physical Methods
Physical methods are used to control microorganisms by
applying environmental factors such as temperature,
pressure, radiation, and drying. Physical methods are
preferred over chemical methods because they do not leave
chemical residues and are often highly effective. Methods like
heat, low temperature, high pressure, filtration, radiation,
desiccation, and osmotic pressure work differently by
targeting specific components of microbial cells such as
proteins, membranes, or DNA.
[Link]
Heat is one of the most effective and commonly used MOIST HEAT:
methods for microbial control. It works by denaturing Moist heat is used in methods like
proteins, disrupting cell membranes, and inactivating
enzymes, leading to the death of microorganisms.
01 autoclaving, boiling and pasteurisation. Moist
heat is generally more effective because
water enhances heat penetration and protein
Autoclaving, which uses steam under pressure, is widely coagulation.
used for sterilisation in laboratories and hospitals.
An autoclave operates on the principle of moist heat DRY HEAT:
sterilisation using saturated steam under high pressure. By Dry heat is used in hot air ovens and
increasing pressure, the boiling point of water rises, allowing incineration. Dry heat can be less effective as
temperatures to reach
121∘C or higher, which coagulates and denatures microbial
02 compared to moist heat as it requires higher
temperature and longer exposure times but is
proteins (including spores), causing irreversible damage useful for materials that cannot be exposed
and [Link] can be applied in two main forms : to moisture.
[Link] Temperature
01 02 03
Low temperature is used to At low temperatures, microbial However, some
slow down or inhibit the metabolism decreases, enzyme microorganisms can survive
growth of microorganisms activity is reduced, and cell freezing and resume growth
rather than killing them division slows down. Refrigeration once the temperature rises.
completely. Methods such as (0-7°C) is effective in delaying Therefore, low temperature is
refrigeration and freezing are spoilage, while freezing (-20°C or considered a bacteriostatic
commonly used in food lower) can preserve food for method rather than a
preservation and storage. longer periods. bacterial one.
[Link] Pressure
High pressure is an emerging method used in microbial
control, especially in the food industry. It involves
applying extremely high pressure to destroy
microorganisms without significantly affecting the
nutritional quality of food.
High pressure disrupts cellular structures, damage
membranes, and denatures proteins, leading to microbial
death. It is particularly useful for preserving juices, dairy
products, and ready to eat foods.
Unlike heat, high pressure processing does not alter the
flavour, colour, or texture of food significantly. However,
some resistant microorganisms and spores may survive,
so it is often combined with other preservation methods
for better effectiveness.
[Link]
Filtration is a physical method used to remove
microorganisms from liquids and air by passing them
through filters with small pores. It is useful for sterilizing
heat sensitive substances such as antibiotics, vaccines,
and culture media.
Membrane filters with pore sizes of 0.2 micrometers are
commonly used to trap bacteria, while ultrafiltration can
remove viruses. In addition, HEPA (Highly Efficiency
Particulate Air) filters are used in laboratories and
hospitals to purify air. Filtration does not kill
microorganisms but physically removes them, making it
an effective method for maintaining sterility in various
application.
[Link]
Radiation is used to control microorganisms by damaging
their DNA and preventing replication. There are two main
types:
IONISING RADIATION:
Ionising radiation is commonly used as in
01 gamma rays and X-rays. Ionising radiation
has high penetration power and is used for
sterilising medical equipment and food
products.
NON-IONISING RADIATION:
Non-iodising radiation is found in ultraviolet
light (UV rays). Non-ionizing radiation,
02 especially UV light, is commonly used for
disinfecting surfaces, air, and water. UV
radiation causes the formation of thymine
dimers in DNA, leading to mutations and cell
death. However, its low penetration limits its
effectiveness to surface-level disinfection.
[Link] &
Osmotic 01 02
Pressure Osmotic pressure is a
method of microbial
control that uses high
When microorganisms are placed in
a hypertonic environment, water
moves out of their cells through
osmosis, leading to a process called
concentrations of solutes
Desiccation is a method of microbial control that involves the plasmolysis, where the cell shrinks
such as salt or sugar to
and loses its ability to function
removal of moisture from the environment . Since inhibit microbial growth. properly.
microorganisms require water for their metabolic activities, the
absence of water leads to the inhibition of their growth.
During desiccation, microbial cells lose water, causing enzyme
activity to stop and metabolic processes to slow down or cease.
03 04
This disruption in cellular Although effective, some
This method is commonly used in food preservation techniques
activity prevents the growth specialised microorganisms
such as drying fruits, vegetables, grains, and meat. and survival of microbes. This like halophiles and osmophiles
method is widely used in food can tolerate such conditions.
preservation, including salting In short words, when the water
However, desiccation usually inhibits growth rather than (pickles, cured meat) and is pulled out, the microbes
completely killing microorganisms, as some bacteria and fungi sugaring (jams, jellies). cannot survive.
can survive in dry conditions.
Chemical Methods
Chemical methods involve the use of substances that kill or inhibit
microorganisms. These chemicals are widely used in hospitals,
laboratories, and households for disinfection and sterilization.
Common chemical agents include alcohols, phenols, halogens,
and heavy metals. Chemical methods are especially useful when
physical methods are not suitable. The effectiveness of chemical
agents depends on factors such as concentration, contact time,
temperature, and the type of microorganism. These agents can
act by damaging cell membranes, denaturing proteins, or
interfering with metabolic pathways. Proper use of chemical
agents is essential to ensure safety and effectiveness.
01
Common types include alcohols (e.g.,
Disinfectants ethanol), halogens (e.g., chlorine and
iodine), phenolics, aldehydes,
quaternary ammonium compounds.
and
Disinfectants are chemical agents used to
eliminate microorganisms on non-living surfaces. 02
They are classified into different types based on Alcohols are effective against bacteria
their chemical nature and mode of action. and viruses but not spores. Halogens are
widely used in water purification and
surface disinfection.
03
Phenolics disrupt cell membranes and
proteins, while aldehydes like
formaldehyde are used for high-level
disinfection. Each type has specific
advantages and limitations, and the
choice depends on the application.
Mode of Action of 01
Disinfectants Some disinfectants alter cell
permeability, causing leakage of vital
intracellular contents and eventual cell
Disinfectants work by targeting essential components of death.
microbial cells. Their modes of action include disruption of cell
membranes, denaturation of proteins, inactivation of enzymes,
and damage to nucleic acids. 02
Oxidising agents generate reactive
For example, alcohols dissolve lipids and disrupt membranes, oxygen species that damage proteins,
while halogens oxidise cellular components. Phenolics denature lipids, and DNA within microbial cells.
proteins and damage membranes, and aldehydes cross-link
proteins and DNA, preventing normal cellular function.
The effectiveness of disinfectants depends on factors such as
03
concentration, exposure time, and the presence of organic The effectiveness of these actions can
vary depending on the type of
matter. Understanding their mode of action helps in selecting
microorganism, with spores and some
the appropriate disinfectant for specific purposes. viruses showing higher resistance.
Conclusion
Chemical methods involve the use of substances that kill or inhibit microorganisms. These
chemicals are widely used in hospitals, laboratories, and households for disinfection and
sterilization. Common chemical agents include alcohols, phenols, halogens, and heavy
metals. Chemical methods are especially useful when physical methods are not suitable.
The effectiveness of chemical agents depends on factors such as concentration, contact
time, temperature, and the type of microorganism. These agents can act by damaging cell
membranes, denaturing proteins, or interfering with metabolic pathways. Proper use of
chemical agents is essential to ensure safety and effectiveness.
Thank you
~ Dhara Keshwala