Control of Microbial Growth
Microbiology
Unit-II
Muhammad Iqbal
Lecturer
KMU
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Objectives
Define Key words
Discuss Physical and Chemical microbial
control method
Discuss the importance of microbial control
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Key Terms
Sterilization: The destruction of all forms of microbial
life (including endospores) by physical or chemical
method.
Sterilant: A chemical agent used to achieve sterilization
Disinfection: Reducing the number of pathogenic
microorganisms to the point where they no longer
can cause diseases. Usually involves the removal
of vegetative pathogens.
Disinfectant: An agent applied to inanimate
objects to be disinfected.
Antiseptic: A chemical agent applied to skin or living
tissues to limit microbial growth. M. Iqbal, KMU 3
Disinfection: The destruction or removal of
vegetative pathogens but not bacterial
endospores. Usually used only on
inanimate objects.
Antisepsis: Chemicals applied to body
surfaces to destroy or inhibit vegetative
pathogens.
Chemotherapy: Chemicals used internally
to kill or inhibit growth of microorganisms
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Sanitization: Treatment of food-handling
equipment used to meet public health standards
and minimize chances of disease transmission.
E.g: Soap & hot water.
Sepsis: (Gk word: decay or putrid.) The presence of
microbial contamination.
Asepsis: The absence of micrbial contamination.
Aseptic techniques: used to prevent microbial
contamination of any clinical procedure and
products of pharmaceutical and food industry to
keep standards.
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Bacteriostatic Agent: (stasis: to stop)
An agent that inhibits the growth of bacteria.
Germicide: An agent that kills certain
microorganisms.
Bactericide: An agent that kills bacteria.
Virucide: An agent that inactivates viruses.
Fungicide: An agent that kills fungi.
Sporicide: An agent that kills bacterial endospores and
fungal spores.
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Physical Methods of Microbial Control
HEAT:
Dry Heat:
Direct Flaming: Used to sterilize inoculating loops and
needles.
Incineration: Effective way to sterilize disposable items
(paper cups, dressings) and biological waste.
Filtration: Removal of microbes by passage of a liquid or air
through a screen like material with small pores. Used to
sterilize heat sensitive materials like vaccines, enzymes,
antibiotics, and some culture media.
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Physical Methods of Microbial Control
Moist Heat: Kills microorganisms by coagulating their
proteins.
In general, moist heat is much more effective than dry
heat.
Boiling: Heat to 100oC or more. It Kills vegetative forms of
bacterial pathogens, almost all viruses, and fungi and their
spores within 10 minutes or less. Endospores and some
viruses are not destroyed quickly. However brief boiling
will kill most pathogens.
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Physical Methods of Microbial Control
Moist Heat:
Reliable sterilization with moist heat requires
temperatures above that of boiling water.
Example of moist heat is Autoclave, a Chamber
which is filled with hot steam under pressure. This is
a Preferred method of sterilization for non-heat-
sensitive materials in which temperature of steam
reaches 121oC at 15 psi pressure.
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Physical Methods of Microbial Control
Moist Heat (Continued):
Pasteurization: It is used to reduce microbes responsible for
spoilage of beer, milk, wine, juices, etc.
Classic Method of Pasteurization: Milk is heated to 62oC for 30
minutes.
High Temperature Short Time Pasteurization (HTST): Milk is exposed
to 72oC for 15 seconds.
Ultra High Temperature Pasteurization (UHT): Milk is treated at
140oC for 3 seconds and then cooled very quickly in a vacuum
chamber.
Advantage: Milk can be stored at room temperature for several
months. M. Iqbal, KMU 12
Physical Methods of Microbial Control
Refrigeration: Temperatures from 0 to 7oC. It exerts
bacteriostatic effect. Reduces metabolic rate of most
microbes so they cannot reproduce or produce toxins.
Freezing: Items are protected by stopping the growth of
microbes at temperatures below 0oC.
Lyophilization: (Greek, and means "made solvent-loving“).
Lyophilization, commonly known as freeze-drying, is a way of
freezing and then drying something in a vacuum.
Cells and some foods are preserved in this way.
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Physical Methods of Microbial
Desiccation: It is the process of removal of
water. In the absence of water, microbes
cannot grow or reproduce, but some may
remain viable for years. After water becomes
available, they start growing again.
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Physical Methods of Microbial Control
Osmotic Pressure: The use of high concentrations
of salts and sugars in foods is used to increase the
osmotic pressure and create a hypertonic
environment.
Note:
Yeasts and molds are resistant to high osmotic
pressures.
Staphylococci spp. that live on skin are fairly resistant
to high osmotic pressure.
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Physical Methods of Microbial Control
Radiation: Three types of radiation kill microbes:
1. Ionizing Radiation: Gamma rays, X rays, electron beams, or
higher energy rays. Have short wavelengths (less than 1
nanometer).
Dislodge electrons from atoms and form ions.
Cause mutations in DNA and produce peroxides.
Used to sterilize pharmaceuticals and disposable medical
supplies. Food industry is interested in using ionizing
radiation.
Disadvantages: Penetrates human tissues. May cause genetic
mutations in humans.
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Physical Methods of Microbial Control
2. Ultraviolet light (Nonionizing Radiation):
Wavelength is longer than 1 nanometer. Damages DNA by
producing thymine dimers.
Used to disinfect operating rooms, nurseries, cafeterias.
Disadvantages: Damages skin, eyes. Doesn’t penetrate
glass, and cloth.
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Chemical Methods of Microbial Control
Disinfectants
Phenol (carbolic acid): was first used by Lister as a
disinfectant.
Destroys plasma membrane and denatures proteins.
Rarely used today because it is a skin irritant and has strong
odor.
Advantages: Stable, persist for long times after applied, and
remain active in the presence of organic compounds.
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Chemical Methods of Microbial Control
Disinfectants
Halogens: Effective alone or in compounds.
A. Iodine:
Tincture of iodine denatures proteins.
It Stains skin and clothes.
B. Chlorine:
Used to disinfect drinking water, pools, and sewage.
Chlorine is easily inactivated by organic materials.
When mixed in water, forms hypochlorous acid:
Cl2 + H2O ------> H+ + Cl- + HOCl
Hypochlorous acid
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Chemical Methods of Control
Disinfectants
Alcohols:
Kill most bacteria, fungi, but not endospores.
Act by denaturing proteins and disrupting cell
membranes.
Evaporate, leaving no residue.
Used to mechanically wipe microbes off skin before
injections or blood drawing.
Not good for open wounds, because cause proteins
to coagulate.
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Chemical Methods of Control
Disinfectants
Heavy Metals:
Heavy metals and their compounds are microbicidal.
Include copper, selenium, mercury, silver, and zinc.
The property of heavy metal to exert biocidal effect is called
Oligodynamic action.
A. Silver:
1% silver nitrate used to protect infants against gonorrheal
eye infections until recently.
B. Copper
Copper sulfate is used to kill algae in pools and fish tanks.
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Chemical Methods of Control
Disinfectants
C. Selenium
Kills fungi and their spores. Used for fungal infections.
Also used in dandruff shampoos.
D. Zinc
Zinc chloride is used in mouthwashes.
Zinc oxide is used as antifungal agent in paints.
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Chemical Methods of Control
Disinfectants
Oxidizing Agents:
A. Ozone:
It is Used to disinfect water.
Helps neutralize unpleasant tastes and
odors.
More effective killing agent than chlorine,
but less stable and more expensive.
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Chemical Methods of Control
Disinfectants
B. Hydrogen Peroxide:
Used as an antiseptic.
Not good for open wounds because quickly broken down by
catalase enzyme present in human cells.
Effective in disinfection of inanimate objects.
Sporicidal at higher temperatures.
Used by food industry and to disinfect contact lenses.
C. Benzoyl Peroxide:
Used in acne medications.
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Chemical Methods of Control
Disinfectants
Aldehydes like glutaraldehyde is very
effective microbicidal used for disinfection
of medical equipments.
Gaseous Sterilant like ethylene oxide
(C2H4O) is used as sterilizing agent.
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Importance of Control of Microbial Growth
Control of microbial growth means to kill or inhibit
the growth of microorganisms. Control of growth
usually involves the use of physical or chemical
agents which either kill or prevent the growth of
microorganisms.
The control of microbial growth is necessary in
many practical situations, and significant
advances in medicine, agriculture, and food
science have been made through the study of
microbiology.
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Importance of Microbial Control (Cont…)
Microbial control is very important in the following different
aspects.
*Controls infectious diseases.
*Minimizes cross and nosocomial infections
*Prevents surgical complications
*Decreases morbidity and mortality
*Prevents food from spoilage
*Food can be preserved for months
*Improves and ensures the safety of agricultural products
*Ensures the provision of safe drinking water to public
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