Microbial Growth
* Jamshoro college of Nursing jamshoro * GROUND RULES * Turn off your mobile. * If you have any problem or urgency you can leave class without any disturbance. * Questioning and answering are asked at the end of presentation. * Don 't discuses during presentation each other. * ten minutes for Q&A
* objective
At the end of presentation learner will be able * Introduction of control of microbial growth * Define term related to control of microbial growth * Describe physical method of microbial growth
*
Control of Microbial Growth
Control of Microbial Growth:
Introduction
* Early civilizations practiced salting, smoking, pickling, drying, and exposure of food and clothing to sunlight to control microbial growth. * Use of spices in cooking was to mask taste of spoiled food. Some spices prevented spoilage. * In mid 1800s Semmelweiss and Lister helped developed aseptic techniques to prevent contamination of surgical wounds. Before then: * Nosocomial infections caused death in 10% of surgeries. * Up to 25% mothers delivering in hospitals died due to infection
Control of Microbial Growth: definitions Sterilization: Killing or removing all forms of microbial life (including endospores) in a material or an object. Heating is the most commonly used method of sterilization. Commercial Sterilization: Heat treatment that kills endospores of Clostridium botulinum the causative agent of botulism, in canned food. Does not kill endospores of thermophiles, which are not pathogens and may grow at temperatures above 45oC.
Control of Microbial Growth: definitions Disinfection: Reducing the number of pathogenic microorganisms to the point where they no longer cause diseases. Usually involves the removal of vegetative or non-endospore forming pathogens. May use physical or chemical methods. * Disinfectant: Applied to inanimate objects. * Antiseptic: Applied to living
* objective
At the end of presentation learner will be able * Introduction of control of microbial growth * Define term related to control of microbial growth * Describe physical method of microbial growth
*
Control of Microbial Growth
Control of Microbial Growth:
Introduction
* Early civilizations practiced salting, smoking, pickling, drying, and exposure of food and clothing to sunlight to control microbial growth. * Use of spices in cooking was to mask taste of spoiled food. Some spices prevented spoilage. * In mid 1800s Semmelweiss and Lister helped developed aseptic techniques to prevent contamination of surgical wounds. Before then: * Nosocomial infections caused death in 10% of surgeries. * Up to 25% mothers delivering in hospitals died due to infection
Control of Microbial Growth: definitions Sterilization: Killing or removing all forms of microbial life (including endospores) in a material or an object. Heating is the most commonly used method of sterilization. Commercial Sterilization: Heat treatment that kills endospores of Clostridium botulinum the causative agent of botulism, in canned food. Does not kill endospores of thermophiles, which are not pathogens and may grow at temperatures above 45oC.
Control of Microbial Growth: definitions Disinfection: Reducing the number of pathogenic microorganisms to the point where they no longer cause diseases. Usually involves the removal of vegetative or non-endospore forming pathogens. May use physical or chemical methods. * Disinfectant: Applied to inanimate objects. * Antiseptic: Applied to living
References: * Black, J.G. (1996). Microbiology. Principles and Applications. Third Edition. Prentice Hall. Upper Saddle River, New Jersey. pp. 136-140, 151-153. * Tortora, G.J., Funke, B.R., Case, C.L. (1995). Microbiology. An Introduction. Fifth Edition. The Benjamin/Cummings Publishing, Co., Inc., Redwood City, CA, pp. 155-158