Effective Microbial Control Techniques and Products
Microbial Control FAQ
Why is microbial control important?
Discover considerations in microbial control Controlling microbial growth is important in the medical field, pharmaceutical and biotechnology industries, academic research, and food industry. The degree of acceptable microbial presence can differ based on the circumstances.
How are microorganisms controlled?
Microorganisms are controlled by means of physical agents and chemical agents. Physical agents include such methods of control as high or low temperature, desiccation, osmotic pressure, radiation, and filtration. Control by chemical agents refers to the use of disinfectants, antiseptics, antibiotics, and chemotherapeutic antimicrobial chemicals.
What are the different types of microbial control?
Chemical Methods of Microbial Control Chemicals are routinely used to control microbial growth, and an antimicrobial agent is a natural or synthetic chemical that kills or inhibits the growth of microorganisms. Physical agents are generally used to sterilize objects.
What is a microbiological control program?
Systematic maintenance and cleaning of the system by using different chemicals or treatments to reduce the formation of deposits and to eliminate the already formed deposits is required. A microbiological control program requires a good knowledge of the system and the main sources of contamination.
What are the different physical methods of microbial control?
Understand and compare various physical methods of controlling microbial growth, including heating, refrigeration, freezing, high-pressure treatment, desiccation, lyophilization, irradiation, and filtration For thousands of years, humans have used various physical methods of microbial control for food preservation.
How does microbial control work?
Many of these methods nonspecifically kill cells by disrupting membranes, changing membrane permeability, or damaging proteins and nucleic acids by denaturation, degradation, or chemical modification. Various physical methods used for microbial control are described in this section.
How do you identify a microbial control method?
Physical and chemical methods of microbial control that kill the targeted microorganism are identified by the suffix -cide (or -cidal ). The prefix indicates the type of microbe or infectious agent killed by the treatment method: bactericide s kill bacteria, viricide s kill or inactivate viruses, and fungicide s kill fungi.
How microbial control is used in food preservation?
For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration, and desiccation (drying), among others.
Microbial Control References
If you want to know more about Microbial Control, consider exploring links below:
What Is Microbial Control
- https://bio.libretexts.org/Bookshelves/Microbiology/Microbiology_(Kaiser)/Unit_2%3A_Bacterial_Genetics_and_the_Chemical_Control_of_Bacteria/4%3A_Using_Antibiotics_and_Chemical_Agents_to_Control_Bacteria/4.1%3A_An_Overview_to_Control_of_Microorganisms
- https://openstax.org/books/microbiology/pages/13-2-using-physical-methods-to-control-microorganisms
- https://oer.pressbooks.pub/microbilogy/chapter/controlling-microbial-growth/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7158184/
- https://thesciencenotes.com/microbial-control-and-their-types/
- https://www.researchgate.net/publication/226228294_Introduction_to_Microbial_Control
- https://onlinelibrary.wiley.com/doi/abs/10.1002/9781119356196.ch1
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