PPT-The Control of Microbial Growth

7 The removal or destruction of ALL forms of microbial life is called sterilization disinfection pasteurization sanitization The removal or destruction of ALL forms of microbial life is called. Updated: January 2015. By Jerald D. . H. endrix. Microbial Classification . and Taxonomy. Classification Systems. Levels of Classification. Definition of “Species”. Nomenclature. Useful Properties in Microbial Classification. corticosterone. Two microbe strains were more commonly found in nests gathered at the rural site.. . Background. Discussion. Results. Methods. Acknowledgements. Correlations between nest commensal species, nestling health and hormones in the Eastern bluebird, . Batch culture and Kinetics of Microbial growth in batch culture. After inoculation the growth rate of the cells gradually increases.. The cells grow at a constant, maximum, rate and this period is known as the . Eric J. Raes, P.E. ., LSRP. Engineering and Land Planning . Dora Ogles, Brett Baldwin, Kate Clark & . Anita Biernacki. Microbial Insights Inc.. Kerry Sublette, Ph.D., Kate Key. University of Tulsa. Ignaz. . Semmelweis. and Joseph Lister developed the first microbial control methods.. Mid 1800s. Before aseptic surgical techniques ~10% of all deaths were due to nosocomial infections. Delivering mothers as high as 25% death rate. A. Microbial Reproduction. 1. binary (transverse) fission. A) parent cell enlarges and duplicates all its genetic material. B) DNA copies move to opposite ends of parent and attach to a section of the cell membrane as it begins to pinch together at the center. . Definitions. Indigenous . flora. microorganisms . native or belonging naturally to a region.. Colonization. establishment . of a site of reproduction of microbes on a person without necessarily resulting in tissue invasion or . In the Environment. Table 9.1 Terminology of Microbial Control. Figure 9.1 A plot of microbial death rate.. Basic Principles of Microbial Control. Action of Antimicrobial Agents. Alteration of cell walls and membranes. Microbiology. Microbial Growth. Microbial requirements for growth:. 1. . Physical. A. . Temperature. Optimal growth temperature. Permissible range. human pathogens optimal = . 37°C. Microbial Growth. (a) Intrinsic factors: . These. . are inherent in the food. They include:. pH,. . water activity,. . oxidation reduction potential,. . nutrient content,. . antimicrobial contents,. . biological structure. Musafer. PhD. Microbial growth defined as an increase in cellular constituents resulting an increase in a microorganism size, population number or both.. 1-Lag phase. When M.O are inoculated into fresh culture medium, will not reproduce immediately, therefore this period is called the lag phase. . biotechnology.important. branch of Microbiology where economically valuable products are produced from cheaper raw materials by using large culture of . m.o.. Up stream and Downstream process.. Screening-Definition.. 9. Figure 9.1 A plot of microbial death rate.. Constant percentage. of the extant population. is killed each minute. Basic Principles of Microbial Control. Action of Antimicrobial Agents. Alteration of cell walls and membranes. . Kinetics. Growth Curve. Log CFU/ml. Optical Density. Lag. First Order Kinetics. Food microbiology is concerned with all phases. Of microbial growth (. lag,log. , stationary, death phase).Growth curves are normally plotted as the number of cells on a log scale or log10 cell number versus time..