1. Microbe Control Environmental Controls  Temperature  Radiation  Pressure  pH  Moisture Control Methods

2. Temperature Growth Temperature  Maximum  Optimum  Minimum Heat Cold

3. Radiation Blue Light UV X-rays Gamma Rays Photoreactivation

4. Pressure Obligate barophiles  10m = 1 atm  100m = 10 atm  1000m = 100 atm  3000m = 300 atm  10000m = 1000 atm Pseudomonas bathecetes

5. pH Most Marine Commensal or parasitic Molds vs. Bacteria

6. Moisture Osmosis  Hyper- vs Hypo-osmotic Bacteria vs Molds Food Preparation  Dried Foods  Freeze-Dried Foods  “Cured” Foods

7. Microbe Control Methods TERMS:  Sterilize Kill or remove all life present  Disinfect Kill pathogens present

8. Microbe Control Methods TERMS:  Germicide Kill harmful microbes: fungicide, bacteriocide  Antiseptic Prevents sepsis or putrefaction Inhibits growth  Sanitize Make safe to use or eat from

9. Ways to Sterilize Burning Boiling Autoclave (pressure cook) Filtration Irradiation Chemicals

10. Pasteurization Internal temperature Batch vs Flow through methods

11. Disinfectant Action Injure cell membrane  Change permeability  Lyse Denature proteins

12. Disinfectant Action Factors Affecting Effectiveness:  Concentration  Duration of Contact  Temp., pH  Media  Microbe  Circadian Cycles

13. Disinfectant Action Detergents and Soaps Acids and Bases Alcohols Iodine, Chlorine

14. Disinfectant Action Mercury Cresols Hydrogen peroxide (H 2 O 2 ) Formalin Antibiotics