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 (H2O2) • Formalin • Antibiotics