Which of the following is a substance that kills bacteria?
Apr 13, 2022 · Heat treatment is not a “new” approach, but it has re-emerged as a tested, cost -effective option. 1. Any disinfectant method(s) selected should consider the characteristics of the premises/houses and other factors which may impact the effectiveness of the virus elimination activities. Heat treatment may not be appropriate in all situations.
What is meant by heat treatment of spoilage?
a brief heat treatment that reduces the number of spoilage organisms and destroys pathogens. foods and inanimate objects can be pasteurized. 10 decontamination a process used to reduce the number of pathogens to a level considered safe to handle. ... today pasteurization is still used to destroy heat sensitive spoilage organisms in foods and ...
What are the advantages of heat treatment?
Jun 20, 2019 · To select a safe heat-preservation treatment, the following must be know: ... rather than low-temperature-long time heating treatments are used for heat-sensitive foods whenever possible. In pasteurizing certain acid juices, for example, the industry formerly used treatments of about 63 C for 30 min. today, flash pasteurization at 88 C for 1 ...
What is meant by heat sterilization?
Heat applied to beverages to prevent spoilage and kill pathogens. High-temperature-short-time protocols include holding liquids at 72°C for 15 sec. Does not sterilize.
What physical control methods would you use for a heat-sensitive solution?
HEPA filtration is commonly used in hospital ventilation systems and biological safety cabinets in laboratories to prevent transmission of airborne microbes. Membrane filtration is commonly used to remove bacteria from heat-sensitive solutions.
What is it called when heat or chemicals are used to remove pathogens?
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.
Which method is the most effective to sterilize heat-sensitive solutions?
Ionizing radiation, including gamma irradiation, is an effective way to sterilize heat-sensitive and packaged materials. Nonionizing radiation, like ultraviolet light, is unable to penetrate surfaces but is useful for surface sterilization.
Is a brief heat treatment that reduces the number of spoilage organisms and destroys pathogens?
Pasteurization: Process developed by Louis Pasteur of heating milk, wine, or other liquids to 65–77°C (or the equivalent) for approximately 30 minutes to kill or markedly reduce the number of pathogenic and spoilage organisms other than bacterial spores.
What is pasteurization with example?
Pasteurization (or pasteurisation) is the process by which heat is applied to food and beverages to kill pathogens and extend shelf life. Typically, the heat is below the boiling point of water (100 °C or 212 °F).Nov 24, 2019
What is pasteurization in microbiology?
pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages.
Which of the following could be used to sterilize heat-sensitive liquid?
Filtration is a great option for sterilizing heat-sensitive liquids, which cannot be autoclaved or sterilized by other sterilization methods.Mar 26, 2017
How do you sterilize heat-sensitive media?
Low-temperature steam formaldehyde sterilization has been found effective against vegetative bacteria, mycobacteria, B. atrophaeus and G. stearothermophilus spores and Candida albicans947-949. Formaldehyde vapor cabinets also may be used in healthcare facilities to sterilize heat-sensitive medical equipment950.
What is the purpose of an autoclave?
Purpose. Autoclaving, sometimes called steam sterilization, is the use of pressurized steam to kill infectious agents and denature proteins. This kind of "wet heat" is considered the most dependable method of sterilizing laboratory equipment and decontaminating biohazardous waste.Oct 31, 2016
Is pasteurization a sterilization method?
People often think sterilization and pasteurization are one and the same thing. This is not true. Sterilization is the process that kills all microorganisms and their spores whereas pasteurization kills only the vegetative form of bacteria and not the spores. The approach used by each method may also vary.
Is pasteurization a sterilization or disinfection?
Pasteurization is a form of disinfection, but the term is most commonly applied to the use of liquid chemical agents known as disinfectants, which usually have some degree of selectivity.
What is the process of destroying some but not all microorganisms using heat or antiseptics?
The process of destroying some, but all microorgansm using heat or antiseptics is known as sterilization. Explanation: Sterilization is a process in which bacteria or other microorganisms are killed with the help of chemicals or heat.Oct 21, 2020
What is the term for the process of destroying, removing, or inhibiting the growth of microbes in
irradation. Treating a surface by washing or using disinfectants in order to reduce the number of pathogens on that surface to a safe level is called. decontamination. in food production, methods used to destroy, remove or inhibit the growth of microbes in food include. irradiation, chemical additives, heat.
What are the characteristics of chlorine when used in drinking water?
what are characteristics of chlorine when used in drinking water. it is effective even at very low levels, it kills many pathogens. many germicides lose their effectiveness in the presence of. organic matter. hot solutions of hydrogen peroxide are often used as a sterilant. to produce juice and milk containers.
What is the difference between glutaraldehyde and formaldehyde?
Glutaraldehyde. because of the toxicity of this sterilant, treated items must be thoroughly rinsed with water before use. Formaldehyde. used to kill bacteria and inactivate viruses in vaccines; also used to preserve biological specimens.
Is isopropyl alcohol a disinfectant?
aqueous solutions of ethyl or isopropyl alcohol are commonly used as antiseptics and disinfectants because they. are relatively inexpensive, quickly kill vegetative bacteria and fungi, are relatively nontoxic, do not leave a residue. alcohol used solutions of certain antimicrobial chemicals like iodine are called.
Is nitrates carcinogenic?
Nitrates and nitrites added to processed meats may be carcinogenic___ by the metabolic activities of intestinal bacteria or during cooking. nitrosamines. high pressure (130,000 psi) is thought to kill microbes by altering their. proteins, cell membranes.
How long can a barn stay at 100°F?
In the first example, the premises is able to keep the barn at the specified temperature (between 100°F and 120°F) for seven straight days. This fulfills the requirement for a total of 7 days at temperature as well as 3 consecutive days at temperature:
How long should I heat a poultry house?
Current policy guidance (provided in Cleaning and Disinfection Basics) states that barns/houses must be heated to between 100°F and 120°F for a total of 7 days; with at least 3 consecutive days (of the 7 days) of heating continuously to within this temperature range. USDA APHIS does not suggest that all methods of disinfection are equivalent in terms of destroying or eliminating living organisms; however, the scientific evidence at this time demonstrates that heat treatment is effective at eliminating HPAI virus. To-date, application of heat treatment following this guidance has successfully eliminated HPAI virus. If new scientific information becomes available, this guidance may be adapted. Temperatures should generally not exceed 120°F to avoid damage to fixtures and structures.
What is the best way to disinfect a house?
Traditionally, cleaning with subsequent application of wet disinfectant has been used to eliminate highly pathogenic avian influenza (HPAI) virus on Infected Premises. However, dry cleaning and heating of houses (also called heat treatment) is now an accepted method of disinfection/virus elimination where feasible. Heat treatment is not a “new” approach, but it has re-emerged as a tested, cost-effective option.1 Any disinfectant method(s) selected should consider the characteristics of the premises/houses and other factors which may impact the effectiveness of the virus elimination activities. Heat treatment may not be appropriate in all situations. The cleaning and disinfection options selected and implemented must be included as part of the approved cleaning and disinfection plan and approved by State Animal Health Officials and APHIS.
Do you have to dry clean before a virus treatment?
Before the virus elimination/disinfection step, an Infected Premises must undergo dry cleaning. Dry cleaning must be conducted prior to heat treatment or other disinfection options. For more information, see Cleaning and Disinfection Basics.
How long should you boil water to kill bacteria?
because of this, drinking water that might be contaminated during floods or other emergency situations should be boiled for at least 5 minutes. boiling is not a method of sterilization, however, because endospores can survive the process.
What temperature does steam form in an autoclave?
the higher pressure in turn increases the temperature at which steam forms. steam at atmospheric pressure never exceeds 100 C but steam at an additional 15 psi is 121 C a temperature that kills even endospores.
When heat is applied from the outside, as in retorting, the food nearest the can surfaces will answer
When heat is applied from the outside, as in retorting, the food nearest the can surfaces will reach sterilization temperature sooner than the food nearer the center of the can. The point in a can or mass of food which is last to reach the final heating temperature is designated the “cold point” within the can or pass.
What is heat preservation?
However, heat preservation of food generally refers to controlled processes that are performed commercially, such as balancing, pasteurizing, and canning.
What is blanching vegetables?
Blanching. Blanching is a kind of pasteurization generally applied to fruits and vegetables primarily to inactivate natural food enzymes. This is common practice when such products are to be frozen, since frozen storage in itself would not completely arrest enzyme activity.
How do bacteria die?
Bacteria are killed by heat at a rate that is very nearly proportional to the number present in the system being heated. This is referred to as a logarithmic order of death, which means that under constant thermal conditions the same percentage of the bacterial population will be destroyed in a given time interval, regardless of the size of the surviving population. In other world, if a given temperature kills 90% of the population in the first minute of heating, 90% of the remaining population will be killed in the second minute, 90% of what is left will be killed in the third minute, and so on. This principle is illustrated in Fig. 8.1. The logarithmic order of death also applies to bacterial spores, but the slope of the death curve will differ from that of vegetative cells, reflecting the greater heat resistance of spores.
What is pasteurization of food?
Pasteurization involves a comparatively low order of heat treatment, generally at temperature below the boiling point of water. Pasteurization treatments, depending on the food, have two different primary objectives. In the case of some products, notably milk and liquid eggs, pasteurization processes are specifically designed to destroy pathogenic organisms that may be associated with the food and could have public health significance. The second, more general, objective of pasteurization is to extend product shelf life from a microbial and enzymatic point of view. This is the objective when beer, wine, fruit juices and certain other foods are pasteurized. In the latter case, these foods would not be expected to be a source of pathogens, or would be protected by some other means of control. Pasteurized products will still contain many living organisms capable of growth of the order of thousands per milliliter or per gram –limiting the storage life compared to commercially sterile products. Pasteurization frequently is combined with another means of preservation, and many pasteurized foods must be stored under refrigeration. Pasteurized milk may be kept stored in a home refrigerator for a week or longer developing significant off-flavors. Stored at room temperature, however, pasteurized milk may spoil in a day or two. Pasteurization is not limited to liquid foods. A newer application is the steaming of oysters in the shell to reduce bacterial counts.
How long can pasteurized milk be stored?
Stored at room temperature, however, pasteurized milk may spoil in a day or two. Pasteurization is not limited to liquid foods.
What is commercially sterile?
The term commercially sterile or the word “sterile” (in quotes), sometimes seen in the literature, means that degree of sterilization at which all pathogenic and toxin forming organisms have been destroyed, as well as all other types of organisms which if present could grow in the product and produce spoilage under normal handling and storage condition. Commercially sterilized foods may contain a small number of heat resistant bacterial spores, but these will not normally multiply in the food supply. However, if they were isolated from the food and given special environmental conditions, they could be shown to be alive.
What is the difference between disinfectant and antiseptic?
a) Disinfectants are chemicals that completely destroys all microbes on a product. Antiseptics are chemical s that reduce the number of microbes on a product. b) Disinfectants are chemicals that reduce the number of pathogenic microbes on an inanimate surface or object. Antiseptics are chemicals used to delay the spoilage ...
What is the definition of preservation?
preservation. Inhibition of microbial growth to delay spoilage. sterile. Free of all viable microbes, including endospores and viruses. sterilization. The destruction or removal of all microbes through physical or chemical means. decontamination. reduces number of pathogens to a safe level.
What is decontamination in healthcare?
decontamination. reduces number of pathogens to a safe level. Healthcare-associated infection (HAI) infections acquired while receiving treatment in a hospital or other healthcare facility. disinfection by-products (DBPs) compounds formed when chlorine or other disinfectants react with natural chemicals in water.
What is the chemical that kills bacteria?
bactericide. Substance that kills bacteria. bacteriostatic. Prevents the growth of bacteria, but does not kill them. disinfectant. A chemical that destroys many, but not all, microbes. pasteurization. Brief heat treatment that reduces the number of spoilage organisms and destroys disease-causing microbes. preservation.
Which is more efficient, a membrane or a depth filter?
a) Depth filters have much smaller pores than membrane filters, and are therefore far more efficient than membrane filters. b) Membrane filters have smaller pores than depth filters, but depth filters have complex passages that retain microbes while letting the fluid through. Both methods are efficient.