2. Jamshoro school of Nursing jamshoro
* GROUND RULES
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5. Introduction of control of microbes growth
* Determine term linked to control of microbes growth
5. Describe physical method of microbial growth
Power over Microbial Expansion
Control of Microbial Growth:
* Early cultures practiced salting, smoking, pickling, drying, and exposure of food and clothing to sunlight to regulate microbial progress. * Make use of spices in cooking was to mask preference of spoiled food. A few spices averted spoilage. 5. In the middle of 1800s Semmelweiss and Lister helped designed aseptic techniques to prevent contamination of operative wounds. Before then: * Nosocomial infections brought on death in 10% of surgeries. 5. Up to 25% mothers providing in hostipal wards died because of infection Control of Microbial Progress:
Sterilization: Killing or perhaps removing every forms of microbial life (including endospores) in a material or perhaps an object.
Heating is the most commonly used method of sterilization.
Business Sterilization: High temperature treatment that kills endospores of Clostridium botulinum the causative agent of botulism, in refined food.
Does not kill endospores of thermophiles, which are not pathogens and may develop at temps above 45oC. Control of Microbial Growth:
Disinfection: Lowering the number of pathogenic microorganismsto the stage where they not anymore cause conditions. Usually consists of the removal of vegetative or non-endospore forming pathogens.
May use physical or chemical methods.
* Disinfectant: Used on inanimate objects.
* Antibacterial: Applied to living tissue (antisepsis).
5. Degerming: Mechanised removal of the majority of microbes in a limited place. Example: Alcohol swab on skin. 5. Sanitization: Usage of chemical agent on food-handling equipment to satisfy public health specifications and reduce chances of disease transmission. Elizabeth. g: Hot soap & water. Charge of Microbial Development:
Sepsis: Comes from Greek for decay or putrid. Indicates bacterial contamination.
Asepsis: Lack of significant toxins.
Aseptic methods are used to stop contamination of surgical tools, medical personnel, and the sufferer during surgical procedure.
Aseptic techniques double to prevent bacterial contamination in meals industry. Charge of Microbial Development:
Bacteriostatic Agent: A representative that inhibits the growth of bacteria, nevertheless does not always kill all of them. Suffix stasis: To stop or perhaps steady.
Germicide: An agent that kills specific microorganisms.
* Bactericide: A real estate agent that gets rid of bacteria. Many do not kill endospores. * Viricide: A representative that inactivates viruses.
5. Fungicide: An agent that eliminates fungi.
* Sporicide: A real estate agent that gets rid of bacterial endospores of yeast spores.
Control of Microbial Development:
Rate of Microbial Death
When bacterial populations will be heated or perhaps treated antimicrobial chemicals, they often die at a constant rate. Control of Microbial Growth:
Charge of Microbes Death
A number of factors impact the effectiveness of anti-bacterial treatment.
1 . Number of Microbes: The more microorganisms present, the more time it takes to remove population.
2 . Type of Microorganisms: Endospores are incredibly difficult to ruin. Vegetative pathogens vary widely in susceptibility to different strategies of microbial control.
3. Environmental influences: Occurrence of organic material (blood, feces, saliva) tends to inhibit antimicrobials, pH etc .
four. Time of Exposure: Chemical antimicrobials and the radiation treatments are more effective at for a longer time times. In heat remedies, longer...
Referrals: * Black, J. G. (1996). Microbiology. Principles and Applications. Third Edition. Prentice Hall. Uppr Saddle River, New Jersey. pp. 136-140, 151-153.
5. Tortora, G. J., Funke, B. R., Case, C. L. (1995). Microbiology. An intro. Fifth Model. The Benjamin/Cummings Publishing, Company., Inc., Redwood City, CA, pp. 155-158