Table of contents

1. Introduction to Microbiology3h 21m
2. Disproving Spontaneous Generation1h 18m
3. Chemical Principles of Microbiology3h 38m
4. Water1h 28m
5. Molecules of Microbiology2h 23m
6. Cell Membrane & Transport3h 28m
7. Prokaryotic Cell Structures & Functions5h 52m
8. Eukaryotic Cell Structures & Functions2h 18m
9. Microscopes2h 46m
10. Dynamics of Microbial Growth4h 36m
11. Controlling Microbial Growth4h 10m
12. Microbial Metabolism5h 16m
13. Photosynthesis2h 31m
14. DNA Replication2h 25m
15. Central Dogma & Gene Regulation7h 14m
16. Microbial Genetics4h 44m
17. Biotechnology3h 0m
18. Viruses, Viroids, & Prions4h 56m
19. Innate Immunity7h 15m
20. Adaptive Immunity7h 14m
21. Principles of Disease6h 57m

11. Controlling Microbial Growth

Chemical Methods to Control Microbial Growth

Microbiology

11. Controlling Microbial Growth

Chemical Methods to Control Microbial Growth

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2:47 minutes

Problem 9.3a

Textbook Question

Which of the following terms best describes the disinfecting of cafeteria plates?

a. pasteurization
b. antisepsis
c. sterilization
d. sanitization

Verified step by step guidance

Understand the definitions of each term: Pasteurization is a process of heating food to a specific temperature to kill harmful microorganisms. Antisepsis involves using chemicals to eliminate pathogens on living tissue. Sterilization is the complete elimination of all forms of microbial life. Sanitization reduces microbial numbers to safe levels.

Consider the context: The problem involves disinfecting cafeteria plates, which are non-living surfaces.

Eliminate options that do not fit: Pasteurization is not applicable as it is used for food and beverages. Antisepsis is not suitable as it applies to living tissues.

Focus on the remaining options: Sterilization and sanitization. Sterilization is more thorough but not always necessary for items like cafeteria plates.

Determine the best term: Sanitization is typically used for cleaning items like dishes to reduce microbial levels to safe standards, making it the most appropriate choice.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Sanitization

Sanitization refers to the process of reducing the number of microorganisms on surfaces to a safe level, as determined by public health standards. This is commonly applied in food service settings, such as disinfecting cafeteria plates, to ensure they are safe for use without necessarily eliminating all pathogens.

Disinfection

Disinfection involves the use of chemical agents or physical methods to destroy or inactivate most pathogenic microorganisms on surfaces. While it does not guarantee complete sterility, it significantly reduces the risk of infection, making it a critical practice in maintaining hygiene in food preparation areas.

Sterilization

Sterilization is the process of completely eliminating all forms of microbial life, including bacteria, viruses, and spores. This is typically achieved through methods such as autoclaving or chemical sterilants, and is more rigorous than sanitization or disinfection, which do not necessarily eliminate all microorganisms.