《环境微生物学与实验》课程教学资源（文献资料）Control of Microorganisms by Physical and Chemical Agents

n c CHAPTER 7 Control of Microorganisms by Physical and Chemical Agents Outline Concepts 72 of Microbial 7.3 Death 13 encing the I Agent Mo 74 7.5 The Use o nical Agents 48

Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 CHAPTER 7 Control of Microorganisms by Physical and Chemical Agents Bacteria are trapped on the surface of a membrane filter used to remove microorganisms from fluids. Outline 7.1 Definition of Frequently Used Terms 137 7.2The Pattern of Microbial Death 138 7.3 Conditions Influencing the Effectiveness of Antimicrobial Agent Activity 139 7.4 The Use of Physical Methods in Control 139 Heat 139 Low temperatures 142 Filtration 142 Radiation 144 7.5 The Use of Chemical Agents in Control 145 Phenolics 145 Alcohols 147 Halogens 148 Heavy Metals 148 Quaternary Ammonium Compounds 148 Aldehydes 148 Sterilizing Gases 148 7.6 Evaluation of Antimicrobial Agent Effectiveness 149 Concepts 1. Microbial population death is exponential, and the effectiveness of an agent is not fixed but influenced by many environmental factors. 2. Solid objects can be sterilized by physical agents such as heat and radiation; liquids and gases are sterilized by heat, radiation, and filtration through the proper filter. 3. Most chemical agents do not readily destroy bacterial endospores and therefore cannot sterilize objects; they are used as disinfectants, sanitizers, and antiseptics. Objects can be sterilized by gases like ethylene oxide that destroy endospores. 4. A knowledge of methods used for microbial control is essential for personal and public safety

7.Contrel of 137 e the -Sir Thomas Brown to perso the laboratory and hospital (Box.) not b sms are ce moti nd e al importa (see pp.1).Chapter 1 disc uma-eingicrobal 7.1 Definition of Frequently Used Terms physical and chemical se of antimicrobial chemotherapy disease. able practical im le where Sterilization [Latin ilis unable to is th cess by wh viabl an nd the greeks bu ed sulfur to fumigate buildings.mosaic lay or habitat.A sterile free of viable m Box 7.1 Safety in the Microbiology Laboratory in all m One of the most fre d in the l.An uid hat m use of s of by fungi the eys)are also not u atitis ost f 1p of tho nd 21 in mi e m inet.Ber

Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 7.1 Definition of Frequently Used Terms 137 We all labour against our own cure, for death is the cure of all diseases. —Sir Thomas Browne The chapters in Part II are concerned with the nutrition, growth, and control of microorganisms. This chapter ad￾dresses the subject of the nonspecific control and destruc￾tion of microorganisms, a topic of immense practical importance. Although many microorganisms are beneficial and necessary for human well-being, microbial activities may have undesirable con￾sequences, such as food spoilage and disease. Therefore it is es￾sential to be able to kill a wide variety of microorganisms or inhibit their growth to minimize their destructive effects. The goal is twofold: (1) to destroy pathogens and prevent their transmission, and (2) to reduce or eliminate microorganisms responsible for the contamination of water, food, and other substances. This chapter focuses on the control of microorganisms by non￾specific physical and chemical agents. Chapter 35 introduces the use of antimicrobial chemotherapy to control microbial disease. From the beginning of recorded history, people have practiced disinfection and sterilization, even though the existence of mi￾croorganisms was long unsuspected. The Egyptians used fire to sterilize infectious material and disinfectants to embalm bodies, and the Greeks burned sulfur to fumigate buildings. Mosaic law commanded the Hebrews to burn any clothing suspected of being contaminated with the leprosy bacterium. Today the ability to de￾stroy microorganisms is no less important: it makes possible the aseptic techniques used in microbiological research, the preser￾vation of food, and the prevention of disease. The techniques de￾scribed in this chapter are also essential to personal safety in both the laboratory and hospital (Box 7.1). There are several ways to control microbial growth that have not been included in this chapter, but they should be considered for a more complete picture of how microorganisms are con￾trolled. Chapter 6 describes the effects of osmotic activity, pH, temperature, O2, and radiation on microbial growth and survival (see pp. 121–31). Chapter 41 discusses the use of physical and chemical agents in food preservation (see pp. 970–73). 7.1 Definition of Frequently Used Terms Terminology is especially important when the control of mi￾croorganisms is discussed because words like disinfectant and an￾tiseptic often are used loosely. The situation is even more confus￾ing because a particular treatment can either inhibit growth or kill depending on the conditions. The ability to control microbial populations on inanimate ob￾jects, like eating utensils and surgical instruments, is of consider￾able practical importance. Sometimes it is necessary to eliminate all microorganisms from an object, whereas only partial destruc￾tion of the microbial population may be required in other situations. Sterilization [Latin sterilis, unable to produce offspring or barren] is the process by which all living cells, viable spores, viruses, and viroids (see chapter 18) are either destroyed or removed from an object or habitat. A sterile object is totally free of viable microor￾ganisms, spores, and other infectious agents. When sterilization is achieved by a chemical agent, the chemical is called a sterilant. In Personnel safety should be of major concern in all microbiology laboratories. It has been estimated that thousands of infections have been acquired in the laboratory, and many persons have died because of such infections. The two most common laboratory￾acquired bacterial diseases are typhoid fever and brucellosis. Most deaths have come from typhoid fever (20 deaths) and Rocky Mountain spotted fever (13 deaths). Infections by fungi (histoplasmosis) and viruses (Venezuelan equine encephalitis and hepatitis B virus from mon￾keys) are also not uncommon. Hepatitis is the most frequently reported laboratory-acquired viral infection, especially in people working in clin￾ical laboratories and with blood. In a survey of 426 U.S. hospital work￾ers, 40% of those in clinical chemistry and 21% in microbiology had an￾tibodies to hepatitis B virus, indicating their previous exposure (though only about 19% of these had disease symptoms). Efforts have been made to determine the causes of these infections in order to enhance the development of better preventive measures. Al￾though often it is not possible to determine the direct cause of infection, Box 7.1 Safety in the Microbiology Laboratory some major potential hazards are clear. One of the most frequent causes of disease is the inhalation of an infectious aerosol. An aerosol is a gaseous suspension of liquid or solid particles that may be generated by accidents and laboratory operations such as spills, centrifuge accidents, removal of closures from shaken culture tubes, and plunging of contam￾inated loops into a flame. Accidents with hypodermic syringes and nee￾dles, such as self-inoculation and spraying solutions from the needle, also are common. Hypodermics should be employed only when neces￾sary and then with care. Pipette accidents involving the mouth are an￾other major source of infection; pipettes should be filled with the use of pipette aids and operated in such a way as to avoid creating aerosols. People must exercise care and common sense when working with mi￾croorganisms. Operations that might generate infectious aerosols should be carried out in a biological safety cabinet. Bench tops and incubators should be disinfected regularly. Autoclaves must be maintained and oper￾ated properly to ensure adequate sterilization. Laboratory personnel should wash their hands thoroughly before and after finishing work

7.Control of 38 Chapter 7 Control of Microorganisms by Physical and Chemical Agen ontrast,dis cion is the killing.inhibitio or n 7.2 The Pattern of Microbial Death lso ntially re A microbial po when ex sed to popul ion growth.is gen ores and a If the logarithm of the population number remaining is plotted d to levels that are con a straight line plot will result(compare figure 7.with figure When the the microorganism. on of infection n6edio t not d ctants If these ag ts are removed.resume.Their namesend in-static mpl of thei the total microbal populio not just to affect pathogen levels. s quite important in many situations. example the D value is I minute.The data are from table 7. Table 7.1 A Theoretical Microbial Heat-Killing Experiment Minute End of Minute Log of Survivors 9x10 00000 09

Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 contrast, disinfection is the killing, inhibition, or removal of mi￾croorganisms that may cause disease. The primary goal is to de￾stroy potential pathogens, but disinfection also substantially re￾duces the total microbial population. Disinfectants are agents, usually chemical, used to carry out disinfection and are normally used only on inanimate objects. A disinfectant does not necessarily sterilize an object because viable spores and a few microorganisms may remain. Sanitization is closely related to disinfection. In san￾itization, the microbial population is reduced to levels that are con￾sidered safe by public health standards. The inanimate object is usually cleaned as well as partially disinfected. For example, sani￾tizers are used to clean eating utensils in restaurants. It is frequently necessary to control microorganisms on liv￾ing tissue with chemical agents. Antisepsis [Greek anti, against, and sepsis, putrefaction] is the prevention of infection or sepsis and is accomplished with antiseptics. These are chemical agents applied to tissue to prevent infection by killing or inhibiting pathogen growth; they also reduce the total microbial population. Because they must not destroy too much host tissue, antiseptics are generally not as toxic as disinfectants. A suffix can be employed to denote the type of antimicrobial agent. Substances that kill organisms often have the suffix -cide [Latin cida, to kill]: a germicide kills pathogens (and many non￾pathogens) but not necessarily endospores. A disinfectant or an￾tiseptic can be particularly effective against a specific group, in which case it may be called a bactericide, fungicide, algicide, or viricide. Other chemicals do not kill, but they do prevent growth. If these agents are removed, growth will resume. Their names end in -static [Greek statikos, causing to stand or stopping]—for ex￾ample, bacteriostatic and fungistatic. Although these agents have been described in terms of their effects on pathogens, it should be noted that they also kill or in￾hibit the growth of nonpathogens as well. Their ability to reduce the total microbial population, not just to affect pathogen levels, is quite important in many situations. 1. Define the following terms: sterilization, sterilant, disinfection, disinfectant, sanitization, antisepsis, antiseptic, germicide, bactericide, bacteriostatic. 7.2 The Pattern of Microbial Death A microbial population is not killed instantly when exposed to a lethal agent. Population death, like population growth, is gen￾erally exponential or logarithmic—that is, the population will be reduced by the same fraction at constant intervals (table 7.1). If the logarithm of the population number remaining is plotted against the time of exposure of the microorganism to the agent, a straight line plot will result (compare figure 7.1 with figure 6.2). When the population has been greatly reduced, the rate of killing may slow due to the survival of a more resistant strain of the microorganism. 138 Chapter 7 Control of Microorganisms by Physical and Chemical Agents 6 Minutes of exposure Log10 number of survivors 0 1 2 3 4 5 6 7 0 –1 5 4 3 2 1 D121 Figure 7.1 The Pattern of Microbial Death. An exponential plot of the survivors versus the minutes of exposure to heating at 121°C. In this example the D121 value is 1 minute. The data are from table 7.1. Table 7.1 A Theoretical Microbial Heat-Killing Experiment Microbial Number Microorganisms Killed Microorganisms Minute at Start of Minutea in 1 Minute (90% of total)a at End of 1 Minute Log10 of Survivors 1 106 9 × 105 105 5 2105 9 × 104 104 4 3 104 9 × 103 103 3 4 103 9 × 102 102 2 5 102 9 × 101 10 1 6 101 9 10 7 1 0.9 0.1 –1 a Assume that the initial sample contains 106 vegetative microorganisms per ml and that 90% of the organisms are killed during each minute of exposure. The temperature is 121° C

7.Contrel of 7.4 The Use of Physical Msthods in Control 139 ans as loetGoncenitionofdisinfctantorsteriliaineagentcam roduce when inocula ated into culture medium that 6.Local envi ment.The opulation to he controlled is not factor that may because heat kills more readily at an acid pH.acid foods organisms are actually dead. important environmental factor is organic matter that can mater in a surface biofilm will 73Cnitiaea收eSetiems ger an object before it is disinfe ed o terilized.Syringes and ofmicobial matter could protect pathogens and increa ase the risk of their growth)is affected by at least six factors. 1.Population size.Because an equal fraction of a microbial 1.Briefly plain how the effectiven ss of antimicrobial agents 2.Population osition.The effectiveness of an agent dition 7.4 The Use of Phvsical Methods in Control hers losis i Iagents are normally used to contro micro ects,as can be other b Often.but not always.the peratures,filtration,and radiation ore oncentrated a chemical Heat Fire and boiling water have been used for sterilization and disin effectiveness:;beyond a certain point,increases may no dry he ist heat n dily kills viru 7.21 ethanol is more effective than9%ethanol because its spores.Unfor ately th ence of nlation d to dal agen and c it is less should be used essential to have a precise measure of the heat-killing efficiency

Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 To study the effectiveness of a lethal agent, one must be able to decide when microorganisms are dead, a task by no means as easy as with macroorganisms. It is hardly possible to take a bac￾terium’s pulse. A bacterium is defined as dead if it does not grow and reproduce when inoculated into culture medium that would normally support its growth. In like manner an inactive virus can￾not infect a suitable host. 1. Describe the pattern of microbial death and how one decides whether microorganisms are actually dead. 7.3 Conditions Influencing the Effectiveness of Antimicrobial Agent Activity Destruction of microorganisms and inhibition of microbial growth are not simple matters because the efficiency of an an￾timicrobial agent (an agent that kills microorganisms or inhibits their growth) is affected by at least six factors. 1. Population size. Because an equal fraction of a microbial population is killed during each interval, a larger population requires a longer time to die than a smaller one. This can be seen in the theoretical heat-killing experiment shown in table 7.1 and figure 7.1. The same principle applies to chemical antimicrobial agents. 2. Population composition. The effectiveness of an agent varies greatly with the nature of the organisms being treated because microorganisms differ markedly in susceptibility. Bacterial endospores are much more resistant to most antimicrobial agents than are vegetative forms, and younger cells are usually more readily destroyed than mature organisms. Some species are able to withstand adverse conditions better than others. Mycobacterium tuberculosis, which causes tuberculosis, is much more resistant to antimicrobial agents than most other bacteria. 3. Concentration or intensity of an antimicrobial agent. Often, but not always, the more concentrated a chemical agent or intense a physical agent, the more rapidly microorganisms are destroyed. However, agent effectiveness usually is not directly related to concentration or intensity. Over a short range a small increase in concentration leads to an exponential rise in effectiveness; beyond a certain point, increases may not raise the killing rate much at all. Sometimes an agent is more effective at lower concentrations. For example, 70% ethanol is more effective than 95% ethanol because its activity is enhanced by the presence of water. 4. Duration of exposure. The longer a population is exposed to a microbicidal agent, the more organisms are killed (figure 7.1). To achieve sterilization, an exposure duration sufficient to reduce the probability of survival to 10–6 or less should be used. 5. Temperature. An increase in the temperature at which a chemical acts often enhances its activity. Frequently a lower concentration of disinfectant or sterilizing agent can be used at a higher temperature. 6. Local environment. The population to be controlled is not isolated but surrounded by environmental factors that may either offer protection or aid in its destruction. For example, because heat kills more readily at an acid pH, acid foods and beverages such as fruits and tomatoes are easier to pasteurize than foods with higher pHs like milk. A second important environmental factor is organic matter that can protect microorganisms against heating and chemical disinfectants. Biofilms are a good example. The organic matter in a surface biofilm will protect the biofilm’s microorganisms; furthermore, the biofilm and its microbes often will be hard to remove. It may be necessary to clean an object before it is disinfected or sterilized. Syringes and medical or dental equipment should be cleaned before sterilization because the presence of too much organic matter could protect pathogens and increase the risk of infection. The same care must be taken when pathogens are destroyed during the preparation of drinking water. When a city’s water supply has a high content of organic material, more chlorine must be added to disinfect it. 1. Briefly explain how the effectiveness of antimicrobial agents varies with population size, population composition, concentration or intensity of the agent, treatment duration, temperature, and local environmental conditions. 7.4 The Use of Physical Methods in Control Heat and other physical agents are normally used to control micro￾bial growth and sterilize objects, as can be seen from the continual operation of the autoclave in every microbiology laboratory. The four most frequently employed physical agents are heat, low tem￾peratures, filtration, and radiation. Heat Fire and boiling water have been used for sterilization and disin￾fection since the time of the Greeks, and heating is still one of the most popular ways to destroy microorganisms. Either moist or dry heat may be applied. Moist heat readily kills viruses, bacteria, and fungi (table 7.2). Exposure to boiling water for 10 minutes is sufficient to de￾stroy vegetative cells and eucaryotic spores. Unfortunately the temperature of boiling water (100°C or 212°F) is not high enough to destroy bacterial endospores that may survive hours of boiling. Therefore boiling can be used for disinfection of drinking water and objects not harmed by water, but boiling does not sterilize. Because heat is so useful in controlling microorganisms, it is essential to have a precise measure of the heat-killing efficiency. 7.4 The Use of Physical Methods in Control 139

7.Control of 140 Chapter 7 Control of Microorganisms by Physical and Chemical Agent Table 7.2 g Conditions for Mos Vegetative Cells Spores 10minutes6-70 30 minutes at 60"C of thermal deat on is killed 10 minute ID a cer thermal death time(TDT)isno more commonly used.This i 105 t time nec ded to kill all organisms m a n rature (C) .and it is th icall Figure 7.2 Value Cale ation.Thevalue used in calculation of ure.the decimal reduction time(D)orDvalue has gai kil 0 of the c ganisms or sp res in a o10% icdtcmpcratre.nasecmiloeat c plot of the p ogarithmic scale Th ubscript, tive re of a micro heat sterilization must be ou at temper ature Si an by one log cycle when logDis plotted against tempe ature(fig auto ce stm whichis The food proc ssine industry makes extensive use of d and air initially pre ent in the chamber is forced out until the chambe d to elim d with s steam and es Hea nt is carried out long ugh to reduce a por ure and pre e ns ually 121C and 15 pounds of pre ation o spores to I ):thu value for the s0.20 m utes minutes.Treatment is continued for about 15 minutes to provide a 121m tis.it takes a 10C age in temp to alter the D Moist ea s by e essential pro and the 12D value to 24.5 minutes.Dvalues and s for som Autoc ving must b the chamber,it will not reach 121Ceven though it may reach a

Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 Initially effectiveness was expressed in terms of thermal death point (TDP), the lowest temperature at which a microbial sus￾pension is killed in 10 minutes. Because TDP implies that a cer￾tain temperature is immediately lethal despite the conditions, thermal death time (TDT) is now more commonly used. This is the shortest time needed to kill all organisms in a microbial sus￾pension at a specific temperature and under defined conditions. However, such destruction is logarithmic, and it is theoretically not possible to “completely destroy” microorganisms in a sample, even with extended heating. Therefore an even more precise fig￾ure, the decimal reduction time (D) or D value has gained wide acceptance. The decimal reduction time is the time required to kill 90% of the microorganisms or spores in a sample at a speci￾fied temperature. In a semilogarithmic plot of the population re￾maining versus the time of heating (figure 7.1), the D value is the time required for the line to drop by one log cycle or tenfold. The D value is usually written with a subscript, indicating the tem￾perature for which it applies. D values are used to estimate the rel￾ative resistance of a microorganism to different temperatures through calculation of the z value. The z value is the increase in temperature required to reduce D to 1/10 its value or to reduce it by one log cycle when log D is plotted against temperature (fig￾ure 7.2). Another way to describe heating effectiveness is with the F value. The F value is the time in minutes at a specific tem￾perature (usually 250°F or 121.1°C) needed to kill a population of cells or spores. The food processing industry makes extensive use of D and z values. After a food has been canned, it must be heated to elimi￾nate the risk of botulism arising from Clostridium botulinum spores. Heat treatment is carried out long enough to reduce a pop￾ulation of 1012 C. botulinum spores to 100 (one spore); thus there is a very small chance of any can having a viable spore. The D value for these spores at 121°C is 0.204 minutes. Therefore it would take 12D or 2.5 minutes to reduce 1012 spores to one spore by heating at 121°C. The z value for C. botulinum spores is 10°C—that is, it takes a 10°C change in temperature to alter the D value tenfold. If the cans were to be processed at 111°C rather than at 121°C, the D value would increase by tenfold to 2.04 minutes and the 12D value to 24.5 minutes. D values and z values for some common food-borne pathogens are given in table 7.3. Three D values are included for Staphylococcus aureus to illustrate the variation of killing rate with environment and the protective effect of organic material. Food processing (pp. 970–73); Botulism (p. 929) Moist heat sterilization must be carried out at temperatures above 100°C in order to destroy bacterial endospores, and this re￾quires the use of saturated steam under pressure. Steam steriliza￾tion is carried out with an autoclave (figure 7.3), a device some￾what like a fancy pressure cooker. The development of the autoclave by Chamberland in 1884 tremendously stimulated the growth of microbiology. Water is boiled to produce steam, which is released through the jacket and into the autoclave’s chamber. The air initially present in the chamber is forced out until the chamber is filled with saturated steam and the outlets are closed. Hot, satu￾rated steam continues to enter until the chamber reaches the desired temperature and pressure, usually 121°C and 15 pounds of pres￾sure. At this temperature saturated steam destroys all vegetative cells and endospores in a small volume of liquid within 10 to 12 minutes. Treatment is continued for about 15 minutes to provide a margin of safety. Of course, larger containers of liquid such as flasks and carboys will require much longer treatment times. Moist heat is thought to kill so effectively by degrading nu￾cleic acids and by denaturing enzymes and other essential pro￾teins. It also may disrupt cell membranes. Autoclaving must be carried out properly or the processed materials will not be sterile. If all air has not been flushed out of the chamber, it will not reach 121°C even though it may reach a 140 Chapter 7 Control of Microorganisms by Physical and Chemical Agents Table 7.2 Approximate Conditions for Moist Heat Killing Organism Vegetative Cells Spores Yeasts 5 minutes at 50–60°C 5 minutes at 70–80°C Molds 30 minutes at 62°C 30 minutes at 80°C Bacteriaa 10 minutes at 60–70°C 2 to over 800 minutes at 100°C 0.5–12 minutes at 121°C Viruses 30 minutes at 60°C a Conditions for mesophilic bacteria. Temperature (ºC) D values (minutes) 95 100 105 110 115 120 125 130 1 10 100 0.65 1.0 2.3 8 31 113 z = 10.5 Figure 7.2 z Value Calculation. The z value used in calculation of time-temperature relationships for survival of a test microorganism, based on D value responses at various temperatures. The z value is the increase in temperature needed to reduce the decimal reduction time (D) to 10% of the original value. For this homogeneous sample of a test microorganism the z value is 10.5°. The D values are plotted on a logarithmic scale

.Coatroll Table 7.3 D Values and z Values for Some Food-Borne Pathogens Organism Substrate D Value (C)in Minutes 2Value(C) ) 99 05%Nacl 0=2025 1079.A %g (b) (a)Am dem.au sy o

Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 7.4 The Use of Physical Methods in Control 141 Table 7.3 D Values and z Values for Some Food-Borne Pathogens Organism Substrate D Value (°C) in Minutes z Value (°C) Clostridium botulinum Phosphate buffer D121 = 0.204 10 Clostridium perfringens Culture media D90 = 3–5 6–8 (heat-resistant strain) Salmonella Chicken à la king D60 = 0.39–0.40 4.9–5.1 Staphylococcus aureus Chicken à la king D60 = 5.17–5.37 5.2–5.8 Turkey stuffing D60 = 15.4 6.8 0.5% NaCl D60 = 2.0–2.5 5.6 Values taken from F. L. Bryan, 1979, “Processes That Affect Survival and Growth of Microorganisms,” Time-Temperature Control of Foodborne Pathogens, 1979. Atlanta: Centers for Disease Control and Prevention, Atlanta, GA. Recorder Pressure regulator Safety valve Exhaust to atmosphere Steam from jacket to chamber or exhaust from chamber Baffle Steam jacket Steam supply Condensate to waste Steam trap Trap Temperature sensing bulb Steam supply valve Discharge Door gasket Control handle Steam to jacket Steam from jacket to chamber Strainer Jacket condensate return (a) (b) Figure 7.3 The Autoclave or Steam Sterilizer. (a) A modern, automatically controlled autoclave or sterilizer. (b) Longitudinal cross section of a typical autoclave showing some of its parts and the pathway of steam. (b) From John J. Perkins, Principles and Methods of Sterilization in Health Science, 2nd edition, 1969. Courtesy of Charles C. Thomas, Publisher, Springfield, Illinois

7.Control of 42 Chapter 7 Control of Microorganisms by Physical and Chemical Age e of 15 pounds.The chamber should not be packed to definite advantages.Dry heat does not Bacterial endospores vill be terilize powders ils,andsimilar item Most laboratories ste 12 ize glas es and pipettes with dry heat.D will be ne because it will take longer for the ce of th sensitive matera like many plastic and rubber items. Low Temperatures com e 679. era days.If This 0.F 2Cann6od has and the en spe with the appears tape ting microbes.n h approachesare co and many labor as the of ba age at 00r use fro milk ed with ptly after thawing in order to avoid s wboiling. a pn :In the pas Frenc wine industry was pl d by the but do ur examine for actic at tem of ch dro that a b ef heating ater is present hnique onl ng p ods.In 1886 the Ger man ed inte Filtration and many Filtation isan way toreduce the microbial population in milk is held at 63C for 30 minutes.Large quantities of milk ar that have bee bonded intoa thick layer twisting iohigh-mr for 15 seconds. then rapid cooli The ed by ysical screening or entrap ent and also by high-t on to the face o Depth 50C for 1 to 3 seconds.UHT-pro sed milk lain (Chamberain ilters).asbestos,or other si ters have rep lace often are prepared using UHT ster- .mm thick.made cellulos acetate,cellulose nitrate,poly objectsare best the absence of water by dry heat ed are placed in a with pore in diameter are used toremove most veg The mem ve than mos d by depth

Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 pressure of 15 pounds. The chamber should not be packed too tightly because the steam needs to circulate freely and contact everything in the autoclave. Bacterial endospores will be killed only if they are kept at 121°C for 10 to 12 minutes. When a large volume of liquid must be sterilized, an extended sterilization time will be needed because it will take longer for the center of the liq￾uid to reach 121°C; 5 liters of liquid may require about 70 min￾utes. In view of these potential difficulties, a biological indicator is often autoclaved along with other material. This indicator com￾monly consists of a culture tube containing a sterile ampule of medium and a paper strip covered with spores of Bacillus stearothermophilus or Clostridium PA3679. After autoclaving, the ampule is aseptically broken and the culture incubated for several days. If the test bacterium does not grow in the medium, the sterilization run has been successful. Sometimes either spe￾cial tape that spells out the word sterile or a paper indicator strip that changes color upon sufficient heating is autoclaved with a load of material. If the word appears on the tape or if the color changes after autoclaving, the material is supposed to be sterile. These approaches are convenient and save time but are not as re￾liable as the use of bacterial endospores. Many substances, such as milk, are treated with controlled heating at temperatures well below boiling, a process known as pas￾teurization in honor of its developer Louis Pasteur. In the 1860s the French wine industry was plagued by the problem of wine spoilage, which made wine storage and shipping difficult. Pasteur examined spoiled wine under the microscope and detected microorganisms that looked like the bacteria responsible for lactic acid and acetic acid fermentations. He then discovered that a brief heating at 55 to 60°C would destroy these microorganisms and preserve wine for long periods. In 1886 the German chemists V. H. and F. Soxhlet adapted the technique for preserving milk and reducing milk￾transmissible diseases. Milk pasteurization was introduced into the United States in 1889. Milk, beer, and many other beverages are now pasteurized. Pasteurization does not sterilize a beverage, but it does kill any pathogens present and drastically slows spoilage by re￾ducing the level of nonpathogenic spoilage microorganisms. Milk can be pasteurized in two ways. In the older method the milk is held at 63°C for 30 minutes. Large quantities of milk are now usually subjected to flash pasteurization or high-tempera￾ture short-term (HTST) pasteurization, which consists of quick heating to about 72°C for 15 seconds, then rapid cooling. The dairy industry also sometimes uses ultrahigh-temperature (UHT) sterilization. Milk and milk products are heated at 140 to 150°C for 1 to 3 seconds. UHT-processed milk does not require refrigeration and can be stored at room temperature for about 2 months without flavor changes. The small coffee creamer por￾tions provided by restaurants often are prepared using UHT ster￾ilization. Pasteurization and the dairy industry (pp. 970–71) Many objects are best sterilized in the absence of water by dry heat sterilization. The items to be sterilized are placed in an oven at 160 to 170°C for 2 to 3 hours. Microbial death apparently results from the oxidation of cell constituents and denaturation of proteins. Although dry air heat is less effective than moist heat— Clostridium botulinum spores are killed in 5 minutes at 121°C by moist heat but only after 2 hours at 160°C with dry heat—it has some definite advantages. Dry heat does not corrode glassware and metal instruments as moist heat does, and it can be used to sterilize powders, oils, and similar items. Most laboratories ster￾ilize glass petri dishes and pipettes with dry heat. Despite these advantages, dry heat sterilization is slow and not suitable for heat￾sensitive materials like many plastic and rubber items. Low Temperatures Although our emphasis is on the destruction of microorganisms, often the most convenient control technique is to inhibit their growth and reproduction by the use of either freezing or refriger￾ation. This approach is particularly important in food microbiol￾ogy (see p. 970). Freezing items at
20°C or lower stops micro￾bial growth because of the low temperature and the absence of liquid water. Some microorganisms will be killed by ice crystal disruption of cell membranes, but freezing does not destroy con￾taminating microbes. In fact, freezing is a very good method for long-term storage of microbial samples when carried out prop￾erly, and many laboratories have a low-temperature freezer for culture storage at
30 or
70°C. Because frozen food can con￾tain many microorganisms, it should be prepared and consumed promptly after thawing in order to avoid spoilage and pathogen growth. Effect of temperature on microbial growth (pp. 125–27) Refrigeration greatly slows microbial growth and reproduc￾tion, but does not halt it completely. Fortunately most pathogens are mesophilic and do not grow well at temperatures around 4°C. Refrigerated items may be ruined by growth of psychrophilic and psychrotrophic microorganisms, particularly if water is present. Thus refrigeration is a good technique only for shorter-term stor￾age of food and other items. Filtration Filtration is an excellent way to reduce the microbial population in solutions of heat-sensitive material, and sometimes it can be used to sterilize solutions. Rather than directly destroying contaminat￾ing microorganisms, the filter simply removes them. There are two types of filters. Depth filters consist of fibrous or granular mate￾rials that have been bonded into a thick layer filled with twisting channels of small diameter. The solution containing microorgan￾isms is sucked through this layer under vacuum, and microbial cells are removed by physical screening or entrapment and also by adsorption to the surface of the filter material. Depth filters are made of diatomaceous earth (Berkefield filters), unglazed porce￾lain (Chamberlain filters), asbestos, or other similar materials. Membrane filters have replaced depth filters for many pur￾poses. These circular filters are porous membranes, a little over 0.1 mm thick, made of cellulose acetate, cellulose nitrate, poly￾carbonate, polyvinylidene fluoride, or other synthetic materials. Although a wide variety of pore sizes are available, membranes with pores about 0.2 m in diameter are used to remove most veg￾etative cells, but not viruses, from solutions ranging in volume from 1 ml to many liters. The membranes are held in special hold￾ers (figure 7.4) and often preceded by depth filters made of glass fibers to remove larger particles that might clog the membrane fil￾ter. The solution is pulled or forced through the filter with a vacuum 142 Chapter 7 Control of Microorganisms by Physical and Chemical Agents

143 ough aemtrane ier stenle c 6 04 which re iea r across example are surgical masks and coton plugson vessels that let air in working with dangerous agents such as Mycobacterim

Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 or with pressure from a syringe, peristaltic pump, or nitrogen gas bottle, and collected in previously sterilized containers. Membrane filters remove microorganisms by screening them out much as a sieve separates large sand particles from small ones (figure 7.5). These filters are used to sterilize pharmaceuticals, ophthalmic so￾lutions, culture media, oils, antibiotics, and other heat-sensitive so￾lutions. The use of membrane filters in microbial counting (p. 118) Air also can be sterilized by filtration. Two common examples are surgical masks and cotton plugs on culture vessels that let air in but keep microorganisms out. Laminar flow biological safety cab￾inets employing high-efficiency particulate air (HEPA) filters, which remove 99.97% of 0.3 m particles, are one of the most im￾portant air filtration systems. Laminar flow biological safety cabinets force air through HEPA filters, then project a vertical curtain of ster￾ile air across the cabinet opening. This protects a worker from mi￾croorganisms being handled within the cabinet and prevents contam￾ination of the room (figure 7.6). A person uses these cabinets when working with dangerous agents such as Mycobacterium tuberculosis, 7.4 The Use of Physical Methods in Control 143 (a) (b) Figure 7.4 Membrane Filter Sterilization. A membrane filter outfit for sterilizing medium volumes of solution. (a) Cross section of the membrane filtering unit. Several membranes are used to increase capacity. (b) A complete filtering setup. The solution to be sterilized is kept in the Erlenmeyer flask, 1, and forced through the filter by a peristaltic pump, 2. The solution is sterilized by flowing through a membrane filter unit, 3, and into a sterile container. A wide variety of other kinds of filtering outfits are also available. Figure 7.5 Membrane Filter Types. (a) Bacillus megaterium on an Ultipor nylon membrane with a bacterial removal rating of 0.2 m (2,000). (b) Enterococcus faecalis resting on a polycarbonate membrane filter with 0.4 m pores (5,900). 1/4" stepped hose connector Durapore filters Filter support Bell cap Filling bell Vent Cross section Millipak-40 filter unit (a) (b)

w2 7.Contrel of rganisms by Physical and Chemical Agent it. aoBiological Safety Radiation opcrates ear Tampa.Florida.However,this process has not yet objects are briefly described next. and the F fostenliz 3 How are n ization flash ization ultrshioh 4.How can low temperature be used to control microorganisms Ionizing radiation is an e trates deep troy bacte afety cabine each is use

Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 tumor viruses, and recombinant DNA. They are also employed in re￾search labs and industries, such as the pharmaceutical industry, when a sterile working surface is needed for conducting assays, preparing media, examining tissue cultures, and the like. Radiation The types of radiation and the ways in which radiation damages or destroys microorganisms have already been discussed. The practical uses of ultraviolet and ionizing radiation in sterilizing objects are briefly described next. Radiation and its effects on mi￾croorganisms (pp. 130–31) Ultraviolet (UV) radiation around 260 nm (see figure 6.17) is quite lethal but does not penetrate glass, dirt films, water, and other substances very effectively. Because of this disadvantage, UV radiation is used as a sterilizing agent only in a few specific situa￾tions. UV lamps are sometimes placed on the ceilings of rooms or in biological safety cabinets to sterilize the air and any exposed sur￾faces. Because UV radiation burns the skin and damages eyes, peo￾ple working in such areas must be certain the UV lamps are off when the areas are in use. Commercial UV units are available for water treatment. Pathogens and other microorganisms are de￾stroyed when a thin layer of water is passed under the lamps. Ionizing radiation is an excellent sterilizing agent and pene￾trates deep into objects. It will destroy bacterial endospores and vegetative cells, both procaryotic and eucaryotic; however, ioniz￾ing radiation is not always as effective against viruses. Gamma ra￾diation from a cobalt 60 source is used in the cold sterilization of antibiotics, hormones, sutures, and plastic disposable supplies such as syringes. Gamma radiation has also been used to sterilize and “pasteurize” meat and other food. Irradiation can eliminate the threat of such pathogens as Escherichia coli O157:H7, Staphylo￾coccus aureus, and Campylobacter jejuni. Both the Food and Drug Administration and the World Health Organization have approved food irradiation and declared it safe. A commercial irradiation plant operates near Tampa, Florida. However, this process has not yet been widely employed in the United States because of the cost and concerns about the effects of gamma radiation on food. The U.S. government currently approves the use of radiation to treat poultry, beef, pork, veal, lamb, fruits, vegetables, and spices. It will proba￾bly be more extensively employed in the future. 1. Define thermal death point (TDP), thermal death time (TDT), decimal reduction time (D) or D value, z value, and the F value. 2. Describe how an autoclave works. What conditions are required for sterilization by moist heat, and what three things must one do when operating an autoclave to help ensure success? 3. How are pasteurization, flash pasteurization, ultrahigh temperature sterilization, and dry heat sterilization carried out? Give some practical applications for each of these procedures. 4. How can low temperature be used to control microorganisms? 5. What are depth filters and membrane filters, and how are they used to sterilize liquids? Describe the operation of a biological safety cabinet. 6. Give the advantages and disadvantages of ultraviolet light and ionizing radiation as sterilizing agents. Provide a few examples of how each is used for this purpose. 144 Chapter 7 Control of Microorganisms by Physical and Chemical Agents Figure 7.6 A Laminar Flow Biological Safety Cabinet. (a) A technician pipetting potentially hazardous material in a safety cabinet. (b) A schematic diagram showing the airflow pattern. Exhaust HEPA filter Motor/blower Supply HEPA filter Special light and electrical compartment High-velocity air barrier Optional support stand Safety glass viewscreen (b) (a)

。 1.Coatoll Box 7.2 Universal Precautions for Microbiology Laboratories ay fds fom l p 20 6.Laboratory work surfaces should be deco minated with an men to Ppprcthcnicalemicitaeraplofbloodarotcrbod 7.Cont ated ma rials used in labora sts should he d and body-fluid spe isposdofinac nt that has been contaminated with hlood o 3. cal studic ihtbotledecomaninatelandcdeanedbefom no 9.All persc sshould wash f npleting laborato oed ha haea and should remove protctive clothing before leaving th 10.There should be no eating.drinking.or smoking in the work area 7.5 The Use of Chemical Agents in Control relatively nontoxic.The disinfectant should be stable uponsto Although objects are cpd and an ton d ue the d lngtho other ge toys. ady seeing the emergence of triclosan-resis ant 7.2:ses).It should be noted that chemicals also ar edeaemobeepnineoanipicoesente -20 each h ave ur fectan veyed nex t Ma any of their charac nd7.5.Structures of som dospores.fungi.and viruses)at high dilutions and in the pres Phenolics ommon materials.In practice,this balar between effective tion during operations.Today phenol and phenolics (phenol

Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 7.5 The Use of Chemical Agents in Control Although objects are sometimes disinfected with physical agents, chemicals are more often employed in disinfection and antisep￾sis. Many factors influence the effectiveness of chemical disin￾fectants and antiseptics as previously discussed. Factors such as the kinds of microorganisms potentially present, the concentra￾tion and nature of the disinfectant to be used, and the length of treatment should be considered. Dirty surfaces must be cleaned before a disinfectant or antiseptic is applied. The proper use of chemical agents is essential to laboratory and hospital safety (Box 7.2; see also Box 36.1). It should be noted that chemicals also are employed to prevent microbial growth in food. This is discussed in the chapter on food microbiology (see pp. 971–72). Many different chemicals are available for use as disinfec￾tants, and each has its own advantages and disadvantages. In se￾lecting an agent, it is important to keep in mind the characteris￾tics of a desirable disinfectant. Ideally the disinfectant must be effective against a wide variety of infectious agents (gram-posi￾tive and gram-negative bacteria, acid-fast bacteria, bacterial en￾dospores, fungi, and viruses) at high dilutions and in the pres￾ence of organic matter. Although the chemical must be toxic for infectious agents, it should not be toxic to people or corrosive for common materials. In practice, this balance between effective￾ness and low toxicity for animals is hard to achieve. Some chem￾icals are used despite their low effectiveness because they are relatively nontoxic. The disinfectant should be stable upon stor￾age, odorless or with a pleasant odor, soluble in water and lipids for penetration into microorganisms, and have a low surface ten￾sion so that it can enter cracks in surfaces. If possible the disin￾fectant should be relatively inexpensive. One potentially serious problem is the overuse of triclosan and other germicides. This antibacterial agent is now found in products such as deodorants, mouthwashes, soaps, cutting boards, and baby toys. Triclosan seems to be everywhere. Unfortunately we are al￾ready seeing the emergence of triclosan-resistant bacteria. Pseudomonas aeruginosa actively pumps the antiseptic out the cell. Bacteria seem to be responding to antiseptic overuse in the same way as they reacted to antibiotic overuse (see pp. 818–20). There is now some evidence that extensive use of triclosan also increases the fre￾quency of antibiotic resistance in bacteria. Thus overuse of antisep￾tics can have unintended harmful consequences. The properties and uses of several groups of common disin￾fectants and antiseptics are surveyed next. Many of their charac￾teristics are summarized in tables 7.4 and 7.5. Structures of some common agents are given in figure 7.7. Phenolics Phenol was the first widely used antiseptic and disinfectant. In 1867 Joseph Lister employed it to reduce the risk of infec￾tion during operations. Today phenol and phenolics (phenol 7.5 The Use of Chemical Agents in Control 145 Blood and other body fluids from all patients should be consid￾ered infective. 1. All specimens of blood and body fluids should be put in a well￾constructed container with a secure lid to prevent leaking during transport. Care should be taken when collecting each specimen to avoid contaminating the outside of the container and of the laboratory form accompanying the specimen. 2. All persons processing blood and body-fluid specimens should wear gloves. Masks and protective eyewear should be worn if mucous membrane contact with blood or body fluids is anticipated. Gloves should be changed and hands washed after completion of specimen processing. 3. For routine procedures, such as histologic and pathological studies or microbiologic culturing, a biological safety cabinet is not necessary. However, biological safety cabinets should be used whenever procedures are conducted that have a high potential for generating droplets. These include activities such as blending, sonicating, and vigorous mixing. 4. Mechanical pipetting devices should be used for manipulating all liquids in the laboratory. Mouth pipetting must not be done. Box 7.2 Universal Precautions for Microbiology Laboratories 5. Use of needles and syringes should be limited to situations in which there is no alternative, and the recommendations for preventing injuries with needles outlined under universal precautions (see Box 36.1, p. 829) should be followed. 6. Laboratory work surfaces should be decontaminated with an appropriate chemical germicide after a spill of blood or other body fluids and when work activities are completed. 7. Contaminated materials used in laboratory tests should be decontaminated before reprocessing or be placed in bags and disposed of in accordance with institutional policies for disposal of infective waste. 8. Scientific equipment that has been contaminated with blood or other body fluids should be decontaminated and cleaned before being repaired in the laboratory or transported to the manufacturer. 9. All persons should wash their hands after completing laboratory activities and should remove protective clothing before leaving the laboratory. 10. There should be no eating, drinking, or smoking in the work area. Source: Adapted from Morbidity and Mortality Weekly Report, 36 (Suppl. 2S) 5S–10S, 1987, the Centers for Disease Control and Prevention Guidelines