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STERILIZATION AND DISINFECTION 3 Chapter Overview Soon after the discovery that microbes could cause disease, major efforts were made to control them. The application of heat as an effective control measure was certainly among the first significant methods to be developed. This was followed by the discovery by Semmelweiz and Lister that chemicals, specifically carbolic acid, could be used to control the transmission of these infectious agents. Eventually, a whole spectrum of chemicals, substances, and techniques was discovered and employed in the quest to control or eliminate microbes. Although using heat as a sterilizing agent is still an effective method of control, other techniques such as membrane filtration, gamma radiation, and ultrasound are being relied upon for substances that cannot be sterilized by heat. New chemicals are being studied for their inhibitory properties as pathogens are becoming more and more resistant to the substances that initially proved to be so successful. This chapter describes the terms and principles of sterilization and disinfection and surveys the most common types of chemical and physical control agents. There is an unending quest to discover newer and cheaper methods to control microbial contamination. 3 Chapter Objectives Contrast sterilization with disinfection, and define at least six important terms related to these processes. List three principles that apply to the processes of sterilization and disinfection. List and describe four factors that affect the potency of antimicrobial chemical agents. Discuss the problems associated with the evaluation of the effectiveness of disinfectants, and list several methods that are used in evaluation. List and describe three mechanisms of action of chemical antimicrobial agents. Briefly describe the properties of 10 commonly used chemical antimicrobial agents. Describe how dry heat, moist heat, and pasteurization are used to control microorganisms. Describe how refrigeration, freezing, drying, and freeze-drying are used to control and to preserve microorganisms. Explain how each of the following is used to control microorganisms: radiation, sonic and ultrasonic waves, filtration, and osmotic pressure.

Multimedia 1. Animations and videos online

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A. Annenberg Foundation (registration required) video on Microbial Control http://www.learner.org/vod/vod_window.html?pid=1371 B. Disinfection of water animation from Agriculture and Agri-Food Canada http://www.agr.gc.ca/pfra/flash/disinfection/en/disinfectant_e.htm C. Filtration of water animation from Agriculture and Agri-Food Canada http://www.agr.gc.ca/pfra/flash/filtration/en/filtration_e.htm Web Destinations http://www.epa.gov/radiation/sources/food_irrad.html Web site topic: food irradiation http://www.cdc.gov/ncidod/eid/vol7no3_supp/tauxe.htm Web site topic: food irradiation http://www.ext.vt.edu/pubs/foods/458-300/458-300.html Web site topic: food irradiation http://www.orcbs.msu.edu/biological/programs_guidelines/autoclave/a_01toc.htm Web site topic: protocols for autoclave sterilization

Discussion topics potential essay questions Why is bar soap not recommended for restaurants? How effective are the infrared heat lamps used to keep foods hot? Can microwave ovens be used as a means of sterilization? If not, why not? Is "cold sterilization" which uses liquid disinfectants such as glutaraldehyde to sterilize instruments an effective method to destroy the AIDS viruses and HBV? How is it accomplished? What changes in sterilization procedures and universal precautions have medical and dental offices made to protect patients against AIDS? Contact several offices and the local health department for information. Formaldehyde has long been the preservative of choice. Because of its carcinogenicity and other negative properties, it has largely been replaced by other agents. What are these agents, how effective are they, and what is their chemical makeup? What keeps wines and beer from becoming contaminated or fermented by the yeasts that produced them? What do the manufacturers do to avoid this kind of contamination? What are the disadvantages of plastic cutting boards?

3 Chapter Outline I. Principles of Sterilization and Disinfection A. Terminology 1. Sterilization 2. Disinfection 3. Related terms
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B.

Control of microbial growth 1. Principle of death rates 2. Principle of numbers of organisms 3. Principle of varying susceptibility

II.

Chemical Antimicrobial Agents A. Potency of chemical agents 1. Bacteriocidal 2. Bacteriostatic B. Evaluation of effectiveness of chemical agents 1. Phenol coefficient 2. Filter paper method 3. Use-dilution test C. Disinfectant selection D. Mechanisms of action of chemical agents 1. Reactions that affect proteins a. Denaturation b. Examples 2. Reactions that affect cell membranes a. Surfactants b. Wetting agents 3. Reactions that affect other components 4. Reactions that affect viruses E. Specific chemical antimicrobial agents 1. Structural formulas 2. Soaps and detergents a. Anionic and cationic agents b. Quaternary ammonium compounds 3. Acids and alkalis 4. Heavy metals 5. Halogens a. Chlorine b. Iodine and iodophors c. Bromine 6. Alcohols 7. Phenols 8. Oxidizing agents 9. Alkylating agents a. Formaldehyde b. Glutaraldehyde c. Beta-propiolactone d. Ethylene oxide 10. Dyes 11. Other agents Physical Antimicrobial Agents
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III.

A.

B.

C.

D.

E. F.

G.

Principles and applications of heat killing 1. Thermal death point 2. Thermal death time 3. Decimal reduction time (D value) Dry heat, moist heat, and pasteurization 1. Effect of heat 2. Dry heat 3. Moist heat a. Autoclaves b. Autoclave operation c. Quality control d. Endospore strips e. Prevacuum autoclaves 4. Pasteurization a. Flash method b. Holding method c. Ultra high temperature processing Refrigeration, freezing, drying, and freeze-drying 1. Effect of cold 2. Refrigeration 3. Freezing a. Food preservation b. Microbe preservation 4. Drying a. Food preservation b. Effect of drying 5. Freeze-drying a. Lyophilization b. Effect of freeze-drying Radiation 1. Ultraviolet light 2. Ionizing radiation 3. Microwave radiation 4. Strong visible light Sonic and ultrasonic waves 1. Cavitation 2. Sonication Filtration 1. Membrane filters 2. Pore sizes 3. High-efficiency particulate air (HEPA) filters Osmotic pressure

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