the control of microbial growth

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the control of microbial growth by Mind Map: the control of microbial growth

1. Terminology

1.1. Sterlization

1.1.1. commercial sterlizations

1.2. Disinfection

1.3. Antisepsis

1.4. Degerming

1.5. Sanitization

2. Actions

2.1. Alteration of membrane permeability

2.2. Damage to proteins and lipids

2.3. Destroy hydrogen bonds

2.4. Damage to nucleic acids

3. Effectiveness of treatment

3.1. Enviroment

3.2. Time of exposure

3.3. Number of microbes

3.4. Microbial characteristics

4. Physical Methods

4.1. Heat

4.1.1. Moist heat sterilization

4.1.2. Autoclave

4.1.3. Pasteurisation

4.1.3.1. Phosphate test

4.1.4. time of heat

4.1.4.1. High temperature short time

4.1.4.2. Ultra high temperature

4.2. filtration

4.2.1. Membrane filtration

4.2.2. high efficiency particular air

4.3. low temperature

4.3.1. slow freezing

4.3.2. deep freezing

4.3.3. lyophilization

4.4. high pressure

4.5. Desiccation

4.5.1. osmotic pressure

4.5.2. lyophilization

4.6. Radiation

4.6.1. ionizing radiation

4.6.2. non-ionizing radiation

5. Chemical Methods

5.1. How to evaluate disinfectant

5.1.1. principles of effective disinfection

5.1.1.1. concentration of disinfectant

5.1.1.2. nature of material

5.1.1.3. PH

5.1.1.4. contact with microbes

5.1.1.5. time

5.1.2. Disk-Diffusion Method

5.2. types of disinfectants

5.2.1. Phenol

5.2.1.1. Phenolics

5.2.1.2. Bisphenol

5.2.1.2.1. Hexachlorophene

5.2.1.2.2. Triclosan

5.2.2. Bisguanides

5.2.2.1. Chlorohexidine

5.2.2.2. Alexidine

5.2.3. Halogens

5.2.3.1. iodine

5.2.3.2. chlorine

5.2.3.3. hypochlorous acid

5.2.4. alcohols

5.2.5. heavy metals

5.2.6. soaps and detergents

5.2.7. chemical food preservatives

5.2.7.1. sodium nitrate

5.2.7.2. sodium nitrite

5.2.8. antibiotics

5.2.8.1. nisin

5.2.8.2. natamycin

5.2.9. peroxygens

5.2.9.1. hydrogen peroxide

5.2.9.2. peracetic acid

6. Microbial characteristics and microbial control

6.1. mycobacteria