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  • Chapter 7 Control of Microbes
    • 7-1 Introduction
    • 7-2 Temperature is a common physical method for controlling microbes
    • 7-3 Empirical data can be used to predict the success of a heat treatment
    • 7-4 Some historical methods of heat treatment are still useful in certain situations
    • 7-5 Autoclaving, dry heat and pasteurization are common methods of heat treatment
    • 7-6 Low temperature slows or stops the growth of microbes
    • 7-7 Irradiation damages critical cellular processes, killing microbes
    • 7-8 Filtration physically removes microbes from a solution
    • 7-9 Reducing the water activity of a sample can prevent the growth of microbes
    • 7-10 Chemical treatments act on microbes to prevent their growth
    • 7-11 Antiseptics and disinfectants control microbes on surfaces
    • 7-12 Preservatives control the growth of microbes in foods
    • 7-13 Antibiotics and chemotherapeutic agents help to control pathogenic microbes in the body
    • 7-14 Antimicrobial activity is measured using standard tests
    • 7-15 Summary