MICROBIOLOGY PPT LECTURE NOTES | Karya Tulis Ilmiah

(1)

(2)

Basic terms



sterilization

灭菌



disinfection

消毒



Antisepsis

防腐



Bacteriostasis

抑菌

(3)

sterilization

灭菌



The process of destroying

all microbial

forms. A sterile object is one free of all

microbial forms, including bacterial

(4)

disinfection

消毒



The reduction or elimination of

pathogenic microorganisms

in or on

materials, so they are no longer a

(5)

Antisepsis

防腐



Use of chemical agents on skin or

other living tissue to inhibit or

(6)

Bacteriostasis

抑菌

(7)

Asepsis

无菌

(8)

Controlling Microorganisms By

Physical Agents



High Temperature



Radiation

辐射



Filtration

过滤

(9)

High Temperature

(10)

 Dry heat 干热： protein

oxidation

 Hot air sterilization 干烤  Incineration 焚化

 red heat 赤热

(11)



Moist heat

湿热：

_{denature proteins}

and melt lipids; more effective

Autoclaving: ₁₂₁₁₂₁_℃_℃_,103_,103_.4kPa_.4kPa_,_, _20min_20min

cidal for both vegetative organisms and endospores

Boiling water 煮沸灭菌

Pasteurization 巴氏消毒法 : _{to kill}

particular spoilage organisms or pathogens

 flash method 瞬间法 : 71.6°C, 15s

(12)

fractional sterilization 间歇蒸气灭菌法 _:

1) Steam heating to 100 °C for 30 min—— 常压 / 流动蒸气消毒法 Vegetative cells are destroyed but endospores survive

2) Incubate at 30 °C -37 °C overnight Most bacterial endospores germinate

3) Second heat treatment, 100 °C, 30 min Germinated endospores are killed.

4) Second incubation at 30°C-37 °C overnight Remaining endospores germinate

5) Third heat treatment, 100 °C, 60 min

(13)

Radiation

(14)

Ultraviolet Radiation



microbicidal activity of ultraviolet (UV) light

depends on:

length of exposure

(15)



Mechanism:

thymine-thymine dimmers

胸腺

(16)



photoreactivation

光复活作用

(17)



very poor penetrating power



damage the eyes, cause burns, and cause

(18)

Ionizing Radiation

电离辐射

 X-rays and gamma rays

 more energy and penetrating power than UV

 used to sterilize pharmaceuticals and disposable

medical supplies such as syringes, surgical gloves, catheters 导尿管 , and sutures 缝合线

 used to retard spoilage in seafoods, meats, poultry,

(19)

Filtration

过滤



sterilize

solutions that

may be damaged or

denatured by high

(20)

Low Temperature



inhibits microbial growth by slowing down

(21)

Desiccation

干燥



has a static effect on microorganisms by

(22)

(23)

Antimicrobial modes of action for

disinfectants and antiseptics



damage the lipids and/or proteins of the

semipermeable cytoplasmic membrane of

microorganisms resulting in leakage of cellular

materials needed to sustain life



denature microbial enzymes and other proteins

(24)

Different categories of such

chemical agents



Phenol and phenol derivatives

alter membrane permeability and denature proteins

chlorhexidine 洗必泰

(25)



Soaps and detergents

Anionic (negatively charged) detergents:

mechanically remove microorganisms and other materials but are not very microbicidal.

Cationic (positively charged) detergents: alter

(26)



Alcohols

denature membranes

70% solutions of ethyl or isopropyl alcohol 乙醇

或异丙醇

ineffective against endospores and non-enveloped

(27)



Acids and alkalies

alter membrane permeability and denature proteins and other molecules

Salts of organic acids: food preservatives

Undecylenic acid 十一烯酸 : dermatophyte 皮肤

(28)



Heavy metals

denature proteins

Mercury compounds (mercurochrome 红汞 ,

merthiolate 硫柳汞 ) : bacteriostatic, ineffective against endospores

Silver nitrate 硝酸银 (1%) : put in the eyes of

newborns to prevent gonococcal ophthalmia 淋菌

(29)



Chlorine

(30)



Iodine and iodophores

denatures microbial proteins

(31)



Aldehydes

醛

denature microbial proteins

Formalin 福尔马林 (37% aqueous solution of

formaldehyde gas)

glutaraldehyde 戊二醛 : kill vegetative bacteria in

(32)

Factors Influencing Antimicrobial

Activity

 The concentration and kind of a chemical agent used;  The intensity and nature of a physical agent used;

 The length of exposure to the agent;

 The temperature at which the agent is used;  The number of microorganisms present;

 The species or strain of microorganism;

(33)

(34)

1. 杀灭芽胞最常用和最有效的方法是： ____________ 。 a. 紫外线照射 b. 煮沸 5min c. 巴氏消毒法

d. 流通蒸气灭菌法 e. 高压蒸气灭菌法

2. 灭菌方法错误的是 ____________ 。

a. 手术室空气 - 紫外线

b. 排泄物 - 漂白粉 c. 饮水 - 氯气

d. 含血清培养基 - 高压蒸气灭菌

e. 温度计 -75% 酒精

3. 下述不可能杀灭细菌芽胞的方法是： ____________ 。

a. 煮沸法

b. 巴氏消毒法

c. 间歇灭菌法

d. 干热灭菌法

(35)

4. 关于紫外线，说法错误的是 ____________ 。 ( 第 03 章 )

a. 其杀菌作用与波长有关

b. 可损坏细菌的 DNA 构型

c.260-270nm 杀菌作用最强

d. 其穿透力弱，故对人体无损害

e. 紫外线适用空气和物体表面的消毒

5. ____________ 常用于空气或物体表面的消毒。 ( 第 03 章 )

a. 高压蒸气灭菌法 b. 紫外线照射法

c. 滤过除菌法 d. 巴氏消毒法 e. 干烤法 6. ____________ 常用于基础培养基灭菌。 ( 第 03 章 )

a. 高压蒸气灭菌法

b. 紫外线照射法

c. 滤过除菌法

d. 巴氏消毒法

(36)

7. 常用于手术器械的灭菌 ____________ 。 a. 高压蒸气灭菌法 b. 紫外线照射法 c. 滤过除菌法 d. 巴氏消毒法 e. 干烤法

8. 常用于血清的除菌 ____________ 。 a. 高压蒸气灭菌法 b. 滤过除菌法

c. 紫外线照射法 d. 巴氏消毒法 e. 干烤法 9. 将牛奶加热 62 30℃ 分钟的目的是 ____________ 。 a. 使牛奶中的蛋白质变性，易于吸收

b. 杀灭牛奶中的所有微生物 c. 杀死牛奶中的病原菌

d. 使牛奶不含活菌

e. 防止或抑制微生物在牛奶中生长和繁殖