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chemical detergents, heavy metals, alcohols, phenols, oxidizing agents physical heat(moisture/dry), refrigeration/freezing, desiccation, radiation, filtration thermal death point physical: heat: temperature to kill ALL bacteria in 10 minutes thermal death time physical: heat: time to kill ALL bacteria at a specific temperature dry, moist physical: methods of heat killing: ___, ___ dry physical: heat: ___= incineration, hot-air ovens, open flame moist physical: heat: ___=boiling, autoclave, pasteurization oxidizes, penetrate physical: dry heat= ___ molecules, slower to ____. metals, glassware, and oils need this to heat, EX: 171 degress for 1hour steam, heat, pressure physical: moiste heat: autoclave= denaturing proteins and membrane lipids physical: moist heat and autoclaves work by steam,heat, pressure physical: autocaves use pasteurization physical: kills pathogens in milk, other dairy, and beer 71.6 degrees C for 15 sec physical: pasteurization: flash= 62.9 degrees C for 30 mins physical: pasteurization: holding= 5, refrigeration physical: at __ degrees ___ prevents food spoilage -20, freezing physical: at ___ degrees ____ can preserve food crypreservation physical: ____= flash freezzing of bacteria in liquid nitrogen desiccation, enzymes, endospores physical: ____=drying, ____ need water. ____ can surrive drying, can naturally minimize pathogen spread lypophilization physical: ___=freeze drying. drying in the frozen state, preservation, quick-freeze then evaporate under a vaccume ultraviolet physical: ___= ionizing(radiaton). ex: xrays and gamma rays, food irradiation microwave physical: ____= long wavelength, targets water, rotation increases efficiency filtration, pores physical: ___=passage through a filter, can be liquid or air, sterilization requires small ___ gravity, time/space filter limitations=