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sufficient heat treatment to kill endospores of Clostridium botulinum in canned food
treatedment intended to lower microbial counts on eating and drinking utensils to safe public health levels
thermal death point
lowest temperature at which all the microorganisms in a particular liquid suspension will be killed in 10 minutes
thermal death time
minimal length of time for all bacteria in a particular liquid culture to be killed at a given temperature
decimal reduction time
the time in which 90% of a population of bacteria at a given temperature will be killed
as the temperature is increased, much less time is needed to kill the same number of microbes
less that 1nm carries much more energy forms active hydroxyl radicals and react to cellular components
greater than 1nm and is considerably paired with UV light; damages DNA of exposed cells by acting with bases such as thymine
contain a molecule of phenol that has been chemically altered to reduce its irritating qualities or increase its antibacterial activity in combination with a soap or detergent; injure lipid containing plasma membranes
produces hypochlrous acid when added with water and it is germicidal; strong oxidizing agent that prevents the cellular enzyme from functioning
the ability of very small amounts of heavy metals to exert antimicrobial activity
quaternary ammonium compounds
cationic detergent; strongly bactericidal against gram positive bacteria and less active against gram negative bacterial; fungicidal, amoebidical, and virucidal
most effective antimicrobials because they inactivate proteins by forming covalent cross links with several organic functional groups on proteins
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