Describe 5 physical methods of microbial control.
Moist Heat - use to disinfect, sanitize, sterilize & pasteurize, kills cells by denaturing protein & destroying cytoplasmic membrane (disinfecting baby bottles)
Dry heat - Used w/ powders, oils & metals. Hot air is used to denature protein & foster oxidation of metabolic & structural chemical.
Refrigeration & Freezing - Used in food preparation & storage. Halts growth of most pathogens, because chemical reactions occur slower at lower temperatures.
Ionizing radiation - denatures molecules DNA, which causes cell death & mutations
Osmotic pressure - high concentration of salt & sugar. Used to preserve food like salted fish.
Desiccation & Lyophilzations - technique combining freezing & drying