1. Second year Nutrition1433- 1434 A.H. / 2012-
2013Microbiology Practical (Course I) By:Hibah A. W.
Abusulaiman
2. Once upon a timePlease dont sleep 3. Fashionable friends 4.
Abrars 5. Sara started the preparation early 6. She got a luxurious
manicure and padicure plus 7. An elegant evening gown 8. Lubna
started the preparation 2 daysbefore the wedding 9. She got an
elegant evening gown,but 10. A poor manicure and padicure 11. Both
attended the wedding in 12. After 45 days, Lubna was sufferingfrom
13. Diagnosed as Hepatitis Patient 14. After discussion with the
Doctor, sheknew its because of the poor hygienicmanicure and
pedicure 15. Good hygiene Poor hygiene 16. Destruction of
Microorganisms 17. So, do you think we are in a warwith?! 18.
Simply because they are theagents of Contamination, infection and
decay 19. Early civilization 20. In the 1800s Aseptic techniques
invented toprevent contamination of surgicalwounds 21. Many
organizations classified infectioncontrol systems and substances
into: Physical methods. Chemical methods.Referred broadly as
Germicides 22. Germicidal systems fall into threecategories:1.
Decontamination.2. Disinfection.3. Sterilization. 23. 1.
Decontamination: Reduction of pathogenic microorganisms to besafe
to handle without protective attire. The Lowest level of control.
Includes physical cleaning with soap anddetergents and removing of
most organic andinorganic materials. It is the critical step toward
disinfection andsteilisation. 24. 2. Disinfection: Disinfectants
are liquid chemical agents thatkill targeted pathogens but not
spores . It canalso be solid or gaseous. It is the next level of
control. 25. 3. Sterilization The complete elimination of viable
organismsincluding spores. The highest level of control 26. Factors
influencing disinfection Number of microorganisms. Species and type
of microorganism. Temperature. 27. Physical
ChemicalAntimicrobialAntimicrobial Agents agentsDestruction
ofMicroorganisms 28. Physical Antimicrobial Agents Physical
environmental agents can destroy large concentrations of
microorganisms in lab cultures or a clinical specimen. 29. Physical
Antimicrobial Agents Dry heatMoist heat Radiation Physical
sterilizationIncinerationFiltrationOsmoticpressure 30. Radiation UV
LightTo inactivate microorganisms on surfaces 31.
FiltrationFiltration is used toremove bacteria, fungiand their
endosporesfrom air or solutions. 32. Osmotic Pressure Extremely
hypertonic conditions can causeplasmolysis. 33. Incineration 34.
AutoclaveMoist heat- Steam sterilization121OC for 15 min 35. Dry
heat160OC for 2 hours OR 170OC for an hour 36. Chemical
Antimicrobial Agents In considering their application to
patientcare, two general classes:1. Those destroying pathogenic
microorganisms in the environment (disinfectants) or on skin
(antiseptics).2. Those administered to patients for treatment of
infectious diseases (antimicrobial agents, often called
antibiotics). 37. Desinfectants DisinfectantBctericidal Sporicidal
Fungicidal ViricidalEthyl andGoodPoor Goodgoodisopropyl alcohols
ChlorineGoodGood GoodGood DisinfectantsFormaldehyde GoodGood
GoodGood andGlutaraldehydeHydrogen GoodGood
GoodGoodperoxideIodophorsGoodPoor GoodGood 38. Evaluating a
disinfectant Direct spray method. Testing the quality of
disinfectant fromdifferent brands. 39. Testing Disinfectant from
DifferentBrands 0.5 mL5 mL Bacterial 5 mL Clorox 5 mL DAC 5 mL
Gento 5 mL DettolSuspension in Nutrient Broth (Control) 40. Testing
Disinfectant from Different Brands Water BathBacterial Suspension
in Nutrient Bacteria in DAC Bacteria in Gento Bacteria in
DettolBroth (Control) Bacteria in Clorox 41. Testing Disinfectant
from DifferentBrands2 Loopfulls48 hrsWater BathIncubationin the 37O
C After 5min After 10 min in After 20 min inBacterial Suspension
inin Water Bath Water BathWater BathNutrient Broth (Control) 42.
Observe the bacterial growth 43. If not preserving food, you will
end up with 44. Spoiled Food 45. What is food spoilage?! Noticeable
damage; compromise qualitywhich renders food undesirable to eat
orinedible. Spoiled food detected by: Sight: appearance and color
Taste Odor Texture: squishy, no longer firm. 46. Types of
Spoilage1. Physical spoilage2. Spoilage due to insects or rodents3.
Chemical and enzyme spoilage4. Microbial spoilage 47. Microbial
spoilage 48. What do microorganisms do to fruitsand
vegetables?!Positive effectNegative effect Influencing the taste
Rotten food Increasing the shelf-life Ex.: Ex.: Turning milk to
sour and curdled. Lactic acid bacteria to make cheese and yogurt
from milk. Putrid smell of meat. Yeast in making beer and bread 49.
Eating rotten food can causeFood contamination Food poisining
Occurs when a person Occurs when the food isconsumes a large number
of containing the poisonousliving micro-organisms in awaste
products secreted bymeal.the bacteria. Disturb the digestive
Heating the food does notsystem.help in this case: the can be
prevented bybacteria will be killed, butsufficient heating, it will
kill the poisonous waste willthe micro-organisms. remain unharmed.
50. Preservation methods Heating Cold Fermentation: sugar Reduce
the moisture: drying and smoking Chemical preservation: Sodium
benzoate, nitrites Oxygen exclusion: canning in glass or metal, air
tightwraps. Ultra high pressure. Irradiation: change texture and
taste, public fear Packaging: protection of food from contamination
afterprocessing 51. Objectives Some infection control terms.
Factors influencing disinfectants. Physical destruction of
microorganisms. Chemical destruction of microorganisms. Methods of
evaluating disinfectants. 52. Thank you for listening Any
questions?! 53. Thank you for paying attention Any questions?!
