Term
| These two methods of microbial control involve moist heat: |
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Definition
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Term
| This method of moist heat microbial control requires a temperature of 100°C at 10 minutes to dentaure proteins: |
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Definition
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Term
| Boiling is not reliable because some pathogens are: |
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Definition
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Term
| This method of moist heat microbe control requires a temperature of 121°C for 15 minutes at 15 psi: |
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Definition
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Term
| Autoclaving is the __ effective method for microbial control |
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Definition
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Term
| To control microbes in milk, cream or beer, this method can be used at a temperature of 72°C for 15 seconds: |
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Definition
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Term
| Pasteurization eliminates __ pathogens and lowers bacterial counts to prolong the quality of __ milk |
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Definition
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Term
| This method to control microbes requires the use of a direct flame or incineration and is 100% effective: |
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Definition
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Term
| This type of Dry Heat method can be used to prevent microbes on objects like pipets and other glassware and requires the heat of 170°C for 2 hours: |
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Definition
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Term
| This method for microbe control uses a surface with pores small enough to retain microbes from liquids or gases: |
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Definition
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Term
| Filtration can be used with in the following three uses: |
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Definition
- Enzyme
- Vaccine
- Antibiotic
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Term
| This is a bacteriostatic method for controlling microbes and is used for food, drugs and culture media: |
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Definition
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Term
| This is a bacteriostatic method of controlling microbes that removes water and is used in food and on grapes: |
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Definition
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Term
| This is a method of microbe control that uses hypertonic solutions like salt of sugar and is used in food: |
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Definition
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Term
This is a method of microbe control that uses long, wavelength U.V. light that cannot penetrate an object:
i.e. used on equipment |
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Definition
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Term
| This is a method of microbe control that uses short wavelength gamma rays that can penetrate objects and is used in food and disposable medical supplies: |
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Definition
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Term
| Ionizing Radiation replaced __ |
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Definition
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