Pasteurization Is Not Sterilization Essay

Louis Pasteur was magnificently a genius. His life was an example of hard work and persistence. He was called “The father of modern hygiene, public health and much of modern medicine, as well as the father of microbiology and immunology.” As a scientist, he made many discoveries and experimentations that are benefits to human and animals. Although sometimes his claims raised controversies, Louis Pasteur investigated, revised deeper and deeper his claims to bring up more evidences that lead him to more and more discoveries. Today, because of his claims; we know the correlation or causation between putrefaction and fermentation. We know what makes the milk spoiled, and how to prevent people to overuse it by putting an expiring date on the gallon.

The tweezers were then sterilized by dipping them in methanol and passing them through the flame. They were then held and allowed to cool for 30 seconds.

Even though both sterilization and disinfection are both important there is a big difference between the two. Sterilization is the process of killing all microorganisms. Where disinfection is the process of destroying pathogenic organisms or rendering them inert. The centers for disease control says there is one cardinal rule for infection

A) Heat is an effective means of sterilization because it destroys the proteins of microbial

Answer the following questions as you work your way through the lab material typing in your answers. Then submit your finished lab report as a Microsoft Word document. This lab report is worth 100 points towards your final lab grade. Each Q is worth 2 points unless otherwise noted. Also, per the Honor Code, this work must be your own. This is due Mon. 10/8 at 11:59 PM. The theme of this lab is the identification of unknown bacteria and viruses in a lab.

Controlling the growth of microorganisms is not always necessary, but when they become a danger to society there is a need. There are several effective ways that are used to either control or destroy the microorganism. Bactericidal refers to the killing of microorganisms and bacteriostatic refers to inhibiting the growth. Heat is most often used for killing microorganisms. Some examples of heat would be incineration which is used for needles, inoculating wires and glassware. Boiling is used for to kill endospores and sterilize a solution. Autoclaves use pressurized steam which can denature or destroy heat labile substances, but is good for sterilizing almost everything. A hot air oven ( dry heat) is used for glassware, metal and objects that do not melt. Hospitals use autoclaves to clean surgical instruments and anything that would be used for multiple patients. Some items are made for one time uses, such as for a patient that is isolation for an infectious microorganisms that

An antiseptic is a substance that is applied to the exterior of the body to kill or stop the growth and development of microorganisms. These substances are effective against either one or a combination of bacteria fungi and viruses.

1. Briefly describe the steps required to aseptically transfer bacteria from an unknown to a tube of liquid broth.  You might have to research this using the "T" button (Tell Me More About...)

Bacterial refers to killing bacteria and bacteriostatic refers to inhibiting the growth of bacterial cells. Sterilization is the complete destruction or elimination of all viable organisms. There is no degree of sterilization either it is or is not. Disinfecting is lowering the number to safe levels

I think the bleach will be most effective in killing the germs because it is the strongest substance and the water will be least effective because it is the weakest substance.

The mostly widely used techniques to inactivate microbes in food industry are conventional thermal pasteurization and sterilization. Thermal processing does kill vegetative microorganism and some spores (Peng et al., 2012), however, the effectives of this processing rely on the treatment time and temperature which are also proportional to the amount of nutrient loss, deterioration of functional properties of functional products and development of

Describe in details the four ways in which bacteria increase their genetic diversity. (10 points)

Louis Pasteur discovered how to vaccinate against infectious disease, but it was a long process before he got to that point. He first studied the process of fermentation, which is when sugars are turned into alcohol. When a vinegar manufacturer wanted to know why his vinegar was spoiling, Pasteur found that it was because yeast (a microscopic fungus) had come in contact with the juice. He found that by heating the beet juice to a controlled temperature, the yeast was killed, and the fermentation process was stopped. Today this process is known as pasteurization, and it is applied to all kinds of food such as milk and cheese. He took what he had learned and eventually isolated the organism that was causing silk worm eggs to be infected with disease and developed a method to prevent the eggs from becoming

When chemicals meet the bodies skin barrier, they can be absorbed into the blood system. Once absorbed, they may produce systemic damage to not only the dermis, but also the bodies internal organs. “Chemical exposure that may have been spilled onto the skin can be reduced in many instances, depending on the chemical, concentration and rate of exposure” (Richards & Bourgeois, 2014, p. 417). Dependent on the chemical, washing the affected skin with soap and water may dilute the chemical and reduce exposure. “Shortened exposure time coupled with dilution reduces the amount absorbed. This process is commonly known as decontamination” (Richards & Bourgeois, 2014, p. 417).

A fresh pipette was used to transfer 0.5ml of broth culture of E. coli, to be inoculated, into a tube of molten agar previously boiled to drive off oxygen. The tube was then rolled to distribute the bacteria and allowed time for the agar to harden. The tube was incubated at 37oC for 48 hours. The procedure was repeated for broth cultures of the bacterium Clostridium sporogenes and B. Subtilis.