Microbiology Chapter 7: Disinfectants
ALCOHOLS:
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ALDEHYDES
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HALOGENS
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HEAVY METALS:
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PEROXYGENS
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PHENOLS/PHENOLICS
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SURFACTANTS:
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Antimicrobial action of peroxygens and examples/uses:
An oxidizing agent. Ex. Ozone (O3) and hydrogen peroxide (H2O2). Use: Used to sterilize or decontaminate surfaces.
Antimicrobial action of an anionic detergent and exampels/uses:
Damages cell membrane. Ex. laundry detergent.
Antimicrobial action of iodine, and examples/uses
Damges cell membrane and alters protein synthesis. Ex. Tincture is iodine in aqueous alcohol. Betadine is often used.
Antimicrobial action of a cationic detergent and examples/uses:
Damges cell membrane. Ex. Dish soap and mouthwash.
Antimicrobial action of heavy metals and examples/uses:
Denatures proteins. Ex. Ag (silver), Hg (mercury), Cu (copper)
Antimicrobial action of phenols/phenolics and examples/uses.
Disrupt plasma membranes. Ex. Lysol spray
Antimicrobial action of alcohols and examples/uses:
Dissolves lipids (membrane damage) and denatures proteins. Ex. Ethanol. Isopropanpl (isopropyl alcohol)
Antimicrobial action of aldehydes and examples/uses:
Inactivates proteins by reacting covalently with functional groups. Ex. Glutaraldehyde and Formaldehyde used to sterilize medical equipment.
CHEMICAL FOOD PRESERVATIVES:
Include organic acids, sodium nitrate, and antibiotics.
Organic acid effect as a food preservative:
Inhibit metabolism. Ex. Sorbic acid, sodium benzoate, calcium propionate. Use: Controls growth of molds and bacteria in foods and cosmetics.
What are two halogens?
Iodine and Chlorine
Antimicrobial action of chlorine, and examples/uses:
Oxidizing agent that inhibits enzymatic fucntions. Ex. Bleach, (Hypochlorous acid added to water)
What are the different categories of disinfectants?
Phenols/phenolics. Halogens. Alcohols. Heavy metals. Surfactants (sub-class is detergents). Aldehydes. Peroxygens. Chemical food preservatives (organic acids, sodium nitrate, antibiotics)
Antimicrobial action of soaps and exaples/uses:
Physically washes away bacteria. Ex. Body soap.
Antibiotics effect as a food preservative:
Prevents endospore formation and prevents mold. Only nisin and natamycin are added to dairy.
Sodium Nitrate effect as a food preservative:
Prevents endospore formation. Use: In hot dogs, sausage, ham, and bacon.
The categories of surfactants:
Soaps and detergents (anionic or cationic)
