What are the factors that influence the effectiveness of antimicrobial What is food spoilage and how can food be preserved? What are the food-borne infectious diseases that are not caused by bacteria?

Name: UNIT 3 Study Guide MICRO 3050
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UNIT 3 STUDY GUIDE Spring 2015 MICR 3050 OBJECTIVES: Chapter 8.1, 8.3 – 8.4, 8.6 1. Know and describe the methods used to control microbial growth. a. physical agents: heat or radiation b. chemical agents: gases or liquids c. mechanical removal methods: filtration (air/liquids) d. biological agents: predators, viruses, toxins 2. Define the frequently used terms of microbial growth control. - sterilization: destruction or removal of any VIABLE organism - disinfection: killing or rempval of PATHOGENS (used on inanimate objects) -sanitization: reduction of microbes to levels deemed SAFE -antisepsis: prevention of infection of LIVING TISSUES -chemotherapy: use of CHEMICALS to kill or inhibit micro