Physical & Chemical Control of Microbes

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Across
  1. 4. the growth of microorganisms in the blood
  2. 5. agents that prevent bacterial growth, make it stand still
  3. 7. good option for killing microbes in heat sensitive protein rich culture
  4. 9. hot air or open flame, can range from 160 to several thousand C
  5. 10. abbreviation for thermal death time; shortest amount of time to kill all microbes at specific temp
  6. 11. aka sanitization mechanically removes microbes; things like soap and detergents
  7. 13. hot water, boiling water, or steam between 60-135 C. Lower temps and shorter times than dry heat
  8. 14. removes all viable organisms including viruses and endospores; inanimate objects
  9. 15. machine used to kill bacteria on heat resistant materials
Down
  1. 1. vegetative cells exposed to room temp gradually dehydrate; many microbes not killed but preserved
  2. 2. reduces number of bacteria on human skin
  3. 3. chemicals dissolved in pure alcohol or alcohol water mixtures
  4. 6. thermal death point; lowest temp required to kill microbes in 10 minutes
  5. 8. destroys vegetative pathogens not bacterial endospores; inanimate objects
  6. 12. combo of freezing and drying; preserves microbes for many years