Lab 12 microbial controls

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Across
  1. 3. Reduces the microbial population to a safe level, but does not eliminate all microbes
  2. 6. Therapeutic, chemical compounds that kill or inhibit the growth of microbes
  3. 7. Chemicals that are used on living tissue to inhibit microbial growth or kill microbes
  4. 9. The complete destruction of all viable cells, viruses, and endospores
  5. 11. Reduces microbial population by heating the product up enough to kill the majority of the microbes, but not enough to damage the taste
Down
  1. 1. infections that can be difficult or impossible to treat
  2. 2. target bacterial structures such as the bacteria’s cell wall, ribosome, nucleic acid, etc
  3. 4. microbes that are resistant to many antibiotics and superinfection develop
  4. 5. target viruses, more difficult to create because the virus is found inside our cells
  5. 6. Heat (121oC) under pressure (15 psi) for 15-20 minutes
  6. 8. Compounds produced by certain species of bacteria and fungi that inhibit the growth of other microbes
  7. 10. Chemicals used on inanimate objects that destroy most vegetative cells and viruses
  8. 12. Controls microbial populations by causing mutations (thymine dimers) on DNA strands, preventing transcription and translation