n c CHAPTER 7 Control of Microorganisms by Physical and Chemical Agents Outline Concepts 72 of Microbial 7.3 Death 13 encing the I Agent Mo 74 7.5 The Use o nical Agents 48
Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 CHAPTER 7 Control of Microorganisms by Physical and Chemical Agents Bacteria are trapped on the surface of a membrane filter used to remove microorganisms from fluids. Outline 7.1 Definition of Frequently Used Terms 137 7.2The Pattern of Microbial Death 138 7.3 Conditions Influencing the Effectiveness of Antimicrobial Agent Activity 139 7.4 The Use of Physical Methods in Control 139 Heat 139 Low temperatures 142 Filtration 142 Radiation 144 7.5 The Use of Chemical Agents in Control 145 Phenolics 145 Alcohols 147 Halogens 148 Heavy Metals 148 Quaternary Ammonium Compounds 148 Aldehydes 148 Sterilizing Gases 148 7.6 Evaluation of Antimicrobial Agent Effectiveness 149 Concepts 1. Microbial population death is exponential, and the effectiveness of an agent is not fixed but influenced by many environmental factors. 2. Solid objects can be sterilized by physical agents such as heat and radiation; liquids and gases are sterilized by heat, radiation, and filtration through the proper filter. 3. Most chemical agents do not readily destroy bacterial endospores and therefore cannot sterilize objects; they are used as disinfectants, sanitizers, and antiseptics. Objects can be sterilized by gases like ethylene oxide that destroy endospores. 4. A knowledge of methods used for microbial control is essential for personal and public safety
7.Contrel of 137 e the -Sir Thomas Brown to perso the laboratory and hospital (Box.) not b sms are ce moti nd e al importa (see pp.1).Chapter 1 disc uma-eingicrobal 7.1 Definition of Frequently Used Terms physical and chemical se of antimicrobial chemotherapy disease. able practical im le where Sterilization [Latin ilis unable to is th cess by wh viabl an nd the greeks bu ed sulfur to fumigate buildings.mosaic lay or habitat.A sterile free of viable m Box 7.1 Safety in the Microbiology Laboratory in all m One of the most fre d in the l.An uid hat m use of s of by fungi the eys)are also not u atitis ost f 1p of tho nd 21 in mi e m inet.Ber
Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 7.1 Definition of Frequently Used Terms 137 We all labour against our own cure, for death is the cure of all diseases. —Sir Thomas Browne The chapters in Part II are concerned with the nutrition, growth, and control of microorganisms. This chapter addresses the subject of the nonspecific control and destruction of microorganisms, a topic of immense practical importance. Although many microorganisms are beneficial and necessary for human well-being, microbial activities may have undesirable consequences, such as food spoilage and disease. Therefore it is essential to be able to kill a wide variety of microorganisms or inhibit their growth to minimize their destructive effects. The goal is twofold: (1) to destroy pathogens and prevent their transmission, and (2) to reduce or eliminate microorganisms responsible for the contamination of water, food, and other substances. This chapter focuses on the control of microorganisms by nonspecific physical and chemical agents. Chapter 35 introduces the use of antimicrobial chemotherapy to control microbial disease. From the beginning of recorded history, people have practiced disinfection and sterilization, even though the existence of microorganisms was long unsuspected. The Egyptians used fire to sterilize infectious material and disinfectants to embalm bodies, and the Greeks burned sulfur to fumigate buildings. Mosaic law commanded the Hebrews to burn any clothing suspected of being contaminated with the leprosy bacterium. Today the ability to destroy microorganisms is no less important: it makes possible the aseptic techniques used in microbiological research, the preservation of food, and the prevention of disease. The techniques described in this chapter are also essential to personal safety in both the laboratory and hospital (Box 7.1). There are several ways to control microbial growth that have not been included in this chapter, but they should be considered for a more complete picture of how microorganisms are controlled. Chapter 6 describes the effects of osmotic activity, pH, temperature, O2, and radiation on microbial growth and survival (see pp. 121–31). Chapter 41 discusses the use of physical and chemical agents in food preservation (see pp. 970–73). 7.1 Definition of Frequently Used Terms Terminology is especially important when the control of microorganisms is discussed because words like disinfectant and antiseptic often are used loosely. The situation is even more confusing because a particular treatment can either inhibit growth or kill depending on the conditions. The ability to control microbial populations on inanimate objects, like eating utensils and surgical instruments, is of considerable practical importance. Sometimes it is necessary to eliminate all microorganisms from an object, whereas only partial destruction of the microbial population may be required in other situations. Sterilization [Latin sterilis, unable to produce offspring or barren] is the process by which all living cells, viable spores, viruses, and viroids (see chapter 18) are either destroyed or removed from an object or habitat. A sterile object is totally free of viable microorganisms, spores, and other infectious agents. When sterilization is achieved by a chemical agent, the chemical is called a sterilant. In Personnel safety should be of major concern in all microbiology laboratories. It has been estimated that thousands of infections have been acquired in the laboratory, and many persons have died because of such infections. The two most common laboratoryacquired bacterial diseases are typhoid fever and brucellosis. Most deaths have come from typhoid fever (20 deaths) and Rocky Mountain spotted fever (13 deaths). Infections by fungi (histoplasmosis) and viruses (Venezuelan equine encephalitis and hepatitis B virus from monkeys) are also not uncommon. Hepatitis is the most frequently reported laboratory-acquired viral infection, especially in people working in clinical laboratories and with blood. In a survey of 426 U.S. hospital workers, 40% of those in clinical chemistry and 21% in microbiology had antibodies to hepatitis B virus, indicating their previous exposure (though only about 19% of these had disease symptoms). Efforts have been made to determine the causes of these infections in order to enhance the development of better preventive measures. Although often it is not possible to determine the direct cause of infection, Box 7.1 Safety in the Microbiology Laboratory some major potential hazards are clear. One of the most frequent causes of disease is the inhalation of an infectious aerosol. An aerosol is a gaseous suspension of liquid or solid particles that may be generated by accidents and laboratory operations such as spills, centrifuge accidents, removal of closures from shaken culture tubes, and plunging of contaminated loops into a flame. Accidents with hypodermic syringes and needles, such as self-inoculation and spraying solutions from the needle, also are common. Hypodermics should be employed only when necessary and then with care. Pipette accidents involving the mouth are another major source of infection; pipettes should be filled with the use of pipette aids and operated in such a way as to avoid creating aerosols. People must exercise care and common sense when working with microorganisms. Operations that might generate infectious aerosols should be carried out in a biological safety cabinet. Bench tops and incubators should be disinfected regularly. Autoclaves must be maintained and operated properly to ensure adequate sterilization. Laboratory personnel should wash their hands thoroughly before and after finishing work
7.Control of 38 Chapter 7 Control of Microorganisms by Physical and Chemical Agen ontrast,dis cion is the killing.inhibitio or n 7.2 The Pattern of Microbial Death lso ntially re A microbial po when ex sed to popul ion growth.is gen ores and a If the logarithm of the population number remaining is plotted d to levels that are con a straight line plot will result(compare figure 7.with figure When the the microorganism. on of infection n6edio t not d ctants If these ag ts are removed.resume.Their namesend in-static mpl of thei the total microbal populio not just to affect pathogen levels. s quite important in many situations. example the D value is I minute.The data are from table 7. Table 7.1 A Theoretical Microbial Heat-Killing Experiment Minute End of Minute Log of Survivors 9x10 00000 09
Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 contrast, disinfection is the killing, inhibition, or removal of microorganisms that may cause disease. The primary goal is to destroy potential pathogens, but disinfection also substantially reduces the total microbial population. Disinfectants are agents, usually chemical, used to carry out disinfection and are normally used only on inanimate objects. A disinfectant does not necessarily sterilize an object because viable spores and a few microorganisms may remain. Sanitization is closely related to disinfection. In sanitization, the microbial population is reduced to levels that are considered safe by public health standards. The inanimate object is usually cleaned as well as partially disinfected. For example, sanitizers are used to clean eating utensils in restaurants. It is frequently necessary to control microorganisms on living tissue with chemical agents. Antisepsis [Greek anti, against, and sepsis, putrefaction] is the prevention of infection or sepsis and is accomplished with antiseptics. These are chemical agents applied to tissue to prevent infection by killing or inhibiting pathogen growth; they also reduce the total microbial population. Because they must not destroy too much host tissue, antiseptics are generally not as toxic as disinfectants. A suffix can be employed to denote the type of antimicrobial agent. Substances that kill organisms often have the suffix -cide [Latin cida, to kill]: a germicide kills pathogens (and many nonpathogens) but not necessarily endospores. A disinfectant or antiseptic can be particularly effective against a specific group, in which case it may be called a bactericide, fungicide, algicide, or viricide. Other chemicals do not kill, but they do prevent growth. If these agents are removed, growth will resume. Their names end in -static [Greek statikos, causing to stand or stopping]—for example, bacteriostatic and fungistatic. Although these agents have been described in terms of their effects on pathogens, it should be noted that they also kill or inhibit the growth of nonpathogens as well. Their ability to reduce the total microbial population, not just to affect pathogen levels, is quite important in many situations. 1. Define the following terms: sterilization, sterilant, disinfection, disinfectant, sanitization, antisepsis, antiseptic, germicide, bactericide, bacteriostatic. 7.2 The Pattern of Microbial Death A microbial population is not killed instantly when exposed to a lethal agent. Population death, like population growth, is generally exponential or logarithmic—that is, the population will be reduced by the same fraction at constant intervals (table 7.1). If the logarithm of the population number remaining is plotted against the time of exposure of the microorganism to the agent, a straight line plot will result (compare figure 7.1 with figure 6.2). When the population has been greatly reduced, the rate of killing may slow due to the survival of a more resistant strain of the microorganism. 138 Chapter 7 Control of Microorganisms by Physical and Chemical Agents 6 Minutes of exposure Log10 number of survivors 0 1 2 3 4 5 6 7 0 –1 5 4 3 2 1 D121 Figure 7.1 The Pattern of Microbial Death. An exponential plot of the survivors versus the minutes of exposure to heating at 121°C. In this example the D121 value is 1 minute. The data are from table 7.1. Table 7.1 A Theoretical Microbial Heat-Killing Experiment Microbial Number Microorganisms Killed Microorganisms Minute at Start of Minutea in 1 Minute (90% of total)a at End of 1 Minute Log10 of Survivors 1 106 9 × 105 105 5 2105 9 × 104 104 4 3 104 9 × 103 103 3 4 103 9 × 102 102 2 5 102 9 × 101 10 1 6 101 9 10 7 1 0.9 0.1 –1 a Assume that the initial sample contains 106 vegetative microorganisms per ml and that 90% of the organisms are killed during each minute of exposure. The temperature is 121° C
7.Contrel of 7.4 The Use of Physical Msthods in Control 139 ans as loetGoncenitionofdisinfctantorsteriliaineagentcam roduce when inocula ated into culture medium that 6.Local envi ment.The opulation to he controlled is not factor that may because heat kills more readily at an acid pH.acid foods organisms are actually dead. important environmental factor is organic matter that can mater in a surface biofilm will 73Cnitiaea收eSetiems ger an object before it is disinfe ed o terilized.Syringes and ofmicobial matter could protect pathogens and increa ase the risk of their growth)is affected by at least six factors. 1.Population size.Because an equal fraction of a microbial 1.Briefly plain how the effectiven ss of antimicrobial agents 2.Population osition.The effectiveness of an agent dition 7.4 The Use of Phvsical Methods in Control hers losis i Iagents are normally used to contro micro ects,as can be other b Often.but not always.the peratures,filtration,and radiation ore oncentrated a chemical Heat Fire and boiling water have been used for sterilization and disin effectiveness:;beyond a certain point,increases may no dry he ist heat n dily kills viru 7.21 ethanol is more effective than9%ethanol because its spores.Unfor ately th ence of nlation d to dal agen and c it is less should be used essential to have a precise measure of the heat-killing efficiency
Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 To study the effectiveness of a lethal agent, one must be able to decide when microorganisms are dead, a task by no means as easy as with macroorganisms. It is hardly possible to take a bacterium’s pulse. A bacterium is defined as dead if it does not grow and reproduce when inoculated into culture medium that would normally support its growth. In like manner an inactive virus cannot infect a suitable host. 1. Describe the pattern of microbial death and how one decides whether microorganisms are actually dead. 7.3 Conditions Influencing the Effectiveness of Antimicrobial Agent Activity Destruction of microorganisms and inhibition of microbial growth are not simple matters because the efficiency of an antimicrobial agent (an agent that kills microorganisms or inhibits their growth) is affected by at least six factors. 1. Population size. Because an equal fraction of a microbial population is killed during each interval, a larger population requires a longer time to die than a smaller one. This can be seen in the theoretical heat-killing experiment shown in table 7.1 and figure 7.1. The same principle applies to chemical antimicrobial agents. 2. Population composition. The effectiveness of an agent varies greatly with the nature of the organisms being treated because microorganisms differ markedly in susceptibility. Bacterial endospores are much more resistant to most antimicrobial agents than are vegetative forms, and younger cells are usually more readily destroyed than mature organisms. Some species are able to withstand adverse conditions better than others. Mycobacterium tuberculosis, which causes tuberculosis, is much more resistant to antimicrobial agents than most other bacteria. 3. Concentration or intensity of an antimicrobial agent. Often, but not always, the more concentrated a chemical agent or intense a physical agent, the more rapidly microorganisms are destroyed. However, agent effectiveness usually is not directly related to concentration or intensity. Over a short range a small increase in concentration leads to an exponential rise in effectiveness; beyond a certain point, increases may not raise the killing rate much at all. Sometimes an agent is more effective at lower concentrations. For example, 70% ethanol is more effective than 95% ethanol because its activity is enhanced by the presence of water. 4. Duration of exposure. The longer a population is exposed to a microbicidal agent, the more organisms are killed (figure 7.1). To achieve sterilization, an exposure duration sufficient to reduce the probability of survival to 10–6 or less should be used. 5. Temperature. An increase in the temperature at which a chemical acts often enhances its activity. Frequently a lower concentration of disinfectant or sterilizing agent can be used at a higher temperature. 6. Local environment. The population to be controlled is not isolated but surrounded by environmental factors that may either offer protection or aid in its destruction. For example, because heat kills more readily at an acid pH, acid foods and beverages such as fruits and tomatoes are easier to pasteurize than foods with higher pHs like milk. A second important environmental factor is organic matter that can protect microorganisms against heating and chemical disinfectants. Biofilms are a good example. The organic matter in a surface biofilm will protect the biofilm’s microorganisms; furthermore, the biofilm and its microbes often will be hard to remove. It may be necessary to clean an object before it is disinfected or sterilized. Syringes and medical or dental equipment should be cleaned before sterilization because the presence of too much organic matter could protect pathogens and increase the risk of infection. The same care must be taken when pathogens are destroyed during the preparation of drinking water. When a city’s water supply has a high content of organic material, more chlorine must be added to disinfect it. 1. Briefly explain how the effectiveness of antimicrobial agents varies with population size, population composition, concentration or intensity of the agent, treatment duration, temperature, and local environmental conditions. 7.4 The Use of Physical Methods in Control Heat and other physical agents are normally used to control microbial growth and sterilize objects, as can be seen from the continual operation of the autoclave in every microbiology laboratory. The four most frequently employed physical agents are heat, low temperatures, filtration, and radiation. Heat Fire and boiling water have been used for sterilization and disinfection since the time of the Greeks, and heating is still one of the most popular ways to destroy microorganisms. Either moist or dry heat may be applied. Moist heat readily kills viruses, bacteria, and fungi (table 7.2). Exposure to boiling water for 10 minutes is sufficient to destroy vegetative cells and eucaryotic spores. Unfortunately the temperature of boiling water (100°C or 212°F) is not high enough to destroy bacterial endospores that may survive hours of boiling. Therefore boiling can be used for disinfection of drinking water and objects not harmed by water, but boiling does not sterilize. Because heat is so useful in controlling microorganisms, it is essential to have a precise measure of the heat-killing efficiency. 7.4 The Use of Physical Methods in Control 139
7.Control of 140 Chapter 7 Control of Microorganisms by Physical and Chemical Agent Table 7.2 g Conditions for Mos Vegetative Cells Spores 10minutes6-70 30 minutes at 60"C of thermal deat on is killed 10 minute ID a cer thermal death time(TDT)isno more commonly used.This i 105 t time nec ded to kill all organisms m a n rature (C) .and it is th icall Figure 7.2 Value Cale ation.Thevalue used in calculation of ure.the decimal reduction time(D)orDvalue has gai kil 0 of the c ganisms or sp res in a o10% icdtcmpcratre.nasecmiloeat c plot of the p ogarithmic scale Th ubscript, tive re of a micro heat sterilization must be ou at temper ature Si an by one log cycle when logDis plotted against tempe ature(fig auto ce stm whichis The food proc ssine industry makes extensive use of d and air initially pre ent in the chamber is forced out until the chambe d to elim d with s steam and es Hea nt is carried out long ugh to reduce a por ure and pre e ns ually 121C and 15 pounds of pre ation o spores to I ):thu value for the s0.20 m utes minutes.Treatment is continued for about 15 minutes to provide a 121m tis.it takes a 10C age in temp to alter the D Moist ea s by e essential pro and the 12D value to 24.5 minutes.Dvalues and s for som Autoc ving must b the chamber,it will not reach 121Ceven though it may reach a
Prescott−Harley−Klein: Microbiology, Fifth Edition II. Microbial Nutrition, Growth, and Control 7. Control of Microorganisms by Physical and Chemical Agents © The McGraw−Hill Companies, 2002 Initially effectiveness was expressed in terms of thermal death point (TDP), the lowest temperature at which a microbial suspension is killed in 10 minutes. Because TDP implies that a certain temperature is immediately lethal despite the conditions, thermal death time (TDT) is now more commonly used. This is the shortest time needed to kill all organisms in a microbial suspension at a specific temperature and under defined conditions. However, such destruction is logarithmic, and it is theoretically not possible to “completely destroy” microorganisms in a sample, even with extended heating. Therefore an even more precise figure, the decimal reduction time (D) or D value has gained wide acceptance. The decimal reduction time is the time required to kill 90% of the microorganisms or spores in a sample at a specified temperature. In a semilogarithmic plot of the population remaining versus the time of heating (figure 7.1), the D value is the time required for the line to drop by one log cycle or tenfold. The D value is usually written with a subscript, indicating the temperature for which it applies. D values are used to estimate the relative resistance of a microorganism to different temperatures through calculation of the z value. The z value is the increase in temperature required to reduce D to 1/10 its value or to reduce it by one log cycle when log D is plotted against temperature (figure 7.2). Another way to describe heating effectiveness is with the F value. The F value is the time in minutes at a specific temperature (usually 250°F or 121.1°C) needed to kill a population of cells or spores. The food processing industry makes extensive use of D and z values. After a food has been canned, it must be heated to eliminate the risk of botulism arising from Clostridium botulinum spores. Heat treatment is carried out long enough to reduce a population of 1012 C. botulinum spores to 100 (one spore); thus there is a very small chance of any can having a viable spore. The D value for these spores at 121°C is 0.204 minutes. Therefore it would take 12D or 2.5 minutes to reduce 1012 spores to one spore by heating at 121°C. The z value for C. botulinum spores is 10°C—that is, it takes a 10°C change in temperature to alter the D value tenfold. If the cans were to be processed at 111°C rather than at 121°C, the D value would increase by tenfold to 2.04 minutes and the 12D value to 24.5 minutes. D values and z values for some common food-borne pathogens are given in table 7.3. Three D values are included for Staphylococcus aureus to illustrate the variation of killing rate with environment and the protective effect of organic material. Food processing (pp. 970–73); Botulism (p. 929) Moist heat sterilization must be carried out at temperatures above 100°C in order to destroy bacterial endospores, and this requires the use of saturated steam under pressure. Steam sterilization is carried out with an autoclave (figure 7.3), a device somewhat like a fancy pressure cooker. The development of the autoclave by Chamberland in 1884 tremendously stimulated the growth of microbiology. Water is boiled to produce steam, which is released through the jacket and into the autoclave’s chamber. The air initially present in the chamber is forced out until the chamber is filled with saturated steam and the outlets are closed. Hot, saturated steam continues to enter until the chamber reaches the desired temperature and pressure, usually 121°C and 15 pounds of pressure. At this temperature saturated steam destroys all vegetative cells and endospores in a small volume of liquid within 10 to 12 minutes. Treatment is continued for about 15 minutes to provide a margin of safety. Of course, larger containers of liquid such as flasks and carboys will require much longer treatment times. Moist heat is thought to kill so effectively by degrading nucleic acids and by denaturing enzymes and other essential proteins. It also may disrupt cell membranes. Autoclaving must be carried out properly or the processed materials will not be sterile. If all air has not been flushed out of the chamber, it will not reach 121°C even though it may reach a 140 Chapter 7 Control of Microorganisms by Physical and Chemical Agents Table 7.2 Approximate Conditions for Moist Heat Killing Organism Vegetative Cells Spores Yeasts 5 minutes at 50–60°C 5 minutes at 70–80°C Molds 30 minutes at 62°C 30 minutes at 80°C Bacteriaa 10 minutes at 60–70°C 2 to over 800 minutes at 100°C 0.5–12 minutes at 121°C Viruses 30 minutes at 60°C a Conditions for mesophilic bacteria. Temperature (ºC) D values (minutes) 95 100 105 110 115 120 125 130 1 10 100 0.65 1.0 2.3 8 31 113 z = 10.5 Figure 7.2 z Value Calculation. The z value used in calculation of time-temperature relationships for survival of a test microorganism, based on D value responses at various temperatures. The z value is the increase in temperature needed to reduce the decimal reduction time (D) to 10% of the original value. For this homogeneous sample of a test microorganism the z value is 10.5°. The D values are plotted on a logarithmic scale