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Terminology

This guide explores the terminology, tests for effectiveness, and selection criteria for disinfectants. It also covers the mechanisms of action, including protein and membrane damage, of various disinfectant types such as alcohols, phenolics, and oxidizers. Additionally, physical antimicrobial agents like heat, radiation, filtration, and osmotic control are discussed. Suitable for those in the food industry and other fields requiring effective disinfection methods.

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Terminology

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  1. Terminology • Disinfection • Disinfectant • Antiseptic • Sterilization

  2. Tests for effectiveness • Potency • Phenol coefficient • Filter paper method • Use dilution test

  3. Time of action Safety Microbe range Penetration Preparation Cost Odor Disinfectant Selection Criteria

  4. Mechanisms of Action • Protein damage • Membrane damage • Alkylating agents

  5. Soaps/detergents Soaps Quaternary ammonium detergents Acids/Alkalis Food industry uses organic acids Heavy Metals Halogens Disinfectant Types

  6. Alcohols/ Phenolics/Oxidizers • Alcohols • Phenolics • Oxidizers

  7. Physical Antimicrobial Agents • Heat Application • Dry Heat • Moist Heat • Pasteurization

  8. Refrigeration/Freezing Dessication Freeze-drying Radiation Filtration Osmotic Control Physical Antimicrobial Methods

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