BIOS 242 Week 3 Discussion 1 – Choosing an Antimicrobial Technique
BIOS 242 Week 3 Discussion 1
BIOS 242 Week 3 Discussion 1 – Choosing an
... [Show More] Antimicrobial Technique
(Thread 1 Option 1) You be the expert: Imagine you are a teaching a class on controlling microbial growth in the environment. To test your students, you will present them with a scenario including a site and some probable microbes present. They must design a strategy to eliminate harmful microbes from the area.
In this discussion option, present a scenario for analysis by his or her classmates, propose an answer to another classmate's scenario, and respond to all classmates who attempt to address the scenario. Be as creative as you can!
(Thread 1 Option 2) Please choose 1 physical and 1 chemical method of microbial control that was discussed Ch.9. Explain how these methods work to slow microbial growth along with an example of how you use these methods in your personal life. Try not to discuss the same ones that a classmate has already chosen.
Students, please answer 1 of these options by Wednesday 1/30 at 11:59pm to receive your initial post points. Your remaining 2 posts in this thread (reply to a classmate or discuss other relevant topics) are due by Sunday 2/3 at 11:59pm. Always identify which option you are answering and use APA formatted references where necessary.
For more information regarding how to do discussions and the grading rubric, please check the Discussions Rubric document in the Files Tab
PERSON 1
(Thread 1 Option 2)
Osmotic pressure is one of the physical methods that can be used to slow microbial growth. Osmosis makes water to flow from an area of low solute concentration to an area of high solute concentration. Table salt can be used as a primary ingredient in meat curing. When the meat is placed in the environment that has a high concentration of salt, the osmotic pressure removes the water from the cell. It causes the cell to shrink which slows the microorganism growth and spoilage.
Halogens are chemical methods that kill microbes. Halogens are used both alone and combined with other elements in organic and inorganic compounds. Halogens exert their antimicrobial effect by unfolding and thereby denaturing essential proteins, including enzymes (Baurman, 2018). For example, chloramines contain chlorine together with ammonia can be used to sanitize glassware and eating utensils and are effective in the appearance of organic matter.
Reference
Bauman, R. W. (2018). Microbiology with diseases by body system (5th ed.). New York, NY: Pearson.
Bio.libretexts.org. (2016): Use of Physical Agents to Control of Microorganisms.
PERSON 2
Refrigeration and freezing are physical ways to decrease microbial metabolism growth and reproduction. Refrigeration stops or slow down the growth of most pathogens. An increase in temperature will increase activity but if enzyme activity get to high activity will decrease and the enzyme will be altered . Lowering temperature will decrease enzyme activity. Moist heat invade cells better than dry heat. Low temps will slow down the growth of microorganisms and the rate of chemical changes in food. Refrigerators should be kept at a temperature of 0 Celsius to 7 Celsius. Freezing below -2 can stop microbial growth and kill susceptible organisms. To prevent microbial growth frozen food should be thawed in the refrigerator in cold water. Storing jelly, mayonnaise and some cakes are some of the products I store in my refrigerator to prevent microbial growth.
Chemicals that are use to control microbial growth are disinfectants and antiseptic. I use many disinfectant and antiseptic my home such as pine sol, lysol, bleach, hand sanitizer,and listerine. Disinfectants are chemical compounds that kill or slow down microbes on surfaces. Disinfectants must be effective on infections agents and should not be toxic to people and animals.
Resources:
Bauman, R (2018) Microbiology with Diseases by Body System
Nedwell, D (1999) Effect of Temperature on Microbial Growth [Show Less]