Worksheet 2: Control of Microbial GrowthWorksheet 7.2 Control of Microbial Growth: Copy and complete the following Worksheet (be very thorough, then complete Quiz 7.2.

Chemical Means of Disinfection and Sterilization: Text Pages 190-202, Table 7.8 pp. 201-202

Discuss the uses of each; which you would choose and why you made that choice.

1. Soaps and acid anionic detergents (ex. Triclorocarbon) or hexachlorophene for skin

    degerming (routine hand washing).

     Note: What is the risk associated with the use of hexachlorophene?

2. Cationic detergents (quaternary ammonium compounds – also called “quats”)

    ex. Zephiran and Cepacol or alcohol as a skin antiseptic.

3. Chlorhexidine or hydrogen peroxide for skin degerming.

4. Mercuric chloride (Heavy metal) or Sodium hypochlorite (halogen) for disinfection of

    lab bench.

5. Iodophor (such as Betadine) or Merthiolate for minor wound treatment.

6.  Formaldehyde and formalin or sorbic acid and benzoic acid as a cosmetic

     preservative.

     Note: What is the risk associated with the use of formaldehyde and formalin?

7. Phenol or glutaraldehyde (Cidex) for disinfection of heavily contaminated medical

    equipment.

8. Ethylene oxide or glutaraldehyde for sterilization of disposable plastic petri dishes

    before use.

    Note: Under what conditions of use is glutaraldehyde a liquid sterilant?

Physical Means of Controlling Microbes: Text Pages 185-190, Table 7.5 p. 191

Choose the best physical method of controlling microbial growth in each instance below. Explain why you made this choice and how the method is properly used.

9. Overnight sterilization of glass petri dishes to be ready for use immediately when you

    return to the lab.

10. Sterilization of flasks of tryptic soy agar.

11. Inoculation loops and needles.

12.    Hospital disposables (dressings, specimen cups, etc.)

13.    Public water supply that is possibly contaminated because of natural disaster (flood, hurricane, etc.)

14.    Sterilization of liquids such as antibiotics, enzymes, and vaccines that are heat labile (destroyed by heat).

15.    Treatment of milk and other dairy products to render then disease-free and safe for consumption.

16.    Removal of microbes from a laboratory tables surface before performing aseptic culture transfers.

17.    Sterilization of plastic petri dishes before use.

18.    Short-term food preservation.

19.    Long-term food preservation.

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