Textbook Question
Which of the following is used to control microbial growth in foods?
a. Organic acids
b. Alcohols
c. Aldehydes
d. Heavy metals
e. All of the above
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Ch. 7 - The Control of Microbial Growth
Tortora14th EditionMicrobiology: An IntroductionISBN: 9780138200398
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Table of contents
- Ch. 1 - The Microbial World and You18
- Ch. 2 - Chemical Principles20
- Ch. 3 - Observing Microorganisms Through a Microscope18
- Ch. 4 - Functional Anatomy of Prokaryotic and Eukaryotic Cells21
- Ch. 5 - Microbial Metabolism20
- Ch. 6 - Microbial Growth20
- Ch. 7 - The Control of Microbial Growth20
- Ch. 8 - Microbial Genetics19
- Ch. 9 - Biotechnology & DNA Technology20
- Ch. 10 - Classification of Microorganisms15
- Ch. 11 - The Prokaryotes: Domains Bacteria and Archaea14
- Ch. 12 - The Eukaryotes: Fungi, Algae, Protozoa, and Helminths17
- Ch. 13 - Viruses, Viroids, and Prions20
- Ch. 14 - Principles of Disease and Epidemiology21
- Ch. 15 - Microbial Mechanisms of Pathogenicity19
- Ch. 16 - Innate Immunity: Nonspecific Defenses of the Host20
- Ch. 17 - Adaptive Immunity: Specific Defenses of the Host20
- Ch. 18 - Practical Applications of Immunology20
- Ch. 19 - Disorders Associated with the Immune System19
- Ch. 20 - Antimicrobial Drugs19
- Ch. 21 - Microbial Diseases of the Skin and Eyes21
- Ch. 22 - Microbial Diseases of the Nervous System19
- Ch. 23 - Microbial Diseases of the Cardiovascular and Lymphatic Systems20
- Ch. 24 - Microbial Diseases of the Respiratory System20
- Ch. 25 - Microbial Diseases of the Digestive System20
- Ch. 26 - Microbial Diseases of the Urinary and Reproductive Systems19
- Ch. 27 - Environmental Microbiology20
- Ch. 28 - Applied and Industrial Microbiology19
Tortora14th EditionMicrobiology: An IntroductionISBN: 9780138200398Not the one you use?Change textbook
Chapter 7, Problem 6
Use the following information to answer questions 6 and 7. The data were obtained from a use-dilution test comparing four disinfectants against Salmonella Choleraesuis.
G = growth, NG = no growth
Which disinfectant is the most effective?
Verified step by step guidance1
Identify the criteria for effectiveness in the context of the dilution test. Typically, the most effective disinfectant is the one that prevents bacterial growth (NG) at the highest dilution (lowest concentration).
Examine the data table or image provided, focusing on the dilution levels for each disinfectant and noting where growth (G) or no growth (NG) occurs.
For each disinfectant, find the highest dilution factor at which no growth (NG) is observed. This indicates the lowest concentration needed to inhibit Salmonella Choleraesuis.
Compare these highest effective dilutions across all four disinfectants to determine which one inhibits growth at the greatest dilution (i.e., is effective at the lowest concentration).
Conclude that the disinfectant with the highest dilution showing no growth is the most effective against Salmonella Choleraesuis.
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Key Concepts
Here are the essential concepts you must grasp in order to answer the question correctly.
Use-Dilution Test
A use-dilution test measures the effectiveness of disinfectants by exposing bacteria to different disinfectant concentrations and then checking for bacterial growth. It helps determine which disinfectant can inhibit or kill the bacteria at practical usage levels.
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The Ames Test
Bacterial Growth Indicators (G vs NG)
In microbiology tests, 'G' indicates bacterial growth, meaning the disinfectant failed to kill or inhibit the bacteria, while 'NG' means no growth, showing effective bacterial control. These indicators help compare disinfectant efficacy.
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Disinfectant Efficacy Against Salmonella Choleraesuis
Effectiveness of disinfectants varies depending on the target organism. Salmonella Choleraesuis is a pathogenic bacterium, so the most effective disinfectant is the one that consistently prevents its growth, ensuring safety and infection control.
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Related Practice
Textbook Question
How do salts and sugars preserve foods? Why are these considered physical rather than chemical methods of microbial control? Name one food that is preserved with sugar and one preserved with salt. How do you account for the occasional growth of Penicillium mold in jelly, which is 50% sucrose?
Textbook Question
The antimicrobial effect of gamma radiation is due to:(a) ________.
The antimicrobial effect of ultraviolet radiation is due to: (b) ________.
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Textbook Question
How do autoclaving, hot air, and ultra-high-temperature pasteurization illustrate the concept of equivalent treatments?
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Textbook Question
A bacterial culture was in log phase in the following figure. At time x, an antibacterial compound was added to the culture. Draw the lines indicating the addition of a bactericidal compound and a bacteriostatic compound. Explain why the viable count does not immediately drop to zero at x.
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Textbook Question
Use the following information to answer questions 6 and 7. The data were obtained from a use-dilution test comparing four disinfectants against Salmonella Choleraesuis.
G = growth, NG = no growth
Which disinfectant(s) is (are) bactericidal?
a. A,B,C, and D
b. A,C, and D
c. A only
d. B only
e. None of the above
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