| LC control no. | sh2012003775 |
|---|---|
| LC classification | QR69.I53 |
| Topical heading | Microbial inactivation |
| Variant(s) | Inactivation (Microbiology) Inactivation, Microbial Microorganisms--Inactivation |
| See also | Death (Biology) Microbial growth--Regulation |
| Found in | Work cat.: Ananthanarayanan, A. Acoustic treatment of marine ballast water using sonication coupled with advanced oxidants for the inactivation of pathogenic bacteria, 2005. Singleton, P. Dictionary of microbiology and molecular biology, 2001 (inactivation (of a microorganism) -- (1) The killing of a microorganism. (2) The temporary (reversible) inhibition of growth (or other activity) of a microorganism) Pichtel, J. Waste management practices, 2005: p. 597 (Microbial inactivation refers to those physical or chemical processes that render microorganisms incapable of multiplication. Such processes may either kill the organisms or injure them to the extent that repair and subsequent growth of cells is not possible) Microbial risk analysis of foods, 2008: pp. 109-110 (Microbial inactivation is the opposite of microbial growth. Inactivation is a frequently applied food safety and food preservation strategy and may be the consequence of various treatments applied in food production and preparation, like heating, lowering pH, drying, freezing, and so on. It is characterised by a decrease in the number of organisms per unit N. If this inactivation results in a decrease to zero living cells in one or more units, the prevalence P will decrease too) Disinfection, sterilization, and preservation, 2001: p. 65 (Microbial inactivation is a kinetic process wherein the viability of organisms exposed to a biocidal agent varies as a function of time. Inactivation kinetics depends on the type of organism, type and concentration of biocide, and, for some disinfectants, environmental conditions such as temperature and pH) |
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