Inhibition and Destruction of the Microbial Cell
Published on 2. December 2012
834 pages
978-0-323-14230-4 (ISBN)
Description
Inhibition and Destruction of the Microbial Cell focuses on the effects of various classes of toxic chemical agents on microbial cell. This book is organized into 14 chapters that cover the topics from two points of view: the agent and the target (the microbial cell). The introductory chapters are devoted to the inhibitory effects of elevating temperature and to the lethal effect of environmental thermal energy supply restriction on growing bacteria. A chapter focuses on the effect of various classes of antibacterial compounds, such as 4-amino-quinaldinium and 8-hydroxyquinoline derivatives, chlorhexidine, amidines, halogens, dyes, and nitrofurans. The subsequent chapters examine the effects of other chemical agents on microorganisms, including toxic gases, solutes, ions, and radiations. The book goes on examining the inhibition and destruction of specific microorganisms, such as Pseudomonas aeruginosa, Enterobacteriaceae, Mycobacteria, Cocci, bacterial spores, molds, yeasts, and viruses. The last chapter discusses the effect of the cultural prehistory of microorganisms upon their response to inhibition and destruction. This book is an invaluable resource for graduate research workers and scientists in pure and applied microbiology. This will also be a good reference for undergraduates reading specialized courses at honors level in microbiology or applied courses in food science and agriculture. Furthermore, it will be of interest to the medical profession, especially those involved in public health and pathology, as well as to scientists in the pharmaceutical industry.
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01/1971
Academic Press
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Content
ContributorsPreface1. Inhibition and Destruction of Microorganisms by Heat I. Introduction . II. Growth temperature relationships III. Lethal temperature relationships References2. The Effect of Low Temperatures on Microorganisms: Conditions under which Cold becomes Lethal I. Introduction II. Effects of temperature on microorganisms III. Psychrophiles IV. Low-maximum temperature for growth of psychrophilic microorganisms V. Minimum temperature for growth of microorganisms VI. Temperature-sensitive mutants VII. Effect of freezing and thawing on microorganisms VIII. Cold shock IX. Freeze-drying References 3A-G. The Inhibition and Destruction of the Bacterial Cell by Chemicals3A. Membrane Active Antibacterial Compounds I. Application and uses II. Mode of action References3B. Chlorhexidine I. Introduction II. Properties III. Antimicrobial activity IV. Mode of action V. Application References3C. Derivatives of 4-Amino-Quinaldinium and 8-Hydroxyquinoline I. 4-Amino-quinaldinium derivatives II. 8-Hydroxyquinoline derivatives III. Other chelating agents References3D. Amidines I. Introduction II. Propamidine III. Dibromopropamidine References3E. The Halogens I. General II. Chlorine compounds III. Iodine compounds References3F. Antibacterial Dyes and Nitrofurans I. Dyes II. Nitrofurans References3G. Ethylenediaminetetra-acetic Acid I. Introduction II. Antibacterial activity III. Effect of EDTA on yeast protoplasts IV. Summary References4. Toxic Gases I. Ethylene oxide II. Beta-propiolactone III. Formaldehyde IV. Propylene oxide V. Methyl bromide VI. Ozone VII. Peracetic acid VIII. Ethylenimine IX. Glycidaldehyde References5. Influence of Solutes and Ions on Microorganisms I. Introduction II. Microorganisms that grow in high solute concentrations III. Hydrogen and hydroxyl ions IV. Heavy metal ions V. The action of certain anions VI. Concluding remarks References6. The Inhibition and Destruction of the Microbial Cell by Radiations I. Introduction II. Definition of terms III. Ionizing energy and its effects on microorganisms IV. The effects of radio frequency energy on microorganisms V. The effects of ultraviolet light on microorganisms References7. Inhibition and Destruction of Pseudomonas aeruginosa I. Introduction II. The organism III. Pathogenicity IV. The elimination of P. aeruginosa V. Mechanisms of resistance References8. The Inhibition and Destruction of Cocci I. Introduction II. Physical agents III. Chemical agents References9. The Inhibition and Destruction of Enterobacteriaceae of Pathogenic and Public Health Significance I. Introduction II. Survival of enteric bacteria III. The destruction and elimination of enteric bacteria IV. Inhibition of enteric bacteria V. Considerations with respect to detection and enumeration of enteric organisms in foods References10. The Destruction of Mycobacteria I. Introduction II. Effect of natural and physical agents III. Destruction by chemical agents other than chemotherapeutic drugs IV. A summary of disinfection methods V. Concluding remarks References11. The Destruction of Bacterial Spores I. Introduction II. Sporulation and germination III. Effect of heat on bacterial spores IV. Effect of radiations on bacterial spores V. Effect of antibacterial agents on bacterial spores VI. Effect of gases on bacterial spores VII. 'Cross-resistance' VIII. Overall conclusions References12. Inhibition and Destruction of Moulds and Yeasts I. Introduction. II. The polyene antifungal antibiotics III. Non-polyene antifungal antibiotics IV. Quaternary ammonium salts . V.
