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Main Index >> Microbial/Microbiological Control

Microbial Control
Physical Control of Microorgansism
Controlling by Heat
Controlling by Direct Flame
Controlling by Hot Air Oven
Controlling by Boiling Water
Controlling by Autoclave
Controlling by Fractional Sterilisation
Controlling by Pasteurization
Controlling of Microorgansism by Hot Oil
Control of Microorgansism by Other Methods
Controlling by Filteration
Controlling by Ultraviolet Light
Controlling by Other Radiations
Controlling by Ultrasonic Vibrations
Controlling by Preservation Methods
Control of Microorgansism by Chemical Methods
Controlling by Halogens
Controlling by Phenolic Compounds
Controlling by Heavy Metals
Controlling by Alcohol
Controlling by Alkylating Agents  
Controlling by Hydrogen Peroxide
Controlling by Soaps and Detergents
Controlling by Dyes
Controlling by Acids
 

Microbial/Microbiological Control


The control of microorganisms is necessary for good health. we shall briefly consider some of the established methods of their control. There are three principal kinds of agents used in control: (i) physical agents, that are used exclusively on objects outside the body, (ii) chemical agents, which are used on inanimate objects as, well as on the body surface and (iii) chemotherapeutic agents, which are most often used inside the living body.

Controlling by Chemotherapeutic Agents
Controlling by Sulfanilamide and other Sulfonamides
Controlling by Antibiotics
Penicillin
Semisynthetic Penicillins
Cephalosporins
Streptomycin (an aminoglycoside) Other Aminoglycoside Antibiotics
Chloramphenicol
Tetracyclines
Other Antibiotics
Antifungal Antibiotics
Site of Action of Antibiotics
Cell Wall Inhibitors
Protein Synthesis Inhibitors
Membrane Transport Inhibitors
DNA Inhibitors
Other Sites of Inhibitions
Antibiotic Sensitivity Assay Tube Dilution Methods
Antibiotic Sensitivity Assay Agar Diffusion Method