Report Microbio 1

Filtration is an interesting sterilization method in laboratories.
It’s the only
method that uses force to separate rather than to kill. When you filter a liquid or gas, it
passes through a pore, which stops, or filters out, the passage of larger particles.
Filtration depends on pore sizes, the smaller the pores the more particles it can screen
out, but it also takes more energy to force the liquid through it. Pore sizes can be as
small as .01 μm
Filtration is the first and only sterilization method that eliminates bacteria by separating
the microorganisms from the sterilized medium, but unlike other sterilization methods, it
doesn’t kill or stop the bacteria's ability to reproduce. The way it works is actually very
simple. You’re probably familiar with water filters found in an office or at home, or a
coffee percolator, all of which use the same basic mechanism of filtration.
Filtration is the first and only sterilization method that eliminates bacteria by separating
the microorganisms from the sterilized medium, but unlike other sterilization methods, it
doesn’t kill or stop the bacteria's ability to reproduce. The way it works is actually very
simple. You’re probably familiar with water filters found in an office or at home, or a
coffee percolator, all of which use the same basic mechanism of filtration.
4 types of filter
1. Membrane filters are thin filters that are made of cellulose. They can be used for
sterilization during injection by placing the membrane between the syringe and the
needle.
2. Seitz filters are usually made of asbestos. They are pad-like and thicker than membrane
filters.
3. Sintered glass filters are an alternative type of filter that are made of glass and hence do
not absorb liquids during filtration.
4. Candle filters are made of clay-like mud. This special mud has tiny pores made by algae.
The microbes get stuck during their travel through the pores.
Wear protective garments, splash protection, eye protection and respirators, as required.
Always check chemical and thermal compatibility of Housing Material, O-Rings, Gaskets, and
Media with the fluid being filtered. Consult a liquid compatibility guide or ask your local dealer.
Apparatuses:
 Beaker
 Funnel
 Conical flask
 Filter paper
Filters in Use: Filtration Examples: Some of the most common filter aids used
were silica, diatomaceous earth, cellulose, and perlite. They can be used alone
or with paper filters.A very simple and proven example of filtration is that if we
have sand, salt, and water in a beaker, then the salt gets dissolved in water
whereas sand remains as such and it settles down at the bottom of the beaker.
Now, we need to separate sand from saltwater, which can be done easily by
means of filtration process using a Whatman filter paper of Grade 1. The sand
remaining on the filter paper is called a residue, whereas saltwater now called
the filtrate passes through the filter paper and is collected in a beaker. Another
good example is the filtration of the air from dust in an air conditioner. Here, pure
air is sucked inside by the air conditioner containing dust. This dust is never seen
through naked eyes. So, when a filter is attached in front of the AC the dust is
collected on the filter and we receive pure air which is an example of filtration of
solid in gas.
How does filtration work step by step?

Filtration
1. Separating insoluble solids. One beaker contains a mixture of solid and liquid,
the other contains a funnel with filter paper.
2. The solid and liquid mixture is poured into the filter funnel.
3. The liquid drips through the filter paper but the solid particles are caught in the
filter paper.
Salting is one of the oldest food preservation methods. Salting is a process

where the common salt (NaCl), sodium chloride, is used as a preservative that
penetrates the tissue; hence slows the bacterial growth and deactivates the
enzymes. Some of the factors involved in salting of fish which play important role
are purity of salt, quantify of salt used, method of salting, and weather conditions,
flavor of the product.
Salting is a method of preservation using salt (NaCl). In the

salting process, preservation is done by reducing food's
moisture content and removing bacteria not to live and
develop again [5]. Salting is usually called brining. Salting is
not a single pickling technique but is followed by other
processes such as drying or boiling. This salting method is
widely used to preserve fish for several reasons, namely [6]: 1)
The salting technique is straightforward and can be done by
everyone; 2) Technology with cheap preservation; 3)
Processed products combined with drying have long durability
to be stored or distributed to remote areas without requiring
special treatment; 4) Salted fish products are cheap so that al
Salt’s Role in the Prevention of Microbial Growth
Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a
food is the amount of unbound water available for microbial growth and chemical reactions. Salt’s ability
to decrease water activity is thought to be due to the ability of sodium and chloride ions to associate
with water molecules (Fennema, 1996; Potter and Hotchkiss, 1995).
Adding salt to foods can also cause microbial cells to undergo osmotic shock, resulting in the loss of
water from the cell and thereby causing cell death or retarded growth (Davidson, 2001). It has also been
suggested that for some microorganisms, salt may limit oxygen solubility, interfere with cellular enzymes,
or force cells to expend energy to exclude sodium ions from the cell, all of which can reduce the rate of
growth (Shelef and Seiter, 2005).
Today, few foods are preserved solely by the addition of salt. However, salt remains a commonly used
component for creating an environment resistant to spoilage and inhospitable for the survival of
pathogenic organisms in foods. Products in the modern food supply are often preserved by multiple
hurdles that control microbial growth (Leistner, 2000), increase food safety, and extend product shelf life.
Salt, high- or low-temperature processing and storage, pH, redox potential, and other additives are
examples of hurdles that can be used for preservation. As shown in Figure 4-1, no single preservation
method alone would create a stable product; when combined, however, these methods result in a
desirable, stable, and safe product. For example, a food might be protected by a combination of salt,
refrigeration, pH, and a chemical preservative.
Protection of foods from microbial spoilage using salt (usually sodium

chloride) or sugar (usually sucrose) has ancient roots and is often
referred to as salting, salt curing, corning or sugar curing.
Apparatus used:
How does freezing preserve food and keep it safe?
Freezing delays spoilage and keeps foods safe by preventing microorganisms

from growing and by slowing down the enzyme activity that causes food to
spoil. As the water in the food freezes into ice crystals, it becomes
unavailable to those microorganisms that need it for growth. However, most
microorganisms, (with the exception of parasites), remain alive when frozen
so foods must be handled safely both before freezing and once defrosted.
Freezer tips
 Freezers should be kept at or below -18°C

 In contrast to refrigerators, deep freezers should be packed tightly as
this allows the freezer to function better.
 Using appropriate packaging such as freezer bags and plastic containers
will help protect foods and prevent "freezer burn".
 Avoid placing hot foods straight into the freezer as this will raise the
freezer temperature and may adversely affect other foods. Cool foods
before freezing.
 Make sure that frozen food is completely thawed before cooking. Food
that has been frozen and thawed should never be refrozen.
Freezing prevents the growth of most foodborne microorganisms and refrigeration

temperatures slow down the growth of microorganisms. Refrigeration below 5 °C
effectively retards the growth of many foodborne pathogens. The cooling rate is
important in controlling the growth of microorganisms. A slow cooling of food allows time
to microbial growth. This can occur in a large volume of hot or warm food in a big
container. Refrigerated foods have limited shelf life due to microbial growth. In frozen
foods, microorganisms will not grow, but there will be survivors after long storage. Rapid
thawing is desirable to control microbial growth. The killing rate of microorganisms is
rapid at the beginning of freezing. There are four distinct low-temperature methods for
the preservation of foods namely room-temperature storage, chilling, refrigeration, and
freezing.
Good freezing materials include rigid containers made of aluminum,

glass, plastic, tin or heavily waxed cardboard; bags and sheets of
moisture-vapor resistant wraps; and laminated papers made specially
for freezing. Can aluminum foil be used as a freezer wrap? Heavy
duty aluminum foil can be used as a freezer wrap.
Food freezing is a food preservation process based on exposing food

to temperatures below its freezing point, a point at which the state of
matter changes and the properties of the product are altered, turning it
into ice and solidifying all the water or moisture contained in the food.
Freezing is the process in which a liquid changes to a solid. It occurs
when a liquid cools to a point at which its particles no longer have
enough energy to overcome the force of attraction between them. The
freezing point of a substance is the temperature at which it freezes.
The freezing point of pure water is 0°C.
Freezer
 Chest freezer (stand alone)
 Refrigerator-freezer combo.
 Mini-Fridge with freezer.
 Thawing Tips:Refrigeration is the safest way to thaw frozen foods. Use a
thermometer to ensure your refrigerator stays below 40°F. ...
 Glass canning jars.
 Rigid plastic containers.
 Laminated freezer paper (butcher paper)
 Freezer bags.
EFFECT OF FREEZING ON MICROORGANISMS Considering the effect of freezing on
a number of microorganisms that are unable to grow at freezing temperatures, it is well
established that freezing is one method of preserving microbial cultures and freeze
drying being perhaps the best method known. However, freezing temperatures have
been shown to effect the killing of certain microorganisms of importance in foods.

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Report Microbio 1

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Filtration is an interesting sterilization method in laboratories.

It’s the only

How does filtration work step by step?

Salting is one of the oldest food preservation methods. Salting is a process

Salting is a method of preservation using salt (NaCl). In the

Salt’s Role in the Prevention of Microbial Growth

Protection of foods from microbial spoilage using salt (usually sodium

Freezing delays spoilage and keeps foods safe by preventing microorganisms

 Freezers should be kept at or below -18°C

Freezing prevents the growth of most foodborne microorganisms and refrigeration

Good freezing materials include rigid containers made of aluminum,

Food freezing is a food preservation process based on exposing food

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