Upon completion of this topic, students will understand the use of appropriate methods to control and prevent the growth and spread of infectious agents in various setups, including hospitals, households, and within the food industry, and how to identify appropriate methods to control these organisms within hosts.
Objectives:
- Describe the physical methods used for microbial control.
- List the types of chemical agents and the mechanism of action of each agent in the controlling of microbes.
- Describe how antimicrobial characteristics are determined and tested.
- Describe the mechanisms by which bacteria become antibiotic resistant.
- Describe the chemotherapeutic agents that are used specifically against bacteria, fungi, viruses, and protozoans.