Microorganisms, both harmful and beneficial are existed every-where. Man prefers to culture the advantageous ones and at similar time wants to control the expansion of undesirable, injurious, pathogenic ones. Even in culturing an obliging microbe, contamination by the other useful organism has to be controlled as the later becomes a contaminant.
This microbial control becomes essential to prevent contamination, transmission of diseases, deterioration of materials employed and spoilage of food. In contrast to sterilization that entirely eliminates or kills the microorganisms control is purposed in the reduction in whole microflora or microbial activity.
Microorganisms might be controlled by eliminating, inhibition or killing by physical or chemical agents. The physical agents comprise dry heat, steam (i.e., moist heat), flame (i.e., incineration), radiation, and filtration and so on. Antiseptics, detergents, disinfectants, alcohol and heavy metals are certain chemical agents employed. The elimination of microorganisms is accomplished by filtration and ultra centrifugation. The inhibition is keeping the cell in a static situation without permitting it to grow and multiply employing antimicrobial agents. Killing or death is an irreversible loss of ability to reproduce by radiation, heat, or by chemicals.
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