Tyndallization and Pasteurization
Tyndallization and Pasteurization
Learning objectives
At the end of this lecture, student will be able to
– Discuss sterilization at temperature 100⁰C
– Discuss sterilization at temperature below 100
– Explain pasteurization and tyndallization
Thermal sterilization / Sterilization by heat
Moist heat sterilization / Steam sterilization
a) Sterilization at temperature above 100⁰C (Saturated stream)
– Autoclaving / steam sterilization
b) Sterilization at temperature of 100⁰C ( Boiling water)
– Tyndallisation
– Sterilization by boiling water
c) Sterilization at temperature below 100⁰C (Hot water below Boiling Point)
– Pasteurization
– Vaccine bath
e) Heating with a bactericide
Sterilization at 100°C
- Boiling
- Steaming
- Tyndallisation
Boiling
• Boiling at 100°C for 30 minutes is done in a water bath
• Syringes, rubber goods and surgical instruments may be sterilized by this method
• After sterilization the materials should be removed with forceps already sterilised by dipping in suitable disinfectant or by heating in flame
• All bacteria and certain spores are killed
Steaming
• Steam (100°C) is more effective than dry heat at the same temperature as:
– Bacteria are more susceptible to moist heat
– Steam has more penetrating power
– Steam has more sterilizing power as more heat is given up during condensation
Steam Sterilizer
• It works at 100°C under normal atmospheric pressure i.e. without extra pressure
• It is ideally suitable for sterilizing media which may be damaged at a temperature higher than 100°C
• It is a metallic vessel having 2 perforated diaphragms (Shelves), one above boiling water, and the other about 4″ above the floor
• Water is boiled by electricity, gas or stove
• Steam passes up
• There is a small opening on the roof of the instrument for the escape of steam
Tyndallization
• Fractional sterilization or tyndallization is a method used to destroy bacteria and endospores
• In this articles are boiled or steamed at 212°F (100°C) for 30 min in a pot with lid, three days in a row
• Between the boiling steps the jars are kept warm, around 30°C to allow the remaining endospores to germinate
Principle: Any resistant endospores will germinate after the first heating and therefore be susceptible to killing during the second and third heating.
• Also called fractional sterilization – A fraction is sterilized on each day
Applications
• This method is used for sterilizing egg serum, sugar containing media and gelatin media which will be damaged at higher temperature
Limitations
• This method is only applicable to sloutions which bacterial spores surviving the first heating have a chance to develop during the next 24 hours
Sterilization below 100⁰C – Pasteurization
• Louis Pasteur found a practical method of preventing the spoilage of beer and wine
• Pasteur used mild heating, which was sufficient to kill the organisms that caused the particular spoilage problem without seriously damaging the taste of the product
• The same principle was later applied to milk to produce what we now call pasteurized milk
• Pasteurization of milk was to eliminate pathogenic microbes
• It lowers microbial numbers, which prolongs milk’s good quality under refrigeration
Phosphatase test –
• To determine whether the products have been pasteurised
• Phosphatase is an enzyme naturally present in milk
• If the product has been pasteurised, phosphatase will be inactivated
Procedure
• Take 1 ml of milk sample
• Put 5 ml of nitrate Phosphate buffer solution
• Incubate it in water bath at temperature of about 37˚C
• Check for colour change after 15 minutes
• If colour changes then the milk is not pasteurized
Conclusion : In the image Test tube on left side with pale yellow colour is showing test of Raw milk confirms alkaline phosphate activity and test tube on right side is showing no colour change in case of packed milk confirming Pasteurization
Types of Pasteurization
- Classical method of pasteurization
- High Temperature Short-time (HTST) pasteurization / Flash method
- Ultra-High-Temperature (UHT) pasteurization
1. Classical method of pasteurization
· The milk was exposed to a temperature of about 63⁰C for 30 minutes
• The milk proteins tend to protect the microorganisms but inspite of this mycobacterium tuberculosis is killed in 20mins but extra 10mins provides a very safe exposure which destroys the other pathogens found in milk and the lactic acid producing organisms responsible for souring
2. High Temperature Short-time (HTST) pasteurization
• Uses temperatures of at least 72°C, but for only 15 seconds
• HTST pasteurization lowers total bacterial counts, so the milk keeps well under refrigeration
3. Ultra-High-Temperature (UHT) pasteurization
• Milk can be stored for several months without refrigeration
• The liquid milk (or juice) is sprayed through a nozzle into a chamber filled with high –temperature steam under pressure
• Sterilizing temperatures are reached almost instantaneously
• After reaching a temperature of 140°C for 4 seconds, the fluid is rapidly cooled in a vacuum chamber
Heating with a bactericide
• This method is based on the fact that bactericides are more effective at high temperature
• This method is used in a sterilization of aqueous solutions and suspensions that are destroyed by autoclaving
• Suitable proportion of a bactericide is added to the solution to be sterilized which is distributed in the final containers and sealed
• The sealed containers are then heated at 100⁰C in a steam sterilizer or water bath for 30 minutes.
Summary
• Pasteurization is a technique used to destroy pathogenic organisms helps to improve the keeping qualities of food products without affecting their taste
• Tyndallization is a process of fractional sterilization used to sterilize heat-sensitive liquids like culture media
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