| 00:00 | Okay, that's kind of yes. start. Alright folks. Welcome. |
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| 00:33 | . So as you know, I you know exam one later this |
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| 00:40 | Uh Let's see, so make sure sign up for a slot to take |
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| 00:46 | exam. Um what else? Chapter . Okay, so chapter five, |
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| 00:51 | gonna start and finish that today and put some questions. These are like |
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| 00:57 | from a previous uh blackboard quiz or exam questions pertaining to chapter five |
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| 01:05 | Uh There's like five or six questions , so and the answers are On |
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| 01:11 | as well, so um smart Let's see. So chapter five was |
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| 01:17 | back to the due date was pushed to next week. So if you |
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| 01:22 | it already fine, but since we're getting it to it today, I |
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| 01:28 | pushed it to the next Monday. . Um all right. Uh any |
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| 01:37 | ? Okay. Nothing. Yeah. many questions on the exam does anybody |
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| 01:48 | the answer to that? What's what it? Right man. About how |
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| 01:55 | questions I'm seeing, Who's read the . 35 to about 30. Uh |
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| 02:02 | . 35. 36. Somewhere in in an hour on the exam. |
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| 02:07 | . Um many else. Okay, we ended I just want in case |
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| 02:16 | have any questions before we move on five. We ended with um endospore |
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| 02:25 | . All right. And so the of uh in the spore forming |
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| 02:32 | the different cell types you would Um under the microscope. So you're |
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| 02:39 | cells, cells with spore forming some it's already done and it's just a |
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| 02:44 | endospore and the process I guess if had to encapsulate this in you know |
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| 02:52 | a few words I'd say it's a is going on in the process. |
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| 02:59 | a pursued by DNA replication because we're to create a in those four that |
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| 03:06 | have of course the D. A. Of the organism in |
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| 03:09 | Um And then you have the other that's kind of directing the process through |
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| 03:15 | on different genes et cetera the mother doing that and then engulf mint to |
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| 03:21 | a double membrane. Okay. And we deposit a cell wall in there |
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| 03:29 | deposit some other chemicals in there to it, remove a good portion of |
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| 03:35 | from the structure and so that's all going on in this. Of course |
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| 03:40 | spore being formed here. Okay. remainder of the cell basically just |
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| 03:46 | Okay And you're left with a free at the end which can germinate. |
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| 03:53 | . It's just think about that as seed planting a seed in the ground |
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| 03:57 | adding water. Right? It begins can begin to grow. So that's |
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| 04:02 | what the nature of in the free those four state or free sports |
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| 04:07 | That's what that is very resistant. survive hundreds thousands millions of years um |
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| 04:14 | the right conditions. But there any questions about. Okay so chapter |
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| 04:21 | Right so we only really covering two of the chapter one being a road |
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| 04:33 | which is basically the various types of that the right word. But various |
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| 04:43 | , bacterial cells, Archaea will have oxygen. And there's and they're they're |
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| 04:48 | . There's basically five different responses that organism can be an organism better way |
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| 04:55 | say bacteria. Archaea itself can be in terms of its zero tolerance. |
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| 05:02 | , basically bowling down to can you oxygen as part of its metabolism |
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| 05:08 | Right? Um Can it does it it is it go two ways? |
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| 05:14 | it can it use it or can use it? Right. Um There's |
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| 05:18 | there's a lot of types that can that they can live with or without |
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| 05:21 | . And there's types that don't use at all but live within the environment |
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| 05:25 | 02. Okay. And others that at the other end of the spectrum |
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| 05:30 | killed by the presence of oxygen. . So it spans the spectrum. |
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| 05:36 | really this chapter is about kind of two halves. The first part. |
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| 05:40 | you read through the whole thing, that's what you want to do, |
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| 05:43 | fine. It's kind of different environmental on growth. So ph temperature um |
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| 05:54 | . Um oxygen. We'll talk about the oxygen aspect. Um And how |
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| 06:01 | influence growth. So in the second of this is really how do we |
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| 06:04 | these things? Right? It's about microbial growth disinfectants, antiseptics, antiseptics |
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| 06:10 | sterilization and so forth. So that's we'll focus on that and start with |
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| 06:15 | little bit of about zero tolerance. um the so in terms of |
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| 06:22 | Okay, we'll learn begin to learn this in a couple of weeks. |
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| 06:27 | reminds me um so friday, I thers, excuse me, thursday. |
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| 06:32 | , thursday's lecture. None of that on exam one because that begins the |
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| 06:38 | unit. Right? So we start um two on thursday. And that |
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| 06:43 | is all that folder has been opened . So you have access to that |
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| 06:48 | as of last week. So anyway what we're gonna cover. So oxygen |
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| 06:54 | . So we'll learn a couple of as we begin to get into metabolism |
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| 07:00 | like colossus of respiration etcetera and other of metabolism. That oxygen of course |
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| 07:08 | one of the more common molecules. . Of course we use it right |
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| 07:14 | our metabolism respiration. Um Of well not of course, but you |
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| 07:21 | or may not know that oxygen of is itself somewhat reactive can be made |
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| 07:27 | reactive by um turning it into one these what we call free radicals. |
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| 07:34 | , so basically oxygen can become reduced this form called the super oxide |
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| 07:42 | So other reactions can occur involving things hydrogen peroxide that can lead to the |
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| 07:49 | of hydroxide radicals. The bottom line is these three species and there's |
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| 07:54 | But these are the three main ones are very uh reactive and can interact |
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| 08:00 | cellular components, proteins, nucleic acids in the process can damage these |
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| 08:06 | Okay. And this and this were are susceptible of this as well because |
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| 08:12 | course ourselves respond using oxygen. So it's a byproduct oxygen metabolism. Part |
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| 08:20 | that is a byproduct where oxygen itself be reduced by enzymes in this respiratory |
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| 08:28 | . We haven't talked about this That's that's coming. But but for |
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| 08:32 | , just know that the components that up respiration, the enzymes involved, |
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| 08:36 | of those can interact with oxygen and the super oxide radicals react and others |
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| 08:42 | reactive molecules that can damage cells. . Um and so our cells have |
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| 08:51 | to this. So if you if are a microbe living in a oxygen |
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| 08:58 | world. Okay, this is what have to contend with. Whether you |
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| 09:02 | oxygen or not, right. Whether use oxygen or not, oxygen itself |
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| 09:07 | still get into the cytoplasm, can with enzymes and some of them may |
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| 09:15 | these these reactive molecules. Okay, again, whether you use oxygen or |
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| 09:21 | , you can be susceptible to the . Okay, so that means then |
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| 09:27 | do you prevent this? You have against that? You have enzymes that |
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| 09:32 | neutralize kind of the effects of these as they're produced. Now, I |
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| 09:38 | I wouldn't don't think of this as the the radicals themselves are not long |
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| 09:46 | but of course they can cause Right? It's about how they can |
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| 09:50 | produced continue to be produced in the of oxygen but they can quickly go |
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| 09:55 | but you still have to contend with there continue to be produced and you |
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| 10:00 | to neutralize them if you're going to succumb to the damage. Okay. |
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| 10:05 | and so we have things like We call protective enzymes. Okay. |
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| 10:11 | so here's the formation one example of formation of the super oxide radical. |
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| 10:16 | don't you don't need to memorize the reactions that create these things more. |
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| 10:20 | just what's what are what are if see the term um reactive oxygen |
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| 10:26 | you know what that means? And types of molecules to see associated with |
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| 10:29 | . But I'm not gonna ask you derive the chemical equations that generate these |
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| 10:34 | . But anyway so here's one protective . This S. O. |
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| 10:39 | Is the short name or super oxide me taste. So it basically will |
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| 10:45 | that into hydrogen peroxide which then undergoes conversion to eventually water and oxygen through |
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| 10:54 | . A's If you've ever had a put hydrogen peroxide on a on a |
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| 10:59 | . Right? Um And you'll see bubbling. And that bubbling is your |
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| 11:03 | blood cells basically producing cattle A's uh create the auction bubbles. So um |
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| 11:12 | is another one. You have this well. Okay another way to to |
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| 11:16 | the effects of hydrogen peroxide again forming . Okay so we have ourselves have |
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| 11:23 | three of these. Okay um here and in here. Okay so um |
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| 11:35 | again in terms of bacteria archaea and they respond. Okay depends on how |
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| 11:42 | use oxygen if they do or not . Regardless of that. They still |
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| 11:47 | protection if they're going to live in oxygen world. Okay. Um But |
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| 11:53 | choose not to do that. They avoid it altogether. Okay. And |
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| 11:57 | are your different classes of of zero if you will. Okay. Um |
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| 12:04 | so how do we um evaluate How do we determine what is what |
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| 12:11 | terms of their era tolerance? So medium is what's called fluid five likely |
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| 12:17 | . Okay. Um It's it has in there that will bind up |
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| 12:25 | Okay. It's a it's a semi media. It's kind of jelly like |
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| 12:32 | . Okay so when you prepare it you of course uh then boil |
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| 12:38 | Important tubes boil it that drives out air. But then of course they're |
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| 12:45 | . It's capped but then air can seep in again. Okay But you've |
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| 12:50 | the gel like matrix that kind of diffusion of air into the into the |
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| 12:58 | . Okay. And you've got chemicals combined up oxygen. Okay. The |
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| 13:02 | result of all that is you're creating great of oxygen where its highest at |
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| 13:08 | top and none at the bottom. so a range of oxygen levels in |
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| 13:14 | that. Okay so there's your so inoculated tube of this, you've got |
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| 13:21 | tube with varying levels of oxygen top bottom. Okay. Hi top. |
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| 13:24 | of the bottom. So then you to inoculate an inoculation is done by |
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| 13:30 | a wire loop. Okay? And it through the entire length of the |
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| 13:37 | because you want to because you don't what this microbe is capable of |
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| 13:42 | That's what you're trying to find out doing this. So you want to |
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| 13:45 | sure you seed it right? Plant , if you will all along the |
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| 13:51 | length of the tube. Okay. so you then of course incubated and |
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| 13:57 | have to let it grow for 12 hours. Okay. And what you're |
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| 14:01 | to see is what the cells that , where are they, what zone |
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| 14:07 | they growing in? Okay. So are they growing just here? |
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| 14:13 | So what you'll see of course is cloudiness. A turbidity where they're |
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| 14:20 | right? That represents lots of lots of growth. So maybe you |
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| 14:24 | see that turbidity at the very Right? Or maybe you see it |
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| 14:28 | the middle only in the middle and else. Maybe you see it only |
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| 14:32 | the top. Okay. And nowhere . Maybe you see it everywhere. |
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| 14:38 | ? And whatever the whatever that pattern growth tells you indicates what it is |
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| 14:43 | terms of ero tolerance. Okay um the so then you just look for |
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| 14:50 | pattern. Right? And so here's look at this question here. |
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| 14:56 | so here's here's the kind of pattern you would see. Okay, um |
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| 15:00 | again, the the this represents the , the darker type, either particles |
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| 15:08 | zone these are the that's the Okay, so we have we have |
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| 15:13 | bacterial strange each grown on plate medium based on these results, which strain |
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| 15:22 | super oxide is my taste, has a's and peroxide is okay but expresses |
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| 15:31 | levels of these or maybe missing one two. Okay, so, I |
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| 15:35 | this question here here on purpose. . Because the pattern you see, |
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| 15:40 | me open this up. The pattern see is all dependent really on these |
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| 15:47 | enzymes. Right. Remember, it not necessarily be all or nothing, |
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| 15:52 | you may have the enzymes, but may not have the full complement. |
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| 15:56 | may not have full levels. It . Okay. We may not have |
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| 16:01 | at all. Right. And that that brings about the particular pattern. |
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| 16:07 | , so this is asking if you those but they're at less than quote |
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| 16:14 | levels or maybe missing one or What kind of pattern would you |
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| 16:19 | Okay. Right timer's on oops. about that? You're not sure. |
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| 17:26 | okay. This is the purpose of is really to teach you something. |
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| 17:33 | , let's see. Okay. So um in and on the next |
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| 17:46 | we evaluate all three of these. so on a. Okay, this |
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| 17:52 | , would you say that A. has the full complement all three of |
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| 17:59 | ? Why not? Yeah. Uh not throughout the entire tube. Uh |
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| 18:07 | is able to withstand oxygen. That's my guess would be a contender |
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| 18:15 | having all three of these. Because it's right. It's in the |
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| 18:19 | amount area where the maximum amount of is at. Right maximo to means |
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| 18:26 | intense in terms of making these Okay, so you better have full |
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| 18:34 | of these things if you're gonna live this area because you're exposing yourself to |
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| 18:39 | levels of CO two got to have protection on those conditions. Makes |
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| 18:45 | Okay. So uh so A is your that's what you are. You're |
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| 18:51 | . Arabs That's a. Okay. and again, these are described on |
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| 18:56 | next slide. Um See do you is any of these? Right, |
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| 19:04 | . So this guy has no He's at the very bottom where there's |
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| 19:08 | 02. It can't withstand any levels 02. So lefty has none of |
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| 19:14 | protective enzymes. This is your advocate a robe. And I think that's |
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| 19:18 | opposite of A. This is the anaerobic here. Okay. Um the |
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| 19:25 | okay so B. And B. . That can be a tricky |
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| 19:31 | But what you do is again, at the growth pattern and you see |
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| 19:37 | is the most amount of growth occurring B and D. Okay. |
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| 19:43 | So if you could just B. D. Okay so we see that |
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| 19:49 | concentrated up here for B. They grow through aptitude. Okay. It's |
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| 19:54 | concentrated at be at the top here be okay um than it is in |
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| 20:01 | . Okay now um B. And . B. I would argue it's |
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| 20:08 | be like a. It's gonna have it can grow very well at the |
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| 20:16 | it's most oxygen. So I would guess that it probably has a full |
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| 20:20 | like A. Does okay because it's to grow fairly well. You compare |
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| 20:26 | to a. You know it can can withstand the high levels of oxygen |
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| 20:31 | grow quite well. Okay so Okay is a little different. Okay |
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| 20:40 | um I I'm not gonna say it it could have the full level, |
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| 20:45 | you might go well how would you that? Okay, but let's look |
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| 20:50 | why why D grows throughout top middle alter out just like be what does |
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| 20:57 | mean that it doesn't grow uh very high at the top as B |
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| 21:05 | Okay. You what? And so oxygen levels, how does that correlate |
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| 21:12 | growth? Uh Well I yeah I'm gonna disagree with you. And maybe |
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| 21:23 | some it can but there is still here. Uh Maybe but it could |
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| 21:29 | a full complement of those enzymes but more think less now of the protective |
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| 21:35 | and more now of metabolism. So the oxygen oxygen oxygen metabolism. Because |
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| 21:45 | don't know this yet. You may it, but we'll learn in a |
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| 21:48 | of weeks. So oxygen metabolism oxy produces more what than then let's say |
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| 21:58 | respiration produce more energy. You actually more a tps per per mole of |
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| 22:07 | used um with an oxygen metabolism than do with what could be anaerobic |
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| 22:16 | I understand we haven't gone through this but a preview of coming attractions. |
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| 22:20 | ? So um and so it all to that auction auction at the end |
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| 22:25 | learn uh that having that's very powerful terms of producing lots of A. |
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| 22:31 | . P. S. Okay through . Okay. There are anaerobic respiration |
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| 22:36 | that are almost that good. But as quite. And but it just |
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| 22:41 | to a lesser level of 80 Production. So the amount of energy |
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| 22:45 | on the food being eaten by the directly correlates to how much growth can |
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| 22:50 | . Okay so this be turns out be the faculty native antelope. |
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| 22:58 | so we can both use oxygen. . And grow with it uses it |
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| 23:03 | virus and can grow without it. ? Or with various levels of |
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| 23:09 | Okay, so your e coli e is a faculty of antelope. |
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| 23:15 | Uh it can grow very well with . It can ferment that doesn't use |
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| 23:21 | . It can even inspire an Okay so um d is what we |
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| 23:28 | the aero tolerant and a robe. . And that tends to be the |
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| 23:34 | one of all five because you go , you see growth throughout. But |
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| 23:38 | is it not faculty active? you kinda have to compare it to |
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| 23:41 | faculty of an arab. Okay. that's kind of a clue there. |
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| 23:45 | . So aero tolerant and Arabs do use oxygen. But they are capable |
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| 23:50 | living in an oxygen world because they the protection. Okay. And um |
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| 23:57 | know, I would argue that if don't have the full complement they have |
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| 24:01 | have close to it, I would because they are growing up here. |
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| 24:05 | . But they just don't use So they can't get the benefit of |
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| 24:09 | little more A. T. You get from using oxygen respiration. |
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| 24:14 | ? So um so D. I would argue is for sure one |
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| 24:24 | has uh these protective enzymes but not full complement because they're growing in the |
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| 24:30 | . So they're definitely oxygen there. they can't handle levels up here. |
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| 24:36 | . And of course they do use oxygen because they're not growing down |
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| 24:41 | They are not growing down here. , So they can use oxygen. |
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| 24:46 | just at low levels. These are micro era files. Okay. So |
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| 24:53 | and and I know um we tend think of the natural world in terms |
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| 24:59 | humans and what we do, That that what we do is what |
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| 25:03 | must do in the natural world. . And so we of course are |
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| 25:08 | . Arabs Okay. We're a but I'd say the microbial world is is |
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| 25:15 | gonna say evenly divided. But you , it's there's there's lots of micro |
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| 25:20 | . Lots of faculty two types and tolerant types. B. B. |
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| 25:24 | . And E. Are probably more in the microbial world than our than |
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| 25:28 | a. Okay. For sure. , so micro profiles certainly. And |
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| 25:36 | fermentation is is common the microbial world for sure. Archaea. Um So |
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| 25:46 | would argue that E would be the for this one. Okay. Is |
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| 25:50 | any questions about that? Yeah. even though it's a it kind of |
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| 26:11 | it. Right. Right. That's . So MicroAire fall uses 02 but |
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| 26:21 | levels like maybe 10 or 5%. 21%. Yeah. Less than |
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| 26:26 | Okay. Um so let's look at description of these, of these |
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| 26:33 | Okay. As just mentioned. So different patterns for each and so I |
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| 26:39 | it down kind of in this A robe and a robe faculty |
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| 26:42 | Okay, So uh Arabs of course 02. But there are different levels |
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| 26:50 | of how much they can handle Less than atmospheric levels. Like I |
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| 26:56 | , it's likely around 105% 02. is average values for that. And |
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| 27:04 | cannot use 0.2. Okay. So it's not part of their metabolism to |
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| 27:08 | it. So these can be possibly anaerobic respiration. Um But the |
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| 27:17 | is that all big and robes don't have those protective enzymes. So it's |
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| 27:23 | . Oxygen is toxic to them. tolerant. And do have that |
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| 27:28 | So they can live in the 02 . Okay. Um, but not |
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| 27:34 | just don't use auction in their Okay. Again, they're typically |
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| 27:40 | Maybe some of them are anaerobic Okay. And then your faculty of |
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| 27:44 | . So uh again, all depends where they happen to be and the |
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| 27:51 | and this oxygen present. Is it ? Is it that certain level? |
|
| 27:54 | have you? Okay. They typically use the oxygen present and just keep |
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| 27:59 | it until it's gone. And then it's now it's an anaerobic environment. |
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| 28:04 | they'll continue to grow in that Okay. Um, so, but |
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| 28:11 | course they have the protective enzymes options toxic to them. Okay. |
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| 28:17 | What's the next slide? We we just talked about that. Right. |
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| 28:22 | faculty versus the aero tolerant an Okay. Um, Any questions. |
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| 28:35 | . Was a little. The two them are not don't don't buy in |
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| 28:44 | region, but they have to have closer so it doesn't get the |
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| 28:51 | No auction doesn't kill him says oxygen not toxic, not toxic. So |
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| 28:56 | doesn't kill they had they had the of the enzymes. It's just that |
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| 28:59 | guys cannot use oxygen in the so that gives them a little bit |
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| 29:02 | energy production. So let's growth these it. Okay. Are able to |
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| 29:10 | 0.2. Okay. Anything else? . Um Alright, Lysol. So |
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| 29:20 | we're getting to the second half of um section we're gonna talk about on |
|
| 29:25 | , antiseptics, sterilization uh sanitation. . So we've all I'm sure seen |
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| 29:33 | one time or another. Uh Not the Lysol can a can of whatever |
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| 29:38 | favorite disinfectant is. Um A listing because all these manufacturers of these |
|
| 29:46 | of course, test everybody. Test just doesn't work and what doesn't work |
|
| 29:51 | ? All right, so uh we at these terms here in a second |
|
| 29:57 | exceptions, disinfection, sterilization, all of these all of those lead |
|
| 30:03 | reduction of microbes. Okay, So that it's a matter of how fast |
|
| 30:11 | they killed. Um And what's the the treatment you have to do to |
|
| 30:19 | them to be killed that fast. And then it's of course you're |
|
| 30:25 | all microbial levels are reduced. But course what you're interested in are are |
|
| 30:29 | actively killing pathogens? Right, so of course of interest here. And |
|
| 30:35 | that's why you see a listed commonly they're pretty good. Pretty similar from |
|
| 30:39 | to manufacturer. All kind of test same same target strains. So these |
|
| 30:43 | all um um pathogen type strains. bacterial and fungal salmonella. These are |
|
| 30:51 | all bacterial, there's no fungi in . Um The virus is certainly now |
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| 30:57 | sure that we got Covid on this from the old labels now. I'm |
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| 31:01 | that Covid's and all the labels Um But anyway, so the point |
|
| 31:05 | is your these treatments all reduced microbial . But of course you want to |
|
| 31:10 | those pathogens right? Causing infectious And so they all also will have |
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| 31:17 | kind of data on it. Certainly the top would be it kills 99.9 |
|
| 31:22 | 99.99 or 99.999% because that's what most are certainly aware of colds and flu |
|
| 31:42 | . Right? Disinfects lots of blah blah blah sanitizer soft surfaces. |
|
| 31:48 | sanitizers more um more of a treatment can do on. So disinfectants can |
|
| 31:56 | be used on items that can like and floors and things like that. |
|
| 32:00 | And so you probably have to dilute as a sanitizing agent. You'd likely |
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| 32:04 | to dilute this so so it won't your soft surface if you're sanitizing, |
|
| 32:09 | don't know, a pillow or something on a pillow. The full strength |
|
| 32:13 | may maybe too much. So you of can dilute it out somewhat but |
|
| 32:18 | can be additional types of treatments you do with these agents. Um So |
|
| 32:24 | , the point here I wanted to was that 99.9% killed, Right? |
|
| 32:27 | 99.99. So you may think well it's down it's practically zero. |
|
| 32:33 | well, we just did a basic here, right, million cells in |
|
| 32:36 | way they test these things on They typically have like a little um |
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| 32:40 | and metal template that's like two inches . And they'll do the they'll measure |
|
| 32:46 | do a swab inside that area and the levels of bacteria for example, |
|
| 32:53 | are there in that two inch square and then they'll have different areas like |
|
| 32:57 | that they'll test what's actually there, spray the area, apply that is |
|
| 33:02 | in that area and then see how survived. Right. So it's kind |
|
| 33:06 | how they do these things. And if we kill 99.9, you know |
|
| 33:11 | how many are killed. All we're down to 1000 viable cells. |
|
| 33:16 | . So somebody looks at that and goes holy God, we're probably down |
|
| 33:19 | zero almost. Right, well, quite Okay. Um If you start |
|
| 33:23 | even more cells, you know, have even more left after that |
|
| 33:27 | but if you went to um And logs of death, right. What |
|
| 33:31 | getting two logs of death. So 10 represents 10 of the third |
|
| 33:36 | between a million and 1000 3 logs death. Right. So that's really |
|
| 33:41 | is what the manufacturers of these of products. Look at how many logs |
|
| 33:47 | death occur. You know what time ? Some some use the parameter of |
|
| 33:53 | logs of death. You have 12 of death. This is what we |
|
| 33:56 | for our products, blah blah. it can vary. Okay. The |
|
| 33:59 | is we're focused on that. The curve is part of the growth |
|
| 34:02 | Right? How fast can we kill things? Okay, so here's the |
|
| 34:07 | . Right? So you know that use of the word sterilization is my |
|
| 34:11 | my uh get annoyed with people don't it. Right. Okay. So |
|
| 34:18 | let's see what we have here. again, we're not talking in the |
|
| 34:21 | of not being able to have Okay, this is the other meaning |
|
| 34:26 | . Okay. Remember if you think correct, It's okay to say none |
|
| 34:49 | the above or all of the People are so opposed to taking that |
|
| 34:54 | on a test of choosing that On a test. You know, |
|
| 34:59 | could be could be right. Think that. Okay. Okay, let's |
|
| 35:37 | . I bet I bet I know the answer is. Yes. You |
|
| 35:42 | my advice correct? Can see. ? So remember that on the |
|
| 35:51 | it could be that it's all the and on the above. Um |
|
| 35:57 | so it's not patronization. It's not , not acceptance. Although all three |
|
| 36:01 | those can result certain what will result a lowering of numbers, sterilization goes |
|
| 36:09 | zero. Okay. Um so real uh these terms. Okay, and |
|
| 36:18 | think we've done this once before, the top three in the context of |
|
| 36:23 | checker one, I guess it was destruction of all cells for viruses and |
|
| 36:29 | disinfection. And sepsis has to do the application. Um Surface typically versus |
|
| 36:37 | tissues of course differentiates this infection and . Um certainly disinfection and sepsis, |
|
| 36:44 | about pathogens, pathogen pathogen pathogen test being being reduced or their levels being |
|
| 36:52 | of course, because we know all these are going to lower levels of |
|
| 36:56 | , right? But for disinfection and of course we're targeting pathogens. |
|
| 37:02 | so uh the sanitation is a little . So there it really is about |
|
| 37:08 | overall numbers. Okay. Um it to more hygienic practices those of you |
|
| 37:17 | may have worked or maybe still work a restaurant wearing plastic gloves from your |
|
| 37:24 | food hairnet, um making sure services the food prep area are clean the |
|
| 37:35 | clean and it doesn't have food debris it. Um things like that. |
|
| 37:39 | . These are things that will minimize minimize the, you know um incidence |
|
| 37:46 | food borne illnesses right from the So uh and so all this kind |
|
| 37:52 | encompasses what sanitation is using those kind practices to reduce. So certainly you |
|
| 37:56 | clean, you know, in addition doing that, you know, you |
|
| 38:00 | clean the services as well with different of agents to further reduce microbial numbers |
|
| 38:06 | it's not just that practice of cleaning but also the other things you |
|
| 38:12 | Okay to again reduce overall uh numbers numbers of microbes in the environment. |
|
| 38:20 | and you know what is the levels have to be at that's typically determined |
|
| 38:25 | your county uh our city health department department codes. Right. So we |
|
| 38:32 | probably seen at one time or another friday restaurant reports or they go out |
|
| 38:37 | local restaurants and see this thumbs down this one thumbs up on this one |
|
| 38:42 | in my day, it was um who became famous for it here in |
|
| 38:48 | . The Um slime in the ice . Ask your parents about that, |
|
| 38:54 | you heard slime in the ice That's Marvin's similar channel 13 I |
|
| 38:57 | So he made he he started the thing about restaurant reports and whatnot. |
|
| 39:02 | this is what they're checking the sanitary in those restaurants. Okay, so |
|
| 39:08 | google climbing ice machine. See what get. Um Simon dice machines. |
|
| 39:15 | more or less like the sugar snake occurs in the in the piping of |
|
| 39:20 | of the soda fountains. Um Okay terms that we use in describing the |
|
| 39:31 | of these agents, whether it's an disinfectant. What have you, bacteria |
|
| 39:36 | recital bacterial lyric. Okay so um bacteria aesthetic of course is an inhibitory |
|
| 39:44 | killing effect. Okay, so all of these graphs, there's a couple |
|
| 39:50 | we're looking at. One is uh viable cell count. That's the the |
|
| 39:55 | line. Okay. Um that is simply by taking samples from your these |
|
| 40:02 | all gonna be liquid culture. And liquid culture. Then you add whatever |
|
| 40:07 | agent is you're looking at. And and that's indicated by the arrow. |
|
| 40:11 | ? This is the time point at you would add the agent. |
|
| 40:16 | And then um and then you take sample, we take a sample throughout |
|
| 40:23 | dark line and you and you you the sample and you plate them |
|
| 40:28 | It's how you get a total cell in your in your culture. |
|
| 40:33 | And um uh typically expresses a Okay, so um then you |
|
| 40:39 | well, so viable count of like the name says, is the |
|
| 40:43 | of viable cells in your culture. . And so um so if you |
|
| 40:50 | an agent and plateaus, right? plateau mean is not really killing |
|
| 40:55 | Right? It's basically stopping the That's what you get. Now get |
|
| 40:58 | constant number um uh at every time after the addition. So right |
|
| 41:04 | Okay, the total cell count and and this example at least is actually |
|
| 41:11 | a sample and looking under the What am I seeing under the microscope |
|
| 41:16 | time. Right. Obviously pre pre of agent, you're seeing more and |
|
| 41:22 | cells as you look under the Right? You start with a few |
|
| 41:25 | you get a little more and more more and so forth. Right? |
|
| 41:29 | then it's like okay we add the then what happens? Right. Well |
|
| 41:33 | you're seeing visually under the microscope is really changing post edition of chemical or |
|
| 41:37 | it is. Right. And neither the viable count. Right. So |
|
| 41:41 | of the plateau owed no growth is presumably it's been inhibited. Right? |
|
| 41:46 | the nature of a bacterial static Bacterial seidel and bacterial ipic have the |
|
| 41:53 | are the same in terms they kill viable counts go down in both |
|
| 42:00 | Right? You see here here and that bible count line, the dark |
|
| 42:06 | going down after addition. Okay, that's definitely saying it's killing. |
|
| 42:11 | so both of those do that but you can you can kill cells in |
|
| 42:15 | ways. Okay. That's basically what is meant to show here. |
|
| 42:19 | so here we're looking at this is view under the microscope. Okay, |
|
| 42:26 | A. And A. Is coming this one. Yeah bacteria static agent |
|
| 42:36 | B. Is coming from bacterial decay . Okay, so you see the |
|
| 42:41 | numbers are kind of staying the Okay but you're visualizing now you're viable |
|
| 42:46 | going down. Okay. But visually looks the same after addition of agents |
|
| 42:52 | . They're going away. Right. so basically you know you can infer |
|
| 42:58 | from the name right, bacterial politic blowing up the cells right? Both |
|
| 43:05 | killing but one is killing by license . Yeah that again. Uh Only |
|
| 43:21 | microscopy. No, but there are that you can you can use fluorescent |
|
| 43:29 | . Some will that will bind only live cells and not dead ones. |
|
| 43:34 | there is a fluorescent standing technique you use to differentiate if you're only using |
|
| 43:40 | , if you're not then you have verify with the bible cell count. |
|
| 43:45 | . Oops any other cautions. so again basically difference here is you |
|
| 43:51 | kill the cells by just blowing them . Right? And you see him |
|
| 43:54 | away over time or you interfere with like for example something that would disrupt |
|
| 44:01 | cell membrane, right? Would cause to lice but maybe you're just uh |
|
| 44:08 | inhibiting or or somehow affecting protein synthesis may not necessarily have an effect in |
|
| 44:14 | up the cell. But you are it of course. Okay, so |
|
| 44:17 | just depends on the typical the type agent it is. Okay, bottom |
|
| 44:21 | is that both of these are It's just how you're killing it. |
|
| 44:25 | . Um Alright, so one common value used as I mentioned I |
|
| 44:33 | the logs of death. Right, basically decimal reduction time it's the time |
|
| 44:39 | time required to get one log of . That's basically what it is. |
|
| 44:43 | long to get one log of death they call that the D. |
|
| 44:46 | But again other companies have different variations this. Um But in any case |
|
| 44:54 | all the same in terms of logs death. Okay so devalues just one |
|
| 44:58 | of death. So it's very easy come up with this. So we |
|
| 45:02 | a A drop in cell numbers and forget what the actual treatment here is |
|
| 45:11 | exposure in terms of minutes. Okay count. Okay and then we're dropping |
|
| 45:18 | they just pick two points that are log apart and just extrapolate. And |
|
| 45:24 | come up with a D. Value of about one minute. Okay so |
|
| 45:28 | it can vary of course from agent agent. What you're testing? Maybe |
|
| 45:32 | want to test you know more than log. But again the D. |
|
| 45:36 | is specific for one log. So certainly lots of things that can |
|
| 45:41 | , you know if you're applying disinfectant something um lots of things can affect |
|
| 45:45 | . What are the microbial load refers how much, how many microbes are |
|
| 45:51 | ? Is there a lot. Is just sparse and often you are going |
|
| 45:55 | know that um Certainly the concentration of use, how long do you expose |
|
| 46:03 | agent on the surface? For example was a disinfectant. How volatile is |
|
| 46:09 | agent are you using an alcohol Um uh disinfectant versus a maybe a |
|
| 46:17 | base which is funnels are aromatic. they those final based agents tend to |
|
| 46:22 | of stick to the surface and not eyes very quickly. Whereas ethanol alcohol |
|
| 46:28 | ones do. So that's a consideration the longer it's sticking on the |
|
| 46:31 | the more it's acting on the Um the also organic load is another |
|
| 46:38 | . So organic load really refers kind to the cleanliness of what you're applying |
|
| 46:46 | too, which is why many times will say first clean the surface. |
|
| 46:52 | going to disinfect right to reduce the load because we don't, it's really |
|
| 46:56 | dirt and grime already there that's kind absorbing your agent and not really getting |
|
| 47:01 | the microbes that are there. So it's very very common to clean first |
|
| 47:07 | like a just a household cleaner type and then come back with your disinfectant |
|
| 47:14 | makes it more effective. Killing of agents that are there. Okay, |
|
| 47:20 | again, different means will affect um affect how effective the agent may |
|
| 47:27 | And so one thing you won't see that may come close I guess, |
|
| 47:32 | you're not gonna see where a curve this. Okay, that's like all |
|
| 47:38 | over a cliff at once. Because in the population it's gonna be |
|
| 47:45 | . Okay, uh killing a cell really accumulation of damage. Okay enough |
|
| 47:51 | get damaged. Uh cell membrane gets . What have you? A combination |
|
| 47:56 | these things occur that then leads to cell dying right? There can be |
|
| 48:01 | . Micro differences between the cells and population so they won't all die at |
|
| 48:06 | for that reason. Okay especially if if it's very dense you know you |
|
| 48:13 | have cells on the interior that maybe protected somewhat by the number of cells |
|
| 48:18 | them and so that too will affect die later. The other ones on |
|
| 48:23 | periphery will die sooner. So certainly a dense population can affect things as |
|
| 48:28 | that way. So the point is not gonna be something like this is |
|
| 48:32 | be at some rate. Okay. it could be very fast but it's |
|
| 48:38 | be at some slope. Okay. All right the okay so here's a |
|
| 48:46 | on decimal on the values. Okay remember so the values of time it |
|
| 48:54 | you right there. Time to get log of death. Okay so we |
|
| 48:59 | disinfectant. So a culture containing 10 the six cf us per mil |
|
| 49:05 | F. U. Is calling the unit. Think of its cells per |
|
| 49:09 | . Okay and the D. Value two minutes. How many viable |
|
| 49:15 | After eight minutes of exposure. Alright. four seconds counting down. |
|
| 50:14 | 2. Okay. D. Is consensus? Let's see uh longer every |
|
| 50:26 | minutes point blank. So D. . Is correct. Okay that wasn't |
|
| 50:33 | don't think I hope that wasn't too . Yeah in this example. Yeah |
|
| 50:45 | that that's it correct? Okay um I'm gonna there's another question I'm gonna |
|
| 50:54 | and come back to it so we get through. So just we'll come |
|
| 50:58 | to that at the end. so let's talk a little bit about |
|
| 51:04 | this is probably you probably figured this on your own if you thought about |
|
| 51:07 | for a few seconds. But what the targets? Well, what's what's |
|
| 51:12 | what's the disinfectant? Antiseptic or Gonna see. Right, Well, |
|
| 51:17 | gonna see stuff on the envelope. , so plasma membrane certainly a target |
|
| 51:23 | the membrane slicing the sell their agents chemical agents that mimic the fossil lipid |
|
| 51:31 | and then can just basically dissolve Um that's really the action of during |
|
| 51:38 | , the 70% disinfectant you spray on bench tops. That's really the action |
|
| 51:43 | has is dissolving the plasma membrane. Other agents can of course destroy proteins |
|
| 51:50 | nucleic acids. And so remember that you know, that's really um if |
|
| 51:58 | obviously affect proteins affect the survival of cell. So you kill the proteins |
|
| 52:03 | makes through the saturation. Remember, proteins have that tertiary structure. Others |
|
| 52:09 | coronary structure on top of that. you unfold it of course the proteins |
|
| 52:12 | function. So chemicals gonna have that , nucleic acids can break as well |
|
| 52:19 | treatments harsh enough radiation high level radiation rays can break nucleic acids. Um |
|
| 52:29 | basically destroying the components of the cell will kill the cell. So um |
|
| 52:36 | temperature methods. Okay, so um sterilization. Okay, so steam under |
|
| 52:46 | creates temps that are very unusual for to be able to withstand. |
|
| 52:55 | you have hyper thermal files, Archaea. But those are going to |
|
| 53:01 | the kind of typical microbes you'd expect see in things you disinfect. |
|
| 53:05 | Unless you're disinfecting a geyser. And that's just insane doing that. |
|
| 53:10 | , um so, you know, talking about things, we treat our |
|
| 53:16 | that live at, you know, temper 37 somewhere. Missile files like |
|
| 53:20 | are, that's the term Missile files in ambient temperatures. Right? So |
|
| 53:25 | so raising it steam under pressure, 221 degrees century. That's that's going |
|
| 53:30 | kill that. And and the steam that moist heat is what can penetrate |
|
| 53:36 | . So that's why steam civilization kills that steam can penetrate those sports and |
|
| 53:43 | it. Okay, the nature of proteins and that's standard 15 P. |
|
| 53:47 | . I. 1 21 15 Sometimes you see 20 minutes, both |
|
| 53:53 | 15 or 20 minutes that that those is sufficient. But I was told |
|
| 53:58 | an autoclave technicians basically the first minute the end those spores. But you |
|
| 54:03 | , they do we do overkill and just to make sure. Okay, |
|
| 54:06 | pun intended overkill. Okay, uh let's see. So next. |
|
| 54:17 | , dry heat. So you can equivalent processes. Right? So |
|
| 54:22 | it kind of goes back to what got in the lab to to |
|
| 54:25 | And if you don't have an well, you could use an |
|
| 54:28 | Okay. And achieve the same the result. All you have to do |
|
| 54:34 | for longer. Okay, higher temp longer. 1 70 degrees for |
|
| 54:39 | For two hours. You don't memorize oven condition. You might want to |
|
| 54:45 | the autoclave condition, but what about other ones? Okay, um but |
|
| 54:51 | , so you can have equivalent treatments sterilize? Okay, pasteurization is not |
|
| 54:57 | sterilization but you are reducing numbers, is reserved for food and beverages. |
|
| 55:04 | , Pasteur. Right. The whole contamination problem. So, kind of |
|
| 55:10 | pasteurizing was kind of born out of . We are context is particularly in |
|
| 55:15 | context of milk. Right? But things can be pasteurized as well, |
|
| 55:20 | because you don't want to subject foods other beverages to autoclave conditions. The |
|
| 55:26 | is not going to come out very . Okay. In fact, it |
|
| 55:29 | be horrific. Try to eat something even look at it. Okay, |
|
| 55:33 | it's been through an autoclave, so have to use less harsh treatments, |
|
| 55:39 | the number of microbes still, but the integrity to texture the feel the |
|
| 55:45 | , etcetera of the food. So that's why use pasteurization or other |
|
| 55:51 | . You can filter filter liquids of . So anyway purposes too, preserve |
|
| 55:58 | food itself as well. So you have different pasteurization conditions. Um very |
|
| 56:05 | . Uh more and more so is ultra high temp Also it's it's basically |
|
| 56:13 | same as ultra pasteurization. Okay. are kind of basically the same |
|
| 56:17 | Okay. 130 for they differ only a few degrees in terms of |
|
| 56:23 | but it's still the same one or seconds. Right? So that has |
|
| 56:27 | developed in the last 10 years I . Um But it's been particularly |
|
| 56:35 | 22 more of the underdeveloped countries that that can have spotty refrigeration. |
|
| 56:43 | Because an ultra pasteurized ultra pasteurized milk put into a sterilized container. So |
|
| 56:49 | are ultra pasteurized or put in sterile and they can have a shelf life |
|
| 56:57 | like three months unrefrigerated. So that proven quite useful and helpful in |
|
| 57:05 | many areas of the earth. People now get these kind of products and |
|
| 57:10 | sure that it's it's safe. Um also uh the pasteurization of milk |
|
| 57:20 | , there is uh for many of treatments, they look at different types |
|
| 57:24 | target organisms uh to test whether it's know whether it's how how good the |
|
| 57:30 | processes for autoclave ng they actually do a test organism for that. Anybody |
|
| 57:35 | a guess on that. But that would be talked about at the very |
|
| 57:40 | of class today. And those four . So you actually can use like |
|
| 57:45 | bacillus in this four former. There's a test for your autoclave method if |
|
| 57:49 | can't kill the spores after your autoclave . You need to call the service |
|
| 57:54 | come out. Um For milk pasteurization chosen cox C. L. |
|
| 58:00 | This is a it's not an endospore but it's it's the most heat heat |
|
| 58:05 | type that's not an endospore former. so they kind of use that as |
|
| 58:10 | measure of pasteurization success. Okay so Alright cold temp and what else infiltration |
|
| 58:22 | think is on here. So cold is not something that's going to kill |
|
| 58:28 | temps. Refrigerate of course foods and to to prolong until it gets the |
|
| 58:35 | . Can still spoil of course refrigeration it prolongs it right because we're inhibiting |
|
| 58:39 | at these cold temps. Uh we cold temp and lab for preserving |
|
| 58:44 | Whether it's refrigeration temp or -80, very common to keep cells in a |
|
| 58:50 | of suspended animation that we can still them. But it's good for long |
|
| 58:54 | storage. Um Because of course metabolism way down right and of course growth |
|
| 59:00 | way down and so um they will viable for quite some time under those |
|
| 59:06 | now in terms of problematic types of . So when you've seen the listeria |
|
| 59:13 | , the story can grow on food the fridge. Very common for like |
|
| 59:18 | foods like your salamis and bolognese and . Um can can can grow on |
|
| 59:27 | in the fridge. Ok for most have a healthy immune system doesn't really |
|
| 59:32 | you may be slightly upset stomach kind thing but it's something we'll talk about |
|
| 59:38 | at the end and the last part the course, that's one of our |
|
| 59:41 | is listeria. Um The filtration of . So not everything can be |
|
| 59:48 | Right? So in lab we have few media, a couple of media |
|
| 59:52 | you can't put the autoclave to You have to filter sterilize it because |
|
| 59:56 | components are too susceptible to the autoclave just destroys it. So you have |
|
| 60:00 | filter sterilized. There's different beverage I think that you can use filtration |
|
| 60:06 | a way to remove microbes. Um the yeah the heat label, that's |
|
| 60:14 | that heat label or liquids that can't lose their integrity if they are treated |
|
| 60:21 | high temps And so that's where we filtration for those things. Okay, |
|
| 60:26 | technically can't be removed. I think can have filters from a practical usage |
|
| 60:37 | and go down like point 0.1 I think so. But generally viruses |
|
| 60:44 | the context of like making media in lab or other uses viruses aren't generally |
|
| 60:49 | concern. Okay. Until they become . So you don't really kind of |
|
| 60:53 | about that so much. Okay um any questions for radiation is next. |
|
| 61:03 | radiation is used. Okay, remember wavelengths. Right, so electromagnetic spectrum |
|
| 61:12 | you're on the left end. shortly. So wavelength relates to |
|
| 61:17 | Right? So very short wavelength high , longer wavelength, low energy. |
|
| 61:23 | um gamma rays versus radio waves. waves are super long. Very low |
|
| 61:28 | . Okay gamma rays very high Okay UV rays Yes. High energy |
|
| 61:35 | not to the level of gamma Okay so what we call non ionizing |
|
| 61:42 | ionizing radiation UV light. Perfect You realize best for what we call |
|
| 61:49 | disinfection. UV light on the Um Just in fact that it's you |
|
| 61:58 | of course use radiation is not gonna effective on liquids. So radiation is |
|
| 62:02 | on surfaces um and different types of like plastics but they do use um |
|
| 62:09 | we get there. So the difference UV light is you can create |
|
| 62:13 | Okay you don't you don't break N. A. But you can |
|
| 62:16 | mutations in the bases. Okay so can have a lethal effect that |
|
| 62:20 | Okay um The but it's easily Right? You can short can block |
|
| 62:28 | typically uh we used to do in a UV light experiment and you'd have |
|
| 62:34 | expose UV light to a Petri dish bacteria growing on it and the student |
|
| 62:39 | to take the Petri dish lid They wouldn't see any kind of effect |
|
| 62:43 | the lid itself can just stop the light. So it doesn't take a |
|
| 62:46 | to block it. Okay um but radiation like gamma rays. X |
|
| 62:53 | Um These can super high energy. so you see their 0.1 nanometer wavelength |
|
| 63:00 | to 203 104 UV light. So that much higher energy translates into more |
|
| 63:05 | . Okay, and they use radiation on on meat and on frozen |
|
| 63:14 | They use ionizing radiation um and other I think things like uh uh think |
|
| 63:24 | types of plastics and things like that be used sterilized with ionizing radiation. |
|
| 63:28 | it varies it has it has its for sure. Okay, it can |
|
| 63:33 | a sterilizing agent for sure. Certainly radiation. Um Okay. Chemical |
|
| 63:41 | So chemical commercial disinfectants um beta dine the doctor's office. You might see |
|
| 63:49 | wait uh the kind of yellowish um Material that's beta dine. So it |
|
| 63:58 | an island and the island acts as disinfectant. Um phenolic six. These |
|
| 64:05 | proteins typically. Um of course bleach well can damage proteins. So uh |
|
| 64:13 | be quite useful alcohol. Okay, ethanol we use 70% ethanol lab as |
|
| 64:21 | . Um 95% ethanol. Okay. 70 so having a little bit higher |
|
| 64:28 | concentration actually enhances the effect of the . Okay, so 70% ethanol is |
|
| 64:35 | better disinfectant, 95%. The the of water. They're actually helps the |
|
| 64:42 | of the alcohol in dissolving the Right? So I remember uh you |
|
| 64:48 | , sell life with 70% water. so the that little extra amount of |
|
| 64:53 | in your ethanol solution helps helps it better basically by dissolving the membranes. |
|
| 64:58 | , better than 95%. Um And these kind of molecules you see here |
|
| 65:06 | is what's called a short the short is called the quad Q U A |
|
| 65:12 | . And it's short for a co ammonium sulfate salts I believe. And |
|
| 65:20 | these will these mimic the structure of lipids? Okay. Remember fossil lipids |
|
| 65:27 | the polar group on one end and have the fatty acid chains. |
|
| 65:34 | And so which are non polar. so these molecules kind of look like |
|
| 65:39 | right there have a charge group on have our group. Right? It |
|
| 65:44 | be very long hydrophobic. And the that's charged, it's kind of um |
|
| 65:50 | mix in with with membrane lipids and them. Okay, so that's what |
|
| 65:55 | do. Um And then gasses, oxide is a common gas used for |
|
| 66:03 | like sterilizing. Um pipette tips, ? You've probably seen use those in |
|
| 66:08 | before. So boxes pipette tips. think even Petri dishes are sterilized this |
|
| 66:14 | things you see their syringes to being . A lot of these are often |
|
| 66:19 | devices. And so you can sterilize gasses, ethylene oxide um because it |
|
| 66:25 | penetrate fairly well but again you wouldn't to use this. This would be |
|
| 66:30 | using a gas to sterilize a liquid gonna mix obviously. So for these |
|
| 66:35 | of instruments for sure. And it kind of a chain reaction effect. |
|
| 66:40 | , under acidic or basic ph this knock side kind of unfolds and then |
|
| 66:48 | quickly will interact with things like proteins gasses and basically oxidized these molecules causing |
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| 66:55 | . Okay, so um again, of kind of plastic ware and whatnot |
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| 67:00 | used to used to sterilize with. um and then of course, um |
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| 67:08 | the box is coming up and So you're looking at this, can |
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| 67:11 | become resistant to disinfectants? Okay. you have to think that as we |
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| 67:18 | earlier, disinfectants have multiple targets, ? Membrane proteins in the cell. |
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| 67:24 | the gas is perhaps other components. in every disinfectant chemical will attack, |
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| 67:32 | know, maybe at different um levels different components, Right? Because they |
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| 67:39 | with them, they're going to have effect better on others than than than |
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| 67:44 | components maybe. But the point is a microbe to be able to counteract |
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| 67:50 | of the effects going on. We to have a number of mutations, |
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| 67:55 | ? We have to occur to be to deal with these different um interaction |
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| 68:01 | that the chemical is having on Right? It's disrupting a membrane and |
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| 68:04 | proteins and nucleic acids. It's going have to generate mutations to deal with |
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| 68:09 | these different aspects of it being Right? And that's very difficult and |
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| 68:15 | combine that with with, you health care setting. You typically are |
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| 68:21 | you disinfect on a regular basis of . But then you rotate the type |
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| 68:25 | disaffected use. Okay. And so in itself also makes it much more |
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| 68:30 | to become resistant where you can see of resistance to disinfectants can come with |
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| 68:37 | the concentration. So if you try be cheap about it and say well |
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| 68:41 | just use twice as much. But lower concentration. Well we'll just cut |
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| 68:45 | half right now will save us Right? But then you know, |
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| 68:49 | you're lessening the number of targets to hands. Right? So if you |
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| 68:53 | the level now, maybe it only one or two things in the |
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| 68:58 | Right? So now there's a greater that maybe a mutation occurs and it |
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| 69:03 | counteract the effect of that disinfectant. again, if you don't use it |
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| 69:08 | the proper levels of concentration levels then you might introduce the probability of becoming |
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| 69:16 | . Okay. And so antibiotics were aware of resistance to antibiotics of |
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| 69:23 | But these because antibiotics can be more to resistance because they typically have one |
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| 69:30 | in a cell, it may attack component of cell wall synthesis or a |
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| 69:35 | of protein synthesis, what have you a component of getting replication but just |
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| 69:40 | component. Right. And so it's it's not that difficult for microbes to |
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| 69:47 | a single mutation and that is enough make it resistant. So it becomes |
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| 69:52 | probability thing. Okay. But because antibiotics have single targets in what |
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| 69:58 | attacking. Okay effective but you know not using antibiotics sensibly, that can |
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| 70:05 | up the scenario where resistance may occur it's all about exposing the bacteria to |
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| 70:11 | antibiotic and there's antibiotics everywhere. Just a sample of wastewater and test there's |
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| 70:17 | kinds of antibiotics in there, the we chickens and and counter pumped with |
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| 70:23 | , right? So they're exposed to all the time, so it's no |
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| 70:27 | they evolved resistance to these things. , so um and you know, |
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| 70:34 | talk more about this later, but to real quick snapshot the resistant |
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| 70:41 | Right? And so you really just strategies, Right? And you can |
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| 70:46 | talked about a couple of these so you can have evolved an enzyme |
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| 70:51 | basically just destroy the antibiotic easy, can prevent uh the target side the |
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| 71:00 | , I can mutate and now it bind the antibiotic. Okay, you |
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| 71:05 | prevent it from getting into the just pump it out. Okay, |
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| 71:10 | and so you know kind of easy to become resistant by just changing a |
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| 71:15 | component here. Okay, so um think, oh, last thing |
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| 71:23 | face therapy using a fage pages are specific for bacteria. And you can |
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| 71:31 | a page to be the thing to the bacteria. Okay, that's kind |
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| 71:36 | in the works right now. And to keep your gut healthy, take |
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| 71:41 | to keep your good bacteria and they're . Okay. Alright folks, so |
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| 71:46 | the Chapter five questions are on the and uh see you thursday? |
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| 72:01 | one of |
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