Before we start discussing methods of combating microorganisms, I would like to note that many of them are very useful for the human body. The destruction of bacteria normally living in the large intestine usually leads to the rapid multiplication of various pathogens. Therefore, differential methods are becoming more and more popular, allowing the targeted destruction of harmful bacteria without affecting or timely restoring the normal microflora to which a person owes his health.
Methods for controlling bacterial livestock are divided into chemical, biological and physical, as well as aseptic and antiseptic methods. Asepsis - the complete destruction of bacteria and viruses, antiseptics - measures aimed at the maximum possible reduction in the reproduction activity of harmful microorganisms. The physical methods include the following:
- Steaming and autoclaving. It allows you to significantly reduce the number of bacteria in food. This method is successfully applied in crop production, allowing to reduce the content of unwanted microorganisms in the ground. Surviving bacteria and viruses may be present as spores.
- Pasteurization - prolonged heating at temperatures below the boiling point of water. Allows to preserve some vitamins and organic compounds and taste of food products. Designed by Louis Pasteur and named after him.
- UV treatment. It involves the use of a special lamp emitting light in the short-wave (ultraviolet) range. Allows you not only to get rid of bacteria living on surfaces, but also from harmful microorganisms in the air. Recently, lamps have been created that can work indoors without harming humans, plants and animals in them.
- Exposure to high temperatures. It allows you to effectively get rid of heat-sensitive microbes, as well as destroy bacterial spores.
- Exposure to low temperatures. Effective for thermophilic bacteria and viruses. Preference is given to rapid freezing methods, which do not give microbes time to form spores. Rapid freezing is also used to study the native (living) structure of fungi, bacteria and viruses.
Chemical destruction of bacteria is also divided into asepsis and antiseptics. The range of substances used is very wide and is annually replenished with new, more and more safe for humans and animals means. Their creation is based on knowledge about the structure of bacteria and viruses and their interaction with various chemicals. The methods of distribution of chemical disinfectants are constantly improving. So, it can be applied:
- soaking (sanitation),
- spraying (a great way to kill germs in the air)
- washing dishes and surfaces,
- combination with physical methods of fighting bacteria, fungi, viruses and spores (using hot solutions, boiling, turning on a bactericidal lamp, and the like).
Operating rooms and laboratories. Asepsis
In this case, the most stringent methods are used to get rid of almost all bacteria in the room. Treatment of premises with disinfectants is combined with the use of quartzing. In the room, lamps with hard ultraviolet radiation are turned on, which is harmful to all living cells, including those in the air.
Given the aggressiveness and toxicity of the methods used for humans, processing is carried out using overalls, and the inclusion of lamps assumes the absence of people and animals in the room.
Selective destruction of microorganisms. Food industry
The manufacture of many healthy food products is impossible without microorganisms. Cultures of beneficial microbes maintained for the production of fermented milk products, hard cheeses, kvass, beer, wine, baked goods, tea and coffee fermentation and other purposes tend to be contaminated with third-party microflora. This leads to a violation of production technology and a decrease in the quality of food. To combat polluting microflora, special media are used, the control of the composition of which is the key to the purity of the grown crops. In this case, utensils and equipment in the intervals between technological cycles are subjected to the same treatment as laboratories and operating rooms (disinfectants and quartz lamps). The control of the content of microbes and spores on surfaces and in the air of working rooms can be carried out using crops on nutrient media.
Destruction of microorganisms with drugs. Infections and dysbiosis
The advent of antibiotics allowed doctors to make a significant breakthrough in the treatment of severe infectious diseases in humans and animals. However, it soon became clear that the destruction of bacteria sensitive to antibiotics in the large intestine of a person is fraught with the occurrence of digestive disorders and in its symptoms may be similar to intestinal infections. Moreover, some conditions that did not respond to antibiotic treatment were easily cured by using bacterial cultures living in the human large intestine. 
On the other hand, the discovery in the stomach of bacteria responsible for the development of gastritis, destroyed the myth that the bacterial microflora cannot exist in the acidic environment of gastric juice. The study of the mechanisms that protect these pathogens from destruction and digestion in the stomach has opened a new page in the study of microbes. The advent of tests for the sensitivity of pathogenic microflora to antibiotics made it possible to choose those that are most effective and cause minimal damage to the beneficial inhabitants of the large intestine. Preparations consisting of spores of beneficial microbes and live fermented milk products that restore the microflora of the large intestine have become the final stage in the treatment of all infections. A separate direction is the development of synthetic materials for capsules that can withstand high acidity in the stomach and dissolve in the alkaline environment of the intestine.
At the sight of viruses
The task of preserving the microflora of the large intestine is excellently performed by the treatment of bacterial infections using bacteriophages. These are viruses, very specific in their structure, with a high degree of selectivity for the destruction of target bacteria. Phage preparations are especially effective for children during the neonatal period, when antibiotics can do more harm than good, destroying the young and not yet formed microflora of the baby's large intestine.
And what about our body?
Studying the ways in which the human body defends itself against infections is very useful for understanding the processes, the interaction of the bacterial ecosystem of the large intestine with the immune system. As you know, microorganisms and their spores living in the large intestine are able to protect themselves from destruction by neutrophils, since there are no receptors on the surface of these cells to which they react. 
Having the ability to chemotaxis (directed movement towards certain chemicals) and phagocytosis, neutrophils carry out the main defense of the body from bacteria and their spores, making their way through the walls of blood vessels to the focus of inflammation. The details of the immune system's relationship with the colon are still being explored. It is known that a healthy microflora in the large intestine improves the body's immunity, and also competitively displaces pathogenic settlers and their spores, keeping their number under strict control.
Organic waste recycling and farming
Microbes living in the large intestine work quite effectively outside of it, being forced out of the composts as their nutrient base disappears. Some of them remain in the form of spores that can survive unfavorable conditions and form a new generation of bacteria when the composition of the nutrient medium changes. All of the above methods are used to obtain pure cultures of microorganisms and spores that can improve soil fertility - both free-living and symbionts. The control of organic and fecal contamination of soils is most often carried out by the presence of Proteus (Proteus) in them, which willingly settle in the large intestine and are considered its conditionally pathogenic microflora.
I work as a veterinary doctor. I am fond of ballroom dancing, sports and yoga. I prioritize personal development and mastering spiritual practices. Favorite topics: veterinary medicine, biology, construction, renovation, travel. Taboo: jurisprudence, politics, IT technologies and computer games.
If we take a slice of pizza that has been on the table for some time and put it in the microwave for one minute, will all bacteria die, and can this reduce the likelihood of food poisoning, or are we just eating hot bacteria?
This question has several components: microwave, pizza, food poisoning and death, and even eating sizzling bacteria.
Before we get started on this topic, let's look at three important questions: First, can bacteria actually get on food while it is on the table? Second, what is the best way to kill bacteria? Third, is the microwave a suitable bactericide (killing bacteria) tool?
The first question is easy enough to answer. Yes, bacteria are not only found on floors, countertops and other surfaces, they also drift in the air. Scientists from San Antonio and Austin, Texas, collected air samples over 17 weeks and found 1,800 species of bacteria in it. Among them were the "cousins" Francisella tularensis, also known as potential biological weapons. I agree that Texas is known for its variety of lower life forms, but still, the results of the above experiment should be considered, especially if the food storage conditions in your home are not good enough.
The next issue is killing bacteria. Alcohol, which is always doing its job, can make pizza lovers think the problem is solved. Unfortunately, the concentration of alcohol needed to kill bacteria has a long way to go, causing direct harm to your body. Isolating bacteria from oxygen can kill some of them, but, for example, anaerobic bacteria can do just fine without it.
The best way to kill bacteria is by heating. Milk, for example, is pasteurized by heating it to about 162 degrees Fahrenheit (72.2 degrees Celsius) for 15 seconds. But even this does not solve the problem - some bacteria thrive at temperatures up to 167 (75) degrees, and some spores of bacteria, such as Clostridium botulinum (responsible for the deadly toxins of botulism), can live for an hour at temperatures equal to 212 (100) degrees.
Can Microwave Waves Kill Bacteria? Certainly. Microwaves use electromagnetic radiation to heat the water molecules in food. It's heat, not microwaves, but it's deadly; the hotter you make your food, the more likely you are to kill bacteria in it. (Some have argued that microwave energy itself is deadly to bacteria, but this has not been proven.) The idea is to heat food evenly over a long period of time. If it does not heat up evenly, then the biggest disadvantage of a microwave oven is that some bacteria can survive.
It's time to do our own experiments. My friends decided to proceed as follows:
1. They took 30 Petri dishes containing agar agar (bacteria nutrients), plus an impressive collection of flasks and other laboratory equipment.
2. Ordered “Meat Lovers” pizza from Pizza Hut. Immediately after delivery, three swabs were taken from the pizza and placed on Petri dishes. The rest of the samples were diluted 1:10 to 1: 100 with distilled water and placed on two more pairs of cups for a total of seven samples in case there were so many microbes in the clean pizza samples that they could not be counted individually. ...
3. Then they left the pizza outdoors for four hours. Then the other three swabs that were taken from the pizza were placed on Petri dishes, like the previous ones, in a ratio of 1:10 and 1: 100, for a total of seven additional samples.
4. The pizza was then reheated in a 1000-watt microwave oven at the highest temperature for 30 seconds. Seven more samples were taken.
5. Then the pizza was kept in the microwave for another 30 seconds. Received seven more samples.
6. Control samples were taken from distilled water and air.
7. Petri dishes were placed in sealed bags to prevent evaporation of moisture, and were kept for one week at a temperature of 75 (23.8) degrees. Then the experimenters checked for the presence of bacteria. Here are the results that were obtained:
Samples taken from freshly delivered pizza undiluted with water contain 11 groups of bacteria. Since we cannot change these samples, we will consider them as the basis for a normal, as a rule, harmless bacterial infection.
Samples obtained from a pizza that had been left outside for four hours contained 28 groups of bacteria; two more were found diluted 1:10. They are probably harmless too, but my guess is that tripling the number of bacteria triples the risk.
Samples taken after 30 seconds in the microwave contained 17 groups of bacteria; and 60-second samples are only three. The diluted and control samples contained no bacteria at all.
Conclusions: (1) Heating the pizza for 30 seconds in the microwave was relatively ineffective. (2) heating it for a full minute killed most bacteria, but not all. As our research budget was exhausted, we decided not to carry out additional experiments, but I suspect that heating the pizza for at least two minutes in the microwave can ensure the disappearance of 100 percent of the bacteria, while at the same time, it may make the pizza inedible. (3) Fresh pizza undoubtedly contains its share of microbes, of course mostly harmless, but nevertheless, you never know for sure.
In contact with
This type of microorganism is distinguished by enviable fertility and can double its number every 20 minutes. For this, in addition to the nutrient medium - food - bacteria require certain conditions: humidity and a fairly wide temperature range - from +5 to 63 ° C, while the most comfortable temperature for them is room temperature.Therefore, if you do not kill pathogenic bacteria, then at least you can stop their reproduction by placing food in such temperature conditions in which this process is completely inhibited. If you store food at temperatures above 0 ° C, but below 5 ° C, or subject them to heat treatment at temperatures above 63 ° C, you can not only keep them fresh for a long time, but also preserve all their useful properties.
Freeze or fry?
In the event that you are determined and are fighting pathogenic bacteria for life and death, low and high temperatures will help you with this. The temperature from which these or those bacteria will die depends on their species or their type. Most bacteria and protozoa die if kept at 70 ° C for 10 minutes, but some viruses survive even if boiled in water at a temperature of 100 ° C for a long time. If you use the sterilization mode in an autoclave at a temperature of 165-170 ° C, all spore and microorganisms will die in 1 hour. Some particularly tenacious spore-forming viruses can withstand several tens of minutes at a temperature of 200 ° C.Microorganisms are also easily adaptable to low temperatures. There are those that retain their viability at temperatures from -20 to -45 ° C, but, naturally, the development of pathogenic microorganisms in such does not occur. Psychrophilic microorganisms die at temperatures below -5 or -7 ° C. The most frost-resistant molds and yeasts, they do not completely die, retaining the ability to reproduce when transferred to more favorable conditions. Bacteria that do not form spores die the fastest at negative temperatures.
If you freeze food slowly, bacteria will die in large numbers, as the resulting ice crystals will destroy their protoplasm and cell walls. Therefore, at a temperature of -3 or -4 ° C, microorganisms die in greater numbers than at lower temperatures. It has been established that only 2.5% of bacteria survive at temperatures from -5 to -10 ° C, more than 8% at -15 ° C, and if they are placed immediately in a chamber with a temperature of -24 ° C, 53% of microorganisms will survive.
Due to the presence in its composition of powerful essential oils, phytoncides, garlic is able to destroy viruses and microbes in the air, preventing them from multiplying.
Benefits for the human body
Garlic and preparations made from it are effective for viral infections and flu, and are also able to prevent some of the complications that may arise after ARVI. This product contains acillin, a substance that can block the production of enzymes that help viruses enter the human bloodstream.
Attention: Once inside the gastrointestinal tract, garlic has a detrimental effect on many viruses, inhibits pathogenic microflora. To do this, garlic can be consumed with food, as well as various folk remedies prepared on its basis.
What bacteria and viruses does it destroy?
In the course of a large number of studies, it was found that garlic has powerful antiviral and antifungal properties... Experiments have shown that this wonderful vegetable is able to fight viruses and bacteria that cause the following diseases:
Taking into account that antibiotics are ineffective for viral infections, and can also aggravate the course of the disease, the use of garlic for these diseases will contribute to a faster recovery.
In the chives, substances such as natural sulfur, nearly two hundred biologically active components, including phytoncides, various minerals (selenium, potassium, magnesium, iron), and vitamins were identified. All these substances give the vegetable healing properties.
The vegetable kills the causative agents of plague, typhoid fever, diphtheria, cholera... And garlic is able to destroy a tubercle bacillus faster than carbolic acid. Garlic phytoncides can compete with antibiotics like biomycin and tetracycline.
Even in ancient times, herbalists appreciated garlic so much that its white flowers were made symbols of some pharmaceutical guilds in Europe and Asia.
Does it matter how you cook it?
Garlic is useful for consumption in any form, the main thing is not to exceed the norm, since excessive enthusiasm for this vegetable can bring not only benefits, but also harm to human health.
Experts advise you to opt for a fresh vegetable, since with any heat treatment, some of the nutrients evaporate... An exception may be intolerance to this fresh product. This can be heartburn, increased gas production in the intestines, etc. Then it is better to eat garlic fried, boiled or baked.
There are also biologically active food supplements created on its basis. Typically, these are capsules or tablets made from dried garlic. They are certainly not so active in the fight against viruses, but they do not have an unpleasant odor and do not irritate the walls of the stomach and intestines.
Important: Garlic should be used with caution for people suffering from stomach ulcers, gastritis, liver and kidney diseases, epilepsy.
For those who have no contraindications, raw garlic can be seasoned with sauces, marinades, salads, meat... In order for garlic to share its healing properties as much as possible, it is better to put it finely chopped or chopped into ready-made dishes.
Garlic added to salads, first and second courses has the following effects on the body:
- antiviral;
- antibacterial;
- anti-inflammatory;
- immunostimulating (read about strengthening immunity with garlic);
- antifungal (you can find out how to cure a fungus on toenails);
- decongestant.
Step-by-step instructions on how to spread out around the apartment for disinfecting the room
Volatile compounds (phytoncides) and essential oils contained in plant slices will disinfect the room and fight against pathogens in the air. This is a kind of aromatherapy.
Garlic can also be used to disinfect a room.... During the period of colds, this is very important. It is necessary to peel 7 cloves of garlic, chop, leave in the room in which you are often, for example, the kitchen. Garlic fight germs in the air.
Useful video
Conclusion
The beneficial properties of garlic are not limited to fighting viruses and bacteria. This affordable vegetable is the main ingredient in making folk recipes and for other diseases. Helping the body fight ailments, garlic should be consumed carefully and within acceptable limits so that the effect it has on a person is extremely positive.
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Does the microwave kill bacteria and germs? and got the best answer
Answer from the Chairman of the HOA [guru]
The answer is yes. In the West, researchers have experimented and EXACTLY found that heating for 1 minute at 100% power kills ALL bacteria and microbes.
So this is a practical advice to housewives who use foam sponges (a breeding ground for microbes ...) it is enough to warm it up for 1 minute in a microwave from time to time and it is a sterile sponge.
Answer from Magomed Akhmedpashaev[newbie]
For a year, I make myself scrambled eggs with protein every morning, it does not decompose during heat treatment. I mix 2 raw yolks with a tablespoon of apple cider vinegar or oxidized wine. Fie didn't get sick yet. The microwave must be thrown into the trash, it kills everything, the food becomes tasteless.
Answer from Mikhail Novorossiskiy[newbie]
the fact that waves kill vitamins link pliz, and no need blah blah blah
Answer from Hdfh dfhdfh[newbie]
how can vitamins be killed? if these are chemical compounds and not living things like microbes and other
Answer from Zhenya Viktorov[newbie]
Science says it affects bacteria, can both kill and increase population growth
Answer from .
[guru]
By the way, it destroys vitamins and minerals contained in products ... this is not a myth, this is scientific data.
Answer from Elena m[guru]
do you want to make dead boiled water even more dead?
Answer from Albina Zakirova[guru]
vitamins definitely kills ..
Answer from Alex[newbie]
Maybe if this is your microwave
Answer from MіlaЯ[guru]
The problem is that the microwave kills the food! And for some reason we don't care much - that's where the paradox lies.
Answer from Yotashik[guru]
yes, so ka there the temperature can reach up to 200 degrees, and we know that microbes die in hot water and the water can heat up to a hundred degrees, which means the microwave kills microbes !!! :)
Answer from Nadya Egorova[guru]
Kills some bacteria. There are different microwave ovens. There are porous ones, there are all sorts of smart bells and whistles that supposedly kill all bacteria and do not spoil food ...
Answer from FST[guru]
no, it does not kill
Answer from Vitamin[guru]
The principle of microwave frequency is that substances with less resistance are heated more strongly. That is, distilled water heats up very weakly. But microorganisms are stronger.
But water will not BOIL anyway. Exactly until the moment you add sugar / coffee. Then it will foam up. For finally, boiling centers will appear ... All the same, the difference between a teapot and m / v is that the teapot heats everything up, including the microcosm before killing. A m / w heats water, which in turn heats microbes. So is this "water" heating enough?
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