LECTUREMODULE5:
Local Anti-infectives
and Preservatives
, Selective toxicity is a property of certain
chemicalsto kill one type of microorganism
while not harming another.
,LESSON OBJECTIVES
At the end of the lesson, you should be able to:
• Identify the structure of local anti-infectives
and preservatives and determine the
functional groups responsible for its
biologic activity
• Describe the mechanism of action and the
therapeutic uses of the local anti-infectives
and preservatives.
, Definitions and Standards for Removing Microorganisms
Antiseptic Application of an agent to living tissue for the purpose of preventing
infection.
Decontamination Destruction or marked reduction in the number or activity of
microorganisms.
Disinfection Chemical or physical treatment that destroys most vegetative microbes
or viruses, but not spores, in or on inanimate surfaces.
Sanitization Reduction of microbial load on an inanimate surface to a level
considered acceptable for public health purposes.
Sterilization A process intended to kill or remove all types of microorganisms,
including spores, and usually including viruses with an acceptably low
probability of survival.
Pasteurization A process that kills non-sporulating microorganisms by hot water or
steam at 65 °C -100 °C.
Local Anti-infectives
and Preservatives
, Selective toxicity is a property of certain
chemicalsto kill one type of microorganism
while not harming another.
,LESSON OBJECTIVES
At the end of the lesson, you should be able to:
• Identify the structure of local anti-infectives
and preservatives and determine the
functional groups responsible for its
biologic activity
• Describe the mechanism of action and the
therapeutic uses of the local anti-infectives
and preservatives.
, Definitions and Standards for Removing Microorganisms
Antiseptic Application of an agent to living tissue for the purpose of preventing
infection.
Decontamination Destruction or marked reduction in the number or activity of
microorganisms.
Disinfection Chemical or physical treatment that destroys most vegetative microbes
or viruses, but not spores, in or on inanimate surfaces.
Sanitization Reduction of microbial load on an inanimate surface to a level
considered acceptable for public health purposes.
Sterilization A process intended to kill or remove all types of microorganisms,
including spores, and usually including viruses with an acceptably low
probability of survival.
Pasteurization A process that kills non-sporulating microorganisms by hot water or
steam at 65 °C -100 °C.
