Steam and Flame Applications as Novel Methods of Population Control for Invasive Asian Clam (Corbicula fluminea) and

Neil E Coughlan1,2,3, Eoghan M Cunningham4,5, Stephen Potts5

  • 1Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, Northern Ireland, UK. neil.coughlan.zoology@gmail.com.

Related Concept Videos

Biological Methods for Microbial Control01:28

Biological Methods for Microbial Control

Biological agents offer an effective means of controlling microbial growth by leveraging natural processes like predation, competition, and the secretion of antimicrobial substances.Predatory bacteria such as Bdellovibrio species target and kill pathogens like Salmonella and E. coli. They are widely used in poultry farms to control infections. Myxococcus species help combat plant-pathogenic fungi. These naturally occurring predators serve as eco-friendly alternatives to chemical pesticides and...
691
Methods of Sterilization II: Chemical Methods01:30

Methods of Sterilization II: Chemical Methods

In healthcare, the chemical method of sterilization uses chemical sterilants to treat surgical instruments and medical supplies to help prevent the transmission of infectious pathogens to patients. Due to heat sensitivity, most medical supplies and equipment should not be exposed to high temperatures. These parts include rubber, plastic, glass, and other similar elements.
Using chemical sterilization rather than heat to clean out equipment is recommended. It eradicates and removes all bacteria,...
8.7K
Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
815