2 - Control of Microbrial Growth (with LE Q's) Flashcards
microorganisms capable of causing disease (pathogens or potential pathogens)
infectious
unwanted microbes i.e. vegetative cells, endospores, protozoan cysts, fungal hyphae, viruses, etc
contaminant
hospital acquired infection
nosocomial infection
clean safe food prep, cleaning dirt/dust; personal hygien
normal household conditions
improved personal hygiene (handwashing); routine use of chemical disinfectants
general medical conditions
assume patients are infectious; use PPE; wash hands etc
Standard precautions
BSL-1
agents NO known potential for infection
BSL-2
clinical samples, including HIV and several more unusualy pathogens (not highly transmissible by respiratory route); PPE, lab access, special handling
BSL-3
more unusual or HIGHLY transmissible i.e. Mycobacterium tuberculossi, Brucella spp., infrequently encountered viruses, mold stages of fungi (highly transmissible respiratory. Precautions include Level 2 precautions HEPA filter mask, special lab design for control of air movement
BSL-4
agents highly infectious exotic microbes and toxins for which there is no vaccine or effective treatment requiring MAX containment
free of all microorganisms and their spores i.e. microbes have been destroyed or removed
sterile
use of physical procedures or chemical agents to destroy all microbial forms, including bacterial spores (kill or remove the microbes)
sterilization
procedures or chemical agents to destroy, inhibit, neutralize, or remove AT LEAST most of infect org
disinfect / decontaminate
agent or method (usually chemical) used to carry out disinfection; normally used on inanimate objects (levels of high, intermediate, low effects)
disinfectant agents
chemical agents on skin to eliminate or inhibit microorganisms (mild disinfectant)
antiseptic
-cide, -cidal
kills microbe e.g. bacteria, fungi, viruses (maybe not spores)
destroys spores & vegetative cells
sporicidal
-stat, -static
inhibiting growth (prevent) or multiplication of bacteria, but not killing
applying mild heat to kill, or reduce microbes that spoil food & beverage
pasteurization
free of contaminating or infectious microorg
aseptic
easily altered, decomposed, or destroyed by heat
thermolabile
not easily altered, decomposed or destroyed by heat
thermostable
Overall degree of microbial resistance to killing (most to least)
1) Bacterial Endospores
2) Mycobacteriam
3) Protozoan cysts
4) Non-enveloped small viruses
5) Vegetative bacteria
6) Fungi
7) Enveloped viruses
more resistant to antimicrobial control methods than all other microbial forms
Bacterial endospore