Aseptic technique, cultivation, and evaluation🧼🫧

Question 1

Cause denaturation of proteins; bactericidal, tuberculocidal, fungicidal, virucidal, but not sporicidal

Answer 1

Alcohols

Question 2

Thought to cause inhibition of key enzymatic reactions, protein denaturation, and inactivation of nucleic acids; bactericidal, tuberculocidal, fungicidal, virucidal, sporicidal

Answer 2

Chorine and chlorine compounds (Clorox, Halazone, hypochlorites, Warexin)

Question 3

Alters the structure of proteins and purine bases; bactericidal, tuberculocidal, fungicidal, virucidal, sporicidal

Answer 3

Formaldehyde (formalin is 37% formaldehyde by weight)

Question 3

is a sterile technique. Its goal is to exclude all microbes.

Answer 3

Surgical asepsis

Question 4

is
a clean technique. Its goal is to exclude pathogens.

Answer 4

Medical asepsis

Question 5

the principal sterilizing agents in healthcare facilities

Answer 5

-Dry heat,
-autoclaving (steam
under pressure),
-ethylene oxide
-gas, and
- various liquid chemicals
(such as formaldehyde)

Question 6

is the reduction of microbial populations to levels considered safe by public health standards, such as those applied to restaurants.

Answer 6

Sanitization

Question 7

specifically kill bacteria, but not necessarily bacterial endospores.

Answer 7

bactericides

Question 7

is a process that combines dehydra- tion (drying) and freezing.

Answer 7

Lyophilization

a good method for preserving microorganisms for future use *(bacteriostatic)

Question 8

___is the most common type of sterilization for inan- imate objects able towithstandhigh temperatures.

Answer 8

Heat

Question 9

is the length of time necessary to sterilize a pure culture at a specified temperature.

Answer 9

thermal death time (TDT)

Question 9

the lowest temperature that will kill all the organisms in a standardized pure culture within a specified period.

Answer 9

thermal death point (TDP)

Question 10

Note: The effectiveness of dry-heat sterilization depends on how deeply the heat penetrates throughout the mate- rial, and the items to be baked must be positioned so that the hot air circulates freely among them.

– Moist heat causes proteins to coagulate (as occurs when eggs are hard boiled).

Answer 10

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Question 11

The vegetative forms of most pathogens are quite easily destroyed by boiling for___

Answer 11

30 minutes.

Question 11

Note : the higher the altitude the longer it takes to boil water

Answer 11

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Question 12

Acc. to burton’s
Autoclaving at a pressure of 15 psi, at a temperature of 121.5°C,
for 20 minutes

Answer 12

NA

Question 13

An effective way to disinfect clothing, bedding, and dishes is

Answer 13

use hot water (greater than 60°C) with deter- gent or soap and to agitate the solution around the items.

Question 13

Note: Formaldehyde and eth- ylene oxide, when properly used, are highly destructive to spores, mycobacteria, and viruses.

Answer 13

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Question 14

how does surface-active soaps and detergents, alcohols, phenolic compounds kill microrganisms?

Answer 14

target and destroy cell membrane