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AUBF > Bacte > Flashcards

Bacte Flashcards

1
Q

salting, smoking, pickling, drying, and exposure of food and clothing to sunlight to control microbial growth.

A

Early civilizations

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2
Q

helpeddevelopedaseptictechniquesto prevent contamination of surgical wounds. Before then:

A

Inmid1800sSemmelweissandLister

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3
Q

Killing or removing all forms of microbial life (including endospores) in a material or an object.

A

Sterilization

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4
Q

the most commonly used method of sterilization

A

Heating

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5
Q

Heat treatment that kills endospores of Clostridium botulinum
the causative agent of botulism, in canned food.

A

Commercial Sterilization

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6
Q

Reducing the number of pathogenic microorganisms to the point where they no longer cause diseases. Usually involves the removal of vegetative or non- endospore forming pathogens.

A

Disinfection

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7
Q

Applied to inanimate objects.

A

Disinfectant

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8
Q

Applied to living tissue (antisepsis).

A

Antiseptic

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9
Q

Mechanical removal of most microbes in a limited area. Example: Alcohol swab on skin.

A

Degerming

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10
Q

Use of chemical agent on food-handling equipment to meet public health standards and minimize chances of disease transmission. E.g: Hot soap & water.

A

Sanitization

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11
Q

Comes from Greek for decay or putrid. Indicates bacterial contamination.

A

Sepsis

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12
Q

Absence of significant contamination.

A

Asepsis

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13
Q

are used to prevent contamination of surgical instruments, medical personnel, and the patient during surgery.

A

Aseptic techniques

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14
Q

An agent that inhibits the growth of bacteria, but does not necessarily kill them. Suffix stasis: To stop or steady.

A

Bacteriostatic Agent

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15
Q

An agent that kills certain micoorganisms.

A

Germicide

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16
Q

An agent that kills bacteria. Most do not kill endospores.

A

Bactericide

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17
Q

An agent that inactivates viruses.

A

Viricide

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18
Q

An agent that kills fungi.

A

Fungicide

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19
Q

An agent that kills bacterial endospores of fungal spores.

A

Sporocide

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20
Q

Several factors influence the effectiveness of antimicrobial treatment.

A

Number of Microbes
Type of Microbes:
Environmental influences
Time of Exposure

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21
Q

Kills microorganisms by denaturing their enzymes and other proteins. Heat resistance varies widely among microbes.

A

Heat

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22
Q

Lowest temperature at which all of the microbes in a liquid suspension will be killed in ten minutes.

A

Thermal Death Point (TDP):

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23
Q

Minimal length of time in which all bacteria will be killed at a given temperature.

A

Thermal Death Time (TDT):

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24
Q

Time in minutes at which 90% of bacteria at a given temperature will be killed. Used in canning industry.

A

Decimal Reduction Time (DRT):

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25
Q

Kills microorganisms by coagulating their proteins. In general, moist heat is much more effective than dry heat.

A

Moist Heat:

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26
Q

Can survive up to 30 minutes of boiling

A

Hepatitis virus

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27
Q

Can survive up to 20 hours or more of boiling.

A

Endospores

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28
Q

Chamber which is filled with hot steam under pressure. Preferred method
of sterilization, unless material is damaged by heat, moisture, or high pressure.

A

Autoclave

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29
Q

Developed by Louis Pasteur to prevent the spoilage of beverages.
Used to reduce microbes responsible for spoilage of beer, milk, wine, juices, etc.

A

Pasteurization

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30
Q

Milk was exposed to 65oC for 30 minutes.

A

Classic Method of Pasteurization

31
Q

Used today. Milk is exposed to 72oC for 15 seconds.

A

High Temperature Short Time Pasteurization (HTST)

32
Q

Milk is treated at 140°C for 3 seconds and then cooled very quickly in a vacuum chamber.

A

Ultra High Temperature Pasteurization (UHT):

33
Q

Kills by oxidation effects.

A

Dry Heat:

34
Q

Used to sterilize inoculating loops
and needles. Heat metal until it has a red glow.

A

Direct Flaming:

35
Q

Effective way to sterilize disposable items (paper cups, dressings) and biological waste.

A

Incineration

36
Q

Removal of microbes by passage of a liquid or gas through a screen like material with small pores. Used to sterilize heat sensitive materials like vaccines, enzymes, antibiotics, and some culture media.

A

Filtration

37
Q

Used in operating rooms and burn units to remove bacteria from air.

A

High Efficiency Particulate Air Filters

38
Q

Uniform pore size. Used in industry and research. Different sizes:
◦ 0.22 and 0.45um Pores: Used to filter most bacteria. Don’t retain spirochetes, mycoplasmasand viruses.
◦ 0.01 um Pores: Retain all viruses and some large proteins.

A

Membrane Filters

39
Q

Effect depends on microbe and treatment applied.

A

Low Temperature

40
Q

Temperatures from 0 to 7 oC. Bacteriostatic effect. Reduces
metabolic rate of most microbes so they cannot reproduce or produce toxins.

A

Refrigeration

41
Q

Does not kill most microbes.

A

Flash Freezing

42
Q

More harmful because ice crystals disrupt cell structure.

A

Slow Freezing

43
Q

In the absence of water, microbes cannot grow or reproduce, but some may remain viable for years. After water becomes available, they start growing again.

A

Dessication

44
Q

Only survives about one hour.

A

Neisseria gonnorrhea

45
Q

May survive several months

A

Mycobacterium tuberculosis

46
Q

May survive decades

A

Clostridium spp. and Bacillus spp

47
Q

The use of high concentrations of salts and sugars in foods is used to increase the osmotic pressure and create a hypertonic environment.

A

Osmotic Pressure

48
Q

As water leaves the cell, plasma membrane shrinks away from cell wall. Cell may not die, but usually stops growing.

A

Plasmolysis

49
Q

More resistant to high osmotic pressures.

A

Yeasts and molds

50
Q

that live on skin are fairly resistant to high osmotic pressure.

A

Staphylococci spp

51
Q

Penetrates human tissues. May cause genetic mutations in humans.

A

Ionizing Radiation

52
Q

Damages skin, eyes. Doesn’t penetrate paper, glass, and cloth.

A

Ultraviolet light (Nonionizing Radiation):

53
Q

Wavelength ranges from 1millimeter to 1 meter.

A

Microwave Radiation

54
Q

Types of Disinfectants

A

Phenols and Phenolics :
Halogens
Alcohols
Heavy Metals:
Quaternary Ammonium Compounds (Quats):
Aldehydes
Gaseous Sterilizers:
Peroxygens (Oxidizing Agents

55
Q

(carbolic acid) was first used by Lister as a disinfectant.

A

Phenol

56
Q

Derived from coal tar ( Lysol).

A

Cresols

57
Q

Advantages: Stable, persist for long times after applied, and remain active in the presence of organic
compounds.

A

Phenol

58
Q

Effective alone or in compounds.

A

Halogens

59
Q

was one of first antiseptics used.

A

Tincture of iodine

60
Q

slow releasing

A

Iodophors

61
Q

Not effective against bacterial endospores.

A

Betadine
◦ Isodine

62
Q

Cl2 + H2O ——> H+ + Cl- + HOCl

A

Chlorine

63
Q

Is active ingredient of bleach.

A

Sodium hypochlorite (NaOCl)

64
Q

Consist of chlorine and ammonia. Less effective as germicides.

A

Chloramines

65
Q

◦ Kill bacteria, fungi, but not endospores or naked viruses.

A

Alcohol

66
Q

Drinking alcohol. Optimum concentration is 70%.

A

Ethanol

67
Q

Rubbing alcohol. Better disinfectant than ethanol. ◦ Also cheaper and less volatile.

A

Isopropanol

68
Q

Include copper, selenium, mercury, silver, and zinc.

A

Heavy metals

69
Q

Widely used surface active agents.

A
  1. Quaternary Ammonium Compounds (Quats):
70
Q

Include some of the most effective antimicrobials.

A

Aldehydes

71
Q

Chemicalsthatsterilizeinachambersimilartoanautoclave

A

Gaseous sterilizers

72
Q

Kills all microbes and endospores , but requires exposure of 4 to 18 hours.

A

Ethylene Oxide:

73
Q

Oxidize cellular components of treated microbes.

A

Peroxygens (Oxidizing Agents):

74
Q

Used along with chlorine to disinfect water.

A

Ozone

AUBF (3 decks)

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