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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
Kills microorganisms by coagulating their proteins. In general, moist heat is much more effective than dry heat.
Moist Heat:
26
Can survive up to 30 minutes of boiling
Hepatitis virus
27
Can survive up to 20 hours or more of boiling.
Endospores
28
Chamber which is filled with hot steam under pressure. Preferred method of sterilization, unless material is damaged by heat, moisture, or high pressure.
Autoclave
29
Developed by Louis Pasteur to prevent the spoilage of beverages. Used to reduce microbes responsible for spoilage of beer, milk, wine, juices, etc.
Pasteurization
30
Milk was exposed to 65oC for 30 minutes.
Classic Method of Pasteurization
31
Used today. Milk is exposed to 72oC for 15 seconds.
High Temperature Short Time Pasteurization (HTST)
32
Milk is treated at 140°C for 3 seconds and then cooled very quickly in a vacuum chamber.
Ultra High Temperature Pasteurization (UHT):
33
Kills by oxidation effects.
Dry Heat:
34
Used to sterilize inoculating loops and needles. Heat metal until it has a red glow.
Direct Flaming:
35
Effective way to sterilize disposable items (paper cups, dressings) and biological waste.
Incineration
36
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.
Filtration
37
Used in operating rooms and burn units to remove bacteria from air.
High Efficiency Particulate Air Filters
38
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.
Membrane Filters
39
Effect depends on microbe and treatment applied.
Low Temperature
40
Temperatures from 0 to 7 oC. Bacteriostatic effect. Reduces metabolic rate of most microbes so they cannot reproduce or produce toxins.
Refrigeration
41
Does not kill most microbes.
Flash Freezing
42
More harmful because ice crystals disrupt cell structure.
Slow Freezing
43
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.
Dessication
44
Only survives about one hour.
Neisseria gonnorrhea
45
May survive several months
Mycobacterium tuberculosis
46
May survive decades
Clostridium spp. and Bacillus spp
47
The use of high concentrations of salts and sugars in foods is used to increase the osmotic pressure and create a hypertonic environment.
Osmotic Pressure
48
As water leaves the cell, plasma membrane shrinks away from cell wall. Cell may not die, but usually stops growing.
Plasmolysis
49
More resistant to high osmotic pressures.
Yeasts and molds
50
that live on skin are fairly resistant to high osmotic pressure.
Staphylococci spp
51
Penetrates human tissues. May cause genetic mutations in humans.
Ionizing Radiation
52
Damages skin, eyes. Doesn’t penetrate paper, glass, and cloth.
Ultraviolet light (Nonionizing Radiation):
53
Wavelength ranges from 1millimeter to 1 meter.
Microwave Radiation
54
Types of Disinfectants
Phenols and Phenolics : Halogens Alcohols Heavy Metals: Quaternary Ammonium Compounds (Quats): Aldehydes Gaseous Sterilizers: Peroxygens (Oxidizing Agents
55
(carbolic acid) was first used by Lister as a disinfectant.
Phenol
56
Derived from coal tar ( Lysol).
Cresols
57
Advantages: Stable, persist for long times after applied, and remain active in the presence of organic compounds.
Phenol
58
Effective alone or in compounds.
Halogens
59
was one of first antiseptics used.
Tincture of iodine
60
slow releasing
Iodophors
61
Not effective against bacterial endospores.
Betadine ◦ Isodine
62
Cl2 + H2O ------> H+ + Cl- + HOCl
Chlorine
63
Is active ingredient of bleach.
Sodium hypochlorite (NaOCl)
64
Consist of chlorine and ammonia. Less effective as germicides.
Chloramines
65
◦ Kill bacteria, fungi, but not endospores or naked viruses.
Alcohol
66
Drinking alcohol. Optimum concentration is 70%.
Ethanol
67
Rubbing alcohol. Better disinfectant than ethanol. ◦ Also cheaper and less volatile.
Isopropanol
68
Include copper, selenium, mercury, silver, and zinc.
Heavy metals
69
Widely used surface active agents.
5. Quaternary Ammonium Compounds (Quats):
70
Include some of the most effective antimicrobials.
Aldehydes
71
Chemicalsthatsterilizeinachambersimilartoanautoclave
Gaseous sterilizers
72
Kills all microbes and endospores , but requires exposure of 4 to 18 hours.
Ethylene Oxide:
73
Oxidize cellular components of treated microbes.
Peroxygens (Oxidizing Agents):
74
Used along with chlorine to disinfect water.
Ozone

AUBF (3 decks)

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