CH 4 Lecture Flashcards
What is the complete destruction of all microorganisms?
STERILIZATION
What process kills, inhibits, and removes PATHOGENIC microorganisms?
DISINFECTION
Inanimate objects that carry microorganisms
FOMITES
Reduction of microbial population to levels considered safe by public health standards
SANITIZATION
Process of preventing infections in living tissues using CHEMICALS
ANTISEPSIS
Agents that carry out ANTISEPSIS to use against MICROORGANISMS only and not cause tissue damage
ANTISEPTICS
Mechanical + Chemical REMOVAL off germs on human body tissues
DEGERMING
2 types of HEAT application
MOIST heat and DRY heat
MOIST HEAT
- denatures ____ and other ____ components
- more effective in ____ cells
proteins
cellular
penetrating
DRY HEAT
- i____ or burning to ASHES
- 2 types: DIRECT FLAME and HOT AIR
incineration
TYPES of moist heat
1. use of autoclave and pressure cooker
2. sterility is not achieved
3. kill pathogens and reduce the number spoilage microorganisms
4. intermittent or fractional sterilization
5. kills vegetative cells and eukaryotic spores
6. heated to 100 C for 15-30 mins for 3 consecutive days (overnight INCUBATION @ 37 degrees in between)
- Steam under pressure
- Boiling
- Pasteurization
- Tyndallization
- Boiling
- Tydallization
under STEAM UNDER PRESSURE, what are the 2 indicators to ensure STERILITY?
AUTOCLAVE TAPE
GEOBACILLUS STEAROTHERMOPHILUS SPORES
Basis of PASTEURIZATION?
Coxiella burnettii
3 types of PASTUERIZATION
LTLT - 63 C, 30 mins
HTST - 72 C, 15 mins
UHT - 135-140 C, 1-2 secs
decreased enzyme activity = decrease in
metabolic activity
LOW TEMPERATURE
exclusion of microorganisms AT 0.2 MICRO for heat sensitive solutions
FILTRATION