CH 5 Flashcards
A process that removes or destroys on or in products
- microbes
- viruses
using
- filtration
- heat
- chemicals
- irradiation
Sterilization
An item that is free of all
- viable microbes
- endospores
- viruses
however not prions.
Sterile
A process that decreases most or all pathogens in or on materials with disinfectants.
Disinfection
Types of chemicals used for disinfecting inanimate objects.
Disinfectants
A chemical that is toxic to many life forms, typically called germicides.
Biocides (Life, Kill)
A type of biocide-germicide that targets bacteria.
Bactericides
A type of biocide-germicide that targets fungi.
Fungicide
A type of biocide-germicide that targets viruses, however it makes this target inactive.
Virucides
A type of biocide-germicide chemical that works as an antimicrobial, it is non-toxic and used on skin or other body tissue.
Antiseptics
A process that decreases pathogens to safe levels by
- washing
- heat
- disinfectants.
Decontamination
A process that implies the decrease of pathogens to a safe level, set by health standards and does not meet specific level of control.
Sanitization
A process that slows microbial growth of perishable products with storage controls or bacteriostatic chemicals.
Preservation
A type of chemical that preservers food by inhibiting the growth of bacteria, not killing them.
Bacteriostatic
A type of treatment with brief heat that reduces or destroys microbes without changing characteristics of the product.
Pasteurization
A type of infection that is acquired in a hospital or other healthcare facilities.
Healthcare-associated Infections (HAIs)
A type of technique that ensures of pure cultures by having all media and instruments sterilized.
Aseptic Technique
A water disinfecting process where unwanted by products such as chlorine reacting with naturally occurring chemicals.
_____ by-productins.
Disinfection by-Products (DBP’s)
The most resistant microbes that only extreme heat or chemical treatment ensures the complete destruction of.
Bacterial endospores
A type of highly resistant microbe that are disinfectant-resistant, appear in feces of animals and unlike endospores, destroyed by boiling.
Protazoan ____ and _____.
Protozoan cysts and Oocysts
A type of highly resistant microbe that has a waxy cell that makes them resistant to many chemical treatments. More toxic chemical must be used. _____ species.
Mycobacterium species
A type of common environmental microbe that are resistant to some disinfectants, but also may grow in disinfectants. _____ species.
Pseudomonas Species
A type of virus that lacks a lipid envelope and are prone to be resistant to disinfectants.
_____-_____ viruses.
Non-Enveloped Viruses
The time value required for killing 90% of bacterial population under specific conditions, the _____ value.
D Value
A type of categorization based on risk for transmitting infections agents, where instruments come in contact with body tissue such as needles and scalpels. These instruments must be sterile.
Critical Instruments
A type of categorization based on risk for transmitting infections agents, where the instruments come in contact with mucous membranes such as gastrointestinal endoscopes and endotracheal tubes. _____ instruments.
Semi-critical instruments
A type of categorization based on contact with unbroken skin and pose little risk for infections, such as countertops, stethoscopes and blood pressure cuffs. _____ instruments and _____.
Non-critical instruments and surfaces
Method groups that destroys microbes by denaturing portions using a form of mosture and heat. _____ _____.
Moist Heat
A method of destroying microbes where temperatures reach 100℃ (sea level) in boiling water, easily destroying most microbes and viruses, however endospores are not killed.
Boiling
A method of destroying heat-sensitive spoilage organisms and pathogens.
Pasteurization
A method of destroying dairy products by heating milk to 72℃ for 15 seconds.
_____ temperature _____ time.
High-Temperature-Short-Time (HTST)
A method of destroying all microbes that grow under normal storage conditions, where temperatures reach up to 140℃ for brief seconds, used in shelf-stable boxed products. _____ high _____.
Ultra-High-Temperature (UHT)
A method of sterilization that uses pressure, heat and moisture, typically sterilized in an autoclave, where steam and atmospheric pressure never exceed 100℃ but steam at 15 PSI is 121℃. This procedure kills endospores.
_____ steam.
Pressurized Steam
A method of sterilization that is a commercial standard where canning uses industrial-sized autoclaves called a retort, and thermophiles may survive. _____ sterile.
Commercially Sterile
A method of destroying microbes using dry heat that is less efficient and requires longer times and higher temperature. _____ heat.
Dry Heat
A method of removing microbes within liquids using a filter that contains microscopic pores that allow liquid to flow through while trapping particles too large to pass, typically 0.2μm to filter bacteria.
Microfilters
A method of removing microbes within liquids using a filter that traps material with thick porous filtration much as cellulose fibers, electron charges on the walls help hold microbial cells. _____ filters.
Depth Filters
A method of removing microbes within the air that remove nearly all airborne particles 0.3μm or larger. _____ filters.
HEPA filters
A type of waves that consists of radio, micro, visible waves and ultraviolet light, x and gamma rays. _____ _____.
Electromagnetic Radiation
A method of destroying microbes using waves or rays that damanges DNA, cytoplasmic membranes and eliminating pathogens and decreasing spoilage microbes using gamma rays emitted from decaying radio-isotopes such as cobalt-60 and x-rays. Bacterial endospores are resistant.
_____ radition.
Ionizing Radiation
A method of destroying microbes using waves or rays by damaging DNA using 220-300nm wavelengths. Bacterial endospores are the most UV-resistant.
_____ radation/light.
Ultraviolet Radiation/Light
A method of destroying microbes using waves or rays that is lethal to microbes, it affects them indirectly by the heat generated. Heat-sensitive cells may survive the process. _____.
Microwaves
A method used to decrease the number of microbes in commercial food produces, with pressures of up to 130,000 psi. This denatures proteins, altering cell operability.
_____ presure.
High-Pressure
A type of germicidal-chemical that may destroy all microbes, including viruses. Destruction of endospores requires a 6-10 hour treatment. They are also known as sporicides.
Sterilants
A type of germicidal-chemical that destroys all viruses and vegetative microbes but reliable not endospores with short exposure. _____ _____ disinfectants.
High-Level Disinfectants
A type of germicidal-level disinfectant that destroys all vegetative bacteria, most but not all viruses and not endospores, even with long exposure. _____ level disinfectants.
Intermediate-level disinfectants
A type of germicidal-level disinfectant that destroys fungi, vegetative bacteria, except mycobacteria and enveloped viruses. Does not kill endospores, nor destroy non-enveloped viruses.
_____ level disinfectants.
Low-Level Disinfectants
Points on choosing the right germicides includes the hazards of chemicals to the environment and humans, only the benefit must be weighed.
Toxicity
A class of germicidal chemical that quickly kills vegetate bacteria and fungi but doesn’t reliably destroy bacterial endospores. This is done by denaturing essential proteins and damaging lipid membranes. Non-toxic and inexpensive, no residue. Evaporates quick, limits contact time and germicidal effectiveness. Damage rubber, plastics and other materials.
Alcohols
A class of germicidal chemical that destroy microbes and viruses by forming chemical bonds that link and inactivate proteins and nucleic acids. Suspected as a carcinogen and irritating vapors.
Aldehydes
A class of germicidal chemical that destroys a wide range of microbes including vegetative bacteria, fungi, and some enveloped viruses. Adverse side effects of chlorhexidine as example are rare.
Biguanides
A class of germicidal chemical that destroys all microbes, including endospores and viruses by reacting with proteins. It is a gaseous sterilizing agent. It penetrates well into fabric, equipment, pacemakers and artificial hips. It is extremely flammable mixed with non-flammable gas. This chemical is mutagenic, may cause carcinogenic. _____ oxide.
Ethylene Oxide
A class of germicidal chemical gas that contains chlorine or iodine, common disinfectant that are thought to act by reacting with proteins and essential components.
Halogens
A class of germicidal chemical within halogen disinfectants that are inexpensive, readily available but corrosive and toxic at high concentrations. Must be prepared regularly.
Chlorine
A class of germicidal chemical within the halogen disinfectants that unlike chlorine, it is unreliable at killing endospores, but often used as a disinfectant. Pseudomonas species survive in concentrations of a form this chemical.
Iodine
A class of germicidal compounds that kill microbes by interfering with function of enzymes and proteins with a sulfhydryl group. These compounds can be highly toxic and may cause in extensive pollution of natural waters. _____ compounds.
Metal compounds
A class of germicidal gas that is a powerful oxidizing agent, it decomposes quickly, needs to be generated on-site. An alternative for disinfecting drinking and waste water, instead of chlorine.
Ozone
A class of germicidal chemical that is particularly useful as a disinfectant, leaving no residue nor damage to stainless steel, rubber, plastic or glass. _____ Peroxide.
Hydrogen Peroxide
A class of germicidal chemical that is affective in the presence of organic compounds, leaving no residue and is used in a wide range of materials. It has a sharp, strong order and it irritates skin and eyes. _____ acid.
Peracetic Acid
A class of germicidal chemical that destroys cytoplasmic membranes of microbes and denatures proteins. They kill most vegetative bacteria and in high concentrations may kill mycobacterium species. Not reliable for inactivation of all groups of viruses. They have a wide range of activity, reasonable cost, ability to main effective in the presence of detergents and organic contaminants. they also leave an active antimicrobial residue which is undesirable. Environmental concerns.
Phenolic
A class of germicidal chemical that reacts with the membranes, destroying vegetative bacteria and enveloped viruses, not affective against endospores, mycobacteria or non-enveloped viruses. They are economical, effective and widely used. They may cause super bugs like Pseudomonas. Quaternary _____ compounds.
Quaternary Ammonium Compounds (Quats)
A class of chemical preservative that are weak organic acids added to food. They affect cell membrane function by lowering the pH prevent growth of most bacteria. _____, _____ and _____ acids.
Benzoic, ascorbic and propionic acids
A class of chemical preservative that inhibits the germination of endospores and subsequent growth of Clostridium botulinum. They pose potential hazard, some are carcinogens.
Nitrate
A method of growth inhibition of many pathogens and spoilage microbes by slowing or stopping critical enzyme reactions. Psychotorophic and some psychrophilic organisms can grow at using this method.
Low-Temperature Storage
