Ch.7 The Control Of Microbial Growth

Question 1

The control of microbial growth can prevent — and ——

Answer 1

1. Infections
2. Food Spoilage

Question 2

— refers to bacterial contamination

Answer 2

Sepsis

Question 3

— is the absence of significant contamination
* ——— prevent the microbial contamination of wounds

Answer 3

1. Asepsis
2. Aseptic Surgery Technique

Question 4

Sterilization: — and — all microbial life
* Used on ——

Answer 4

1. Removing & Destroying
2. Inanimate Objects

Question 5

Commercial Sterilization: killing —— Endospores from canned goods, kills all spore but doesn’t turn to mush

Answer 5

Clostridium Botulinum

Question 6

Disinfection: destroying harmful microorganisms on a ——

Answer 6

Nonliving surface

Question 7

Antisepsis: destroying harmful microorganisms on ——

Answer 7

Living tissue

Question 8

Degerming: the — removal of microbes from a ——

Answer 8

1. Mechanical
2. Limited area

Question 9

Sanitization: lowering —— on eating utensils to safe levels

Answer 9

Microbial Counts

Question 10

Biocide (germicide): treatments that ——

Answer 10

Kill microbes

Question 11

Bacteriostasis: —, not — microbes

Answer 11

1. Inhibiting
2. Killing

Question 12

The Rate of Microbial Death:
~ Effectiveness of treatment depends on:
* — of microbes: the more microbes there are to begin, the — it takes to — the entire populations

Answer 12

1. Number
2. Longer
3. Eliminate

Question 13

The Rate of Microbial Death:
~ Effectiveness of treatment depends on:
* —: — are difficult for — to reach effectively

Answer 13

1. Environment (organic matter, temperature, biofilms)
2. Biofilms
3. Biocides

Question 14

The Rate of Microbial Death:
~ — of —: chemical anti microbial often require extended exposure to affect more-resistant microbes or —

Answer 14

1. Time of Exposure
2. Endospore

Question 15

Actions of Microbial Control Agents:
~ Alteration of membrane —:
* The susceptibility of the plasma membrane is due to its — and — components
* Certain ——— damage the plasma membrane by altering its permeability

Answer 15

1. Permeability
2. Lipids & Proteins
3. Chemical Control Agents

Question 16

Actions of Microbial Control Agents:
~ Damage to —(—)
* Some microbial control agents damage cellular proteins by breaking —— and ——
~ Damage to ——

Answer 16

1. Proteins (Enzymes)
2. Hydrogen Bonds & Covalent Bonds
3. Nucleic Acids

Question 17

Heat:
~ Heat is frequently used to — microorganisms
~ Moist heat kills microbes by ——

Answer 17

1. Kill
2. Denature Enzymes

Question 18

Thermal Death Point (TDP): — temperature at which all cells in a liquid culture are killed in — minutes

Answer 18

1. Lowest
2. 10

Question 19

Thermal Death Time (TDT): — time for all bacteria in a liquid culture to be killed at a particular temperature

Answer 19

Minimal

Question 20

Decimal Reduction Time (DRT): Minutes to kill —% of a population at a given temperature

Answer 20

90%

Question 21

Moist Heat Sterilization:
~ Moist heat ——
~ Boiling kills many vegative cells and viruses within 10 minutes
~ Large containers require — sterilization times
~ Test strips are used to indicate —

Answer 21

1. Denatures Proteins
2. Longer
3. Sterility

Question 22

Moist Heat Sterilization:
~ Autoclave: — under —
* —C at — psi for — minutes
* Kills all — and —
* Steam must contact the item’s —

Answer 22

1. Steam under Pressure
2. 121 C at 15 psi for 15 minutes
3. Organisms & Endospores
4. Surface

Question 23

Heat:
~ — reduces spoilage organisms and pathogens. It also lowers microbial numbers, which prolongs milk’s good quality
* High Temperature short time (HTST): — C for — seconds, most milk
* Thermoduric (——) organisms survive, but these are unlikely to cause disease or causes refrigerated milk to spoil
~ Ultra-high-temperature (UHT): — C for — seconds on the small contains of coffee creamers

Answer 23

1. Pasteurization
2. 72 C for 15 seconds
3. Heat-Resistant
4. 140 C for 4 seconds

Question 24

Dry Heat Sterilization:
~ Kills by —
* —
* —
* ———: the longer period and higher temperature (relatively to moist heat) are required because the heat in water is more readily transferred to a cool body than is the heat in air.

Answer 24

1. Oxidation
2. flaming
3. Incineration
4. Hot-air Sterilization

Question 25

Filtration:
~ Passage of substance through a screen-like material
~ Used for —— materials
~ ————— remove microbes >0.3 um
~ —— remove microbes > 0.22 um

Answer 25

1. Heat-sensitive
2. High Efficiency Particulate Air (HEPA) filters
3. Membrane Filters

Question 26

Physical Methods of Microbial Control:
~ Low Temperature has a — effect
* —, ——, —
~ — pressure denatures proteins
~ Desiccation: — of — prevents metabolism
~ Osmotic pressure uses salts and sugars to create — environment; causes —

Answer 26

1. Bacteriostatic
2. Refrigeration, deep-freezing, lyophilization (freeze drying)
3. High
4. Absence of water
5. Hypertonic
6. Plasmolysis

Question 27

Radiation:
~ Ionizing Radiation ( ——, ——, ——)
* Ionizes water to create reactive ——
* Damages DNA by causing lethal —

Answer 27

1. X rays, gamma rays, electron beam
2. Hydroxyl radicals
3. Mutations

Question 28

Radiation:
~ Nonionizing Radiation (—,— nm)
* Damages DNA by creating ——

Answer 28

1. UV, 260 nm
2. Thymine Dimers

Question 29

Radiation:
~ Microwaves kill by —, not especially —

Answer 29

1. Heat
2. Antimicrobial

Question 30

Principles of Effective Disinfection:
~ — of —
~ ——
~ —
~ —

Answer 30

1. Concentration of Disinfectant
2. Organic Matter
3. pH
4. Time

Question 31

Phenol and Phenolics:
~ Injure — of plasma membranes, causing —

Answer 31

1. Lipids
2. Leakage

Question 32

Bisphenol:
~ Contain two — groups connected by a —
~ — and —
~ Disrupt ——

Answer 32

1. Phenol
2. Bridge
3. Hexachlorophene & Trisclosan
4. Plasma Membrane

Question 33

Halogens:
~ Iodine:
* Tincture: solution in ——
* Iodophor: combined with — molecules
* Impairs —— and alters —

Answer 33

1. Aqueous Alcohol
2. Organic
3. Protein Synthesis
4. Membranes

Question 34

Halogens:
~ Chlorine
*——; shut down cellular enzyme systems
* Bleach: ——
* Chloramine: —+—
* Can be added to drinking water to remove potential —

Answer 34

1. Oxidizing Agent
2. Hypochlorous Acid (HOCl)
3. Chlorine + Ammonia
4. Pathogens

Question 35

Alcohols:
~ Denature — and dissolves —
~ No effect on — and ——
~ — and —
* Require Water

Answer 35

1. Proteins
2. Lipids
3. Endospores
4. Non-enveloped Viruses
5. Ethanol & Isopropanol

Question 36

Heavy Metals & Their Compounds:
~ Oligodynamic Action: very — amount exert ——
~ — proteins
~ —,—,—,—

Answer 36

1. Small
2. Anti microbial Activity
3. Denature
4. Ag, Hg, Cu, Zn

Question 37

Chemical Food Preservatives:
~ —— prevents wine spoilage
~ Organic Acids
* Inhibit —
* Sorbic acid, benzoic acid, and calcium propionate prevents — in acidic foods
~Nitrites and nitrates prevent ——

Answer 37

1. Sulfur Dioxide
2. Metabolism
3. Molds
4. Endospore Germination

Question 38

Aldehydes:
~ Inactivate proteins by —— with functional groups
~ Used for preserving — and in ——
* formaldehyde and Ortho-phthaladehyde
* Glutaraldehyde is one of the few liquid chemical sterilizing agents

Answer 38

1. Cross-linking
2. Specimens
3. Medical Equipment

Question 39

Chemical Sterilization:
~ Gaseous sterilants cause —, replacing hydrogen atoms of a chemical group with a ——
~ Cross-links —— and —
~ Used for —— materials
* Ethylene Oxide

Answer 39

1. Alkylation
2. Free Radical
3. Nucleic Acids & Proteins
4. Heat-sensitive