Chap 5- Classes of Germicidal Chemical Classes/ Perishables

Question 1

class that quickly destroys vegetative bacteria fungi; used antiseptic and disinfectant; non-toxic, inexpensive, no residue​

Answer 1

alcohols

Question 2

class that denatures proteins/ damages membranes/ not reliable against endospores

Answer 2

alcohols

Question 3

class that evaporates quickly, limiting contact time​; Can damage rubber, some plastics, and others

Answer 3

alchohols

Question 4

class that Inactivates proteins and nucleic acids​

Answer 4

aldehydes

Question 5

type of aldehyde used as gas that is effective for killing microbes quickly/ Inactivates proteins and nucleic acids​

Answer 5

formaldehyde

Question 6

Chlorhexidine most effective​ group of chemicals; Stays on skin, mucous membranes​; Relatively low toxicity​; found in mouthwash/ skin cream

Answer 6

Biguanides

Question 7

class of chemical that is gaseous sterilizing agent that destroys all microbes including endospores by chemically modifies proteins and nucleic acids

Answer 7

ethylene oxide

Question 8

class that are highly reactive oxidizing agents and damage proteins and other cell components

Answer 8

halogens

Question 9

Halogen types that are common disinfectants

Answer 9

Chlorine and Iodine

Question 10

halogen that Destroys all microorganisms and viruses​; used as disinfectant; caustic to skin and mucous membranes; small amounts disinfect drinking water

Answer 10

chlorine

Question 11

halogen that Kills vegetative cells, unreliable on endospores; used as tincture

Answer 11

iodine

Question 12

concentrated extracts/ alcohol based solution

Answer 12

tincture/ iodophor

Question 13

chemical class that kill microbes by combining with sulfhydryl groups (-SH) of enzymes/proteins & interfere with their functions

Answer 13

Metal compounds

Question 14

unstable form of oxygen used as an alternative to chlorine

Answer 14

Ozone

Question 15

powerful oxidizing agents that can be used as sterilants

Answer 15

peroxygens

Question 16

two types of peroxygens

Answer 16

hydrogen peroxide & peracetic acid (more potent)

Question 17

positively charged detergents used to disinfect food prep surface

Answer 17

Quaternary Ammonium Compounds QUATS

Question 18

Prevent or slow microbial growth and extend shelf life​

Answer 18

chemical PRESERVATIVES

Question 19

affect cell membrane function; control mold/ bacterias in food

Answer 19

weak organic acids

Question 20

Chemical preservatives used in processed meats; inhibits endospore growth/ clostridium botuilinum

Answer 20

Nitrate/ nitrite

Question 21

low temp method that inhibits growth of pathogens and spoilage organisms by slowing or stopping enzyme reactions​

Answer 21

refrigeration

Question 22

low temp method that preserves by stopping all microbial growth​

Answer 22

freezing