Chapter 11 Flashcards
Which of the following is the use of physical or chemical agents to destroy or remove most microbes from animate or inanimate surfaces?
Decontamination
The primary targets of microbial control are microorganisms that cause which of the following?
Disease
Food spoilage
What process completely removes or destroys all viable microorganisms, including viruses, from an object or habitat?
Sterilization
The CDC provides guides for______ and disinfection in heath care settings.
Sterilization
If it is damaged by an agent, the cell ______ loses its selective permeability and cannot prevent the loss or entrance of substances.
Membrane
Microbial control methods are referred to as ______ procedures.
Decontamination
Which of the following are examples of physical agents or mechanical means used to control microbes?
Radiation
Filtration
Heat
Regarding the use of the terms microbicidal and microbistatic, higher temperatures are______, whereas lower temperatures are usually ______.
Microbicidal; microbistatic
A sterile object is free of which of the following?
All viable microorganisms and viruses
Moist heat occurs in the forms of ______.
Hot water
Boiling water
Steam
The guidelines for sterilization and disinfection in health care settings is provided by the ______.
CDC
The loss of important molecules is prevented and the entry of damaging substances is stopped by the cell ______.
Membrane
Which is the most widely used antimicrobial physical agent?
Heat
Which of the following are the LEAST resistant to moist and dry heat?
Vegetative states of fungi
Vegetative states of bacteria
Using moist heat, to kill most heat-resistant species of spore-formers, a temperature of ______ degrees Celsius must be maintained for ______ minutes.
121; 20
When microbes are treated with temperatures that exceed their maximum growth temperature, the condition is described as which of the following?
Microbicidal
A closed container’s pressure can be adjusted in order to regulate the temperature of ______ when it is used as microbial control measure.
Steam
Which of the following describes dry heat?
Low moisture
Very high temperatures
Lower temperatures for shorter times are characteristic of ______ heat, while ______ heat requires higher temps and longer exposure times for the same effectiveness.
Moist; dry
What must be considered to ensure adequate sterilization by heat?
Temperature
Length of exposure
The lowest temperature that achieves sterilization in a given quantity of broth upon a 10-minute exposure is referred to as the thermal ______ ______.
Death; point
To raise the temperature at which water boils, the ______ must be increased.
Pressure
Which are examples of using moist heat to sterilize or disinfect materials?
Steam under pressure
Boiling
Pasteurization
An autoclave is a sterilization chamber that allows the use of ______ under pressure to ______ materials.
Steam; sterilize