chapter 9 Flashcards

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1
Q

microbial control methods that kill__ are able to sterilize

A

endospores

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2
Q

sanitization is a process by which

A

the microbial load on objects is reduced

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3
Q

an example of an agent that lowers the surface tension of cells is

A

alcohol

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4
Q

high temps__ and lows temps__

A

kill cells; inhibit cell growth

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5
Q

microbe(s) that is/are the target(s) of pasteurization include

A

mycobacterium species

salmonella species

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6
Q

the primary mode of action of nonionizing radiation is to

A

make pyrimidine dimers

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7
Q

the most versatile method of sterilizing heat-sensitive liquids is

A

filtration

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8
Q

the correct sequence, from least to most resistant

A

enveloped viruses, protozoan cysts, bacterial endospores,

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9
Q

sterilization

A

process that destroys or removes all viable microorganisms (including viruses).
-ex: heat (autoclave), & sterilants (chemical agents capable of destroying endospores).

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10
Q

disinfection

A
  • physical process or a chemical agent to destroy vegitative pathogens but not bacterial endospores.
  • removes harmful products of microorganisms (toxins) from material
  • ex: bleach, iodine, & heat (boiling)
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11
Q

decontamination/sanitization

A
  • cleansing technique that mechanically removes microorganisms as well as other debris to reduce contamination to safe levels
  • ex: soaps, detergents, & commercial dishwashers
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12
Q

antisepsis/degermination

A
  • chemicals applied to body surfaces to destroy or inhibit vegetative pathogens
  • reduces the # of microbes on the human skin
  • a form of decontamination but on living tissues
  • ex: alcohol & surgical hand scrubs
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13
Q

name 4 categories of cellular targets for physical & chemical agents

A
  • cell wall
  • cytoplasmic membrane
  • cellular synthesis
  • proteins
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14
Q

moist heat methods

A
boiling water: disinfection. 
useful in the home for:
- disinfectants of water
-materials for babies
-food & utensils
-bedding
-clothing from the sickroom
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15
Q

(moist heat method) Pasteurization

A

disinfection of beverages. technique where heat is applied to liquids to kill potential agents of infection & spoilage, while at the same time retaining the liquid’s flavor and food value.
examples: milk, wine beer, & other beverages

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16
Q

steam under pressure: autoclaving. examples

A
  • heat-resistant materials such as glassware,
  • cloth (surgical dressings)
  • metalllic instruments
  • liquis
  • paper
  • some media
  • some heat-resistant plastics.
17
Q

when would using the autoclave be ineffective

A

sterilizing substances that repel moisture (oils, waxes), or for those that are harmed by it (powders).

18
Q

dry heat methods: incineration examples

A
  • bunsen burners/ small incinerators: laboratory instruments such as inoculating loops.
  • large incinerators: syringes, needles, culture materials, dressings, bandages, bedding, animal carcasses, and pathology samples.
19
Q

(dry heat method) The hot-air oven

A

dry-heat sterilization

  • glassware
  • metallic instruments
  • powders & oils that steam does NOT penetrate well.
20
Q

what is the hot-air oven dry heat method not suitable for

A

-plastics
-cotton
-paper
which may burn at the high temps, or for liquids, which will evaporate