chapter 9: physical and chemical microbial control Flashcards
what is a biocide?
anything that can be used to control a microbe
what is sterilizing ?
when we remove completely all presence of living cells, spores, and viruses
what is disenfection?
when we remove or inhibit microbes from multiplying. (typically on an inanimate object)
do disenfectants sterilize?
no
understand what sanitizing something is
what is antisepsis?
when we reduce the number of microbes on living tissue. this can also be done to combat sepsis
what is chemotherapy?
when we use chemicals to kill microbes in host tissue
what is the difference between -cides and -statics?
-cides kill and -statics inhibit growth
what is sepsis?
when microbes enter and infect the bloodstream
what is asepsis?
preventing the process of preventing agents into sterility
understand and be able to explain why we do aseptic and antiseptic techniques and the difference between them
why do we have different levels of cleanliness for medical tools such as critical, semi critical, and noncritical?
certain medical tools require sterility, others may only require disinfection
what happens when alcohol or a detergent targets a cell’s wall?
it can either destroy it or it can inhibit the synthesis
what does moist heat do for a microbe?
it destroys bacterial cells and viruses
does moist heat automatically mean sterilization?
no we need something of a higher heat above boiling to do this process
when we think about boiling, does this become disenfection, sanitizing, or sterilization?
disenfection
when we pass instruments in an autoclave (which uses moist heat at above 100 degrees celcius) what happens?
they become sterilized (think big heat=big consequences for microbes and spores)
what is pasteurization?
using heat to clean milk from any microbes that may be present
understand the use of dry heat
thermal death time is what ?
the ammount of time it takes for the heat to kill the microbes
is uv radiation good?
it is lethal but it can not penetrate glass
what is filtration?
a method to remove microbes is a substance
what happens to food that we store with high osmotic pressure?
it gets preserved
what happens when we store food in high enviornments of salt ?
it becomes preserved
