Control of Microbial Growth Flashcards

1
Q

What is BSL-1?

A

working with microbes that have the lowest risk for infection. They generally do not cause disease in healthy hosts.
- An example of a microbe that would be used in BSL-1 is E. coli.
- Few precautions are needed because they pose a low risk to both workers and the environment.

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2
Q

What is BSL-2?

A

microbes that pose a moderate risk to lab workers and the environment. An example of a microbe in this level would be Staphylococcus aureus

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3
Q

What is BSL-3?

A

microbes could potentially cause lethal infections and serious diseases. These microbes can infect an individual if inhaled.
- Examples of microbes in this category would be Mycobacterium tuberculosis and Bacillus anthracis.

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4
Q

What is BSL-4?

A

microbes that are very contagious and quite dangerous. They can cause infections that have no treatments or vaccinations.
- An example would be the Ebola virus.

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5
Q

What biosafety level do we work at in the BLC?

A

BSL-2

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6
Q

What is sterilization?

A

completely kills or eliminates all vegetative cells, viruses, and endospores from the targeted item

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7
Q

What is the aseptic technique?

A

method that maintains sterility as it prevents contamination of an item with microbes

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8
Q

What is disinfection?

A

antimicrobial chemicals or heat are used to inactivate most microbes on the surface of an inanimate item
- reduces the microbial load, but it does not completely eliminate all microbes on the surface

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9
Q

What is antisepsis?

A

an antimicrobial chemical is used to reduce the microbial load on tissue or skin.

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10
Q

What is degerming?

A

gentle scrubbing of living tissue or the use of mild chemicals are used to significantly reduce microbial load
- Ex: hand washing.

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11
Q

What is sanitizing?

A

antimicrobial chemicals or heat are used to reduce microbial load of a fomite
- reduces microbial load to levels that are safe for public health.

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12
Q

What is a fomite?

A

inanimate objects that you could touch that could be involved in the process of transmission
- Ex: doorknobs, silverware

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13
Q

What is cidal?

A

suffix that describes when a method can kill a target microbe

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14
Q

What is static?

A

suffux used to describe a method that does not kill a microbe but instead, stops or inhibits their growth

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15
Q

What is the prefix bacteri-?

A

describes bacteria

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16
Q

What is the prefix viri-?

A

describes viruses

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17
Q

What is the prefix fungi-?

A

describes fungi

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18
Q

What is a microbial death curve?

A

used to measure the effectiveness of microbial control methods
- describes how well a certain protocol works by looking at the percentage of microbes that are killed in a population
- the number of live bacterial cells is plotted against time
- the D value shows the time it takes for the number of cells to decrease by 90%.

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19
Q

What are methods that use heat?

A

incineration, oven, autoclave, boiling, and pasteurization

20
Q

What are dry-heat methods?

A

incineration and oven

21
Q

What are moist-heat methods?

A

autoclave, boiling, and pasteurization

22
Q

What is incineration?

A

dry heat is applied at very high temperatures that destroy all microbes
- destroys all microbes, even prions, by burning
* used in a flaming loop or micro incinerator*

23
Q

What is dry-heat oven?

A

dry heat is applied for long periods of time at higher temperatures (170°C for 2 hours)
- dehydrate, desiccate, alter membranes, and denature proteins
* sterilize glassware and some lab equipment*

24
Q

What is autoclave?

A

high temperature and pressure are used to sterilize items
- alters membranes and denatures proteins
- can kill endospores, viruses, and vegetative cells
- considered the most effective method of sterilization
* sterilize lab equipment and microbiological media*

25
Q

What is boiling?

A

alters membranes and denatures proteins at 100°C.
- effective at killing vegetative cells and some viruses
- less effective at killing endospores
* used in cooking and when preparing certain lab media*

26
Q

What is pasteurization?

A

form of microbial control for food that is used in food preservation
- used to kill heat-sensitive pathogens in food products
- alters membranes and dentures proteins
- heat is used to reduce the number of microbes in a product or food
* used to prevent spoilage of foods like milk and honey*

27
Q

What is UHT?

A

food product is exposed to a temperature of 138° C for more than two seconds
- causes slight changes in the taste and smell of food, but it can be stored for longer periods without spoilage.

28
Q

What is refrigeration?

A

metabolism is inhibited or slowed
- does not kill cells
- temperatures of around 0°C to 7°C are used
helps to preserve food or lab materials

29
Q

What is freezing?

A

can stop metabolism and even kill microbes
- temperatures below -2°C are used
helps in the long-term storage of lab cultures and food

30
Q

What is pascalization (high-pressure processing)?

A

Being exposed to high pressure can kill many microbes
- can kill bacteria, molds, yeasts, viruses, and parasites in foods
used in food preservation as it helps extend shelf-life while also maintaining the food quality
- can kill vegetative cells by protein denaturation, and it can cause cells to lyse, but endospores can survive under these pressures

31
Q

What is dessication

A

uses dehydration or drying to preserve foods
- desiccation can control microbial growth by inhibiting metabolism
- does not kill all microbes or endospores.
It is used to make dried fruits or jerky

32
Q

What is ionizing radiation?

A

involves the exposure of microbes to X-rays or gamma rays
- alter the molecular structures of cells and damage their DNA
used to sterilize materials that cannot be autoclaved

33
Q

What is non-ionizing radiation?

A

involves the exposure of microbes to ultraviolet light
used for disinfection of surfaces in labs and the disinfection of water and air
- introduces thymine dimers that can lead to cell mutations

34
Q

What is HEPA filtration?

A

filters with a pore size that is small enough to capture and remove microbes such as endospores, many viruses, and bacterial cells as air flows through them
- effective at nearly sanitizing air
used in biosafety cabinets and operating rooms

35
Q

What is membrane filtration?

A

effective pore size used to remove microbes from liquid solutions
- sizes depend on the volume of solution that is being filtered
used to remove bacteria from heat-sensitive solutions. For instance, antibiotics and vitamins

36
Q

What are phenolics?

A

chemical disinfectant and antiseptic characterized by its phenol group
- the phenol group inhibits microbial growth as it denatures proteins and disrupts membranes.

37
Q

What are heavy metals?

A

kill microbes by binding to proteins
- this binding inhibits enzymatic activity
They are used as disinfectants and antiseptics

38
Q

What are halogens?

A

oxidize cellular components and destabilize macromolecules in cells

39
Q

What are alcohols?

A

used as disinfectants and antiseptics
- rapidly denatures proteins causing the inhibition of cell metabolism
- also disrupt membranes leading to the lysis of cells.

40
Q

What are surfactants?

A

these are used for degerming
- in soaps, detergents, and mouthwash
- lower the surface tension of water and create emulsions that help wash away microbes
- also disrupt cell membranes.

41
Q

What are bisbiguianides?

A

contains antiseptic properties
- disrupts cell membranes at low concentrations
- also causes congealing of intracellular contents at high concentrations

42
Q

What is chlorhexidine?

A

an important bisbiguanide
- disrupts cell membranes and is bacteriostatic at lower concentrations or bactericidal at higher concentrations.

43
Q

What are alkylating agents?

A

group of strong disinfectant chemicals that inactivate enzymes and nucleic acid by replacing a hydrogen atom in a molecule with an alkyl group.

44
Q

What is ethylene oxide? What is different about this chemical? What are advantages and disadvantages of this?

A

form of cold sterilization used for gaseous sterilization
- disadvantages: highly explosive and carcinogenic
- advantages: highly penetrating and can sterilize items within plastic bags

45
Q

What are peroxygens?

A

strong oxidizing agents that can be used as antiseptics or as disinfectants
- cause destabilization of cellular macromolecules
- also causes free radical formation in cells

46
Q

What are supercritical gases (supercritical CO2)?

A

penetrates cells and forms carbonic acid, lowering intracellular pH
- effective against vegetative cells and can kill endospores when it is combined with peracetic acid

47
Q

What are food preservation methods?

A

chemical preservatives can minimize spoilage in some foods and inhibit microbial growth
- decrease pH and inhibit enzymatic function and the synthesis of the cell wall.