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MICROPARA > CONTROL OF MICROBIAL GROWTH > Flashcards

CONTROL OF MICROBIAL GROWTH Flashcards

1
Q

Enumerate methods of control

A

Physical Agents
Chemical Agents

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2
Q

Enumerate types of physical methods

A

Moist heat
Dry heat
Low temperature
Radiation
Filtration
Dessication

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3
Q

Enumerate: Moist Heat

A

Autoclave
Boiling Water
Pasteurization

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4
Q

Enumerate: dry heat

A

Hot-air Oven
Incineration

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5
Q

Enumerate: Low Temperatures

A

Freezers
Liquid-Nitrogen refrigerators

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6
Q

Enumerate: Radiation

A

Ionizing Radiation
Non-ionizing Radiation

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7
Q

Enumerate Filtration

A

Membrane Filters
High-Efficiency Particulate Air (HEPA) Filters

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8
Q

Factors Influencing the Effective of an Antimicrobial Agent (6)

A

Population size
Population composition
Concentration or intensity of an antimicrobial agent
Duration of exposure
Temperature
Local environment

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9
Q

Used for sterilizing instruments, linens, utensils, treatment trays, media, and other liquids

A

Autoclave

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10
Q

Ineffective against organisms in materials impervious to steam; can’t be used for heat-sensitive articles

A

Autoclave

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11
Q

121 °C

A

Autoclave

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12
Q

15 psi

A

Autoclave

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13
Q

15-30 min

A

Autoclave

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14
Q

100 °C

A

Boiling water

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15
Q

10 min

A

Boiling water

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16
Q

Killing vegetative cells on instruments, and containers

A

Boiling water

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17
Q

Endospores are not killed; can’t be relied upon to sterilize

A

Boiling water

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18
Q

62.8 °C, 30 min or 71.7 °C, 15 min

A

Pasteurization

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19
Q

Killing vegetative cells of disease-causing microorganisms and of many other organisms in milk, fruit juices, and other beverages.

A

Pasteurization

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20
Q

170-180 °C, 1-2 hrs

A

Hot-air oven

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21
Q

Sterilizing material impermeable to or damaged by moisture

A

Hot-air Oven

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22
Q

Destructive to materials that cannot withstand high temperatures

A

Hot-air Oven

23
Q

Hundreds of °C

A

Incineration

24
Q

Sterilization of transfer loops and needles; disposal of carcasses of infected animal; disposal of contaminated objects that cannot be reused

A

Incineration

25
Q

Less than 0 °C

A

Freezers

26
Q

Preservation of foods and other materials

A

Freezers

27
Q

Mainly microbiostatic instead of microbicidal

A

Freezers

28
Q

-196 °C

A

Liquid - Nitrogen refrigerators

29
Q

High cost of liquid nitrogen

A

Liquid - Nitrogen refrigerators

30
Q

Gamma rays & X-rays

A

Ionizing Radiation

31
Q

Drive away electrons & split molecules

A

Ionizing Radiation

32
Q

Able to penetrate packaging and products and sterilize their interiors

A

Ionizing Radiation

33
Q

Difficult to control due to emission isotopes

A

Ionizing Radiation

34
Q

Ultraviolet rays

A

Non-ionizing radiation

35
Q

Excites electrons; damages DNA

A

Non-ionizing radiation

36
Q

Used to reduce number of microorganisms in air & on surfaces

A

Non-ionizing radiation

37
Q

Impenetrable to materials

A

Non-ionizing radiation

38
Q

Used to sterilize fluids by removing microorganisms

A

Membrane Filters

39
Q

Used to remove or reduce the number of microorganisms in air to prevent their spread in laboratories & hospital environments

A

High-Efficiency Particulate Air (HEPA) Filters

40
Q

also called freeze drying

A

lyophilization

41
Q

done by using light, temperature, moisture, lyophilization, and high concentrations

A

Dessication

42
Q

CHEMICAL METHODS

Disinfection of inanimate objects such as instruments, floor and table surfaces, and (with cresols) rectal thermometers

A

Phenol & Related Compounds

43
Q

CHEMICAL METHODS

0.5-3.0% aqueous solution

A

Phenol and Related Compounds

44
Q

CHEMICAL METHODS

70 - 90 percent

A

Alcohols

45
Q

CHEMICAL METHODS

Disinfection of skin, delicate surgical instruments, thermometers

A

Alcohols

46
Q

CHEMICAL METHODS

1.0-2.0%

A

Iodine

47
Q

CHEMICAL METHODS

Disinfection of skin, minor cuts, and abrasions; also used for disinfection of water & swimming pools

A

Iodine

48
Q

CHEMICAL METHODS

0.5-5.0g available chlorine per liter

A

Chlorine Compounds

49
Q

CHEMICAL METHODS

Disinfection of water, nonmetal surfaces, dairy equipment, restaurant utensils, household items

A

Chlorine compounds

50
Q

CHEMICAL METHODS

0.1-0.2%

A

Quarternary Compounds

51
Q

CHEMICAL METHODS

Environmental sanitation of surfaces and equipment

A

Quarternary Compounds

52
Q

CHEMICAL METHODS

1.0%

A

Mercurial Compounds

53
Q

CHEMICAL METHODS

Disinfection of skin, instruments; also used as a preservative in some biological
materials

A

Mercurial Compounds

54
Q

Bacteriostatic agents

A

Mercurial Compounds

MICROPARA (3 decks)

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