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Microbiology and Parasitology > Control Of Microbial Growth > Flashcards

Control Of Microbial Growth Flashcards

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Biology 101 flashcards
1
Q

Examples of Bacteriostasis

A

Refrigeration
Freeze drying (lyphilization)
Rapid freezing through liquid nitrogen

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2
Q

Lowest temperature that will kill all organisms in a standardized culture with specified period of time

A

Thermal Death Point

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3
Q

Two methods of using heat

A

Moist Heat Sterilization

Dry Heat Sterilization

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4
Q

Destruction or removal kf pathigens from nonliving objects by physical kr chemical methods

A

Disinfection

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5
Q

Stop or inhibition of microbial growth or multiplication

A

Bacteriostasis

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6
Q

Ways of controlling sources of infections

A

Destruction of disease-causing microbes
Blocking source, vector and route of transmission of disease agents
Improvement of body defenses and host resistance

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7
Q

Common vector

A

Insects

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8
Q

Free or devoid of pathogens or the absence of significant contamination

A

Asepsis

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9
Q

The complete or total destruction of all organisms including cells, viable spores and viruses

A

Sterilization

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10
Q

Factors that influence effectiveness of antimicrobial procedures

A 
Length of time applied
Concentration
Temperature
Nature and number of microorganisms present
Presence of organic matter
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11
Q

Organic matter

A

Urine
Stool
Blood
Sputum

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12
Q

Growth of pathogens in living tissues which indicates a disease process or contamination

A

Sepsis

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13
Q

Dry heat characteristics

A 
Protein oxidation
Slower
Higher temperature
More destructive
Less efficient
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14
Q

Steam

A

70 degrees celsius

10 minutes

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15
Q

What are the physical agents of sterilization?

A

Mechanical methods
Use of heat
Other methods like Ultrasonics and radiation

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16
Q

Length of time necessary to kill a pure culture at a specified temperature

A

Thermal Death Time

17
Q

Examples of Moist Heat Sterilization

A 
Boiling
Steam
Pressurized steam
Autoclave
Pasteurization
UHT
HTST
18
Q

What does HTST stands?

A

High Temperature Sterilization or High Temperature Slow Time

19
Q

What does UHT stands?

A

Under high temperature

20
Q

Practical, inexpensive and effective

A

Use of heat

21
Q

Examples of filtration

A 
Cellulose membrane
Asbestos
Unglazed porcelain
Layer of sand
Sintered glass
HEPA Filters
22
Q

Mechanical Methods

A

Filtration
Scrubbing
Sedimentation

23
Q

Pressurized steam

A

Max 121 degrees celsius

24
Q

Involves mild heating to destroy microbes found in milk, beer, wine and other dairy products without losing nutritional value

A

Pasteurization

25
Q

HTST

A

72 degrees celsius- -15 seconds

26
Q

UHT

A

140 degrees celsius- less than a second

27
Q

Autoclave

A

121 degrees celsius- 15 pounds per square inches- 20 minutes

28
Q

Ideal for cooking

A

Steam

29
Q

Moist heat sterilization characteristics

A 
Protein Coagulation
Faster
Low temperature
Less destructive
More efficient
30
Q

Used together with a nonliving object or inanimate object

A

Disinfectant

31
Q

Methods of dry heat sterilization

A

Flaming, burning or incineration

Hot air sterilization

32
Q

Other term for hot air sterilization

A

Dry heat baking

33
Q

Smell of protein oxidation

A

Burnt hair

34
Q

Uses an oven or hot air sterilizer and used for glasswares, surgical instruments or any material destroyed in presence of water like oil or powder

A

Hot air sterilization or dry heat baking

35
Q

Used in association with a living body or tissue

A

Antiseptic

36
Q

Used for contaminated disposable materials like wire loop or needle

A

Flaming, burning or incineration

37
Q

Common organic disinfectant

A

Phenol or Carbolic acid

38
Q

Ideal boiling point

A

100 degrees celsius

39
Q

Preserving the body

A

Cryogenics

Microbiology and Parasitology (2 decks)

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