Controlling Microbial Growth

Question 1

Disinfection

Answer 1

Reduction in the number of microbes on non-living objects/surfaces

Ex. Iodine, alcohol, bleach

Question 2

Sanitization

Answer 2

Reduction of microbes from objects/surfaces to meet a public health standard

Question 3

Sterilization

Answer 3

Removal of all microbes from an object/surface or tissue

Question 4

Aseptic

Answer 4

An environment or procedure free of pathogens

Question 5

How do we control microbial growth?

Answer 5

1. Temperature
2. Desiccation
3. Oxygen
4. Radiation
5. Acidity
6. Chemicals
7. Physical

Question 6

Baking

Answer 6

160 Celsius for 2 hours

Question 7

Incineration

Answer 7

1500 degrees Celsius

Time varies depending on volume

Question 8

Boiling

Answer 8

100 degrees Celsius

Kills most bacteria within 10 mins

NOT TRUE STERILIZATION

Question 9

Autoclaving

Answer 9

Uses steam under pressure

121 degrees Celsius for 10 mins will kill all microbes in small volume

Question 10

Pasteurization

Answer 10

63 degrees Celsius for 30 mins

Question 11

Thermal death point

Answer 11

Lowest temperature that kills all microorganisms in a liquid in 10 mins

Question 12

Thermal death time

Answer 12

Time to sterilize a volume of liquid at a set temperature

Question 13

Sulfonamides

Answer 13

First large-scale use of an antibiotic

Had a number of side effects and was replaced by penicillin in the mid 1940s

Question 14

Selective Toxicity

Answer 14

Prevent the growth of microorganisms but permit the growth of humans

Question 15

Bacitracin

Answer 15

Blocks transport of NAG and NAM from cytoplasm out to the cell wall

Question 16

Antisepsis

Answer 16

Reduction in the number of microbes on living tissue