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TERM 3- Premidterm > DLA1- Controlling Microbial Growth > Flashcards

DLA1- Controlling Microbial Growth Flashcards

1
Q

define sterile

A

free from bacteria or other microorganisms

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2
Q

compare sterilization vs commercial sterilization

A
  • regular sterilization is short-term

- commercial sterilization is for long-term shelf lives of foods and other products

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3
Q

define disinfection and disinfectant

A

disinfection is the process of cleaning in order to remove or destroy bacteria with the use of a chemical/disinfectant

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4
Q

define antisepsis and antiseptic

A

antisepsis is the process of cleaning in order to remove or destroy disease causing microorganisms with the use of an antiseptic

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5
Q

define sanitization

A

process of reducing number of microorganisms in order to meet safety standards

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6
Q

define degerming

A

removal of pathogens from living tissues

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7
Q

Inert surfaces are treated with which of the following methods: physical, chemical, therapeutic antimicrobials

A

physical (non-ionizing radiation), chemical (disinfectants)

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8
Q

microbiology equipment is treated with which of the following methods: physical, chemical, therapeutic antimicrobials

A

physical (heat, UV, ethylene oxide), chemical (some disinfectants)

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9
Q

laboratory media are treated with which of the following methods: physical, chemical, therapeutic antimicrobials

A

physical (autoclave, filtration)

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10
Q

skin is treated with which of the following methods: physical, chemical, therapeutic antimicrobials

A

chemical (antiseptics), therapeutic antimicrobials (topical antimicrobials)

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11
Q

mucous membranes are treated with which of the following methods: physical, chemical, therapeutic antimicrobials

A

chemical (antiseptics), therapeutic antimicrobials (antimicrobials)

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12
Q

tissues/organs are treated with which of the following methods: physical, chemical, therapeutic antimicrobials

A

therapeutic antimicrobials (antimicrobials)

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13
Q

moist heat application in the process of sterilization is also known as…..

A

autoclaving

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14
Q

besides autoclaving, (1) and (2) can be used to achieve sterilization of equipment

A

1- ethylene oxide gas

2- radiation

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15
Q

describe the principle of autoclaving

A

proteins will coagulate as tertiary and secondary structures are destroyed

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16
Q

what are the settings required for sterilizing equipment via moist heat/autoclaving

A

steam at 2 atm at 121C for 15 mins

17
Q

what are the settings required for sterilizing equipment via dry heat

A

objects exposed to 121C heat for 600 mins (121-171C for 1-6 hrs)

18
Q

(moist/dry) heat penetrates more slowly

A

dry heat

19
Q

the mechanism of action for dry heat sterilization is….

A

oxidation

20
Q

boiling is used to destroy (1), but is ineffective in killing (2)

A

1- vegetative cells (most bacteria and fungi + could activate some viruses)
2- endospores

21
Q

regular pasteurization process is as follows (1) and is used for (2)

A

1- 63C for 30 mins

2- milk, beer, fruit juices, wine, yogurt

22
Q

HTST or flash sterilization process is as follows (1) and is used for (2)

A

(high temperature short time)
1- 72C for 15s
2- milk

23
Q

Ultra high temperature sterilization process is as follows (1) and is used for (2)

A

1- 140C for 3s
2- milk and some juices
(note- no refrigeration required)

24
Q

ionizing radiation uses (1- include λ) which used (2) as its mechanism of sterilization for the following products (3)

A

1- γ and X-rays (0.1-40 nm)
2- dislodges electrons from atoms to damage DNA and produce peroxides
3- heat or chemical sensitive objects (plastics, tissue grafts, fruits/veggies)

25
Q

non-ionizing radiation uses (1- include λ) which used (2) as its mechanism of sterilization for the following products (3)

A

1- UV rays (50-400 nm)
2- absorbed by purines/pyrimidines –> forms pyrimidine dimers
3- some foods (nuts, spices)

26
Q

ionizing or non-ionizing radiation penetrates better

A

ionizing (non-ionizing is limited to surface sterilization)

27
Q

(1) are used to inhibit or kill microorganisms present on inert surfaces through the following non-specific mechanisms: (2)

A

1- disinfectants
2- damage cell membrane, denature proteins, inactivate enzymes
(combined with surfactant for better cleaning)

28
Q

list the ideal disinfectant chracteristics

A

i- fast acting
ii- effective against all types of infectious agents
iii- inexpensive, easy to use/obtain
iv- no unpleasant smell
v- easy to prepare and stable when exposed to environment

Note- none have all these features

29
Q

disinfectant effectiveness is measured through the following assays….

A
  • use-dilution test

- filter paper disc method

30
Q

quarternary ammonium compounds are used to clean (1) through (2) mechanism

A

1- surfaces and equipment

2- lipid solvent and protein denaturation

31
Q

halogens are used to clean (1) through (2) mechanism

A

(Cl, I)
1- surfaces and equipment
2- oxidization

32
Q

peroxygens are used to clean (1) through (2) mechanism

A

(H2O2)
1- surfaces and topical antiseptic
2- oxidization

33
Q

alcohols are used to clean (1) through (2) mechanism

A

(EtOH, Iso-propyl alcohol)
1- surfaces, equipment, and topical antiseptic
2- lipid solvent and protein denaturation

34
Q

___% of iso-propyl alcohol is used as disinfectant

A

60-70%, diluted with water

35
Q

antiseptics are determined useful according to its (1) and (2)

applications include (3) and (4)

A

1- antimicrobial activity
2- toxicity to living tissues

3- reduce microorganisms from mucous membrane before surgery
4- remove microorganisms from skin before injection

36
Q

inhibitors of peptidoglycans are used as antibiotics to block (1) and examples include (2)

A

1- cell wall formation (peptidoglycan cross-linking) in Growing bacteria
2- β-lactam antibiotics: penicillins, cephalosporins

37
Q

antibiotic sensitivity testing is achieved through the following tests….

A
  • Kirby-Bauer sensitivity testing (disk diffusion technique)

- broth dilution technique

TERM 3- Premidterm (20 decks)

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