Exam 2 Flashcards
microorganisms are ubiquitous meaning
there is a species of microorganism that is able to adapt and occupy almost every environment
microbes are used in the food industry to produce
wine, cheese, sauerkraut
opportunistic pathogen
often harmless but can cause disease if conitions are right
nosocomial infection
infection that an individual acquired while in a health care facility
physical control method examples
heat, drying, filtration, irradiation
chemical control methods involve the use of
chemical to interfere with an organisms ability to survive or multiply
chemical control method example
disinfectants, antiseptics, antimicrobial therapy
antimicrobial agent refers to
either a chemical that halts the growth of an organism or one that causes death of an organism
chemicals that interfere with microbial growth usually have some effect on other life forms. One must weigh the benefit of ________ ____ with the degree of _________ ____ __________
microbial death, human cell damage
-cidal
when the agent kills the organism
-static
agents that halt the growth of a particular class
antimicrobial agents
chemicals which will or prevent replication of a microorganism. This term is often used in reference to pharmacutial agents as opposed to cleaning agents
antiseptic
chemical that reduces the number of microbes on animate objects, typically reduces the number of microbes significantly
cleaner
agent used to remove dirt, oil, dead cells and other debris from an object
disinfectant
chemical that reduces the number of microbes on an inanimate object, often significantly reduce the number of microbes present
inhibit growth
render an organism unable to multiply but not necessarily kill each cell present
kill
render an organism unable to metabolize or multiply again
physical control methods
procedures which reduce the number of microbes present to a safe level by exposing microbes to physical conditions outside of their growth tolerance levels
sanitize
used in food prep industry to refer to the action of reducing the number of microbes specifically on eating utensils and food preparation surfaces
sterilize
process of completely eradicating microorganisms from an object or substance
heat kills bacterial cells by
damaging or denaturing the essential proteins in the cell
moist heat destroys bacteria by
altering the 3D structure of microbial proteins causing coagulation
dry heat
oxidizes proteins and other components
shorter or longer or normal times must be used when attempting effective kill with large volumes or greatly soiled items
longer
incineration
burning an item
the higher the temp
the more quickly proteins are denatured and the more quickly the cells are killed
the longer the time of exposure to the heat
the higher the number of cells killed
TDT
thermal death time
TDP
thermal death point
TDT is when __________ is constant but _____ is the variable
temp, time
TDP is when _____ is constant but ________ is the variable
time, temp
TDT definition
shortest time needed to kill all cells in a specific organism culture at a specific temp
what are some structural elements a cell can have to resist heat
capsules, endospores, enzymes
autoclave will destroy what relating to endospores
vegetative cells and formed endospores
pressure the autoclave exerts
15lbs/in2
temp autoclave reaches
250F/121C
in an autoclave at correct conditions how long will it take to kill an endospore
12-15 mins
why do large volumes of liquid and dense materials require longer time in the autoclave
need to allow time for steam under pressure to penetrate all areas of material in autoclave
what are the most difficult organisms to kill by heat
thermophilic bacteria
what is the most commonly used quality control method to check if the autoclave is functioning correctly
QC vials containing endospores (bacilli’s stearothermophilus)
what color will the autoclave tape become once it has reached the specific temp
black and white stripe
autoclave tape will tell us that either the surface or the internal reached a specific temp
surface
some organisms are firmly attached and difficult to remove with handwashing
resident flora
organisms picked up through contact with objects in the environment
transients
is transient or residential easily spread
transient
where are residentials found
within the skin layer
man made sources of UV radiation include
tanning booths, sterilization units, UV wands, light boxes
3 types of UV radiation
A, B, C
UV radiation causes __________ ______ to form in DNA
thymine dimers
can UV light penetrate sufraces
no
UVA wave length
315-400nm
UVB wave length
280-315nm
UVC wave length
200-280nm
UVA ability to penetrate skin
deepest to middle dermal layer
UVB ability to penetrate skin
to outer dermal layer only
UVC ability to penetrate skin
does not penetrate, affects only surface cells
UVA ability to penetrate the ozone layer
yes
UBV ability to penetrate the ozone layer
yes
UVC ability to penetrate the ozone layer
little to none
UVA health risk
sunburn, premature aging, skin cancer
UVB health risk
sunburn, premature aging, skin cancer
UVC health risk
severe burn, temporary inability to see, very little cancer risk
UVA found in
sunlight, tanning booths, some lighting sources
UVB found in
sunlight, tanning booths, some lighting sources
UVC found in
sunlight prior to filtering through ozone, man made lamps, light boxes
UVA bactericidal
very little
UVB bactericidal
limited
UVC bactericidal
antibacterial: air or surface sterilization only