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Microbiology > Exam 2 Controlling Microbial Growth in the Environment > Flashcards

Exam 2 Controlling Microbial Growth in the Environment Flashcards

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Biology 101 flashcards
1
Q

Removal or destruction of ALL microbes, including viruses and bacterial endospores, in or on an object

A

Sterilization

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2
Q

An environment or procedure that is free of contamination by pathogens

A

Aseptic

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3
Q

Use of physical or chemical agents known as disinfectants; DOES NOT guarantee all pathogens are eliminated

A

Disinfection

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4
Q

When a chemical is used on skin or other tissue

A

Antisepsis/antiseptic

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5
Q

Removal of microbes from a surface by scrubbing

A

Degerming

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6
Q

Process of disinfecting places and utensils used by the public

A

Sanitization

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7
Q

Use of heat to kill pathogens and reduce the number of spoilage microorganisms in food and beverages

A

Pasteurization

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8
Q

-stasis/-static

A

Chemical or physical agent inhibits microbial metabolism and growth

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9
Q

-cide/-cidal

A

Agents that destroy or permanently inactivate a particular type of microbe

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10
Q

Permanent loss of reproductive ability under ideal environmental conditions

A

Microbial death

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11
Q

Measurement of efficacy of an antimicrobial agent

A

Microbial death rate

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12
Q

What are the 2 main actions of antimicrobial agents?

A

Alteration of cell walls and membranes

Damage to proteins and nucleic acids

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13
Q

Characteristics of ideal antimicrobial agents

A

Inexpensive
Fast
Stable
Selective toxicity

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14
Q

Control microbial growth but harmless to humans, animals, and objects

A

Selective toxicity

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15
Q

These are the most resistant microorganisms to kill

A

Prions and endospores

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16
Q

These bacteria are the easiest to kill

A

Gram (+) bacteria

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17
Q

Why are Gram (-) bacteria more resistant than Gram (+)?

A

They have 2 layers in the cell

More r plasmids (resistance)

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18
Q

This level of germicide kills ALL pathogens, including endospores (sterilization)

A

High-level

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19
Q

This level of germicide kills fungal spores, protozoan cysts, viruses, and pathogenic bacteria (disinfect instruments)

A

Intermediate-level

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20
Q

This level of germicide eliminates vegetative bacteria, fungi, protozoa, and some viruses (disinfect skin)

A

Low-level

21
Q

What are the ideal conditions for antimicrobial?

A

Warm acidic conditions

22
Q

What are 4 methods of moist heat?

A

Boiling
Autoclaving
Pasteurization
Ultrahigh-temp sterilization

23
Q

Endospores, prions, protozoan cysts, and some viruses can survive this method of moist heat

A

Boiling

24
Q

This is the best method of moist heat for sterilization

A

Autoclaving (pressure applied which prevents steam from escaping)

25
Q

This method of moist heat is used for milk, ice cream, yogurt and fruit juices but does not sterilize

A

Pasteurization

26
Q

This method of moist heat allows treated liquids to be stored at room temperature and has a shelf life of 6-9 months until open

A

Ultrahigh-temperature sterilization

27
Q

This is the ultimate means of sterilization

A

Incineration

28
Q

What are 2 methods of dry heat?

A

Hot air

Incineration

29
Q

This halts the growth of most pathogens with the exception of Listeria and Yersinia

A

Refrigeration

30
Q

Drying inhibits growth due to removal of water

A

Dessication

31
Q

Used for long-term preservation of microbial cultures

A

Lyophilization (freeze drying)

32
Q

Passage of a fluid through a sieve designed to trap particles and separate them from the fluid

A

Filtration

33
Q

High concentrations of salt or sugar in foods to inhibit growth

A

Osmotic pressure

34
Q

Fungi have greater ability than bacteria to survive what type of osmotic conditions?

A

Hypertonic conditions

35
Q

This form of radiation is effective at killing but does not penetrate well

A

Electron beams

36
Q

This form of radiation penetrates well but requires hours to kill microbes; also prevents overripening of foods

A

Gamma rays

37
Q

This is a form of non-ionizing radiation that does not penetrate well but is suitable for disinfecting air, transparent fluids, and surfaces of object

A

UV light

38
Q

This method of microbial control is often more effective against enveloped viruses and vegetative cells of bacteria, fungi, and protozoa

A

Chemical methods

39
Q

Chemical method that is an intermediate-low level disinfectant such as Lysol and pine-sol

A

Phenol and phenolics

40
Q

Chemical method that is an intermediate level disinfectant that is more effective than soap in removing bacteria from hands

A

Alcohols

41
Q

Chemical method that is an intermediate-level antimicrobial chemical including iodine, chlorine, bromine, fluorine

A

Halogens

42
Q

This halogen is used in preparation for surgery and is also in combination with a detergent

A

Iodophores (betadine)

43
Q

This chemical method is a high-level disinfectant including peroxides, ozone, and peracetic acid

A

Oxidizing agents

44
Q

Why should we not use hydrogen peroxide in wound care?

A

Cytotoxic to healthy cells and granulating tissues

45
Q

What should we use to clean wounds?

A

Normal saline

Commercial wound cleansers

46
Q

This chemical method includes soap and detergents

A

Surfactants

47
Q

These are good at degerming agents but not antimicrobial

A

Soap

48
Q

These are low-level disinfectants that include Quats

A

Detergents

49
Q

How should we disinfect adjusting tables?

A

Clean excess dirt first
Wipe surface
Must be visibly wet for 4 minutes
Let air dry

Microbiology (10 decks)

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