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Microbiology > Exam 3: Ch 9 > Flashcards

Exam 3: Ch 9 Flashcards

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Biology 101 flashcards
1
Q

Destruction of pathogenic organisms on inanimate objects; may not destroy endospores.

A

Disinfection

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2
Q

The destruction of pathogenic organisms on living organisms

A

Antisepsis

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3
Q

Physical removal of microorganisms from surfaces, like washing hands and taking a bath

A

Degerming

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4
Q

Reduction of microbes to a level deemed safe by public health guidelines as in restaurants

A

Sanitization

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5
Q

The destruction of all forms of life including endospores (strictly speaking not possible because prions are tough to destroy)

A

Sterilization

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6
Q

Bacterial contamination
Presence of bacteria in blood
Presence of actively reproducing bacteria in blood

A

Sepsis
Bacteremia
Septicemia

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7
Q
  • cide suffix

- static or -stasis

A

To kill, biocides, germicide, fungicide, etc

Inhibit the growth and reproduction of; fungistasis, bacteriostatic

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8
Q

Factors affecting this rate are: number of microbes, environment, time, type of microbe

A

Rate of microbial death

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9
Q

Lowest temperature that will kill all cells in a liquid in 10 minutes

A

Thermal death point (TDP)

Physical Method

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10
Q

The minimum time for all bacteria to be killed in a particular volume of liquid at a set temperature

A

Thermal death time (TDT)

Physical Method

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11
Q

The time, in minutes, in which 90% of the bacteria will be killed

A

Decimal reduction time (DRT)

Physical Method

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12
Q

Common household items like baby bottles have this done at 100C for 10 minutes. Kills most pathogens. Hep B requires 2 hours.

A

Boiling
Moist heat
Protein denaturation
Dishes, etc

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13
Q

Steam under pressure at 121C, 15 psi, 15 minutes destroys all microbes including endospores, except prions

A

Autoclave
Moist heat
Protein denaturation
Medical uses

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14
Q

Low temperature treatment of dairy, wine, and beer at 63C for 30 minutes (classical method)

A

Pasteurization

Moist heat

Protein denaturation

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15
Q

High temperature short time (HTST) pasteurization

A

72C for 15 seconds

Beverages

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16
Q

Ultra-high temperature pasteurization (UHT)

A

140C for less than 1 second, maybe 3

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17
Q

Flaming, incineration, hot-oven sterilization at 170C for 2 hours.

A

Dry heat or hot air sterilization?
Burning to ashes
Oxidation
Instruments, glassware, needles, loops

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18
Q

Cause of death used for liquids sensitive to heat (serum and antiseria)

A

Membrane filter with pore sizes 22-44 um retain bacteria
HEPA (high efficiency particulate air) filter used in vents, operating rooms, and wards for immune compromised and burn patients

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19
Q

Causes bacteriostatic effect except in the care if psychrotrophs, which will alter the appearance and taste of food with time

A

Refrigeration (0-8C)

Food-borne pathogen L. monocytogenes, turkey cold cuts

20
Q

Causes organisms to become dormant. The trichinosis roundworm is killed with several days of this method.

A

Freezing

21
Q

Freeze-drying (shell freezing using chilled acetone). Water removed by high vacuum at low temperature.

A

Lyophilization

22
Q

Causes the disruption and cessation of metabolism (eg drying of meat and fruit practiced for hundred of years)
Certain microbes and endospores remain viable and are important in hospital settings

A

Dessication

23
Q

The use of high concentrates of salts and sugars creates a hypertonic environment and caused water to leave the cell- plasmolysis.
Fungi tolerate this better than bacteria, like growth of molds on jams.

A

Osmotic pressure

24
Q

Destruction of DNA, gamma rays, X rays, or high energy electron beams. Marked with irradiation (Radora) logo

A

Ionizing radiation
Wavelength shorter than 1 mm
Used by USPS to sterilize mail after 9/11, sterilizing medical supplies and more recently for food preservation.

25
Q

Causes damage to the DNA. Thymine dimer formation.

A

Non-ionizing radiation
Wavelength greater than 1nm so that it does not have enough energy to force electrons out of orbit.
UV lamp used in operating rooms and labs.

26
Q

Microbes killed indirectly by heat, but uneven heating of pork has caused outbreaks of trichinosis

A

Microwaves

27
Q

Comparison of action of unknown chemical disinfectant with that of phenol; old and obsolete method

A

Phenol coefficient to evaluate disinfectants and antiseptics

28
Q

Metal carrier rings dipped into cultures of test bacteria; then dried at 37C. Dried cultures are placed in disinfectants at concentration recommended by the manufacturer for 10min at 20C. Carrier rings placed in a medium that will permit the growth of any surviving bacteria.

A

Dilution test

Salmonella choleraesuis, S. aureus, Pseudomonas aeruginosa

29
Q

Carbolic acid used in antiseptic surgery; disadv. skin irritant and strong odor.

A

Phenol

30
Q

Derivative of phenol with added halogens or functional groups. Less odorous and non-irritating to skin.
Cresols–used for outdoor latrines
Lysol -very good surface disinfectant.

A

Phenolics

Injures lipid membranes such as those of agents of TB and leprosy, enzyme denaturation

31
Q

Contains 2 phenolic groups. Disadvantage is prolonged use associated with brain damage in infants

A

Bisphenols
Broad spectrum but mostly gram positive. Hexachlorophene containing Phisohex used in hospital nurseries during Staphylococcal and Streptococcal skin outbreaks.
Hand soaps and skin lotions, Triclosan

32
Q

A bisphenol contained in antibacterial soaps, toothpaste and found in cutting boards and handles of kitchen knives.

A

Triclosan

33
Q

Used as antiseptic as in surgical scrubs and preop scrubbing for surgical patients (e.g. Chlorhexidine)

A

Biguanides
Chlorhexidine disrupts the plasma membrane.
Both gram + and -
Nontoxic.

34
Q

Destroys enzymes and cellular proteins. Strong oxidizing agents.

A

Halogens
Iodine, chlorine, bromine, fluorine
Used against all kinds of bacteria, endospores, fungi, and some viruses

35
Q

As tincture and iodophor (e.g. Betadine and Isodine are povidone iodines); oldest antiseptic.

A

Iodine

36
Q

Widely used in treatment of municipal water supply. Forms hypochlorous acid in water; strong oxidizing agent.

A

Chlorine

Bleach

37
Q

70% ethanol or isopropyl. Works by denaturation of microbial proteins, needs water for this to happen. Dissolves envelopes of viruses.

A

Alcohols
Bacteria, fungi, and enveloped viruses but not endospores.
Swabbing, most common are ethanol and isopropanol.

38
Q

Oligodynamic action. AgNO3 drops against ophthalmia neonatorum. Ag-impregnated catheter tips (vs. S. epidermidis catheter infections. Ag-sulfadiazine for burn patients. Mercurochrome contains mercuric chloride->Hg-cumulative poison.

A

Heavy metals

Denaturation of enzymes and essential proteins.

39
Q

surface-active agents->surfactants (e.g. detergents and soaps for degerming; emulsify skin oils).

A

Cationic detergents

40
Q

Quaternary ammonium compounds. Pseudomonas aeruginosa not only survive but grow in quats.

A

Zephiran and Cepacol
Mostly effective against gram +
Bactericidal, bacteriostatic, fungicidal, virucidal for enveloped viruses
Skin, instruments, utensils, rubber

41
Q

Sorbic and benzoic acids. Nitrates and nitrites->meat preservative inhibit endospore-forming C. botulinum but carcinogenic.

A

Food preservatives
Organic acids
Metabolic inhibition on molds and some bacteria
Parabens in cosmetics

42
Q

Formaldehyde and glutaraldehyde – destroy and coagulate proteins.

A

Aldehydes

Used in sterilizing surgical, dialysis and respiratory equipment. Sporicidal in 3-10hrs

43
Q

Ethylene oxide on plastics (materials destroyed by heat)

A

Gaseous sterilants

Protein denaturation

44
Q

Ozone used with chlorination-give drinking water fresh taste.
H2O2 – disinfectant.
Peracetic acid – sterilant.

A

Peroxygens
Oxidation
Range varies with application

45
Q

Microbes from most resistant to least resistant

A

Prions→Endospores → Mycobacteria → Protozoan cysts → Protozoa →Gram-negative bacteria → Fungi → Nonenveloped viruses → Gram-positive bacteria → Enveloped viruses

Microbiology (8 decks)

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