Infection Control

Question 1

exposure of milk to progressively higher temperatures

Answer 1

pasteurization

Question 2

use of chemicals or heat to destroy all life

Answer 2

sterilization

Question 3

use of chemicals to destroy most pathogens

Answer 3

disinfection

Question 4

allowing water to pass through materials with pores of different sizes

Answer 4

filtration

Question 5

use of aluminum to precipitate material from water

Answer 5

flocculation

Question 6

allows the precipitate to settle out

Answer 6

sedimentation

Question 7

addition of anaerobic bacteria to aid in the break down organic material

Answer 7

sludge digestion

Question 8

allowing water to pass through sand which removes anaerobic bacteria

Answer 8

sand filtration

Question 9

bubbling oxygen through water to kill anaerobic bacteria

Answer 9

aeration

Question 10

adding chlorine which kills all remaining bacteria

Answer 10

chlorination

Question 11

inoculation with a substance to establish resistance against specific dz

Answer 11

vaccination

Question 12

hep A, influenza, salk polio, cholera, pertussis, typhoid and plague

Answer 12

killed vaccine

Question 13

sabin polio, measles, mumps, rubella, yellow fever, chieckpox, smallpox

Answer 13

live attenuated vaccine

Question 14

capsular extract; hep B, meningococcal, pneumococcal and hemophilus

Answer 14

microbial extracts

Question 15

formaldehyde-treated toxins; tetanus and pertussis

Answer 15

toxoids

Question 16

adjuvant, egg protein, formaldehyde, monosodium glutamate and thimerosal

Answer 16

additives

Question 17

added to enhance the ability to generate antibodies; aluminum salts

Answer 17

adjuvant

Question 18

deactivate pathogens or toxins

Answer 18

formaldehyde

Question 19

to prevent bacterial contamination in multi-use vials

Answer 19

thimerosal

Question 20

live vaccines in a sick child, known allergies to egg protein

Answer 20

contraindications