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MCIM > lec14/15 > Flashcards

lec14/15 Flashcards

1
Q

what does control mean?

A

killing, removing, preventing increase

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2
Q

methods to control enviro microorg?

A

physical, chemical (not specific)

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3
Q

why moist heat better than dry?

A

faster heat penetration, better protein denaturation

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4
Q

eamples of heat?

A

boiling water, pressurized steam (autoclave)

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5
Q

20 min of steam at 121 C kills ___

A

bacteria and spores (boiling doesn’t kil spores)

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6
Q

how can you be sure autoclave is working properly

A

spore strip

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7
Q

mild heat to reduce # of bacteria

A

pasteurization

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8
Q

original pasteurization method?

A

63 degrees for 30 min

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9
Q

today use HTST which is ___ degrees for ___ seconds

A

72; 15

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10
Q

prob of UHT?

A

cooked flavour

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11
Q

what’s great about commercial canning?

A

both org and spores killed, designed kill 10^12 spores

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12
Q

what type of food bacteria protected?

A

high protein, high fat

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13
Q

what type of food bacteria more sensitive?

A

acidic or high salt

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14
Q

these methods create foods that are commercially sterile

A

UHT, commercial canning

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15
Q

how does UV work?

A

cross links bases in DNA to stop replication and cause mutation

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16
Q

prob of radiation?

A

not all org sensitive, damage to our skin/eyes, poor penetration of liquids/plastic/glass

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17
Q

much higher penetrative power than UV, dislodges e- from atoms, commercial uses only

A

ionizing radiation

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18
Q

microwaves use ____ wavelength radiation

A

long

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19
Q

how filtration work?

A

physically remove microbes without killing, pores too small for microbes to pass

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20
Q

filtration good for:

A

heat sensitive liquids and gasses

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21
Q

HEPA stand for:

A

high efficiency particulate air

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22
Q

what is immobilized enzyme filtration?

A

filter material coated with enzymes that lyse bacteria

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23
Q

antiseptics for ___surfaces, disinfectants for ___

A

biological; inanimate

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24
Q

chemicals which MAY kill microbes but usually only inhibit microbe growth by create unfavourable enviro

A

preservatives

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25
Q

germicides designed to:

A

reduce microbe load, sometimes create true sterile surface

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26
Q

mech of action for germicides?

A

denature/coagulate proteins, dissolve lipids, oxidize cell macromolecules

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27
Q

factors affecting efficacy of germicides?

A

time of exposure, temp of enviro, [] of it, presence of organic matter, number and type of microbes present

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28
Q

golden rule ?

A

clean before disinfect

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29
Q

high level germicide:

A

sterilant, kills all microbes

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30
Q

intermediate lvl?

A

everything except spores

31
Q

low:

A

kill most vegetative, not some viruses or mycobacteria

32
Q

items thta contact blood stream/sterile body tissues

A

critical

33
Q

items that contact mucous mem

A

semi critical

34
Q

items that only contact intact skin

A

non critical

35
Q

one of the earliest germicides, denature proteins, skin irritant , used as disinfectant today

A

phenols

36
Q

phenols found in ___ at low concentration for analgesic effect

A

cough drops

37
Q

chlorinated phenol with unusual mode of action (inhibits enzyme req. for bacterial fatty acid synth)

A

triclosan

38
Q

triclosan is used in ___ and is non-___

A

suture thread; irritating

39
Q

why triclosan banned from antibacterial soaps?

A

toxicity/enviro concerns w/ long term exposure

40
Q

dissolves lipds and denatures proteins, non-toxic and non-irritating, mostly used as 70% solution in water, most common for hand sanitation

A

alcohols

41
Q

drawback of alcohols?

A

not completely remove microbes (bad action if organic matter still present)

42
Q

useful for wound antiseptic, bedsore care

A

hydrogen peroxide (esp accelerated: proprietary additives)

43
Q

PerCept is tuberculocidal at __ min and __ degrees

A

5; 20

44
Q

bind strongly to cell proteins and inactivate cell enzymes, inhibit mem functions

A

heavy metals

45
Q

examples of heavy metals?

A

selenium (anti fungal topical cream), zinc (mouthwash

46
Q

mech of action of halogens?

A

protein denature

47
Q

household bleach is ___% sodium hypochlorite, and is used for:

A

5; treat drinking water , kill microbes

48
Q

drawbacks of chlorine?

A

inactivated by organic matter, poor long term stability

49
Q

less toxic and more stable than chlorine, useful as antiseptic and has good tincture and iodophore qualities

A

iodine

50
Q

what is tincture?

A

combined effect of iodine with alcohol

51
Q

what is iodophore?

A

iodine plus hydrocarbon carrier that slows/prolongs release of iodine

52
Q

disrupts mems, denatures proteins, one of three antiseptics on WHO essential meds

A

chlorhexidine

53
Q

what are quats?

A

quaternary ammonium comps, detergents made of 4 organic groups attached to N atom

54
Q

what do quats do?

A

dissolve lipids in cell me, good activity vs everything except mycobacteria and spores

55
Q

how know if quat in mouthwash?

A

foaming

56
Q

how does alkylating agent work?

A

cross links organic groups, denatures cell macromolecules

57
Q

alkylating agents act as ___ if given long exposure times of ____ hours

A

sterilants; 5-10

58
Q

examples of alkylating agents

A

glutaraldehyde, ethylene oxide

59
Q

in gas state, ethylene oxide enables ___ into hard to reach areas. But be careful because it is _____

A

penetration; toxic, explosive, carcinogenic

60
Q

outbreak linked to germicide use usually cuz:

A

not following instructions, not good pre cleaning, use wrong agent

61
Q

product spoiled if:

A

microbes with pathogenic potential present, toxic metabolites present, microbe growth caused deterioration

62
Q

preservatives for food need classify as ___

A

GRAS

63
Q

example of preservatives that are GRAS?

A

organic acids, sodium nitrite, high sugar/salt

64
Q

spices with strong antimicrobe effect?

A

cinnamon, cloves, mustard

65
Q

medium antimicrobial spices?

A

allspice, bay leaf, caraway, coriander, cumin, oregano, rosemary, sage, thyme

66
Q

weak antimicrobe spices?

A

pepper, ginger

67
Q

examples of biological control agents?

A

bacteriophage, bacteriocin

68
Q

what is only bacteriocin approved as preservative?

A

nisin

69
Q

what is nisin?

A

34 aa produced by lactococcus lactis, nontoxic to humans but toxic to botulinim and gram +

70
Q

what is MAP?

A

modified atmosphere packaging–replace O2 with nitrogen/CO2 mix or O2/N mix (anaerobes)

71
Q

what is disinfection?

A

destruction/removal of vegetative pathogens but not bacterial endospores (used on inanimate objects)

72
Q

what is sterilization?

A

complete removal / destruction of all viable microorg

73
Q

what is antisepsis/

A

applied to body surface to destroy/inhibit vegetative pathogens

74
Q

what is chemotherapy?

A

chems used internally to kill /inhibit growth

MCIM (24 decks)

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