Microbial Control Flashcards
Term
Definition
Sterilization
Complete destruction of all microbial life.
Disinfection
Eliminates most microbial life on inanimate surfaces.
Antisepsis
Eliminates most microbial life on living tissue.
Decontamination
Removal of most microbes from animate or inanimate surfaces.
Asepsis
Prevention of microbial contamination in sterile tissues.
Sepsis
Growth of harmful microbes in blood and tissues.
Critical Medical Devices
Devices that contact sterile tissues deep in the body.
Semi-Critical Medical Devices
Devices that contact mucous membranes but not sterile tissues.
Non-Critical Medical Devices
Devices that contact intact skin but not mucous membranes.
Antimicrobial Agent Targets
Includes cell wall, membrane, DNA/RNA, and proteins.
Surfactants
Molecules with hydrophobic and hydrophilic regions that break lipid bilayers.
Factors Affecting Death Rate
Includes microbe count, type, temperature, concentration, and exposure time.
Thermal Death Time
Shortest time to kill all microbes at a set temperature.
Thermal Death Point
Lowest temperature to kill all microbes in 10 minutes.
Lyophilization
Freeze-drying process to preserve microbes.
Ionizing Radiation
Ejects electrons to create ions that damage proteins and DNA.
Non-Ionizing Radiation
Excites electrons to cause DNA damage (e.g., UV rays).
Filtration
Physically removes microbes from liquids or air.
Tinctures
Antimicrobial chemicals dissolved in alcohol or water-alcohol solutions.
Germicide
A chemical agent that kills microbes, varies in potency.
High-Level Germicides
Sterilants that kill endospores.
Intermediate-Level Germicides
Kill fungi, bacteria, and viruses but not endospores.
Low-Level Germicides
Eliminate vegetative bacteria and some viruses but not endospores.
Hypochlorite
A strong disinfectant, commonly known as bleach.
Chloramines
Used in water treatment, kills bacteria, fungi, and viruses.
Iodine
A broad-spectrum antimicrobial effective against all microbial classes.
Phenolics
Destroy vegetative bacteria, fungi, and some viruses.
Ethyl Alcohol (70%)
A disinfectant that degerms skin.
Isopropyl Alcohol
More effective than ethanol but toxic at high doses.
Hydrogen Peroxide
A strong oxidizer that kills bacteria, viruses, fungi, and spores.
Oligodynamic Effect
Toxicity of heavy metals (e.g., silver, mercury) in small amounts.
Aldehydes
Highly effective disinfectants used for sterilization.
Triclosan
A widely used antibacterial agent in soaps and personal care products.
Chloride Dioxide
A gas used in water purification and surface disinfection.
Detergents
Surface-active agents that disrupt microbial membranes.
What is microbial control?
The process of managing and eliminating harmful microorganisms.
True or False: All microorganisms are harmful and need to be controlled.
False
Name one method of physical microbial control.
Heat sterilization
What is the purpose of pasteurization?
To reduce the number of pathogenic microorganisms in food and beverages.
Fill in the blank: The use of chemicals to kill or inhibit the growth of microorganisms is called __________.
chemical microbial control
What is the difference between antiseptics and disinfectants?
Antiseptics are used on living tissues, while disinfectants are used on inanimate surfaces.
Multiple Choice: Which of the following is a common method of microbial control? A) Freezing B) Boiling C) Both A and B
C) Both A and B
What does the term ‘bacteriostatic’ mean?
It refers to substances that inhibit the growth of bacteria without killing them.
True or False: Antibiotics can be used to control viral infections.
False
What is the role of a sanitizer?
To reduce the number of microorganisms to safe levels on surfaces.
Fill in the blank: The process of removing or killing all forms of microbial life, including spores, is called __________.
sterilization
What is a common application of ultraviolet (UV) light in microbial control?
Disinfection of air and water.
Multiple Choice: Which of the following is NOT a method of microbial control? A) Incineration B) Filtration C) Fermentation
C) Fermentation
What is the term for the lowest temperature required to kill all microorganisms in a sample?
Thermal death point
True or False: Microbial resistance can develop as a result of overuse of antimicrobial agents.
True
What is the main advantage of using chemical disinfectants?
They can be effective against a wide range of pathogens.
Fill in the blank: __________ is a method of microbial control that uses high pressure to destroy microorganisms.
High-pressure processing
What does the term ‘biofilm’ refer to?
A structured community of microorganisms adhering to a surface.
Multiple Choice: Which of the following is an example of a physical method of microbial control? A) Chlorine B) Ethanol C) Autoclaving
C) Autoclaving
What is the primary goal of antimicrobial stewardship?
To optimize the use of antibiotics to combat antibiotic resistance.
True or False: All disinfectants are effective against all types of microorganisms.
False
What is one disadvantage of using heat as a method of microbial control?
It can alter the taste and quality of food products.
Fill in the blank: __________ is the process of using a chemical agent to kill pathogens on living tissue.
Antisepsis
What factor can influence the effectiveness of a disinfectant?
Concentration of the disinfectant
Multiple Choice: Which of the following does NOT affect microbial control? A) Time B) Temperature C) Color
C) Color
