Microbial Control

Question 1

Term

Answer 1

Definition

Question 2

Sterilization

Answer 2

Complete destruction of all microbial life.

Question 3

Disinfection

Answer 3

Eliminates most microbial life on inanimate surfaces.

Question 4

Antisepsis

Answer 4

Eliminates most microbial life on living tissue.

Question 5

Decontamination

Answer 5

Removal of most microbes from animate or inanimate surfaces.

Question 6

Asepsis

Answer 6

Prevention of microbial contamination in sterile tissues.

Question 7

Sepsis

Answer 7

Growth of harmful microbes in blood and tissues.

Question 8

Critical Medical Devices

Answer 8

Devices that contact sterile tissues deep in the body.

Question 9

Semi-Critical Medical Devices

Answer 9

Devices that contact mucous membranes but not sterile tissues.

Question 10

Non-Critical Medical Devices

Answer 10

Devices that contact intact skin but not mucous membranes.

Question 11

Antimicrobial Agent Targets

Answer 11

Includes cell wall, membrane, DNA/RNA, and proteins.

Question 12

Surfactants

Answer 12

Molecules with hydrophobic and hydrophilic regions that break lipid bilayers.

Question 13

Factors Affecting Death Rate

Answer 13

Includes microbe count, type, temperature, concentration, and exposure time.

Question 14

Thermal Death Time

Answer 14

Shortest time to kill all microbes at a set temperature.

Question 15

Thermal Death Point

Answer 15

Lowest temperature to kill all microbes in 10 minutes.

Question 16

Lyophilization

Answer 16

Freeze-drying process to preserve microbes.

Question 17

Ionizing Radiation

Answer 17

Ejects electrons to create ions that damage proteins and DNA.

Question 18

Non-Ionizing Radiation

Answer 18

Excites electrons to cause DNA damage (e.g., UV rays).

Question 19

Filtration

Answer 19

Physically removes microbes from liquids or air.

Question 20

Tinctures

Answer 20

Antimicrobial chemicals dissolved in alcohol or water-alcohol solutions.

Question 21

Germicide

Answer 21

A chemical agent that kills microbes, varies in potency.

Question 22

High-Level Germicides

Answer 22

Sterilants that kill endospores.

Question 23

Intermediate-Level Germicides

Answer 23

Kill fungi, bacteria, and viruses but not endospores.

Question 24

Low-Level Germicides

Answer 24

Eliminate vegetative bacteria and some viruses but not endospores.

Question 25

Hypochlorite

Answer 25

A strong disinfectant, commonly known as bleach.

Question 26

Chloramines

Answer 26

Used in water treatment, kills bacteria, fungi, and viruses.

Question 27

Iodine

Answer 27

A broad-spectrum antimicrobial effective against all microbial classes.

Question 28

Phenolics

Answer 28

Destroy vegetative bacteria, fungi, and some viruses.

Question 29

Ethyl Alcohol (70%)

Answer 29

A disinfectant that degerms skin.

Question 30

Isopropyl Alcohol

Answer 30

More effective than ethanol but toxic at high doses.

Question 31

Hydrogen Peroxide

Answer 31

A strong oxidizer that kills bacteria, viruses, fungi, and spores.

Question 32

Oligodynamic Effect

Answer 32

Toxicity of heavy metals (e.g., silver, mercury) in small amounts.

Question 33

Aldehydes

Answer 33

Highly effective disinfectants used for sterilization.

Question 34

Triclosan

Answer 34

A widely used antibacterial agent in soaps and personal care products.

Question 35

Chloride Dioxide

Answer 35

A gas used in water purification and surface disinfection.

Question 36

Detergents

Answer 36

Surface-active agents that disrupt microbial membranes.

Question 37

What is microbial control?

Answer 37

The process of managing and eliminating harmful microorganisms.

Question 38

True or False: All microorganisms are harmful and need to be controlled.

Answer 38

False

Question 39

Name one method of physical microbial control.

Answer 39

Heat sterilization

Question 40

What is the purpose of pasteurization?

Answer 40

To reduce the number of pathogenic microorganisms in food and beverages.

Question 41

Fill in the blank: The use of chemicals to kill or inhibit the growth of microorganisms is called __________.

Answer 41

chemical microbial control

Question 42

What is the difference between antiseptics and disinfectants?

Answer 42

Antiseptics are used on living tissues, while disinfectants are used on inanimate surfaces.

Question 43

Multiple Choice: Which of the following is a common method of microbial control? A) Freezing B) Boiling C) Both A and B

Answer 43

C) Both A and B

Question 44

What does the term 'bacteriostatic' mean?

Answer 44

It refers to substances that inhibit the growth of bacteria without killing them.

Question 45

True or False: Antibiotics can be used to control viral infections.

Answer 45

False

Question 46

What is the role of a sanitizer?

Answer 46

To reduce the number of microorganisms to safe levels on surfaces.

Question 47

Fill in the blank: The process of removing or killing all forms of microbial life, including spores, is called __________.

Answer 47

sterilization

Question 48

What is a common application of ultraviolet (UV) light in microbial control?

Answer 48

Disinfection of air and water.

Question 49

Multiple Choice: Which of the following is NOT a method of microbial control? A) Incineration B) Filtration C) Fermentation

Answer 49

C) Fermentation

Question 50

What is the term for the lowest temperature required to kill all microorganisms in a sample?

Answer 50

Thermal death point

Question 51

True or False: Microbial resistance can develop as a result of overuse of antimicrobial agents.

Answer 51

True

Question 52

What is the main advantage of using chemical disinfectants?

Answer 52

They can be effective against a wide range of pathogens.

Question 53

Fill in the blank: __________ is a method of microbial control that uses high pressure to destroy microorganisms.

Answer 53

High-pressure processing

Question 54

What does the term 'biofilm' refer to?

Answer 54

A structured community of microorganisms adhering to a surface.

Question 55

Multiple Choice: Which of the following is an example of a physical method of microbial control? A) Chlorine B) Ethanol C) Autoclaving

Answer 55

C) Autoclaving

Question 56

What is the primary goal of antimicrobial stewardship?

Answer 56

To optimize the use of antibiotics to combat antibiotic resistance.

Question 57

True or False: All disinfectants are effective against all types of microorganisms.

Answer 57

False

Question 58

What is one disadvantage of using heat as a method of microbial control?

Answer 58

It can alter the taste and quality of food products.

Question 59

Fill in the blank: __________ is the process of using a chemical agent to kill pathogens on living tissue.

Answer 59

Antisepsis

Question 60

What factor can influence the effectiveness of a disinfectant?

Answer 60

Concentration of the disinfectant

Question 61

Multiple Choice: Which of the following does NOT affect microbial control? A) Time B) Temperature C) Color

Answer 61

C) Color