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Micro Exam 3 > Microbial Control Physical Methods > Flashcards

Microbial Control Physical Methods Flashcards

1
Q

what is sterilization

A

removal or destruction of ALL microbes, including viruses and bacterial endospores, in or on an object

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2
Q

what is aseptic

A

an environment or procedure that is free of contamination by pathogens

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3
Q

what is disinfection

A

use of physical or chemical agents known as DISINFECTANTS to inhibit or destroy microorganisms

DOES NOT guarentee that ALL pathogens are eliminated

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4
Q

what is Antisepsis/antiseptic

A

when a chemical is USED ON SKIN OR OTHER TISSUE the process is called ANTISEPSIS and the chemical is called ANTISEPTIC

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5
Q

what is degerming

A

removal of microbes from a surface by SCRUBBING

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6
Q

what is sanitization

A

process of disinfecting places and utensils USED BY THE PUBLIC to reduce the number of pathogenic microbes to meet accepted health standards

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7
Q

what is pasteurizaiton

A

use of heat to kill pathogens and reduce the number of spoilage microogranisms in FOOD AND BEVERAGES

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8
Q

what is stasis/static

A

suffixes to indicate that a chemical or physical agent INHIBITS microbial metabolism and growth

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9
Q

what is cide/cidal

A

refers to agents that DESTROY OR PERMANENTLY INACTIVATE a particular type of microbe

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10
Q

what is microbial death

A

PERMANENT LOSS OF REPORDUCTIVE ABILITY under ideal environmental conditions

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11
Q

what are the 2 actions of antimicrobial agents

A

alteration of cell walls and membranes

damage to proteins and nucleic acids

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12
Q

what are the factors affecting the efficiency of antimicrobial agents

A

where u need to treat it, and the susceptibility of microorganisms

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13
Q

Most resistant to microbial agents

A

prions and bacterial endospores

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14
Q

Least resistant to microbial agents

A

enveloped viruses, most gram-positive bacteria

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15
Q

why are Gram - bacteria more resistant to antimicrobials

A

they have a double phospholipid bilayer and have more R plasmids

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16
Q

whats more effective moist or dry heat?

A

Moist heat

17
Q

Methods of moist heat?

A

boiling
autoclaving
pasteurization
ultrahigh-temperature sterilization

18
Q

Time is critical and endospores, prions, protozoan cysts, and some viruses can survive this type of heat

A

Boiling

19
Q

True or False Pasteurization is sterilization

A

FALSE, its not sterilization

20
Q

Ultra temperature sterilization

A

treated liquids can be stored at room temperature, normal shelf life 6-9 months

21
Q

facts of Dry heat

A

hot air and incineration
Requires higher temperatures for a longer time
incineration is ULTIMATE means of sterilization

22
Q

what are the exceptions of bacteria that can live through refrigeration/ freezing

A

Listeria, Yersinia

23
Q

what is dessication

A

drying inhibits growth due to removal of water

24
Q

what is lyophilization

A

aka freeze drying. used for long term preservation of microbial cultures, prevents formation of damaging ice crystals

25
Q

what is filtration

A

PASSAGE OF A FLUID THROUGH A SIEVE DESIGNED TO TRAP PARTICLES and seperate them from the fluid

26
Q

what is osmotic pressure

A

HIGH CONCENTRATIONS OF SALT OR SUGAR in food to inhibit growth
Cells in hypertonic solution of salt or sugar lose wate and cell crenates
FUNGI HAVE GREATER ABILITY than bacteria to survive

27
Q

what is ionizing radiation

A

Electron Beams- effective at killing but do not penetrate well

Gamma rays- penetrate well but require hours to kill microbes

28
Q

what is nonionizing radiation

A

UV light, but does not penetrate well

29
Q

how to increase shelf life of food achieved by….

A

Ionizing radiation (gamma rays) ex. strawberries

Micro Exam 3 (3 decks)

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