Mod 4: Infection Prevention

Question 1

A clear, colorless organic acid, CH3 COOH, with a distinctive pungent odor, used as a solvent and in the manufacture of rubber, plastics, acetate fibers, pharmaceuticals, and photogenic chemicals. Also known as vinegar.

Answer 1

Acetic Acid

Question 2

A strong, pressurized, steam-heated vessel often used for laboratory experiments, sterilization, or cooking.

Answer 2

Autoclave

Question 3

Inhibiting the growth of bacteria

Answer 3

Bacteriostatic

Question 4

Federal agency under the Department of Health and Human Services that serves to protect public health through the control and prevention of disease.

Answer 4

Centers for Disease Control and Prevention (CDC)

Question 5

Process that begins when an agent leaves its reservoir or host through a portal of exit, and is conveyed by some mode transmission, then enters through an appropriate portal of entry to infect a susceptible host.

Answer 5

Chain of Infection

Question 6

A chemical element with the atomic number 17; a disinfectant, decolorant, and irritant poison used for disinfecting, fumigating, and bleaching.

Answer 6

Chlorine

Question 7

The process of physically removing all foreign material from an object.

Answer 7

Cleaning

Question 8

The presence of extraneous, especially infectious, material that renders a substance or preparation impure or harmful.

Answer 8

Contamination

Question 9

The process of making a person, object, or environment free of microorganisms, radioactivity, or other contaminants.

Answer 9

Decontamination

Question 10

To deprive a substance of its natural qualities.

Answer 10

Denatured

Question 11

Using specialized cleansing techniques that destroy or prevent growth of organisms capable of infection.

Answer 11

Disinfection

Question 12

A primary alcohol formed by microbial fermentation of carbohydrates or by synthesis from ethylene; excessive ingestion results in acute intoxication, and ingestion during pregnancy can harm the fetus; also known as alcohol.

Answer 12

Ethanol (Ethyl alcohol)

Question 13

A colorless flammable gas with a slightly sweet odor and taste that is used to sterilize objects.

Answer 13

Ethylene Oxide (ETO)

Question 14

A type of radiation therapy that uses wavelengths of light that ionize water molecules for sterilization.

Answer 14

Gamma Radiation

Question 15

Preventing infection by inhibiting the growth or action of microorganisms.

Answer 15

Germicidal

Question 16

A disinfectant used in aqueous solution for sterilization of non-heat-resistant equipment; also used as a tissue fixative for light and electron microscopy.

Answer 16

Glutaraldehydes

Question 17

Infections patients get while receiving medical treatment.

Answer 17

Health Care-Associated Infections (HAIs)

Question 18

A colorless, heavy, strongly oxidizing liquid capable of reacting explosively with combustibles and used principally in aqueous solution as a mild antiseptic, a bleaching agent, an oxidizing agent, and a laboratory reagent.

Answer 18

Hydrogen Peroxide

Question 19

A disease caused by microorganisms, especially those that release toxins or invade body tissues.

Answer 19

Infection

Question 20

Policies and procedures used to minimize the risk of spreading infections, especially in hospitals and human or animal health care facilities.

Answer 20

Infection Control and Prevention

Question 21

A localized reaction that produces redness, warmth, swelling, and pain as a result of infection, irritation, or injury.

Answer 21

Inflammation

Question 22

A colorless, flammable, water-soluble liquid; used chiefly in the manufacture of antifreeze and rubbing alcohol and as a solvent.

Answer 22

Isopropyl

Question 23

Infection resulting from treatment in a hospital or a health care service unit; older term that is replaced with health care-associated infections (HAIs) by the Centers for Disease Control and Prevention (CDC).

Answer 23

Nosocomial Infections

Question 24

Partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food.

Answer 24

Pasteurization

Question 25

Extremely poisonous compounds that are caustic and disinfectant; used as a pharmaceutical preservative and in dilution as an antimicrobial and topical anesthetic and antipruritic.

Answer 25

Phenols

Question 26

The area in which a microorganism enters the body such as cuts, lesions, injection sites, or natural body orifices.

Answer 26

Portal of Entry

Question 27

A group of compounds used as disinfectants that are bacterial to many organisms.

Answer 27

Quarternary Ammonium Compounds

Question 28

The process whereby pathogenic organisms are reduced to safe levels on inanimate objects, thereby reducing the likelihood of cross-infection.

Answer 28

Sanitization

Question 29

Cells produced by fungi for reproduction; a resistant cell produced by bacteria to withstand extreme heat or cold or dehydration.

Answer 29

Spores

Question 30

Guidelines recommended by the CDC for reducing the risk of transmission of bloodborne and other pathogens in hospitals; the standard precautions synthesize the major features of universal precautions (designed to reduce the risk of transmission of bloodborne pathogens) and body substance isolation (designed to reduce the risk of pathogens from moist body substances) and apply them to all patients receiving care in hospitals regardless of their diagnosis or presumed infection status.

Answer 30

Standard Precautions

Question 31

A technique for destroying microorganisms on inanimate objects using heat, water, chemicals, or gases.

Answer 31

Sterilization

Question 32

Microorganisms that can grow and reproduce in rich, moist soil where many nutrients are available.

Answer 32

Vegetative Organisms