Sterilization and Antimicrobial Methods Flashcards
The removal or destruction of all living microorganisms.
Sterilization
Control of harmful organisms.
Disinfection
Lowers microbial counts to safe public health levels and minimize the chances of disease transmission.
Sanitization
Preventing contamination of a culture with environmental microbes.
Aseptic technique
Best for dishes, various equipment; autoclave for media and other items that can withstand pressure.
Moist heat
Moist heat is less effective on what?
Endospores
At about 15psi of pressure (121°C), all vegetative cells and their endospores are killed in about 15 min.
Autoclaving
Heat treatment that kills all pathogens and most nonpathogens; best for food.
Pasteurization
Dry heat for inoculating loops.
Direct
Dry heat for paper cups and dressings.
Incineration
Dry heat for empty glassware.
Hot-air sterilization
Separation of bacteria from suspending liquid.
Filtration
Useful for sterilizing liquids such as vaccines that can be destroyed by heat.
Filtration
Bacteriostatic; best for food preservation.
Refrigeration
Skin disinfection, esp. for surgical hand scrubbing.
Biguanides (chlorhexidine)
HOCl which alters cellular components.
Chlorine forms
Protein denaturation; useful for thermometers and other instruments.
Alcohols
Enzyme denaturation
Heavy metals
Soaps and detergents for the skin.
Surface-active agents
They are used in food industry.
Acid-anionic sanitizers
Useful for instruments.
Cationic detergents
Sterilization of materials that may be damaged by heat and organic medical implants.
Chemical sterilization
It is a supplement for chlorination.
Ozone
It is a poor antiseptic but a good disinfectant.
Hydrogen peroxide
