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Bacteriology > Sterilization and Disinfection > Flashcards

Sterilization and Disinfection Flashcards

1
Q

Removal or Destruction of all forms of life

a. Sterilization
b. Disinfection

A

a. Sterilization

disinfection - removal, INHIBITION OR KILLING OF MICROORGANISMS, although it DOES NOT REMOVE ALL BACTERIAL SPORES

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2
Q

is the Most Commonly Used Method for removal of microorganisms

a. heat
b. Filtration
c. radiation

A

a. heat

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3
Q

FASTEST AND SIMPLEST method of sterilization, killed within 15 mins

a. boiling
b. autoclaving
c. inspissation

A

b. autoclaving

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4
Q

it destroy vegetative bacteria (non-spolurating)
100*c for 10-15mins

a. boiling
b. autoclaving
c. inspissation

A

a. boiling

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5
Q

used to sterilize BIOHAZARDOUS TRASH AND HEAT STABLE OBJECTS

A. autoclaving

b. boiling
c. fractional

A

a. autoclaving

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6
Q

used is steam under pressure

a. autoclaving
b. fractional
c. pasteurization

A

a. autoclaving

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7
Q

the instrument used in FRACTIONAL OR INTERMITTENT STERILLIZATION

a. Arnold’s sterilizer
b. Anton sterilizer
c. aton sterilizer

A

a. Arnold sterilizer

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8
Q

performed at 100*C for 30 mins for 3 consecutive days

a. fractionation/ intermittent sterilization
b. inspissation

A

a, fractionation or intermittent sterilization

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9
Q

performed at 70C to 80C for 2 hours for 3 consecutive days

a. fractionation/ intermittent sterilization
b. inspissation

A

b. inspissation

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10
Q

used to sterilize PROTEIN RICE MEDIUM (LJ MEDIUM)

a. boiling
b. inspissation
b. autoclaving

A

b. inspissation

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11
Q

destroys vegetative cells and spore for 3 consecutive days of sterilization

A

fractionation or intermittent sterilization

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12
Q

it is used to sterilize MILK, DAIRY PRODUCTS AND ALCOHOLIC BEVERAGES

A

pasteurization

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13
Q

quick heating then immediate cooling ( 72*C for 15 seconds)

a. low temperature holding/ batch method
b. high temperature short time (HTST)/ flash pasteurization
c. ultra high temperature (UHT)

A

b. high temperature short time (HTST)/ flash pasteurization

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14
Q

cooled very quickly in a vacuum chamber (140*C for 3 secs)

a. low temperature holding/ batch method
b. high temperature short time (HTST)/ flash pasteurization
c. ultra high temperature (UHT)

A

c. ultra high temperature (UHT)

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15
Q

sterilization method that DOES NOT REQUIRE WATER

a. moist heat procedure
b. dry heat procedure

A

b. dry heat procedure

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16
Q

utilized for sterilization of glassware, oil products and powder

a. moist heat
b. dry heat
c. filtaration

A

b. dry heat

17
Q

biological indicator of dry heat procedure?

a. Bacillus atrophaeus
b. Bacillus stearothermophilus
c. Bacillus subtilis var. niger

A

a&c Bacillus atrophaeus ( Bacillus subtilis var. niger)

18
Q

bilogical inidcator of autoclaving

a. Bacillus atrophaeus
b. Bacillus stearothermophilus

A

b. Bacillus stearothermophilus / Geobacillus stearothermophilus

19
Q

most common method of treating infectious waste and infected laboratory animals

a. oven heating
b. flaming
c. incineration

A

c. incineration

20
Q

what is the temperature used in HAZARDOUS MATERIAL?

a. 870C to 980C
b. 300 to 400C
c. 160 to 170C

A

a. 870C to 980C

21
Q

used to control the spread of communicable disease

a. flaming
b. oven heating
c. incineration
d. cremation

A

cremation

22
Q

it is the method of choice for STERILIZATION OF ANTIBIOTIC SOLUTIONS, TOXIC CHEMICALS, RADIOISOTOPES, VACCINES AND CARBOHYDRATES

a. sterilization
b. disinfectants
c. filtration

A

c. filtration

23
Q

it is a type of filter that is made up FIBROUS OR GRANULAR MATERIALS

a. depth filter
b. hepa filter
c. membrane filter

A

a. depth filter

24
Q

This type of filter is used to sterilize PHARMACEUTICALS, OPTHALMIC SOLNS, CULTURE MEDIA, ANTIBIOTICS AND OIL PRODUCTS

a. depth filter
b. hepa filter
c. membrane filter (circular filter)

A

c. membrane filter (circular filter)

25
Q

it is imporatant in FOOD MICROBIOLOGY

a. hepa filter
b. osmotic pressure
c. low/cold temperature

A

c. low/cold temperature

26
Q

it destroys bacteria through the disruption of metabolism that involves removing water from microbes

a. dessication
b. lyophilization

A

a. dessication

Lyophilization - destroy bacteria through CHANGES IN PROTEINS AND DECREASE IN CHRMICAL REACTIONS

27
Q

the plasma membrane shrinks away from the cell wall (cell may not die but usually stop growing) as water leaves the cell

A

plasmolysis

28
Q

it use of high concentration of salts and sugar in food to create a hypertonic enviroment

a. osmotic pressure
b. cold/ low temperature
c. lyophilization

A

a. osmotic pressure

29
Q

biological indicator of RADIATION

a. bacillus niger
b. bacillus pumilus
c. bacillus steathermophilus

A

b. bacillus pumilus

30
Q

it refers to the removal, INHIBITION OR KILLING OF MICROORGANISMS, although it DOES NOT REMOVE ALL BACTERIAL SPORES

a. radiation
b. disinfection
c. sterilization

A

b. disinfection

31
Q

ratio of Sodium hypochlorite (NaOCL) to be effective disinfectant

a. 10:1
b. 1:10
c. 1:20

A

b. 1:10

32
Q

it participates bacterial protein and kills all bacteria in the specimen

a. bactericidal
b. bacteriostatic
c. disinfectant

A

a. Bactericidal

bacteriostatic - inhibit the GROWTH OF ORGANISMS

disinfectant- applied to inanimate objects

33
Q

first widely used antiseptic and disinfectant

a. alcohol
b. aldehyde
c. formaldehyde
d. phenol

A

d. Phenol (Tuberculoidal)

34
Q

chemical sterilant for HEPA filters in a biological safety cabinet

a. phenol
b. formaldehyde
c. halogens

A

b. formaldehyde

35
Q

most commonly used gas in sterilization

a. carbon dioxide
b. etyhylene oxide (EtO)
c. both

A

b. ethylene oxide

Bacteriology (12 decks)

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