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Microbiology Sterilization > sterilization and disinfection > Flashcards

sterilization and disinfection Flashcards

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Biology 101 flashcards
1
Q

removal or destruction of all forms of life, including bacterial spores

A

Sterilization

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2
Q

is the most commonly used method for the removal of microorganisms

A

Heat

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3
Q

It destroys microorganisms by coagulation of enzymes and structural proteins and degradation of nucleic acids

A

Moist Heat Procedure

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4
Q

It destroys vegetative bacteria (non-sporulating)

A

Boiling

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5
Q

Temperature and time of exposure of boiling

A

100 degree celcius for 10-15 minutes

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6
Q

it is a chamber which if filled with hot steam under pressure and is the fastest and simpliest method of sterilization which all organisms (expect prions) and spores are killed within 15 minutes

A

Autoclave

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7
Q

Principle of Autoclave

A

Steam under pressure

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8
Q

Biological indicator of autoclave

A

Geobacillus stearothermophilus

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9
Q

temperature, psi and time for media, liquids, utensils, glass pipettes and instruments for assay

A

121 degree celsius, 15 psi for 15 minutes

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10
Q

temperature, psi and time for decontaminating medical waste

A

132 degree celsius, 15 psi for 30-60 minutes

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11
Q

temperature and time of exposure of fractional/ intermittent sterilization (tyndallization)

A

100 degree celsius for 30 minutes (3 consecutive days)

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12
Q

instrument for tyndallization

A

Arnold’s sterilizer (free flowing system)

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13
Q

it is used to sterilize protein-rich medium such as LJM

A

Inspissation

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14
Q

Principle of Inspissation

A

Thickening of media through evaporation

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15
Q

Temp. and time of exposure of Inspissation

A

70-80 degree celsius for 2 hours (3 consecutive days)

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16
Q

it is used to sterilize milk, dairy products and alcoholic beverages and it eliminates foodborne pathogens and organisms responsible for food spoilage (cannot eliminate bacterial endospores)

A

Pasteurization/ partial sterilization

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17
Q

Treatment at this temperature reduces spoilage of food without affecting its taste
It destroys milk- borne pathogens

A

Low temperature Holding/ Batch Method

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18
Q

Temperature and time of exposure of LTH or batch method

A

63 degree celsius for 30 minutes

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19
Q

temp. and TOE of High temperature short time (HTST) or flash pasteurization

A

72 degree celsius for 15 seconds (quick heating and immediate cooling)

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20
Q

temp. and TOE of UHT

A

140 degree celsius for 3 seconds (cooled very quickly in a vacuum chamber)

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21
Q

Advantage of UHT

A

milk can be stored at room temperature for 2 months without affecting its flavor; applicable also for coffee creamer

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22
Q

it kills microorganism by denaturation of proteins; sterilization without water and it is utilized for the sterilization glassware, oil products and powders

A

Dry heat procedure

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23
Q

Biological indicator of Dry heat procedure

A

Bacillus subtilis var. niger

24
Q

types of dry heat procedure

A

flaming (direct heating), oven, incineration, cremation

25
Q

it is used for glassware, oil, petrolatum or powders

A

oven

26
Q

temperature and TOE of oven

A

160 to 170 degree celsius for 1.5 to 2 hours

27
Q

is the most common method of treating infectious waste and infected laboratory animal

A

incineration

28
Q

principle of incineration

A

burning materials into ashes (300 degrees to 400 degrees)

29
Q

is used to control the spread of communicable diseases

A

cremation

30
Q

it is the method of choice for sterilization of antibiotic solutions, toxic chemicals, radioisotopes, vaccines and carbohydrates (heat sensitive solutions) and it can also be used for both liquid and air

A

Filtration

31
Q

2 types of filters

A

depth filters and membrane filters

32
Q

it consist of fibrous or granular material

A

Depth filters

33
Q

these are porous membranes (almost 0.1 mm thick) composed of cellulose acetate or polycarbonate

A

membrane filters

34
Q

types of filtration

A

liquid filtration, air filtration, filtration of bacteria, yeasts and molds, critical sterilizing

35
Q

it uses cellulose acetate/ cellulose nitrate membrane with a vacuum

A

liquid filtration

36
Q

it uses hepa filters

A

Air filtration

37
Q

remove organisms larger than 0.3 micrometer from isolation rooms, operating rooms and biological safety cabinets

A

Hepa filters

38
Q

it uses 0.45 micrometer pores of membrane filters

A

filtration of bacteria, yeasts and molds

39
Q

range of membrane filters that removes most bacteria as well a fungi, but not viruses

A

0.2 to 0.45 micrometer

40
Q

it uses 0.22 micrometer membrane filters for parenteral solutions

A

critical sterilizing

41
Q

size of membrane filter used to remove vegetative cells but not viruses

A

0.22 micrometer

42
Q

it is considered bacteriostatic because it reduces the rate of metabolism (0 degree to 7 degree celsius) and is important in microbiology

A

low/cold temperature

43
Q

destroys bacteria by disruption of metabolism; it involves removing water from microbes (bacteriostatic)

A

Dessication

44
Q

is the most effective method for long term preservation of microbial cultures and it destroys bacteria by changes in proteins and decreased chemical reactions

A

lyophilization

45
Q

is the use of high concentrations of salts and sugars in food create a hypertonic environment

A

osmotic pressure

46
Q

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

A

Plasmolysis

47
Q

principle of radiation

A

when it passes through the cells, it creates free hydrogen and hydroxyl radicals and some peroxidases which in turn cause diff. intracellular damage

48
Q

biological indicator of radiation

A

bacillus pumilus

49
Q

it causes mutation in DNA and produce peroxides and it destroys vegetative cells and endospores of both prokaryotes and eukaryotes

A

Ionizaing radiation (cold sterilization)

50
Q

it causes damage to cellular DNA by producing thymine dimmers

A

non-ionizing radiation

51
Q

long wavelength of

A

> 1nm

52
Q

ultraviolet rays

A

10-400 nm (260 nm most lethal)

53
Q

it refers to removal, inhibition or killing of microorganisms including potential pathogens by using chemical agents usualy inanimate objects

A

Disinfection

54
Q

is is applied topically to skin and it inhibits sepsis formation

A

antiseptic

55
Q

it is usually applied to inanimate objects

A

Disinfectant

56
Q

it precipitates bacterial protein (h2so4, hcl); it kills all bacteria in the specimen

A

bactericidal

57
Q

it inhibits the growth of organisms

A

bacteriostatic

Microbiology Sterilization (2 decks)

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