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MicroBio > Test 3 Chapter 13 Study Guide > Flashcards

Test 3 Chapter 13 Study Guide Flashcards

1
Q

Biosafety Level 1 (BSL-1)

A

Handling Pathogens that do not cause disease in healthy humans

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2
Q

Biosafety Level 2 (BSL-2)

A

Handling Moderatly Hazardous agents.

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3
Q

Biosafety Level 3 (BSL-3)

A

Handling microbes in safety cabinets. Double Door system, negative pressure

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4
Q

Biosafety Level 4 (BSL-4)

A

Handling microbes that cause sever or fatal disease

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5
Q

Sterilization

A

Complete 100% removal of vegetative cells, endospores, and viruses

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6
Q

Aseptic Technique

A

Prevents contamination of sterile surfaces

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7
Q

Commerical Sterilization for food

A

Not truly sterile because many non-pathogenetic organisms survive. Goal is to get rid of pathogens.

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8
Q

Disinfection

A

removes MOST microbes from the SURFACE OF AN OBJECT

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9
Q

Antiseptics

A

Removes MOST microbes from LIVING Tissue

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10
Q

Degerming

A

SCRUBBING of LIVING TISSUE with a mild chemical (handwashing)

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11
Q

Sanitization

A

cleansing of fomites enough to achieve levels deemed safe for public health

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12
Q

Bacteriocides

A

Kills bacteria

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13
Q

Bacteriostatic

A

Doesn’t kill bacteria just stops growth

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14
Q

Fungicides

A

Kills fungi

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15
Q

Fungistatic

A

Doesn’t kill fungi, just stops growth

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16
Q

Viricidal

A

Makes viruses non-infectious

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17
Q

D-Value

A

Amount to kill 90% of the population. Regardless of size of the population.

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18
Q

Effects of High Temperatures on Bacterial Growth

A

Denature proteins. Interfere with integrity of cytoplasmic membrane and cell wall. Disrupt structure and function of nucleic acids

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19
Q

Thermal Death Point

A

Lowest temperature that kills all cells in broth in 10 min. Does not include endospores

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20
Q

Thermal Death Time

A

Time to sterilize volume of liquid at set temperature. Does include endospores

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21
Q

3 microorganisms that can survive boiling

A

Endospores, Protozoan cysts, some viruses(?)

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22
Q

Boiling time and sterilization

A

Boiling time is critical for proper sterilization. Higher elevation requires longer boiling time.

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23
Q

Boiling Time can’t kill

A

No matter how long you boil you wont kill endospores or protozoan cysts

24
Q

Autoclaving

A

combination of moist heat and pressure

25
Q

Autoclaving Process

A

Pressure is applied to boiling water. This prevents steam from escaping. Boiling temperature increases as pressures increase

26
Q

Autoclave Conditions

A

121oC, 15 psi, 15 minutes

27
Q

Pasteurization Isn’t sterilization

A

Pasteurization is not sterilization because heat-tolerant microbes will survive

28
Q

Flash Pasteurization

A

Most common, High temperature short time, Not sterilization, just pathogens

29
Q

Ultrahigh-Temperature pasteurization

A

Sterilization. Coffee creamer. Boxed milk.

30
Q

Cold environments and microbes

A

decrease microbial metabolism, growth, and reproduction. Refrigeration halts growth of most pathogens.

31
Q

slow freezing vs rapid freezing

A

Slow freeze allows ice crystals to form in the bacterial cell. Quick freeze might put the microbes in a vegetative state.

32
Q

Lyophilization (freeze-drying)

A

used for long-term preservation of microbial cultures. Prevents formation of the ice crystals in slow freezing that would damage the cells.

33
Q

Desiccation (drying)

A

inhibits growth due to the removal of water.

34
Q

Osmotic Pressure

A

High concentrations of slat or sugar in foods to inhibit growth.

35
Q

Cells in hypertonic solution of salt or sugar

A

Lose water

36
Q

Ionizing radiation

A

ejects electrons from atoms to create ions

37
Q

Ionizing radiation on Microbes

A

Ions disrupt hydrogen bonding, oxidize double covalent bonds, and create hydroxyl radicals. Gamma rays penetrate well but require hours to kill microbes. X-rays require long time to kill microbes. Not practical microbe control

38
Q

Joseph Lister

A

first to use antiseptic to help prevent surgical and post-surgical infections

39
Q

Phenolics Affect

A

Denatures proteins, disrupt membrane, Effective in presence of organic matter

40
Q

Phenolics Examples

A

Listerine, Lysol, Triclosan

41
Q

Heavy Metals Affect

A

Binds to proteins and inhibit enzymatic activity. Not selective to microbes

42
Q

Heavy Metals Examples

A

Mercury, Silver, Copper, Nickle, and Zinc

43
Q

Halogens Affect

A

Oxidation and destabilization of macromolecules

44
Q

Halogens Example

A

Iodine (betadine) chlorine, fluorine

45
Q

Alcohols Affect

A

Denature proteins and disrupt cell membranes

46
Q

Alcohols Acts as A

A

Bactericidal, Fungicidal, Viricidal for enveloped viruses only

47
Q

Surfactants Affect

A

Lower surface tension of water - amphipathic. Can make lipids water soluble

48
Q

Surfactants Examples

A

Soaps and detergents. Cationic Detergents. Quats

49
Q

Bisbiguanides Affect

A

Cationic antiseptics, can be used on skin, disrupts cell membranes

50
Q

Bisbiguanides Examples

A

Chlorhexidine

51
Q

Alkylating Agents Affect

A

Inactivate enzymes and nucleic acids

52
Q

Alkylating Agents Examples

A

Formaldehyde - Carcinogen. Ethylene Oxide - Sterilize surgical equipment that can’t be autoclaved

53
Q

Oxidizing Agents Affect

A

Kill by oxidation of microbial enzymes. Peroxide, ozone, and peracetic acid.

54
Q

Oxidizing Agents Example

A

High-level disinfectants and antiseptics.

55
Q

Hydrogen peroxide

A

Can disinfect and sterilize surfaces. Not useful for treating open wounds due to catalase activity.

MicroBio (13 decks)

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