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Unit 19 Microbial Control > Unit 19 > Flashcards

Unit 19 Flashcards

1
Q

Sterilization

A

Killing ALL microbes

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2
Q

Disinfection

A

Removal of vegetative of pathogens from inanimate objects

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3
Q

Sanitization

A

Reduction in number of microbes from inanimate objects present to safe public health levels
By mechanical cleaning and physical methods

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4
Q

Sepsis

A

Growth of microbes (presence of toxins) in tissue

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5
Q

Asepsis

A

Techniques that prevent the entry of microorganism a into sterile tissue

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6
Q

Antisepsis

A

Application of chemicals to body surfaces to kill or inhibit microbes
Does not cause damage to tissue

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7
Q

Aseptic technique

A

Methods applied to an object or area to prevent microbial (pathogenic) contamination

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8
Q

Degerming

A

Cleansing techniques to remove transient microbes and debris from living tissue

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9
Q

Bactericide

A

Chemicals that kill vegetative cells and may not kill the spores

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10
Q

Bacteriostat

A

Chemicals that stop or slow microbial growth

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11
Q

Factors influencing control

A 
# of microorganisms
Type of "
Nature of suspending medium
   -determine nature of the chemicals 
Time and Temp.
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12
Q

Types of Cellular Injury

A

Alteration of membrane permeability
-damage to cell wall and membrane
Damage to proteins
Damage to nucleic acids

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13
Q

Physical methods

A

Heat, low temp., desiccation, radiation, filtration, osmotic pressure, physical cleaning

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14
Q

Heat

A

Most common method
Most effective
Least expensive

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15
Q

Heat mode of action

A

Denaturing protiens by coagulation

Oxidizing of microorganisms

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16
Q

Heat resistance varies

A

Amongst microbes

17
Q

Thermal Death point (TDP)

A

Lowest temperature at which all the microorganisms in a liquid suspension will be killed in 10 minutes

18
Q

Thermal Death Time (TDT)

A

Minimal length of time for all the microorganisms in a liquid suspension to be killed at a given temp.

19
Q

Autoclave - moist heat

A 
Steam under pressure 
121 C at 15 psi for 15-20 min
Sterilization 
Test by: spore strips
Heat sensitive tapes
20
Q

Boiling

A

98-100 C for 30 min

Kills most vegetative cells, not heat resistant forms

21
Q

Tyndallization (Fractional Sterilization) - moist heat

A

Heating 100 C for 30 min
For 3 days
With over night incubation periods in between

22
Q

Pasteurization - Moist Heat

A

Heating materials at specific temp. And time
Then cool rapidly
Temp. Selection is based upon resistant pathogen to be destroyed
- Coxiella Burnetti

23
Q

Past. - High Temp. short term ( HTST)

A

72 C for 15 sec.

24
Q

Ultra high temp. (UHT) - Pasteur.

A

140 C for 1-2 sec.

25
Q

Importance of microbial control

A

To prevent the spread of infection/disease
Prevent food spoilage
Prevent contamination
Prevent alteration of results in labs

26
Q

Hot air ovens

A

160-170 C for 2-3 hrs
Oxidation of microbes
Sterilizes

27
Q

Incineration (direct flame)

A

Oxidation to ashes (burning) 1-60 min

Temp may exceed 1000 C

28
Q

Radiation have rays less than

A

300nm are effective for sterilization

29
Q

Two types of radiation

A

Ionizing

Non ionizing

30
Q

Non ionizing rays (UV light)

A

Damage to DNA (thymine dimers)

31
Q

Preservation

A

Low temp.
Dessication
Lyophilization
Increased Osmotic pressure

32
Q

Low temp.

A

Bacteriostatic effect
Not effective against psychrophiles
Usually effective against pathogens

33
Q

Dessication

A

Involves removal of moisture
Effectiveness varies
Bacteria tactic

34
Q

Lyophilization

A

Freeze drying

35
Q

Increased osmotic pressure

A

High concentrations of salt, sugar
Dehydrates cells
More effective against bacteria than fungi

36
Q

Filtration

A

Passage of material through filters with extremely small pores
-solids, drinks, air, heat-labile liquids

37
Q

Physical cleaning

A

Ultrasonic

Hand washing

38
Q

Ultrasonic

A

High frequency wavelength of sound

Physically disrupts cellular integrity

39
Q

Hand washing

A

Time and kind of soap are important factors in effectiveness

Unit 19 Microbial Control (1 decks)

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