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microbial control Flashcards

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1
Q

process of eliminating or reducing harmful microorganisms from inanimate objects and surfaces

A

disinfectant

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2
Q

the destruction of all pathogenic and spoilage organisms that can grow in food under normal storage

A

Commercial Sterilization

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3
Q

-process of killing all microorganisms.

A

sterilization

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4
Q

refers to the process of removing transient microorganisms from the skin and reducing the resident flora to prevent infection in patients

A

antisepsis

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5
Q

the physical removal of microorganisms by using such things as soaps or detergents.

A

degerming

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6
Q

-process of disposal of highly infectious agent

A

Sanitization

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7
Q

An agent that kills bacteria.

A

Bactericidal

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8
Q

means presence of infection

A

sepsis

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9
Q

is the absence of pathogen

A

asepsis

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10
Q

: A drug that prevents bacterial growth and reproduction but does not necessarily kill them

A

bacteriostatic

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11
Q

Level of Resistance: Most resistant.
Organism: Bacterial endospores for example,

A

Clostridium tetani.

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12
Q

refers to the complete killing of all microorganisms including vegetative cells, bacterial spores and viruses.

A

Sterilization

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13
Q

Level of Resistance: Moderate resistance.
Organism:

A

Parasite cyst

Fungal spores

Mycobacterium tuberculosis.

Naked viruses, Hepatitis B, Polio.

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14
Q

Antisepsis is disinfection of animate objects. For instance, disinfectants for the skin are called

A

antiseptic agents

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15
Q

refers to the use of physical or chemical agents to remove vegetative cells but may not necessarily remove spores.

A

disinfection

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16
Q

Level of Resistance: Least resistant.
Organism:

A

Most vegetative bacteria.

Parasite trophozoites.

Enveloped viruses (Influenza A).
Fungi

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17
Q

a compound that “kills” microorganisms.

A

germicide

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18
Q

It is usually a high level disinfectant that kills “germs”; bacteria, fungi, parasites or viruses.

A

germicide

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19
Q

used to physically remove microorganisms, while ultra violet radiation may be used to reduce microbial load in the air.

A

detergent or soap

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20
Q

Refers to the removal of infectious agents or toxic products from an environment.

A

decontamination

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21
Q

Methods of Microbial Control

CHEMICAL
• Non specific
- _
- _
• Specific
- _

A

antiseptics
disinfectants

antibiotics

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22
Q

the lowest temperature at which all microbes are killed in a 10-minute exposure.

A

-Thermal death point

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23
Q

-determine how long it takes to kill a specific bacteria at a specific temperature.

A

-Thermal death time

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24
Q

-The time (in minutes) of exposure at a given temperature that causes a one-log or 90 per cent reduction in the population of a specific microorganism

A

-Decimal reduction time or D value

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25
Hot water below boiling point
pasteurization
26
Boiling water/Steam at atm pr
Tyndallization
27
Saturated steam
autoclave
28
Arnold's steriliser/Fractional distillation
100'C 30 mins 3 consecutive days
29
Inspissation
75-80'C 1 hr 3 days -
30
Pasteurization a. LTH - b. HTST - c. UHT -
63'C 30 mins 72'C 15 secs 74-140-74 < 5 secs
31
Moist Heat - BOILING To sterilize instruments that can tolerate water at 100 degrees C. Most pathogenic organisms are killed within _ minutes. However, some bacterial endospores (_and _) may resist boiling for hours.
10 minutes Clostridium tetani Clostridium botulinum
32
Autoclave
121 C for 15 minutes in 15 psi
33
PASTEURIZATION of milk at 71.5 degrees C for 15 seconds eliminates _, _ and _ organisms that may contaminate milk and cause human infection.
Mycobacteriae Brucella Coxiella
34
oven
160-170°C for 1 hr
35
burning of highly hazardous materials 300-400°C
Incineration
36
method of final disposition of a dead body through burning.
Cremation
37
_ includes mechanisms to destroy microorganisms by the use of a flame or heating coil.
Dry heat 160 degrees C
38
used to dispose of hospital waste of human tissue, some needles and other contaminated hospital or animal waste.
Incineration
39
0.45 microns are used in biological cabinet • to remove organisms in exhaust air • can also be used in high efficiency respiratory mask
HEPA high-efficiency particulate air
40
Cold _: decreased chemical reaction and possible changes in protein • Deep freezing: -50'C to -95'C for foods and drug preservation
refrigeration
41
long term preservation
Lyophilization
42
alteration of molecular structure of proteins and carbohydrates preservation of colors, flavors, nutrient values • fruit juices
High pressure
43
disruption of metabolism • involves removing of water from microbes • bacteriostatic • food preservation
Dessicant
44
plasmolysis • results in loss of water from microbial cells • food preservation
Osmotic pressure
45
RADIATION destruction of DNA shorter wavelength • gamma rays • X rays high energy electron beams
ionizing
46
RADIATION damage to DNA • longer wavelength formation of thymine dimer UV rays MICROWAVE
non ionizing
47
Chemical Agents Used to Control Microbial Growth
Phenols and Phenolics • Biguanides • Halogens • Alcohols • Heavy Metals
48
The antimicrobial action of _ has been known for over a century.
phenol
49
disruption of plasma membrane, denaturation of enzyme
phenol
50
phenol derivatives reactive in the presence of organic materials. Eg O-phenylphenol
Phenolics:
51
Triclosan, broad spectrum but most effective against Gram (+)
Bisphenol
52
Phenols They are active against vegetative bacteria _ most viruses _ They are not active against _.
Mycobacteria Hepatitis B spores
53
AKA chlorhexidine • disruption of plasma membrane skin disinfection • bactericidal to Gram (+)/(-) • non toxic
Biguanides
54
The _ are strong oxidizing agents with effective disinfectant properties The group includes:
halogens fluorine, bromine, chlorine, iodine
55
HALOGENS inhibits protein and strong oxidizing agents tincture • iodophore
Iodine
56
HALOGENS hypochlorous acid if formed when Cl2 is added to water • calcium hypochlorite • Na hypochlorite • CIO2
Chlorine
57
Halogens Chloride Two most commonly used forms:
calcium hypochlorite • sodium hypochlorite (household bleach)
58
Hypochlorous acid is effective against: bacterial spores if exposed for prolonged periods.
bacteria fungi viruses
59
60
compounds are unstable if exposed to light. Working solutions should be prepared daily.
chlorine
61
Excess organic material combines with free chlorine and prevents the formation of
hypochlorous acid.
62
protein denaturation and lipid dissolution ethanol and isopropanol • 70% recommended conc • Zephiran - EXAMPLE
Alcohol
63
Alcohols are not _ Some alcohols (methanol) produce toxic fumes. Alcohols are volatile and therefore can not be left to act for long periods of time - they evaporate.
sporicidal.
64
Oligodynamic actions • denaturation of enzymes and other essential proteins • AgNO3 - opthalmia neonatorum • Mercuchrome • CuSO4 - algicide
Heavy metals
65
mechanical removal through scrubbing
Soap and acid anionic detergents
66
enzyme inactivation or disruption, sanitizers in dairy and food processing industries
Acid anionic detergents
67
enzyme inhibition, antiseptics. Eg Cepacol, Zephiran
Cationic detergents(Quarternary NH4 Cmpds)
68
Cationic compounds: positive charge
QUATs (quaternary ammonium compounds; 4 organic groups linked to ammonia)
69
Anionic compounds: negative charge
soaps
70
Certain Gram negative organisms (e.g., _) can grow on soap.
Pseudomonas aeruginosa
71
metabolic inhibition, mostly affecting molds sorbic acid and benzoic acid cosmetics, shampoos • Ca propionate: Bread
Organic acids
72
Protein denaturation Glutaraldehyde (Cidex) very effective antimicrobials • fixative action
Aldehydes
73
The most commonly used aldehydes are _ and _. Both of these compounds are high level disinfectants and are often used for heat sensitive medical devices.
glutaraldehyde formaldehyde
74
_ gas can be dissolved in water to form formalin, a common tissue preservative.
Formaldehyde
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