Chapters 9 And 10 Controlling Microbial Growth In The Environment And In The Body

Front 1

Microbial death

Back 1

the permanent loss of reproductive ability under ideal
environmental conditions

Front 2

Sterilization
Disinfection

Back 2

two major types of microbial control

Front 3

Sterilization

Back 3

elimination of all vegetative microbes, spores, and viruses.

Front 4

Disinfection

Back 4

destruction of vegetative microbes and many viruses.

Front 5

antisepsis,
degerming,
sanitization,
and pasteurization.

Back 5

Modifications of disinfection include:

Front 6

Suffixes -stasis/-static

For example, refrigeration is bacteriostatic for most bacteria; it inhibits their growth, but they resume metabolism when the optimal temp is restored.

Back 6

indicate that a chemical or physical agent inhibits
microbial metabolism and growth, but doesn’t necessarily kill microbes.

Front 7

Words ending in -cide/-cidal

Virucides: inactivate viruses;
Bactericides: kill bacteria;
Fungicides: kill fungal hyphae, spores, and yeasts;
Germicides: destroy pathogenic microbes in general.

Back 7

refer to agents that destroy or permanently
inactivate a particular type of microbe:

Front 8

Sterilization

Back 8

The removal or destruction of all microbes, including viruses and bacterial endospores, in or on an object.

This does not apply to prions because standard sterilizing techniques do not destroy them.

Front 9

Aseptic

Back 9

An environment or procedure that is free of contamination by pathogens.

For example, surgeons and laboratory technicians use aseptic techniques to avoid contaminating a surgical field or laboratory equipment.

Front 10

Disinfection

Disinfection does not guarantee that all pathogens are eliminated since they cannot inhibit endospores or some viruses.

Back 10

The use of physical or chemical agents (disinfectants), including ultraviolet light, heat, alcohol, bleach, etc., to inhibit or destroy microorganisms;

it is used in the treatment of inanimate objects.

Front 11

Antisepsis

Back 11

The use of chemical agents (antiseptics) on skin or other tissue to inhibit or destroy microorganisms.

Front 12

Antiseptics and disinfectants often have the same components, but Disinfectants are more concentrated or can be left on a surface for longer periods of time. Some Disinfectants steam or concentrated
bleach) are not suitable for use as Antiseptics.

Back 12

note:

Front 13

Degerming

Back 13

The removal of microbes from a surface by scrubbing, such as in hand-washing, or when a nurse prepares an area of skin for an injection.
Though chemicals such as soap or alcohol are commonly used during _______, the action of thoroughly scrubbing the surface is often more
important than the chemical in removing microbes.

Front 14

Sanitization

sanitized

Back 14

The process of disinfecting places and utensils used by the public to reduce the number of pathogenic microbes to meet accepted public health standards. For example, steam, high-pressure hot water, and
scrubbing are used to _____ restaurant utensils and dishes, and chemicals are used to sanitize public toilets.

Front 15

Pasteurization

pasteurized

Back 15

The use of heat to kill pathogens and reduce the number of spoilage microorganisms in food and beverages. Milk, fruit juices, wine, and beer are commonly ________