Micro Chapter 11: Physical And Chemical Control Of Microbes

Front 1

Sterilization

Back 1

the destruction of ALL microbial life

Front 2

Disinfection

Back 2

*destroys most microbial life, reducing contamination on inanimate surfaces.
*Use of physical process or chemical agent.

Front 3

Antisepsis

Back 3

destroys most microbial life, reducing contamination on a living surface (think tissues)

Front 4

Decontamination

Back 4

the mechanical removal of most microbes from an animate or inanimate surface

Front 5

Contaminates that need to be controlled

Back 5

Bacterial vegetative cells and endospores.

Front 6

Sepsis

Back 6

the growth of microorganisms in the blood and other tissues

Front 7

Asepsis

Back 7

any practice that prevents the entry of infectious agents into sterile tissues

Front 8

–cide

Back 8

to ill

Front 9

-static

Back 9

to stand still (prevent growth)

Front 10

Sanitization

Back 10

any cleansing technique that mechanically removes microorganisms to reduce contamination to safe levels

Front 11

Sanitizer

Back 11

compound such as soap or detergent that sanitizes

Front 12

Sanitary

Back 12

may not be free from microbes but are safe for normal use

Front 13

Degermation

Back 13

reduces the numbers of microbes on the human skin (ex. alcohol wipes)

Front 14

How do antimicrobials work?

Back 14

Digest cell wall and prevent synthesis. Soaps break up lipids.

Front 15

Protein and nucleic acid synthesis:

Back 15

*Binding to ribosomes to stop translation
*Bind irreversibly to DNA preventing transcription and translation

Front 16

Why use moist head as an agent of microbial control?

Back 16

Water conducts heat much better than dry air. It can get hotter.