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10 Cards in this Set
- Front
- Back
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Sterilization |
The removal or destruction of ALL living microorganisms |
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Steriliant |
sterilizing agent |
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Filtration |
used to sterilize liquids and gases |
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Commercial sterilization |
Food that is treated with only enough heat to kill the endospores of Clostridium botulinum -Food is not completely sterile, the heat required to completely sterilize food would degrade the quality of the food so they use commercial sterilization... |
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Commercial sterilization cont. |
The endospores of thermophilic bacteria that can cause food spoilage but not human disease are more resistant to heat than C. botulinum. If present they will survive but its not a big deal. They will not grow at normal food storage temperatures. If they are stored in heat (about 45C) then they will grow and food spoilage will occur. -Not completely sterilized for surgery -Glasses and silverware in restaurants... |
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Disinfection |
Control directed at destroying harmful microorganisms -usually refers to the destruction of vegetative (non-endospore-forming) pathogens (not complete sterilization) -use of chemicals, UV radiation, boiling water, or steam (most applied to chemical use (a disinfectant)) to treat an inert surface or substance |
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Antisepsis |
Disinfection of living tissue with a chemical (antiseptic) Disinfectant - for inert surfaces Antiseptic - for living tissue |
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Degerming |
mechanical removal, rather than killing, of most of the microbes in a limited area (skin swabbed with alcohol before injection, washing hands with soap?) |
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Sanitization |
lowers microbial counts to safe public health levels and minimizes that chances of disease transmission from one user to another. -restaurant glassware, table ware, china... -usually by high temperature washing sometimes followed by a chemical disinfectant |
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Biocide/germicide |
kill microorganisms |
