Study your flashcards anywhere!

Download the official Cram app for free >

  • Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off

How to study your flashcards.

Right/Left arrow keys: Navigate between flashcards.right arrow keyleft arrow key

Up/Down arrow keys: Flip the card between the front and back.down keyup key

H key: Show hint (3rd side).h key

A key: Read text to speech.a key


Play button


Play button




Click to flip

22 Cards in this Set

  • Front
  • Back
when did the scientific control of microbial growth begin
only about 100 years ago
pasteur's work on microorganisms led scientists to beleive that microbes were
a possible cause of disease
ignaz semmelweis and joseph lister used pasteur's work to develop
some of the first microbial control practices for medical procedures
the practices of semmelweis and lister included
hand washing and microbekilling chloride of lime and use of aseptic surgery
aseptic surgery prevented
microbial contamination of surgical wounds
nosocomial infections
hospital-acquired infections
what was the cause of death in at least 10% of surgical cases
hospital-acquired infections
nosocomial infections
deaths of ______ were has high as 25%
delivering mothers
the removal or destruction of all forms of microbial life
what is the most common method used for killing microbes
what is the most reisistant forms of microbes
what is a sterilizing agent called
a sterilant
sterilization by removal of microbes from liquids or gases can be done by
food is subjected only to enough heat
to destroy the endospores of Clostridium botulinum
what can C. botulinum produuce
a deadly toxin
the limited heat treatment to canned goods is called
commercial sterilization
the endospores of a number of thermophile bacteria, capable of causing food spoilage but not human disease, are considerably
ore resistant to heat than C. botulinum
if the endospores are present
they will survive
endospores will not grow at
normal food storage temperatures
if canned foods in a supermarket were incubated at temperatures in the growth range of these thermophiles (above 45*C)
sigificant food spoilage would occur
when is complete sterilization not required
when a few microbes enter a surgical wound, a drinking glass/fok in a restaurant requires only enough microbial growth to prevent the transission of possibly pathogenic microbes from one person to another
control directed at destroying harmful microorganisms is called