Ms. Rouse Microbiology Chapter 9

Front 1

protozoan that causes inflamation of small intestine, watery diarrhea-outbreak in Milwaukee affected 400,000-only killed by filtration

Back 1

Cryptospoidium parvum

Front 2

a treatment that destroys all microbial life

Back 2

sterilization

Front 3

treatment that reduces # of pathogens to a level at which they are non disease-causing

Back 3

disinfection (also sanitizing)

Front 4

renders a surface that has been heavily exposed to microorganisms safe to handle

Back 4

decontamination

Front 5

kills microoganisms on living tissue

Back 5

anti-sepsis

Front 6

treatments that kill microorganisms

Back 6

micrbiocidal

Front 7

treatments that inhibit microbial growth (keep # the same-no growth)

Back 7

microbiostatic

Front 8

lowers microbial growth to safe public health levels, minimizes chance of transmission from one user to another

Back 8

sanitizing (disinfection)

Front 9

indicates bacterial contamination (Greek word for putrid or decay)

Back 9

sepsis

Front 10

absence of significant contamination

Back 10

aseptic

Front 11

the time it takes to kill 90% of the cells in a population

Back 11

decimal reduction
or, D-value

Front 12

4 factors that influence the effectiveness of anti-microbial treatments

Back 12

number of microbes
environmental influences (organic)
time of exposure
microbial characteristics

Front 13

lowest temperature required to kill all microorganisms in a liquid for 10 minutes

Back 13

thermal death point
(TDP)

Front 14

minimum time required to kill all microorganisms in a liquid at a given temperature

Back 14

thermal death time
(TDT)

Front 15

use______ or ____ for dry heat sterilization

Back 15

flame or hot air oven

Front 16

use ______ or _____ for moist heat sterilization

Back 16

boiling or autoclave

Front 17

to sterilize in an autoclave:
____ pressure at
____ temperature for
____ minutes

Back 17

15 pounds per square inch
121 degrees C
15 minutes

Front 18

a growing culture is suddenly chilled and many microorganisms are killed immediately by ______

Back 18

cold shock

Front 19

preserves food because it stops the growth of most microorganisms

Back 19

refrigeration

Front 20

organisms that grow in the refrigerator and spoil food

Back 20

psycrophiles

Front 21

use ______ or _____ for moist heat sterilization

Back 21

boiling or autoclave

Front 22

to sterilize in an autoclave:
____ pressure at
____ temperature for
____ minutes

Back 22

15 pounds per square inch
121 degrees C
15 minutes

Front 23

a growing culture is suddenly chilled and many microorganisms are killed immediately by ______

Back 23

cold shock

Front 24

preserves food because it stops the growth of most microorganisms

Back 24

refrigeration

Front 25

organisms that grow in the refrigerator and spoil food

Back 25

psycrophiles

Front 26

a psychrophile that grows in the refrigerator and causes food poisoning

Back 26

Listeria monocytogenes

Front 27

method of controlling microorganisms that kills most living things

Back 27

radiation

Front 28

method of controlling microorganisms that removes anything larger than a virus

Back 28

filtration

Front 29

drying or removal of water

Back 29

dessication

Front 30

conversion of a solid straight to gaseous form

Back 30

sublimation

Front 31

the fact that high salt and/or sugar preserves food b/c microbes cannot grow without water is called ______

Back 31

osmotic strength

Front 32

chemicals used to treat disease

Back 32

chemotheraputic agents

Front 33

chemicals used to killmicrobes

Back 33

germicides

Front 34

a paper disc is impregnated with germicide and placed on an agar medium with an organism and zone of inhibition is measured

Back 34

paper disc method
Kirby-Bauer Method

Front 35

chemical that inhibits microbial growth

Back 35

germistat

Front 36

germicides used on inanimate objects

Back 36

disinfectant

Front 37

germicide that J. Lister called carbolic acid, denatures proteins, disrupts cytoplasmic membrane

Back 37

phenol

Front 38

used in surgery and nurseries (too much can cause neurologic damage)

Back 38

bisphenol

Front 39

used for microbial control on skin and in pre-operative hand scrubs

Back 39

biguanides

Front 40

percentage of alcohol most often used as an antiseptic

Back 40

70%

Front 41

a _____ is an alcohol solution

Back 41

tincture

Front 42

2 common skin antiseptics

Back 42

alcohol and isopropanol

Front 43

____ and _____ kill microorganisms by oxidizing them

Back 43

halogens and hydrogen peroxide

Front 44

heavy metal once used to treat syphilis

Back 44

mercury

Front 45

cream containing heavy metal put in eyes of newborn to prevent opthalmic gonorrhea

Back 45

silver nitrate

Front 46

substance that penetrates an oily substance in water to break it up into small droplets and coat them

Back 46

surfactant (soap)
remember: like dissolves like

Front 47

a fine suspension of oily droplets in water

Back 47

emulsion

Front 48

formaldehyde and formalin-used to preserve tissue and embalm- are called ____ _____

Back 48

alkylating agents

Front 49

37% solution of formaldehyde

Back 49

formalin

Front 50

a ____ temperature slows or stops the growth of microbes

Back 50

low

Front 51

organism that causes food poisoning evidenced by bulging cans-may look, smell, and taste fine

Back 51

Clostridium botulinum

Front 52

process of heating to 63C for 30 minutes or to 72C for 15 minutes

Back 52

pasteurization

Front 53

______ pH prevents the growth of microbes (most of them)

Back 53

low (acidic)

Front 54

antifungal added to bread to prevent mildew

Back 54

calcium propionate

Front 55

antifungal added to soft drinks, salad dressings, and cheeses

Back 55

sorbic acid and sodium benzoate

Front 56

two ____ have been used in the preservation of food, mainly cheese

Back 56

antibiotics

Front 57

______ in Gram-negative bacteria make them more resistant

Back 57

LPS
lipopolysaccaride
(outer protection)
remember the cake icing

Front 58

antibacterial agent added to bacon, ham, and hot dogs (smoked meats)

Back 58

sodium nitrate

Front 59

many biocides are more effective against _______ bacteria than______ bacteria

Back 59

Gram-positive
Gram-negative

Front 60

_____________ have a greater resistance to chemical biocides (b/c of waxy coating)

Back 60

mycobacteria

Front 61

________ are affected by very few biocides

Back 61

endospores

Front 62

microbes that are most resistant to killing

Back 62

prions