Unit 2 Test Microbiology Chapter 9

Front 1

Antisepsis

Back 1

- Reducing the amount of micro organisms and viruses on LIVING TISSUE

Front 2

Aseptic

Back 2

- An environment or procedure free of pathogenic contaminants

- Preping surgical field; hand washing

Front 3

-cide -cidal

Back 3

- Destruction or death

Front 4

Degerming

Back 4

- Removal of microbes by mechanical means

Front 5

Disinfection

Back 5

- Destruction of most micro organisms and viruses on NONLIVING TISSUE

Front 6

Pasteurization

Back 6

- Use of heat to destroy pathogens and reduce the number of spoilage in food and beverages

Front 7

-stasis -static

Back 7

- the temporary pausing of growth of a microbe

Front 8

Sterilization

Back 8

- Destruction of all micro organisms and viruses in or on an object

Front 9

What do Antimicrobial agents do to cell walls

Back 9

1. Alter cell walls

- Cell wall loses integrity

- Cytoplasmic membrane begins to leak out contents

- Nonenveloped viruses have greater tolerance of harsh conditions

Front 10

What do Antimicrobial agents do to proteins

Back 10

2. Damage to proteins

- denatures proteins

- can alter or destroy nucleic acids

- produces fatal mutants

- halt proteins synthesis through action on RNA

Front 11

Factors that affect the efficacy of Antimicrobial methods

Back 11

1. Site to be treated

- harsh chemicals and extreme heat cannot be used on humans

2. Susceptibility of Micro organisms

- Germicide Classification: Hi, Mid, Low

Front 12

Biosafety level ordinance

Back 12

1. LOW 4. HIGH

Front 13

Ideally, agents should be

Back 13

- Inexpensive

- Fast-acting

- Stable during storage

capable of controlling microbial growth while being harmless to humans

Front 14

High-Level Germicides

Back 14

- Kill all pathogens, including endospores

Front 15

Intermediate-level germicides

Back 15

- Kill fungal spores, protozoan cyts, viruses, and pathogenic bacteria

Front 16

Low-Level germicides

Back 16

Kills vegetative bacteria, fungi, protozoa, and some viruses

Front 17

BSL-1

Back 17

Pathogens that do not cause disease in healthy humans

Front 18

BSL-2

Back 18

Handing moderately hazardous agents

Front 19

BSL-3

Back 19

Handling microbes in safety cabinets

Front 20

BSL-4

Back 20

Handling microbes that cause severe or fatal disease

Front 21

What do heat related methods do?

Back 21

-High temperatures can:

denature proteins

interfere with integrity of cytoplasmic membrane and cell wall

disrupt structure and function of nucleic acids

Front 22

Thermal death point

Back 22

lowest temperature that kills all cells in broth in 10mins

Front 23

Thermal death time

Back 23

time to sterilize volume of liquid at set temperature

Front 24

Moist heat

Back 24

-Used to: disinfect, sanitize, sterilize, and pasteurize.

-More effective than: dry heat

-Methods of microbial control:

Boiling, Autoclaving, Pasteurization, and Ultrahigh-temperature sterilization

Front 25

Boiling

Back 25

-Kills vegetative cells of bacteria and fungi, protozoan trophozoites and most viruses

-Boiling time is critical (elevation is a factor in time required)

- Endospores, protozoan cysts, and some viruses can survive boiling

Front 26

Autoclaving

Back 26

Pressure applied to boiling water.

121C @ 15PSI for 15mins

Front 27

Sterility Indicators

Back 27

Yellow means alive

Red means dead

Front 28

Pasteurization

Back 28

- Used for milk, ice cream, yogurt and fruit juices

- Methods of Pasteurization

Batch method, Flash Pasteurization, Ultra high-temperature pasteurization

Front 29

Dry Heat

Back 29

- does not work as well as moist heat

- used for materials that cannot be sterilized with moist heat

- Incineration is ultimate means of sterilization

Front 30

Refrigeration and Freezing

Back 30

- Decreases microbial growth and reproduction

- some microbes can multiply in refrigerated foods

- Slow freezing is more effective than quick freezing

Front 31

Desiccation and Lyophilization

Back 31

- Dessication = drying

- Lyophilization = freeze drying, used for long term preservation of microbial cultures

Front 32

Osmotic Pressure

Back 32

- high concentration of salt or sugar in food inhibit growth

- fungi have a greater ability than bacteria to survive hypertonic environments

Front 33

Ionizing radiation

Back 33

Destroys DNA

Front 34

Nonionizing radiation

Back 34

Formation of thymine dimers which inhibits DNA transcription and replication

Front 35

Phenol and Phenolics

Back 35

- Denatures proteins and disrupts cell membranes

Front 36

Alcohol

Back 36

- Intermediate-level disinfectant

- denatures proteins and disrupts cytoplasmic membranes

Front 37

Halogens

Back 37

- Intermediate-level antimicrobial chemicals

- Damages enzymes by denaturation

- Iodine tablets, iodophores, chlorine treatment, bleach, chloramines, and bromine disinfection

Front 38

Oxidizing agents

Back 38

- Peroxides, ozone, and percacetic acid

- hydrogen peroxide can disinfect and sterilize surfaces but not useful for treating open wounds due to catalase actvity

Front 39

Heavy Metal

Back 39

- Ions denature proteins

- low level bacteriostatic and fungistatic agents

- Silver nitrate used to prevent blindness by N. Gonorrhoeae

Front 40

Aldehydes

Back 40

- Used in preservation of animals

Front 41

Gaseous agents

Back 41

- Gases used in rooms like jews

- Disadvantages:

Can be hazardous, explosive, poisonous and carcinogenic

Front 42

Enzymes

Back 42

-Lysozyme human tears

- Prionzme can remove prions on medical instruments

Front 43

Phenol coefficient

Back 43

Determines how effective a disinfectant or antiseptic is

Front 44

Use-Dilution test

Back 44

Minimal antiseptic needed to stop microbial growth

Used in U.S

Front 45

Kelsey sikes

Back 45

Used by European union

Front 46

In-use test

Back 46

- Best test