Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
11 Cards in this Set
- Front
- Back
Removal or destruction of ALL microbes, including viruses and endospores, in and on an object
|
Sterilization
|
|
A pathogen free environment or procedure
|
Aseptic
|
|
The use of physical or chemical agents to inhibit or destroy microbes with no guarantee that all pathogens are destroy, like UV light, bleach or alcohol
|
Disinfection
|
|
Same as disinfection but on the skin or some other live tissue
|
Antisepsis
|
|
Scrubbing Action used to remove germs, like washing hands or tabletop
|
Sanitization
|
|
The use of heat to kill pathogens and reduce the number of organisms that spoil food and drinks
|
Pasteurization
|
|
Uses intense pressure to prevent water from boiling, thus water can be heated to over 121 degrees C
|
Autoclaving
|
|
Different from sterilization in that it does not kill heat loving or heat tolerant organisms, it only prevents spoilage for a short time
|
Pasteurization
|
|
The drying out of food or other materials, like fruit or jerky. Prevents growth of microbes because all living things need water to metabolize
|
Dessication
|
|
Combination of freezing and drying, used to preserve microbes for long-term storage and shipping. Use liquid nitrogen or dry ice to instantly freeze an organism, then a vacuum is used to remove the water
|
Lyophilization
|
|
Mixtures of alcohols with other antiseptics like iodine
|
Tinctures
|