Chapters 9 & 10

Front 1

Aseptic

Back 1

Refers to an environment or procedure free of pathogenic contaminants

Front 2

Example of aseptic procedures

Back 2

Handwashing; preparation of surgical fields; flame sterilization of lab equipment

Front 3

Degerming

Back 3

Removal of microbes by mechanical means

Front 4

Examples of degerming

Back 4

Handwashing; alcohol swabbing at site of injection

Front 5

Disinfection

Back 5

Destruction of most microorganisms and viruses on nonliving tissue

Front 6

Examples of disinfection

Back 6

Phenolics; alcohols; aldehydes; soaps

Front 7

Pasteurization

Back 7

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

Front 8

Examples of pasteurization

Back 8

Pasteurized milk and fruit juices

Front 9

Sanitization

Back 9

Removal of pathogens from objects to meet pubic health standards

Front 10

Examples of Sanitization

Back 10

Washing tableware in scalding water

Front 11

-stasis; -static

Back 11

Suffixes indicating inhibition, but not complete destruction of a type of microbe

ex.: Bacteriostatic

Front 12

-cide or -cidal

Back 12

Suffixes indicating destruction of a type of microbe; Ex.: Bactericide

Front 13

Sterilization

Back 13

Destruction of all microorganisms and viruses on or in an object

Front 14

Example of sterilization

Back 14

Preparation of microbiological culture media and canned food

Front 15

Boiling

Back 15

Conditions: 10 minutes at 100°C; Action: denatures proteins and destroys membranes; Use: Disinfection of baby bottles

Front 16

Autoclaving (pressure cooking)

Back 16

Conditions: 15 minutes at 121°C; Action: Denatures proteins and destroys membranes Use: sterilization of lab equipment and sterilization of canned food

Front 17

Pasteurization

Back 17

Conditions: 15 seconds at 72°C; Action: denatures proteins and destroys membranes; Use: destruction of all pathogens and most spoilage microbes in dairy, fruit juice, beer, and wine

Front 18

Ultrahigh-Temperature Sterilization

Back 18

Conditions: 1-3 seconds at 140°C; Action: denatures proteins and destroys membranes; Uses: sterilization of dairy products

Front 19

Hot Air

Back 19

Conditions: 2 hours at 160°C or 1 hour at 171°C; Action: denatures proteins, destroys membranes, oxidizes metabolic compounds; Use: Sterilization of water-sensitive materials such as metals

Front 20

Incineration

Back 20

Condition: 1 second at 1000°C and above; Action: oxidizes everything completely; Use: sterilization of inoculating loops, flammable contaminated waste, and diseased carcasses

Front 21

Refrigeration

Back 21

Conditions: storage at 0 - 7°C; Actions: inhibits metabolism; Uses: preservation of food

Front 22

Antisepsis

Back 22

Reduction in the number of microorganisms and viruses on living tissue

Front 23

Example of antisepsis

Back 23

Iodine; alcohol

Front 24

Freezing

Back 24

Actions: inhibits metabolism; Use: long-term preservation of foods, drugs, and cultures

Front 25

Desiccation (drying)

Back 25

Conditions: varies with amount of water; Actions: inhibits metabolism; Use: preservation of food

Front 26

Lyophilization (freeze drying)

Back 26

Conditions: -196°C for a few minutes while drying; Actions: inhibits metabolism; Use: Long-term storage of bacterial cultures

Front 27

Filtration

Back 27

Conditions: filter retains microbes; Action: physically separates microbes from air or liquids; Use: sterilization of air and heat-sensitive ophthalmic and enzymatic solutions, vaccines, and antibiotics

Front 28

Osmotic Pressure (as a method of microbial control)

Back 28

Conditions: exposure to hypertonic solutions; Action: inhibits metabolism; Use: preservation of food

Front 29

Ionization Radiation (electron beams, gamma rays, X rays)

Back 29

Conditions: Seconds to hours of exposure, depending on wavelength; Action: Destroys DNA; Use: Sterilization of lab equipment and preservation of food

Front 30

Nonionizing Radiation (ultraviolet light)

Back 30

Conditions: Irradiation of 260-nm-wavelength radiation; Action: formation of thymine dimers inhibits DNA transcription and replication; Use: disinfection of surfaces and of transparent gases and fluids

Front 31

Phenol (carbolic acid)

Back 31

Action: Denatures proteins and disrupts cell membranes; Use: original surgical antiseptic

Front 32

Phenolics

Back 32

Actions: denature proteins and disrupt cell membranes; Use: disinfectants and antiseptics

Front 33

Alcohols

Back 33

Action: Denature proteins and disrupt cell membranes; Use: disinfectants, antiseptics, and as a solvent in tinctures

Front 34

Halogens (iodine, chlorine, bromine, and flourine)

Back 34

Actions: Presumably denature proteins; Use: disinfectants, antiseptics, and water purification

Front 35

Oxidizing agents (peroxides, ozone, and peracetic acid)

Back 35

Action: denature proteins by oxidation; Use: disinfectants, antiseptics for deep wounds, water purification, and sterilization of food processing and medical equipmentf

Front 36

Surfactants (soaps and detergents)

Back 36

Action: decreases surface tension of water and disrupts cell membranes; Use: soaps, degerming, detergents, antiseptics

Front 37

Heavy Metals (arsenic, zinc, mercury, silver, copper, etc.)

Back 37

Actions: denature proteins; Use: fungistats in paints, silver nitrate cream, surgical dressings, burn creams and catheters; copper: algicides in water reservoirs, pools, and aquariums

Front 38

Aldehydes (gluteraldehyde and formaldehyde)

Back 38

Action: denature proteins; Use: disinfectant and embalming fluid

Front 39

Gaseous Agents (ethylene oxide, propylene oxide, and beta-propiolactone)

Back 39

Action: denature proteins; Use: sterilization of heat- and water-resistant objects

Front 40

What must be considered when selecting a microbial control agent

Back 40

The site to be treated and the susceptibility of microorganisms

Front 41

Phenol Coefficient (method of evaluating disinfectants and antiseptics)

Back 41

The ratio of a given agent's ability to control microbes as compared to that of phenol under standardized conditions

Front 42

Use-Dilution Test

Back 42

Method of evaluating the efficacy of disinfectants and antiseptics in which several cylinders are dipped into broth cultures of bacteria and briefly dried--then, each contaminated cylinder is dropped into different solutions of the agents being evaluated. The most effect agent is the one that entirely prevents future microbial growth, at the highest dilution

Front 43

Kelsey-Sikes Capacity Test

Back 43

A suspension of a bacterium is added to a suitable concentration of the chemical being evaluated; then, at predetermined times, the samples of the mixture are moved into growth medium containing a disinfectant deactivator. After a 48 hour incubation time, turbidity (or lack thereof) in the medium indicates the survival or death of bacteria

Front 44

In-Use Test

Back 44

A more realistic method of evaluating chemicals through which swabs are taken from actual objects, both before and after the application of the disinfectant or antiseptic. After inoculation, and after incubation, the media are studied for microbial growth

Front 45

Diffusion Susceptibility Test (Kirby-Bauer)

Back 45

Petri plates are inoculated with a particular pathogen and arranged on plate discs soaked in the drugs to be tested

Front 46

Minimum Inhibitory Concentration

Back 46

The smallest amount of a drug that will inhibit a pathogen

Front 47

Minimum Bactericidal Concentration Test

Back 47

Extension of the MIC in which samples taken from clear MIC tubes are transferred to plates containing drug-free growth medium and monitored for bacterial replication