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29 Cards in this Set
- Front
- Back
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BSL: Biosafety Level
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Those conditions under which the agent ordinarily can be safely handeled
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BSL LEVEL 1
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Agents not known to cause diseases in healthy adults "standard microbiological practices SMP); no safety equipment, sinks required
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BSL Level 2
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Work with agents associated with human disease; SMP apply plus limited access, biohazard signs, sharp precautions, and biosafety manual required; BSC used for aerosol/splash generating operations; lab coats, gloves, face protection required; contaminated waste is autoclaved
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BSL Level 1 bacteria:
B. cereus B. megaterium B. subtilis E. aerogenes M. luteus S. epidermis L. lactis Sp. volutans |
B= Bacillus
E= Enterococcus M= Micrococcus S= Staphylococcus L= Lactococcus Sp= Spirrilum |
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BSL level 2 bacteria:
Cl. sporogenes Es. coli My. phlei My. smegmatis Pr. hauseri Strep. pyogenes Ps. aeruginosa S. aureus |
Cl= Clostridium
Es= Escherichia My= Myobacterium Pr= Proteus Ps= Pseudomonas Strep= Streptococcus S= Staphylococcus |
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Standard practices are the same for all levels of BSL 1-4, T/F
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True
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What is containment and why is it used?
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Used to describe safe methods for managing infectious materials in the laboratory environment where they are being handeled or maintained. It's purpose is to reduce or elimainate exposure of lab workers, other persons, and outside environment to potentially hazardous agents.
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Disinfectant should be used daily and after spills. Cultures, stocks, and other regulated wastes before disposal- autoclaving. Lab equipment, centrifuge weekly and after spills.
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Decontaminate using autoclave, chemical disinfection, incincerator, or other methods.
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Leucosporae
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the white-spored mushrooms
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Melanosporae
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the black-spored mushrooms
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Ochrosporae
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the brown-spored mushrooms
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Rhodosporae
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the pink-spored mushrooms
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Fungal spores serve a function similar to that of seeds in plants; they germinate and grow into new individuals under suitable conditions of moisture, temperature, and food availability.
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Bacterial spores serve largely as a resting, or dormant, stage in the life cycle, preserving the bacterium through periods of unfavorable conditions.
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Bacteria thrive in dark, damp spaces
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Bacteria don't live long on dry, exposed surfaces
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Saccharomyces helps produce:
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wine, bread, beer
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Lactobacillus helps produce:
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yogurt, cheese, soy sauce, bread
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MAKE YOGURT:
1. FILL THERMOS W/ BOILING WATER 2. HEAT MILK TO BOIL 3. LET COOL TO 100-120F 4. STIR IN YOGURT 5. POUR INTO THERMOS 6. ALLOW TO STAND 8-12 HRS 7. ADD FRUIT OR SUGAR |
1. Sanitize/ regulate temp.
2. Kill unwanted organisms that may interfere with fermentation and denature whey proteins; helps release compounds in milk to stimulate growth of culture 3. To not kill bacteria 4. Starter culture- ferments milk sugar (lactose) and makes lactic acid which acts on milk protein and causes it to curdle 5. 6. Lets the thermophilic fermentation take place; bacteria grow and reproduce; increased acidity prevents proliferation of potenially pathogenic bacteria 7. Sugar won't interfere with fermentation or introduce contamination |
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Two bacteria that make yogurt:
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Lactobacillus bulgaricus and Streptococcus thermophilus
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Fermentation is the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast
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A process by which food or drink goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeasts
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Aspergillus- Ascomycota
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conidium/conidiospores (asexual); ascospores/ascus (sexual); SEPTATE HYPHAE
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Penicillium- Ascomycota
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conidium/conidiospores (asexual); Phialospores; FILAMENTOUS
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Saccharomyces- Ascomycota
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yeasts; unicellular; asexual-budding; 4 ascospores in meiosis(sexual)
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Rhizopus- zygomycota
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sporangium/sporangiophore (asexual); zyospore/zygote (sexual); hypha COENCENTRIC
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Polyporus- basidiomycota
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basidiospores/basidium (sexual)
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Euglena
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FLAGELLATED ALGAE
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Paramecium
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PROTOZOA; fimbrae
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Gleocapsa
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cyanobacteria
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Amoeba
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protozoa
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Oscillatoria
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cyanobacteria
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