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;
22 Cards in this Set
- Front
- Back
when did the scientific control of microbial growth begin
|
only about 100 years ago
|
|
pasteur's work on microorganisms led scientists to beleive that microbes were
|
a possible cause of disease
|
|
ignaz semmelweis and joseph lister used pasteur's work to develop
|
some of the first microbial control practices for medical procedures
|
|
the practices of semmelweis and lister included
|
hand washing and microbekilling chloride of lime and use of aseptic surgery
|
|
aseptic surgery prevented
|
microbial contamination of surgical wounds
|
|
nosocomial infections
|
hospital-acquired infections
|
|
what was the cause of death in at least 10% of surgical cases
|
hospital-acquired infections
nosocomial infections |
|
deaths of ______ were has high as 25%
|
delivering mothers
|
|
the removal or destruction of all forms of microbial life
|
sterilization
|
|
what is the most common method used for killing microbes
|
heating
|
|
what is the most reisistant forms of microbes
|
endospores
|
|
what is a sterilizing agent called
|
a sterilant
|
|
sterilization by removal of microbes from liquids or gases can be done by
|
filtration
|
|
food is subjected only to enough heat
|
to destroy the endospores of Clostridium botulinum
|
|
what can C. botulinum produuce
|
a deadly toxin
|
|
the limited heat treatment to canned goods is called
|
commercial sterilization
|
|
the endospores of a number of thermophile bacteria, capable of causing food spoilage but not human disease, are considerably
|
ore resistant to heat than C. botulinum
|
|
if the endospores are present
|
they will survive
|
|
endospores will not grow at
|
normal food storage temperatures
|
|
if canned foods in a supermarket were incubated at temperatures in the growth range of these thermophiles (above 45*C)
|
sigificant food spoilage would occur
|
|
when is complete sterilization not required
|
when a few microbes enter a surgical wound, a drinking glass/fok in a restaurant requires only enough microbial growth to prevent the transission of possibly pathogenic microbes from one person to another
|
|
control directed at destroying harmful microorganisms is called
|
disinfection
|