Reading...
Play button
Play button
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;
272 Cards in this Set
- Front
- Back
|
What are the three types of contamination that can lead to foodborne illnesses?
|
Chemical
Physical Biological |
|
|
At what pH do oral bacteria that contribute to tooth decay thrive at?
|
Acid conditions
|
|
|
What is the cari-screen meter used for?
|
Dentist use to determine if oral bacteria is good or bad. Measures amount of ATP being produced
|
|
|
Bacteria need what types of food sources for growth?
|
Carbohydrates (rice, pasta, etc)
Protein (meat, seafood, poultry) |
|
|
When should you wash your hands in the lab?
|
-when coming into the lab
-before and after you handle agar dish -before leaving the lab |
|
|
Name 5 lab safety tips/rules.
|
1. read chemical labels
2. never take equipment or chemicals out of lab 3. wear apron, googles, and appropriate clothes 4. do not eat or drink in lab 5. if accendent occurs report is right away to instructor |
|
|
T/F: light bunson burner when gas is at highest level?
|
False: at lowest level
|
|
|
T/F: as long as the proffesor knows you are in the lab, its ok to work by yourself
|
False: never work alone in lab
|
|
|
list 5 lab safety rules in regards to chemicals.
|
1. never tast chemical or tough with bare hands
2. label all chemicals 3. never take chemical out of the lab 4. if chemical gets on skin wash off in sink right away 5. if chemical gets in eye, flush out at eye wash station |
|
|
What are rules pertaining to fire safety in the lab?
|
1. know all fire drill & emergency procedures
2. if clothing catches on fire use the safety shower |
|
|
T/F: dry hands before using electrical equipment in the lab
|
True.
|
|
|
What is the best way to avoid accidents in the lab?
|
Avoid them. No horse play.
|
|
|
What does pH stand for?
|
percent of hydrogen
|
|
|
What does pH meausure?
|
The acidity or alkalinity of a substance
|
|
|
If a substance has a pH of 7, is it basic or acidic?
|
It would be neutral
|
|
|
What is the range of the pH scale and what do the numbers represent?
|
-0 to 14
-0 is most acidic -14 is most basic/alkaline |
|
|
what is the pH of ammonia?
|
14; basic
|
|
|
What would the pH of lemon juice be?
|
low pH, approx. 2-3 on scale which is highly acidic
|
|
|
Name several neurtral substances?
|
-milk
-purified water |
|
|
How is pH tested?
|
using pH test strips
|
|
|
what is the scientific method?
|
A set of processes scientists use to investigate problems through experimentation. Provides info that is tested, verified, and supported by evidence.
|
|
|
what is a hypothesis?
|
an explanation or reason as to why an observed event or condition has occured
|
|
|
T/F: A hypothesis must be testable and falsifiable.
|
True
|
|
|
How is a hypothesis tested?
|
through scientific experiment
|
|
|
If a hypothesis is tested and proven correct, what can this them become?
|
A theory
|
|
|
T/F: most science is hard facts.
|
False: most is theory, which can be proven wrong or changed by future research that is better or different.
|
|
|
____ is an outcome or consequence that will result if the hypothesis is true.
|
predicton
|
|
|
What in an experiement is the factor that is purposefully changed?
|
experimental variable
|
|
|
What is a control variable?
|
Any factor that can change during an experiment, but is preveted from doing so.
|
|
|
What is the goal of an experiment (other than testing the hypothesis)?
|
To draw a CONCLUSION as to whether or not the prediction is true
|
|
|
____ is the opposite of science based on observable data?
|
philosophy
|
|
|
What event led to the Period of Enlightenment?
|
Galileo's experiment on the acceleration of objects.
|
|
|
Prior to Galileo's experiment how was science and the scientific method viewed?
|
It was frowned upon by the christian church. They believed conclusions could only be reached by disscussion based on Aristotles teachings.
|
|
|
___is the intellectual and practical activity encompassing the systematic study of the structure and behavior of the physical and natural world through observation and experiment.
|
Science
|
|
|
What are the first five basic rules of scientific research?
|
1. base conclusions on evidence
2. measure objectively (not subjectively) 3. back up any statements with evidence 4. use large sample numbers 5. tests should be blind |
|
|
What are the last five basic rules of scientific research?
|
6. have test controls
7. cite any sources of info 8. sources must be reliable, verifiable, and backed evidence 9. know that opionion is not fact 10. don't lie or cheat the results |
|
|
What does following the rules of scientific research do?
|
ensures impartiality and fair, accurate results
|
|
|
T/F: the scientific method gurantees that mistakes will not be made.
|
False: guarantees that mistakes made will be corrected
|
|
|
what are the 9 steps of the scientific theory through hypothesis to theory?
|
1. identify, observe problem or event
2. develop hypothesis 3. make prediction about what will happen to problem under certain circumstances 4. Develop experiment to test hypothesis/gather data -if prediction wrong, change hypothesis and start over -if prediction is correct write up results 5. peer review of research paper 6. published (if peer review believes is accurate) 7. study must be replicated by others in scientific community 8. study must be falsifiable 9. if replicated a theory can be developed. |
|
|
Whats the main reason for using the aseptic techinique prior to scrubbing in for surgery?
|
1. we have microbes all over our body, hands, clothes; important not to introduce these microbes into the patient
|
|
|
Before stepping into the clean room, what two steps shoud be taken?
|
1. remove jewlery, nail polish, and clothing (should be wearing surgery scrubs). Open packing but don't touch
2. find and place sterile, packaged mask w/ visor, gown, gloves. |
|
|
In aseptic technique, how long do you wash hands first time?
|
1 min.
|
|
|
How do you turn off faucet when scrubbing in?
|
with elbows only
|
|
|
How should arms (hands/elbows) be placed during scrubbing in so that recontamination doesn't occur?
|
hands should remain elevated/above elbows
|
|
|
T/F: in aseptic techinique you only wash your hands.
|
False. wash from fingers to elbow.
|
|
|
After step 1, the initial washing of the hands, forearms what is next?
|
cleaning under the nails
|
|
|
What is the process of cleaning under nails?
|
1. lather hands w/ scrub solution
2. clean under nail with pick; rinse off after each nail 3. dispose pick in sharps bin 4. rinse hands/forearms 5. get more solution and scrub hands and nails again and rinse |
|
|
how long does the nail cleaning (step 2) take?
|
1 minute
|
|
|
what follows after cleaning under nails/
|
second scrubbing of hands/forearms; lasts 3 minutes
|
|
|
How do you dry after scrubbing hands/forearms?
|
1. use new paper towel on each arm
2. dry from fingers to elbows 3. discard |
|
|
T/F: when putting on gown during aseptic technique, you have to put arms all the way through so you can use your hands.
|
False: using tabs to open sterile gown, push arms into gown but don't let them come out of arm openings
|
|
|
T/F: Never let bare hands come into contact wtih the outside of the gloves or gown.
|
True
|
|
|
___represents a core set of safety checks for use in any operating environment
|
WHO surgical safety checklist
|
|
|
What are the three sections of the surgical safety checklist?
|
1. patient sign in
2. time out 3. sign out |
|
|
Which section of the safety checklist is completed after surgery has taken place?
|
sign out
|
|
|
What are some items in section one of the surgical safety checklist that is asked of the patient?
|
-what is name, DOB, hospital #
-verify what procedure is being done -check for consent form w/signature -check off on neccessary equipment and supplies |
|
|
During which section of surgical safety checklist would specimens, equipment problems/concerns, supply counts, and concerns for recovery be discussed/completed?
|
Section 3: sign out
|
|
|
In general, what information is reviewed in the time out section of the surgical safety checklist?
|
Surgical team members quickly review procedure, equipment, medication needed, sterility, critical steps, and anticipated outcomes or concerns about the pending surgery
|
|
|
What is an autoclave?
|
a peice of laboratory equipment that uses moist heat under pressure to sterilize heat safe equipment, agar, or dispose of cultures.
|
|
|
How do you know how much water to put into the autoclave reservoir?
|
The amount will be listed on the autoclave
|
|
|
what type of water is used in the autoclave?
|
distilled
|
|
|
what are the basic steps in autoclaving (approx. 16)?
|
1. plug in
2. empty autoclave 3.clean all residue from equipment/autoclave 4. close but don't tighten 5. turn on power 6. fill with water 7. put hollow objects upside down on tray and place tray in autoclave 8. close door and fully tighted 9. turn knob to sterilize and determine time and temp for object being autoclaved 10. turn to exhaust dry w/ pressure but no moisture (after step 9 cycle done) 11. open and remove tray w/tongs 12. wipe interior w/ paper towel 13. turn knobs to zero, turn off power, unplug 14. connect tube to autoclave, loosen nut, and drain remaining reservoir contents into bucket 15. remove tube and tighten nut 16. record readings in manual and place all equip. back inside autoclave |
|
|
How can agar be sterilized? which is more effective and cheaper?
|
antibiotics added or autoclaving.
autoclaving better and cheaper. |
|
|
how is agar stirred?
|
by hand or with magnetic stirring machine
|
|
|
How long does it take to cook agar?
|
10 minutes
|
|
|
When pouring plates, how much prepared agar is needed to fill 4 to 5 plates?
|
100 mL
|
|
|
How long does agar take to cool to room temp, prior to pouring?
|
15 to 20 min.
|
|
|
when are antibiotics added to agar?
|
after cooked agar has been cooled to room temp
|
|
|
after plates have been poured and cooled what two things should be done?
|
-label them
-invert upside down so condensation doesn't drip on agar |
|
|
what temp should agar plates be stored at?
|
40 degrees
|
|
|
how can agar be cooked or melted?
|
-stove top
-microwave -heating plate |
|
|
T/F: it is not necessary to wear gloves and safety goggles when cooking agar.
|
False. You need to
|
|
|
Summarize steps in cooking agar.
|
1. melt agar in microwave or dissolve agar in water in saucepan.
2. cook for 10 min. 3. let it cool to room tempurature 15-20 min. 4.add antibiotics (or autoclave) and gently stir so not to create air bubbles 5. pour into plate, cover with lid, and let sit till firm. invert 6. store at 40 degrees |
|
|
what during the last century has reduced threat of infection?
|
antibiotics (antimicrobial agents)
|
|
|
What were the first antibiotics and when were they discovered/developed?
|
sulfa drugs-1930's
penicillin-1930's |
|
|
what are antibiotic resistant bacteria refered to as when they are resistant to all antibiotics?
|
superbugs
|
|
|
what allows bacteria to be resistant to penicillin, tetracycline, vacomycin, etc?
|
genetic coding in DNA/plasmids that:
-allow bacteria to eject antibiotics out via efflex pump -allows them to give rise to enzymes that degrade the antibiotic |
|
|
T/F: genetic coding that allows for mutations in genes is passed on the bacteriums progeny.
|
True
|
|
|
In the video of the young girl that experienced first hand the trouble w/antibiotic resistant bacteris, what was her condition and what was the bacteria causing the issue (that was resistant)
|
staphylococcus infection in blood stream had migrated to her hip joint; resistant to most antibiotics
|
|
|
How many resistant strains of staphylocci are there world wide and how many options are there for antibiotic treatment?
|
Two strains; only 2 or 3 choices for treatment which is diminishin daily
|
|
|
T/F: natural selectve breeding leads to more bacterial resistance.
|
true
|
|
|
What are 4 ways/mechanisms that allow bacteria to trade genetic information?
|
1. genes jumping from nucleus to cytoplams
2. species to species trade gene info using bridges 3. communicate via pheremones about what genes each contains 4. bacteriophages |
|
|
Where are antibiotic resistant bacteria the most serious and why?
|
hospitals
-many ill patients that have weak immune systems -invasive procedures |
|
|
In addition to staphylococci, what other bacteria are also highly resistant to antibiotics now?
|
pneumococcus (common cause of pneumonia, ear infections, menengitis)
|
|
|
what is used to distinguish bts. Gram negative and Gram positive bacteria?
|
Gram staining
|
|
|
Who invented Gram staining and when?
|
Christian Gram, 1800's
|
|
|
What feature of bacteria does Gram staining use to differentiate bacterial cells?
|
cell wall
|
|
|
What in bacterial cell wall has a specific location and as such is used to classify bacteria as gram positive or negative?
|
the molecule peptidoglycan
|
|
|
What role does the cell wall play?
|
-gives strucute and shape to bacteria cell
-protects the inside contents of cell |
|
|
What color do Gram positive bacteria stain?
|
Dark purple
|
|
|
What is the first step taken to identify an unknown organism?
|
Gram staining to identify cell shape/morphology
|
|
|
what color do Gram negative bacteria stain as?
|
pink
|
|
|
what four supplies are needed to do gram staining?
|
-crystal violet
-95% acetone alcohol -iodine -safranin |
|
|
What is the primary stain?
|
crystal violet
|
|
|
What role does of iodine?
|
it is the mordant that fixes the dye that already is in place
|
|
|
what is used as the counter stain in gram staining?
|
safranin
|
|
|
What are the steps in gram staining?
|
1. flood smear w/ crystal violet and let sit for 1 min. pour off excess dye, rinse,
2. wash for 1 min. with iodine and leave on till min over, rinse, drain 3. wash with 95% alcohol (one drop at time until run off on paper towel clear) for about 30 sec. 4. rinse and drain to stop decolorization 5. counter stain w/ safranin for 30 sec., wash, drain & blot |
|
|
what lens is used to view gram stained slides?
|
oil immersion lens
|
|
|
what does the iodine do to the crystal violet?
|
causes it to clump and precipitate in the peptidoglycan
|
|
|
What gives the gram negative cells the pink color?
|
safranin
|
|
|
what is gram staining used for clinically
|
to quickly indentify an organism so that the right antibiotic can be used
|
|
|
T/F: we can live in a completely sterile environment.
|
False. impossible and allows for more resistant bacteria
|
|
|
why are antibiotics now ineffective?
|
misuse and overuse
|
|
|
what is an example of the misuse of antibiotics
|
prescribing antibiotics for a viral infection
|
|
|
what are some examples of the overuse of antimicrobials?
|
-the excessive use of sanitizers/disinfectants by germophobic public
-use of antibiotics in livestock feed given to healthy animals |
|
|
how many doses of antibiotics are prescribed anually for treating viral infection?
|
50 million
|
|
|
____is non specific term for something that makes us sick.
|
germ
|
|
|
What do viruses need to replicate?
|
host cell
|
|
|
how does a virus enter body?
|
broken skin, nose, mouth, (anus/vagina)
|
|
|
when in the body what does a virus do?
|
attaches to host cell, injects gentic info. and uses host cell machiner to replicate DNA or RNA
|
|
|
What is a virus composed of?
|
-capside out cover that is protein
-inner genetic material (RNA or DNA). |
|
|
Why don't antibiotics work on viruses?
|
Antibiotics alter or target specific structures or processes (of bacteria) that viruses don't have, i.e. cell wall
|
|
|
What are two primary ways to protect against a virus?
|
-host immune system response
-vaccine |
|
|
T/F: bacteria are 100 times larger than a virus
|
True
|
|
|
How do bacteria replicate/reproduce?
|
binary fission (DNA replication/division)
|
|
|
Do bacteria need a living host in order to replicate?
|
No
|
|
|
What is the average time for bacterial reproduction?
|
every 20 to30 minutes
|
|
|
Where can normal microflora be found and what purpose does it serve?
|
-Nose, digestive tract, skin, around body orifices that open to the outside.
-compete with pathogens for space and nutrients so that they can't colonize body |
|
|
___ is primary response/defense against infection?
|
immune system
|
|
|
___is when WBCs ingest and digest pathogens
|
phagocytosis
|
|
|
what is a type of bacteria that is toxic to phagocytes?
|
Streptococcus pyogenes; kills phagocytes when it is ingested
|
|
|
what are the ways in which bacteria evade immune defenses?
|
1. have slippery capsules that prevent from being phagocytized
2. change surfaca antigens so that immune system doesn't recognize 3. toxic enzymes that kill phagocytes 4. preventing phagosomes from attaching to lysosomes so a phagolysome can't be formed 5. remaining in areas that phagocytes can't gain access to |
|
|
how does penicillin work on bacteria?
|
interferes with cell wall synthesis by preventing the peptidoglycan molecules from cross linking. New cell walls are weak and rupture during replication.
|
|
|
who discovered that bacteria wouldn't grow in presence of mold?
|
A. Fleming in 1928
|
|
|
___ and ___ developed and mass produced penecillin (IV form).
|
Florey and Chain
|
|
|
In the early 1900's, who studied actinomyces (which fed on other microbes and prevented growth)?
|
S. Wakesman
|
|
|
T/F: all antibiotics are natural.
|
False. Can be natural, synthetic, or semisynthetic
|
|
|
T/F: all antibiotics kill bacteria
|
False. some are bacteriocidal (kill bacteria) while others are bacteriostatic (slow, inhibit growth)
|
|
|
R. Dubois proposed the first antibiotic substance, _____, for use on animals. It was too toxic for humans.
|
Tythrothycin
|
|
|
when did resistence begin to occur?
|
1943; DOH made video on subject in 1951
|
|
|
CDC started a campaign in 1995 to encourage appropriate use of antibiotics. What are some things the program did or encouraged?
|
-reduce prescribing antibiotics for inappropriate reasons
-education, assistance, and survellance of data |
|
|
According to the CDC, which antibiotic resistant bacteria is the most serious?
|
pneumococcus; 1/4 strains are resistant to penicillin
|
|
|
How will reducing the prescribing of antibiotics change the trend?
|
sensitive bacteria will begin to replace the resistant strains and the balance will be restored
|
|
|
who first identified antibiotic resistance as a societal problem in his book "The Antibiotic Paradox"
|
Stuart Leevy
|
|
|
what organization did Stuart Leevy found?
|
International Alliance on the Prudent Use of Antibiotics
|
|
|
T/F: a large percent of bacteria cause illness when immune defenses are weakened.
|
False. only small % will cause illness (only 1% microbes are pathogenic)
|
|
|
How many pound of antibiotics do US livestock producers feed yearly to healthy stock?
|
25 million
|
|
|
T/F: there is a link between the use of animal antibiotics and antibiotic resistance.
|
True
|
|
|
T/F: the practice of feeding animals antibiotics is done worldwide.
|
False. Banned in Europe. Trying to ban in US
|
|
|
What would replace antibiotics in animal husbandry?
|
New, better hygiene practices
|
|
|
What did the FDA ban in poultry farming?
|
-Baytril (equivalent of human Cipro) by Bayer
-Seraflux by Abbott |
|
|
___were linked to antibiotic resistant food poisoning when used in poultry.
|
Fluroquinolones
|
|
|
What is the most controversial topic in the issue of antibiotic resistance?
|
the use of household antibacterials
|
|
|
what is the most effective way to get rid of bactria?
|
use of soap and water; removes 99% of bacteria
|
|
|
what is a drawback of using chemicals that kill 100% of bacteria present?
|
kills both the good and pathogenic bacteria. good bacteria is needed for human health
|
|
|
what are the 2 classes of household antibacterials?
|
1. non residue producing
2. residue producing |
|
|
what chemicals do residue producing cleaners contain?
|
trychlosan and trychlocarbon
|
|
|
How come trychlosan leaves a residue?
|
it doesn't evaporate
|
|
|
cleaners with alcohol, chlorine, and peroxide would fall into which cleaning category? are they safe?
|
non residue producing; are safe
|
|
|
T/F: non residue producing cleaners act rapidly to destroy bacteria and evaporate quickly.
|
True
|
|
|
Why are residue producing cleaners dangerious?
|
-they remain in environment and show up in drinking water, fish bile, breast milk
-promote bacterial resitance |
|
|
How is soap and water effective against bacteria?
|
dissolves phospholipid plasma membrane via surfactants and physically washes them off surfaces.
|
|
|
T/F: Because the research regarding the possible link btw. consumer products and resistant bacteria is being debated, the AMA endorsed the continued use of antimicrobial household products.
|
False. want public to discontinue their use
|
|
|
What 2 practices in other countries is contributing to the antibiotic resistance?
|
1. patients self diagnose
2. can buy over the counter drugs w/o prescription |
|
|
what percent of deaths are caused by infectious diseases that are resistant to most antibiotics (evend 3rd line drugs)?
|
85%
|
|
|
T/F: MRSA has low resistance and is easily treated.
|
False. Highly resistant and only 1 or 2 treatments options available.
|
|
|
when was the first case of Vancomycin Resistant Staphylococcus aureus diagnosed and where?
|
2002 in Michigan
|
|
|
The client first dx. with VRSA was being treated for what conditions?
|
was immunocomprimised; diabetes, and on dialysis for chronic liver failure. Resistant infection was on her foot
|
|
|
T/F: staphyloccocus aureus is part of the normal microbiota of the skin.
|
True
|
|
|
Name three highly resistant types of bacteria.
|
1. enterococcus
2. staphylococcus aureus 3. staphylococcus pneumoniae |
|
|
When VRSA case appeared, who became involved and why?
|
-michigan state department of health
-CDC -had to work together to find effective treatment, determine who else had been exposed to, and try to identify carriers |
|
|
If a patient is being treated with oral antibiotics for which the bacteria is resistant to, what is the next step in treatment?
|
hospital admission to IV antibiotic can be given
|
|
|
T/F: drug companies don't have an interest in supporting groups that are taking initiatives to combat resistance.
|
False. They are supporting initiatives to deal with resistance by giving grant money
|
|
|
What are 4 roles of drug companies?
|
1. protects the drugs of the future that they will profit from
2. humanitarian thing to do; they want their products to be used properly 3. marketing done responsibly 4. develop new antibiotics |
|
|
Which grass roots organization has been a model for other initiatives to deal with resistance?
|
MARR- Michigan Antibiotic Resistance Reduction Coalition
|
|
|
How do patients in acute cae/long term care settings contribute to resistance and/or are effected by it?
|
-many comprimised and highly susceptible to infection
-they are transfered to many settings for treatment so carry many infectious pathogens -long term use of antibiotics |
|
|
What has been developed to minimize the risks associated with acute/long term care patients?
|
Life Care hospitals/single setting for acute care patients that is wholistic so that all care given in one setting.
|
|
|
T/F: in life care hospitals, strict infection control protocols and appropriate antibiotic therapy makes it easier to manage resistance.
|
True
|
|
|
Name six things that can be done to minimize antibiotic resistant bacteria/infections?
|
1. wash hands regularly with soap and water
2. doctors only prescribe antibiotics when necessary and for bacterial infections only 3. Use of antibiotics in livestock feed should be discontinued or limited. 4. use of vaccines 5. prevent disease by staying healthy 6. educating the public |
|
|
Which congressman is trying to pass a bill that would make it illegal to use antibiotics in animal feed?
|
Sherrod Brown, Ohio
|
|
|
911 and the threat of bioterrorism has led to what drug being overused and misused?
|
Ciprofloxacin
|
|
|
T/F: Cipro is the most effective treatment against anthrax.
|
False. Penicillin is just as effective
|
|
|
When should a second line drug be used?
|
only when resistance to first line develops and it is no longer effective
|
|
|
What is the time frame during which WHO believes all antibiotics will be useless?
|
5-10 yrs
|
|
|
what are 3 things a person can do to stay healthy so their immune system can work effectivey?
|
-good nutrition
-enough sleep -exercise |
|
|
T/F: Hepatitis B and C are food borne illnesses.
|
False
|
|
|
How many people suffer from food borne illnesses annually and what is the cost?
|
76 million people costing 10-83$ billion.
|
|
|
How many people are hospitalized for food borne illnesses and how many die?
|
235,000 hospitalized. 5,000 die
|
|
|
For a food establishment, what are 5 consequences of food borne illness?
|
1. lawsuit
2. negative media 3. low morale 4. high turnover 5. high insurance premiums |
|
|
what are 5 biological contaminant types/categories?
|
1. bacteria
2. viruses 3. protozoa 4. fungus/yeast 5. parasites (helminths) |
|
|
____are singles celled organisms that can live anywhere and don't need a living host to reproduce.
|
bacteria
|
|
|
what are common viral food contaminants?
|
-norovirus
-Hep A |
|
|
___need living host to replicate and can spread even after symptoms are gone.
|
viruses
|
|
|
what are 2 examples of protozoans that can contaminate food?
|
cryptosporidium and giardia
|
|
|
T/F: yeast and fungus tend to cause food spoilage rather than illness.
|
True.
|
|
|
what biological contaminant type is often found in fish, wild game, and pork?
|
parasites
|
|
|
what 2 measures can be taken to prevent parasitic food borne illness?
|
1. freezing and cooking at right temps
2. buying from approved sources |
|
|
T/F: protozoans don't need a living host to reproduce.
|
False. They do
|
|
|
What type of environment to fungus/yeast require?
|
low water activity, acidic
|
|
|
T/F: freezing, hot holding, and cold holding kill viruses and bacteria.
|
False. they don't
|
|
|
What does FAT TOM stand for in relation to bacterial growth?
|
Food
Acid Tempurature Time Oxygen Moisture |
|
|
At what pH do bacteria reproduce best at?
|
slightly acidic to neutral pH
|
|
|
What is the Danger Zone?
|
Temp that is conducive to bacterial growth: 41 to 135 F.
|
|
|
What is the maximum amount of time food should remain in the danger zone?
|
No more than 4 hours
|
|
|
T/F: bacteria need dry food to reproduce.
|
False. need moist food
|
|
|
How is the moisture of food determined?
|
by measuring wate activity
|
|
|
what water activity do bacteria require?
|
.85 or higher
|
|
|
what is the water activity of plain water?
|
1.0
|
|
|
What are the characteristics of potentially hazardous food (4)?
|
-high in protein or carbs
-moist -slightly acidic or neutral -has history of causing food borne illness |
|
|
What are 3 common foodborne bacteria?
|
-e coli
-clostricium -salmonella |
|
|
What percent of food borne illness outbreaks occure in food service operations? In homes?
|
70%; 20%
|
|
|
Which microbiological hazard poses greatest threat to food industry?
|
Bacteria
|
|
|
What are two most controllable factors in preventing foodborne illnesses?
|
Temperature and Time
|
|
|
Within the danger zone, at what temps do bacteria reproduce most rapidly?
|
btw 60-120 F
|
|
|
What are some factors that caus foodborne outbreaks?
|
-sick, unhygenic employees handling food
-not thoroughly cooking food -cross contamination of food -improper cold or hot holding |
|
|
what temp should freezers be held at?
|
0 F or lower
|
|
|
T/F: It is okay to unthaw and refreeze uncooked food.
|
False. only can refreeze food if it has been cooked.
|
|
|
what temps should refrigerators be kept at?
|
41 F or lower
|
|
|
____occurs when harmful bacteria are transferredfrom one food to another by means of nonfood surface, equipment or hands. Also occurs food to food.
|
cross contamination
|
|
|
what are some ways cross contamination can be prevented?
|
-proper handwashing
-change of gloves when tasks change -use clean,sanitized utensils and work surfaces -store cooked and uncooked food seperately |
|
|
How should food be thawed?
|
under cool running water or in refrigerator
|
|
|
What temp should hot foods be held at?
|
140 F or higher
|
|
|
What temp should cold foods be held at?
|
41 F or lower
|
|
|
What does sanitation do?
|
reduces the number of bacteria present.
|
|
|
T/F: sanitation is the same as sterilization.
|
False. sanitization does not kill all microbes
|
|
|
what are some ways food borne illness can be prevented?
|
-no sick employees handling food
-wash fruits and vegetables -thaw, heat, store foods properly -wash hands before, during, and after food prep. -clean, sanitize cooking equipement and surfaces |
|
|
what is the streak plate method used for?
|
simple method for diluting bacterial cultures to get a single, pure culture
|
|
|
How long does the inocculating wire loop need to cool after being sterilized by flame? why?
|
at least 10 sec. if too hot will kill bacteria
|
|
|
How do you streak agar plate?
|
1. flame loop; let cool. select and dip into culture and dot loop to plate.
2. Flame 3. returen to origninal spot and gently streak out 4-5 times 4. flame loop 5. rotate plate and streak out 4-5 times. 6. flame 7. rotate and streak out 4-5 times agains 8. flame loop 9. rotate and draw streaks into middle 10. flame loop |
|
|
what are some healt conditions that harmful oral bacteria are linked to?
|
-type 2 diabetes
-heart disease -atherosclerosis -osteoperosi -premature births -stroke -blood clots -RA -pneumonia |
|
|
What was the first model of tooth decay proposed in 2500 BC?
|
the tooth worm
|
|
|
Which model in 1954 replaced the tooth worm model of decay?
|
Keyes-Venn Model
|
|
|
What incorrect assumptions did the Keyes-Venn Model make?
|
1. that all bacteria in mouth is bad
2. that brushing and flossing daily was enough to prevent decay |
|
|
What two factors can influence whether or not you get tooth decay?
|
-hormones
-saliva |
|
|
Which is the most abundant "bad" bacteria in mouth that causes the acidity that leads to decay?
|
Streptococcus mutans
|
|
|
What three areas that bad bacteria attack and cause decay/cavities?
|
1. chewing surfaces that have burrows, pits, etc.
2. in btw. teeth 3. root cavity |
|
|
Plaque that sits on teeth has a ___develop over it which serves as a protective, _____coating.
|
biofilm, waxy
|
|
|
What does the waxy biofilm do?
|
prevents antibiotics and chemicals from reaching the plaque.
|
|
|
what is plaque made of?
|
bacteria (mostly strep mutans) that clumps together and forms sheets
|
|
|
What is the number 1 cause of adult tooth loss?
|
periodontal disease
|
|
|
what in periodontal disease leads to tooth loss?
|
bone loss
|
|
|
When determining the susceptibility to tooth decay or the health of saliva, what 5 components are looked at?
|
1. pH of saliva
2. buffering capability of saliva 3. amount of saliva 4. saliva type 5. type of bacteria in the saliva |
|
|
at what oral pH do harmful bacteria grow best/thrive at?
|
acidic conditions; 5.0-6.6
|
|
|
what pH of saliva prevents bacterial growth?
|
6.8 or higher
|
|
|
___is the ability of saliva to counteract acids in the mouth so that the acid from bad bacteria is neutralized.
|
buffering capacity
|
|
|
what is the maximum buffering capacity?
|
12
|
|
|
what is a healthy buffering capcity
|
10-12
|
|
|
T/F: people with bufferig capacity below 10 are more susceptible to tooth decay because they can't deal with the acid introduced into the mouth.
|
True.
|
|
|
How does saliva amount factor into tooth decay?
|
too little saliva contributes to decay (dry mouth)
|
|
|
Saliva type is looking at whether or not saliva is too ____ or too ___.
|
thick or thin which determines saliva flow
|
|
|
What ATP reading from a cari-screen meter indicates the presence of good bacteria in the mouth?
|
1500 or less
|
|
|
What does the cari-screen meter sample?
|
plaque
|
|
|
T/F: 1500 or more reading on cari-screen meter indicates that there is destructive bacteria in the mouth and that the person is at risk for tooth decay.
|
true
|
|
|
approximately how many bacteria are in the mouth?
|
billions, more than there are people on earth
|
|
|
___is gum inflammation and the early stage of gum disease.
|
gingavitis
|
|
|
T/F: plaque and its biofilm can be present on teeth, gums, tongue, and cheeks
|
true
|
|
|
harmful effects of inflammatory cells are seen in what oral condition?
|
gingivitis
|
|
|
why are people with diabetes susceptible to gingivitis?
|
have compromised blood vessels between teeth that can burst, allowing blood to mix with plaque. Bacteria can then be carred to other areas of body.
|
|
|
what oral hygiene practices can improve overall oral health and reduce risk of tooth decay(4)?
|
1. brushing and flossing 2x day
2. rinsing with antimicrobial mouth wash 3. having plaque removed by dentists on regular basis 4. use of fluoride |
|
|
T/F: nail care is an essental part of paitient care.
|
True
|
|
|
___is the physical act of cleansing the body to ensure that the skin, hair, and nails are maintained in an optimum condition.
|
personal hygiene
|
|
|
what are some possible reasons as to why nurses now neglect patient nail care?
|
-role confusion; may think it is responsibility of podiatrist
-over worked and have to prioritize -expansion of nursing roles that are more specialized -lack of nail cutting equipment |
|
|
T/F: devaluing patient hygiene and their nail care can lead to poor morale in patients.
|
True
|
|
|
___and ___are protected titles for foot care practitioners whose main role is to diagnose and treat disorders, diseases and deformities of the feet.
|
chiropody, podiatry
|
|
|
In addition to keeping up patient morale, what are some other reasons why patient nail care is important?
|
-prevents pain and infection
-reduce occurrence of traumatic nail avulsions (nail tearing from bed) -maintain patient independence and mobility |
|
|
How do untrimmed nails in patients and nurses lead to infection?
|
bacteria is harbored under the nails.
|
|
|
In what 4 populations is nail care particularly important?
|
-developmental disabled
-mentally ill -visually impaired -elderly |
|
|
T/F: a nurse that attends to patient nail care will be perceived as being a "good" nurse.
|
True
|
|
|
T/F: poor nail care can be considered as neglect and omission of care
|
true
|
|
|
How does neglecting patient hygiene and nail care make them feel?
|
unclean and uncared for
|
|
|
T/F: nurses can and should trim deformed, discolored, brittle nails.
|
false. should only trim normal or slightly thickened nails.
|
|
|
what do nails that are deformed, very thick, discolored, brittle indicate?
|
possible disease or infection
|
|
|
what do healthy nails look like?
|
supple with white crescent visible at base with no discoloration
|
|
|
T/F: used emory boards should be cleaned with soap and water after use.
|
False. they should be disposable
|
|
|
what should be included in the nail assessment?
|
1. who usually cuts patients nails
2. does the patient have any pre-existing condition that requires extra care (diabetes, peripheral nerve damage, necrosis, etc. |
|
|
T/F: if nail clippers exposed to local blood spillage or body fluids clean with soap and water.
|
False. use prepared hypochlorich solution
|
|
|
In regards to the procedure for trimming nails, what steps should be taken prior to cutting?
|
1. explain to patient why nail care necessary
2. get their verbal consent before cleaning/trimming 3. plan nail care with patient and family 4. ask patient how they prefer shape of nails 5. wash hands, put on gloves and apron 6. ensure patient is comfortable. Wash hands/feet of patient |
|
|
What cutting technique should be used on patien nails?
|
don't cut whole nail in one go. instead use tip of clippers and take small cuts
|
|
|
If using scissors, what part do you use?
|
flat edge, not tip
|
|
|
following clipping and filing, what are the last 2 steps?
|
1. document care given
2. dispose of and clean equipment used |
|
|
In addition to gram staining, how can bacteria/fungi be identifed?
|
By colony morphology, color, elevation, form, margin
|
|
|
In the video on ID'ing bacteria on line, where were the cultures taken from?
|
-mouth
-bottom of shoe -restroom -copy machine button -keyboard -phone |
