Term
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Definition
Reduction in the number of microorganisms and viruses, particularly potential pathogens on living tissue.
EX: iodine, alchool |
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Term
| Antiseptics are frequently_________ whose strength has been ________ to make them safe for living tissues. |
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Definition
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Term
| Aspetic refers to an environment or procedure free of ______. |
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Definition
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Term
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Definition
| prep of surgical field, hand washing, flame sterilization of laboratory equipment. |
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Term
| Scientists, laboratory technicians and health care workers routinely follow standardized _______ techniques |
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Definition
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Term
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Definition
| suffixes indicating destruction of a type of microbe. |
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Term
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Definition
| Bactericide, fungicide, germicide, virucide |
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Term
| Germicides include_____ oxide, ____oxide &_____. |
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Definition
| ethylene, propylene, aldehydes |
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Term
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Definition
| removal of microbes by mechanical means |
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Term
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Definition
| Hand washing, alcohol swabbing at site of infection and skin scrubbing |
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Term
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Definition
| Destruction of most microorganims and viruses on nonliving tissue |
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Term
| Examples of disinfectants |
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Definition
| Phenolics, alcohols, aldehydes and soaps |
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Term
| The term disinfection is primarily used in relation to _____. |
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Definition
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Term
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Definition
| use of heat to destroy pathogens and reduce the number of spoilage microorganisms in food and beverages |
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Term
| Examples of Pasturization |
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Definition
| milk, fruit juices, wine, and beer |
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Term
| in pasteurization, heat treatment is _____ to reduce alteration of taste and nutrients. |
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Definition
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Term
| in pasteurization,______ microbes still remain and eventually cause _______. |
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Definition
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Term
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Definition
| removal of pathogen from objects to meet public health standards. |
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Term
| Washing tableware in scalding hot water in restaurants is an example of? |
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Definition
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Term
| Standards of _____vary among governmental jurisdictions. |
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Definition
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Term
| What is the only difference of disinfecting dishes at home and sanitizing dishes at a restaurant? |
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Definition
| public (sanitization) vs. private (disinfection). |
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Term
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Definition
| suffixes indicating inhibition, but not complete destruction of a type of microbe |
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Term
What are some examples of -statis &
-static? |
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Definition
| Bacteriostatic, fungistatic, virustatc |
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Term
| ______ agents include some chemicals, refrigeration and freezing. |
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Definition
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Term
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Definition
| Destruction (complete removal) of ALL microorganims and viruses in or on an object |
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Term
| Preparation of microbial culture media and canned food is an example of what? |
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Definition
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Term
| How is sterilization typically achieved? |
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Definition
| by steam, under pressure, incineration,or ethylene oxide gas. |
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Term
| Sterilization does not apply to _____. |
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Definition
| prions(infectious proteins that cause mad cow disease) |
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Term
| Only _____ destroys prions. |
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Definition
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Term
| Commercial Sterilizationis defined as? |
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Definition
| sufficient heat treatment to kill endospores of Clostridium botulinum in canned food. |
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Term
| Vegetables are available in _____ packaging |
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Definition
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Term
| What is the use of chemical methods for eliminating or reducing microbes and viruses (particularly pathogens) on the skin or living tissue? |
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Definition
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Term
| Antisepsis is a modification of _____? |
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Definition
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Term
| Disinfectants destroy vegetative pathogens but not ______? |
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Definition
| all viruses and bacterial endospores. |
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Term
| Unlike sterilization, disinfection suggests that |
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Definition
| some viable microbes may persist. |
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Term
| Disinfectants are_____concentrated and left on the surface of _______ longer. |
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Definition
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Term
| Antiseptic are disinfectants whose strength is ______ to make them _______? |
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Definition
| reduced, safe for living tissue |
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Term
| Examples of disinfection: |
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Definition
1.applying a 5% solution of bleach to examining table
2.boiling eating utensils used by a sick person
3.immersing thermometers in iodine solution between use
4.combs soaked in ammonia solutions at barber shop. |
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Term
| What is the term that refers to microbial contamination and growth of microorganisms in blood and tissues (think septic tank)? |
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Definition
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Term
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Definition
Process of rendering an object, person, or area free of a substance
Such as:Bacteria, poison gas, radioactive substance |
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Term
| Cide and cidal: Virucides |
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Definition
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Term
| Cide and cidal: Bactericides |
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Definition
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Term
| Cide and cidal: Fungicides |
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Definition
| kill fungal hyphae, spores, yeast. |
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Term
| Cide and cidal: Germicides |
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Definition
| are chemical agents kill pathogens in general. |
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Term
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Definition
| permanent loss of Reproductive ability of microbes under ideal environmental conditions. |
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Term
| What is one way to evaluate the efficiency of an antimicrobial agent (chemical or physical)? |
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Definition
| calculate the microbial death RATE. |
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Term
| What is Microbial Death Rate? |
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Definition
the time it takes for heat or chemicals to kill a population of microorganism under certain conditions.
Ex. Boil (212 ̊F) water 10 minutes |
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Term
| Microbial death rate is usually ____ over time for a _____ pathogen under a ______ set of conditions. |
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Definition
constant, particular, particular
For example: 90% of a population of microbes is killed per minute. |
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Term
| In the death phase of cell population growth curve The cells die at a _____ rate. They die ______. |
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Definition
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Term
| The Viral envelop surrounds a _____ |
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Definition
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Term
| Viral Envelop is made up of proteins and phospholipids that are |
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Definition
| Responsible for attachment of virus to target cell. |
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Term
| Damage to the viral envelop does what? Why? |
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Definition
| Fatally interrupts viral replication Because the enveloped virus is now unable to attach to the host cell. |
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Term
| Non-enveloped viruses have _____tolerance of harsh conditions and antimicrobial agents because they do not _____ on the envelop to attach to the target cell. |
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Definition
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Term
| Protein function depends on it specific _____ shape. |
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Definition
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Term
| Microbial life depends on continuous supply of _____ to function as _____ and structural molecules. |
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Definition
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Term
| A perfect antimicrobial agent or method would be |
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Definition
1.Inexpensive and fast-acting
2.Stable during storage
3.Control all microbial growth while being harmless to humans, animals, and objects |
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Term
| Factors affecting Efficacy of Antimicobial methods |
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Definition
1.What area is to be treated?
2.How susceptible or resistant is the microbe?
3.What are the Environmental conditions? |
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Term
| 1.What area is to be treated? |
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Definition
Harsh chemicals and extreme heat cannot be used on humans, animals and fragile objects.
Needles and scalpels carry a greater potential for infection so they must be sterilized.
Items that contact the skin may be disinfected |
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Term
| 2.How susceptible or resistant is the microbe? |
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Definition
| Select a method to kill the hardiest microbes present and Assume that more fragile microbes are killed as well. |
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Term
| The three most resistant microbes are: |
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Definition
1.Bacterial endosproes
2.Species of Mycobacterium
3.Cysts of protozoa |
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Term
The Hardest Microbes to Treat (1)
1. Bacterial Endospores |
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Definition
| Endospores of Bacillus and Clostridium are the most resistant life forms |
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Term
| Bacillus and Clostridium can survive in _______of temperature, chemicals, and acidity |
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Definition
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Term
The Hardest Microbes to Treat (2)
2.Mycobacterium |
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Definition
cell walls have a waxy coat that prevents:
1.The entrance of water based chemical
2.Dehydration |
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Term
The Hardest Microbes to Treat (3)
3. Protozoal cysts wall prevents entry of: |
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Definition
Most disinfectants
Protects protozoa against drying
Shields protozoa against heat, and radiation |
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Term
| The effectiveness of germicides can be classified as _____ or ______. |
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Definition
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Term
| _____ level germicides kill all pathogens, including bacterial endospores. |
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Definition
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Term
| 3.Environmental Conditions affect ______ of antimicrobials |
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Definition
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Term
| High temperatures and extremely low or high pH usually ____ the effectiveness of antimicrobial agents. |
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Definition
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Term
| Biofilms, and fat, feces, emesis, and blood usually _______ the effectiveness of antimicrobial agents. Therefore, It is very important to ______ objects before using disinfectants or sterilization. |
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Definition
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Term
| What are the four Methods for Testing or Evaluating the Effectiveness Disinfectants and Antiseptics? |
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Definition
1.Phenol Coefficient
2.Use-Dilution Test
3.Disk-Diffusion Method
4.In-Use Test. |
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Term
| 1. Phenol Coefficient Test (Carbolic acid) |
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Definition
Phenol (carbolic acid or benzene) was used by Lister in late 1850s
Phenol was the standard to test all other disinfectants and antiseptics. |
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Term
| 1.Phenol Coefficient Test (Carbolic acid) |
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Definition
| Researchers evaluated the efficiency of disinfectants and antiseptics when compared to phenol (carbolic acid). |
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Term
| Phenol Coefficient Test has been replaced by newer methods because we |
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Definition
| no longer extensively use phenol as a antiseptic. |
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Term
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Definition
| Use-dilution test is another method of evaluating efficacy of disinfectants and antiseptics. |
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Term
| What is the first step used in the Use-dilution test? |
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Definition
| 1.Metal rings dipped into broth cultures of bacteria are dried at 37C. |
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Term
| What is the 2nd step used in the Use-dilution test? |
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Definition
2. Rings with dried cultures are placed in different dilutions of a disinfectant:
Example: control (distilled water), 2%, 5%, 15% of Clorox solution. |
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Term
| What is the 3rd step used in the Use-dilution test? |
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Definition
| 3. Rings stay in solution for 10 min at 20°C (68F) and rinsed. |
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Term
| What is the 4th step used in the Use-dilution test? |
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Definition
| 4. Rings are transferred to nutrient agar and incubated to determine whether bacteria survived disinfectant treatment |
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Term
| What is the 5th step used in the Use-dilution test? |
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Definition
| 5. Look for growth on agar plate. The most effective agent is the one that entirely prevents microbial growth at the highest dilution. |
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Term
| 3.Kelsey-Sykes Capacity Test |
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Definition
| is the standard alernative assessment approved by the European Union to determine the capacity of a given chemical to inhibit bacterial growth. |
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Term
| 3.Kelsey-Sykes Capacity Test step 1 |
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Definition
| 1. Researchers add a suspension P. aeruginosa or S. aureus to different concentrations of chemical being tested |
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Term
| 3.Kelsey-Sykes Capacity Test step 2 |
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Definition
| 2.After predetermined time, move the mixture into broth with a disinfectant deactivator |
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Term
| 3.Kelsey-Sykes Capacity Test step 3 |
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Definition
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Term
| 3.Kelsey-Sykes Capacity Test step 4 |
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Definition
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Term
| 3.Kelsey-Sykes Capacity Test step 5 |
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Definition
| 5.Lack of turbidity indicates lack of bacterial reproduction |
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Term
| 3. Disk-Diffusion Method aka Kirby-Bauer Method |
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Definition
| demonstrates the effectiveness of disinfectants and antiseptics on pathogens. |
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Term
| Procedure for Disk-Diffusion Method |
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Definition
A disk of filter paper is soaked in different chemical agents and then placed on an agar plate just previously inoculated with bacteria.
Bacteria are incubated and then observed. |
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Term
| Disk-Diffusion Method results |
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Definition
A clear zone around the disk indicates inhibition called zone of inhibition.
The visible area around disk is where bacteria did not grow. |
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Term
In Disk-Diffusion Method the ______
are measured to determine the microorganism’s sensitivity to the disinfectants, antiseptic or antibiotic. |
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Definition
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Term
| The disk with the _____ zone of inhibition is the best agent to use against that particular pathogen. |
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Definition
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Term
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Definition
| The In-Use Test is a more realistic method for determining the effectiveness of a disinfectant or antiseptic. |
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Term
| In The In-Use Test Swabs are taken from ______before and after application of disinfectant or antiseptic. |
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Definition
| actual objects (operating room equipment) |
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Term
| Describe what happens in the In-Use Test |
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Definition
The swabs are inoculated onto nutrient agar plates and incubated.
The plates are monitored for growth before and after the disinfectant was used. |
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Term
| List the 10 types of Physical Methods of Microbial Control (Table 9.4 pg. 270) |
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Definition
1.Moist Heat = Boiling, Autoclaving (pressure cooking), Pasteurization and Ultrahigh-temperature sterilization.
2.Dry Heat = Hot air and Incineration
3.Refrigeration
4.Freezing
5.Desiccation (drying)
6.Lyophilization (freeze drying)
7.Filtration
8.Osmotic Pressure
9.Ionizing radiation (electron beams, gamma rays, X rays)
10.Nonionizing radiation (ultraviolet light) |
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Term
| Heat = one of the older and more common means of _______. |
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Definition
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Term
| High Temperatures = ______ proteins, interfere with cell walls and cytoplasmic membranes, and disrupt function and structure of ______. |
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Definition
|
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Term
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Definition
| lowest temperature required to kill bacteria in a broth in 10 minutes. |
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Term
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Definition
| the time required to kill all bacteria in a broth at a given temperature. |
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Term
| Decimal reduction time (D time) is the |
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Definition
| time required to kill 90% of the population of bacteria in a sample at a given temperature |
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Term
| Researchers measure the effectiveness of heat sterilization by calculating the |
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Definition
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Term
| Thermal death time is the time it takes to completely _____ a particular volume of liquid at a set_______. |
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Definition
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Term
| How does high temperature control microbes in the environment? |
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Definition
| High temperatures denatures proteins, interferes with the integrity of cytoplasmic cell walls and disrupts the function and structure of nucleic acids. |
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Term
| List 6 heat-related methods used in microbial control. |
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Definition
1.Moist heat
2.Boiling
3.Autoclaving
4.Pasteurization
5.Ultrahigh-temperature sterilization
6.Dry heat |
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Term
| Moist Heat is used to do what 4 things? |
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Definition
| disinfect, sanitize, sterilize, pasteurize. |
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Term
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Definition
Boiling
Autoclaving
Pasteurization
Ultrahigh-Temperature Sterilization |
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Term
| Boiling (100˚C) kills _______ cells of bacteria and fungi, protozoan trophozoites, and most viruses within |
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Definition
| vegetative, 10 minutes at sea level. |
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Term
| Boiling does not kill which 3 things and why? |
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Definition
| endospores, protozoan cysts, and some viruses. because they can survive boiling for 10 minutes at sea level |
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Term
| Will it require longer boiling time in Denver or Los Angeles? |
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Definition
| It takes a longer boiling time in Denver. |
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Term
| Why does it require longer boiling time in Denver or Los Angeles? |
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Definition
| Water boils at lower temperatures at higher elevations because there is less air pressure and steam escapes more quickly and pulls of excess heat. |
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Term
| When is an autoclave required? |
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Definition
| An autoclave is used when sterilization is required. |
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Term
| Autoclaving does not let the ____escape and water will boil at a ____temperature. |
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Definition
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Term
| Autoclaves are used to sterilize ____? |
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Definition
| medical and laboratory supplies that can tolerate heat and moisture. |
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Term
| The Autoclave conditions are? |
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Definition
| 121ºC, 15 psi, 15 minutes. |
|
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Term
| what are used to check for sterility of the items being autoclaved. |
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Definition
| Bacillus stearothermophilus endospores |
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Term
| Pasteurization is a method of _____ & ______Without altering the quality of the food |
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Definition
Heating foods to kill pathogens
Control spoilage organisms |
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Term
| Pasteurization is used for: |
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Definition
Milk
Ice cream
Yogurt
Fruit juices
Beer and Wine |
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Term
|
Definition
|
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Term
Dairy industry and other food processors use:Ultrahigh-temperature sterilization
To rid liquids of |
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Definition
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Term
| Liquids are passed through super heated steam at 140ºC (284ºF) for 1-3 second, then rapidly cooled. What is this? |
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Definition
| Ultrahigh-temperature sterilization |
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Term
| milk and other liquid products passed through Ultrahigh-temperature sterilization can be |
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Definition
| stored indefinitely at room temperature. |
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Term
| What is a better conductor of heat… water or air? |
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Definition
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Term
| What is more effective in controlling microbes in the environment… moist heat or dry heat? |
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Definition
| Moist heat is more effective than dry heat because water is better conductor of heat than air. |
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Term
| At sea level, what does boiling at 100C kill? What does it not kill? |
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Definition
| Boiling (100˚C) kills vegetative cells of bacteria and fungi, protozoan trophozoites, and most viruses not kill endospores, protozoan cysts, and some viruses |
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Term
| In Denver, will water boil at a greater than 100C or less than 100C? |
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Definition
| less then because Water boils at lower temperatures at higher elevations because there is less air pressure and steam escapes more quickly and pulls of excess heat. |
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Term
| Will it take longer or less time to boil water for 10 minutes to kill microbes in Los Angeles as compared to Denver? |
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Definition
| less time because there is more pressure |
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Term
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Definition
| device that uses steam heat under pressure to sterilize chemicals and objects that can tolerate moist heat. |
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Term
| Autoclaving needs less than _____to sterilize an object at _______. |
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Definition
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Term
| Autoclaving denatures______ and destroys______. |
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Definition
|
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Term
|
Definition
| the use of heat to kill pathogens and reduce the number of spoilage microorganisms in dairy products, fruit juices, beer, and wine |
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Term
| 4 types of pasteurization of milk: |
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Definition
1.Historical (batch) pasteurization
2.Flash pasteurization
3.Ultrahigh-temperature pasteurization
4.Ultrahigh- temperature sterilization: |
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