Term
| Method of microbial growth control in which all microbes, including endospores are killed |
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Definition
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Term
| Method of microbial growth control done by either steam& pressure, sterilizing gas or incinerations |
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Definition
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Term
| Method of microbial growth control by which vegetative pathogens are destroyed by either physical or chemical methods |
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Definition
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Term
| Method of microbial growth control by which vegetative pathogens are removed from living tissue |
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Definition
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Term
| Method of microbial growth control always done with chemicals, such as alcohol, iodine |
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Definition
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Term
| Method of microbial growth control by which germs are removed from a limited area and is done mostly mechanically |
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Definition
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Term
| hand washing and rubbing an alcohol pad on skin are both examples of |
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Definition
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Term
| Method of microbial growth control by which number of pathogens is reduced from publicly used equipment (eg utensils), to comply with regulations |
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Definition
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Term
| Method of microbial growth control achieved by either high temperature treatment or dipping into a chemical |
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Definition
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Term
| Method of microbial growth control by which sufficient heat is applied to kill clostidium botulinum in canned food |
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Definition
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Term
| 3 types of microbes that are hardest to kill |
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Definition
1. bacterial endospores
2. mycobacteria
3. cysts of protozoas |
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Term
| when would high-level germicides be used |
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Definition
| in sterilizing invasive instruments |
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Term
| how are intermediate level germicides different from high-level |
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Definition
| intermediate don't kill endospores |
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Term
| When are high-level germicides preferred? |
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Definition
| when disinfecting non-invasive instruments |
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Term
| when are low-level germicides used? |
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Definition
| when killing bacteria that are in contact with skin |
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Term
| What is decimal reduction time in canned food processing? |
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Definition
| the time required to kill 90% of microbes in a sample |
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Term
| What does BOILING not kill? |
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Definition
1. endospores
2. protozoan cysts
3. some viruses |
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Term
| why doesnt boiling water have a sterilizing effect |
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Definition
| the temperature of boiling stays the same |
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Term
| What 3 types of physical germicide method provide TRUE STERILIZATION |
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Definition
| autoclaving; ultra-high temp sterilization and dry heat |
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Term
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Definition
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Term
| Which was Pasteur's traditional germicide method? |
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Definition
| batch sterilization method |
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Term
| how does dessication stop germ growing? |
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Definition
| it increases concentration of sugar in fruit; lack of water stops metabolism |
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Term
| When is filtration used as a germ control method? |
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Definition
| when dealing with heat-sensitive media (liquid medications) |
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Term
| what filtration technology is used to work with mycobacterium tuberculosis? |
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Definition
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Term
| Which microbe is not affected when placed in hypertonic solution? |
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Definition
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Term
| which type of radiation can sterilize? |
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Definition
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Term
| Two types of rays that are part of ionizing radiation |
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Definition
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Term
| this method is used to sterilize spices, meats, microbio plastic |
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Definition
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Term
| what types of energy are used in non-ionizing radiation? |
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Definition
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Term
| antibiotic derived agents used for food preservation |
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Definition
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