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| From the Greek word for decaying or putrid, indicates bacterial contamination |
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| The absence of significant contamination |
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| Removing pathogens from a living tissue |
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| The removal or destruction of all living microorganisms |
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| Techniques preventing microbial contamination of wounds |
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| Removing pathogens from inanimate objects |
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| Removing pathogens from living tissue |
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| kills microorganisms (certain exceptions such as endospores) |
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| Inhibiting, not killing, microbes |
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| The two important parameters in decreasing contamination; concentration is more important in disinfectants, time is more important in antiseptics |
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| Effectiveness of treatment depends on... |
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Definition
-Number of microbes
-Environment
-Time of exposure
-Microbial characteristics (i.e. endospores, viruses) |
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| Action of microbial control agents |
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Definition
-Alteration of membrane permeability
-Damage to protein
-Damage to nucleic acid |
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Term
| Thermal Death Point (TDP) |
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Definition
| Lowest temperature at which all cells in a culture are killed in 10 minutes |
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Definition
| The minimum length of time for all bacteria to be killed at a certain temperature |
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| Minutes to kill 90% of the population at a particular time |
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| 1% iodine in 70% alcohol; this solution works much better than straight iodine because the iodine is released slowly, allowing it to reach full potential without staining |
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| Combines steam and pressure (15 psi) in order to force the temperature up to 131 degrees Celsius, and maintains for a minimum of 15 minutes; steam must contact the items surface in order to work |
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Definition
| Reduces spoilage organisms and pathogens without harming the product (i.e. evaporate alcohol, curdle milk) |
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| Evolution of pasteurization |
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Definition
Pasteur- 63 degrees Celsius for 30 minutes
High temperature- 72 degrees Celsius for 15 seconds
Ultra-high temperature- 140 degrees Celsius for less than 1 second |
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Definition
Kills by oxidation;
Includes:
-Dry heat (oven)
-Flaming
-Incineration
-Hot-air sterilization |
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Definition
| The passage of gas or liquid through a screen-like material with pores small enough to retain microorganisms |
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Definition
| HEPA filters remove microbes greater than 0.3 micrometers, which is all bacteria and some viruses |
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Definition
| Membrane filtration removes microbes greater than 0.22 micrometers, which is all bacteria and all viruses |
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| Physical methods of microbial growth |
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Definition
-Low temperature: inhibits microbial growth (Refrigeration slows growth, deep-freezing occurs at -80 degrees Celsius, lyophilization is freeze-drying; ends up as a powder)
-high pressure denatures proteins
-desiccation prevents metabolism
-osmotic pressure causes plasmolysis |
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Definition
| Has various effects on cells depending on wavelength, intensity, and duration |
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Definition
Gamma rays, x rays, or high-energy electron beams; have shorter wavelengths than non-ionizing, less than about 1 nanometer.
ionizes water to release hydroxyl radicals |
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Definition
Ultraviolet light; has a longer wavelength than ionizing radiation, greater than 1 nanometer.
Can be used to disinfect if put into direct contact with the cells |
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Definition
| Used in teaching labs to evaluate the efficacy of a chemical agent |
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Definition
-Disrupt the plasma membrane
-phenol id the gold standard of disinfectants; other disinfectants are often compared to phenol |
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Definition
| Hexachlorophene, triclosan (found in hand soaps); disrupts the plasma membrane |
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Definition
-Chlorhexidine (found in contact lens solutions)
-disrupts the plasma membrane |
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Term
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Definition
-Tinctures: in aqueous alcohol
-Iodophors: in organic molecules
-Alters protein synthesis and membranes |
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Term
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Definition
-Bleach: hypochlorous acid (HOCl)
-Chloramine: chlorine + ammonia
-Oxidizing agents |
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Term
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Definition
-Ethanol, isopropanol
Denature proteins, dissolve lipids; require water |
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Term
Heavy metals
Ag, Hg, and Cu |
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Definition
-Silver nitrate may be used to prevent gonorrheal ophthalmia neonatorum
-Silver sulfadiazine used as a topical cream on burns
-Copper sulfate is an algaicide
Oligodynamic
-Denatures proteins |
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| Chemical Food Preservatives |
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Definition
Organic acids
-Inhibit metabolism
-Sorbic acid, benzoic acid, and calcium propionate
-Control molds anf bacteria in foods and cosmetics
Nitrate prevents endospore germination
Antibiotics
-Nisin and natamycin prevent spoilage in cheese |
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Term
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Definition
-Inactivate proteins by cross-linking with functional groups (-NH2, -OH, -COOH, -SH)
-Use: medical equipment
Glutaraldehyde, formaldehyde, and ortho-phthalaldehyde |
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Term
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Definition
-Denature proteins
-Use: heat-sensitive material (Ethylene oxide) |
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