Term
|
Definition
| Ex; milk and fruit juices--use of heat to destroy pathogens to reduce spoilage microbes, in food/beverages (not sterile) is not heated enough to alter taste or texture |
|
|
Term
|
Definition
| Ex; handwashing--removal of microbes by mechanical means (e.g. vigorous hand scrubbing) on living tissue---chemicals play a secondary role to the mechanical removal of microbes |
|
|
Term
|
Definition
| Ex; preparation of microbiological culture media and canned food---typically achieved via steam under pressure, incineration, or ethylene oxide gas |
|
|
Term
| Disinfection/disinfectants |
|
Definition
| Ex; phenolics, alcohols, aldehydes, surfactants---destruction of most microbes and viruses on non-living tissue----term is used primarily in relation to pathogens |
|
|
Term
|
Definition
| Ex; preparation of surgical field; hand-washing; flame sterilization of laboratory equipment---refers to an environment or procedure free of pathogenic contaminants---scientist, laboratory technicians and health care workers routinely follow standardized aseptic techniques |
|
|
Term
|
Definition
| Ex; washing tablewear in scalding water in restaurants---removal of pathogens from inanimate objects in public places to meet public health standards---standards of sanitation vary among governmental jurisdictions |
|
|
Term
|
Definition
| Ex iodine; alcohol---reduction in # of microbes and viruses, particularly potential pathogens, on living tissue---frequently disinfectants whose strength has been reduced to make them safer for living tissues |
|
|
Term
|
Definition
| Ex; refrigerator, bacteriostatic, fungistatic, virustatic---germastatic include some chemicals, refrigeration, and freezing---inhibition of, but not complete destruction of a type of microbe |
|
|
Term
|
Definition
| Ex; bactericide, fungicide, germicide, virucide,---destruction of a type of microbe---germicides include ethyl oxide, propylene oxide, and aldehydes |
|
|
Term
|
Definition
| One technique for evaluating the efficacy of a antimicrobial agent, it is usually found to be constant over time for any particular microorganism under a particular set of conditions |
|
|
Term
| Protective features of microbes |
|
Definition
Endospore formation (c. Tetani)
Cysts (protozoa)
Porins (pseudomonis)
Cell wall (myobacterium tuberculosis)
Active growth vs resting cells (ABT) |
|
|
