Term
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Definition
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Term
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Definition
| decrease the amount of pathogens |
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Term
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Definition
| heats fluid to kill pathogens but not bacteria |
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Term
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Definition
| innanimate objects: too harsh for skin |
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Term
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Definition
| disinfecton for skin: pathogens |
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Term
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Definition
| knocking out all kinds of growth |
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Term
| What do microbial agents kill? |
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Definition
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Term
| What do germicidal agens kill? |
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Definition
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Term
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Definition
| wont kill but will prevent from growing |
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Term
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Definition
| keeps bacteria from growing |
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Term
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Definition
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Term
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Definition
| prevents infection from starting |
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Term
| Time and temperature have an _____ relationship |
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Definition
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Term
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Definition
| point at which 99% will be killed off |
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Term
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Definition
| pick a temperature: measures how long it takes for them to die |
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Term
| Where is dry heating useful |
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Definition
| when using metals and glassware |
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Term
| What types of dry heating is available? |
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Definition
| baking, incineration and flaming |
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Term
| What is the faster, more effective way to heat kill things |
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Definition
| moist heat: boiling or steaming (lower temps, less destruction) |
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Term
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Definition
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Term
| What kills bacterial endospores, can be used on liquids or solids and has wet and dry cycles? |
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Definition
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Term
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Definition
| cold; inhibits growth by slowing metabolic activity (fast freezing) |
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Term
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Definition
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Term
| What are the two main methods to inhibit growth? |
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Definition
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Term
| What are the types of radiation? |
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Definition
| UV, X rays, gamma rays, beta rays |
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Term
| What are the types of filtration? |
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Definition
| membrane filters, HEPA filters, Class 2 biological safety cabinets, critical air filtration |
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Term
| What is a ohysical method to inhibit growth? |
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Definition
| give bacteria an environment that they cannot grow in |
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Term
| What ways can you turn the atmosphere gaseous? |
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Definition
| ethylene oxide, remove the oxygen, or add oxygen |
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Term
| Using disinfectants: what are the factors to consider? 8 |
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Definition
| prior cleaning, organic load, bioburden, concentration of disinfectant, contact time, topography of object being disinfected, temperature/pH, organisms to be killed |
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Term
| Using disinfectants: the ideal chemical antimicrobial agent |
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Definition
| broad antimicrobial spectrum, fast acting, not to be affected by organic matter, not harmful to tissue or materials, should leave residual, water soluble, inexpensive, easy to prepare, simple directions, stable as a concentrate and working solution, odorless |
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Term
| What are some of the pathogens in food |
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Definition
| salmonella, campylobacter, E coli, cyclospora |
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