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Microbiology > CH. 5: Control of Growth > Flashcards

CH. 5: Control of Growth Flashcards

1
Q

This is the process of REMOVING or DESTROYING ALL microorganisms and viruses so no revival even under ideal growth conditions.

A

Sterilization

NO CLAIMS AGAINST PRIONS AND VIROIDS

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2
Q

STERILE items are free of all microbes including:

A

Spores
Cysts
Viruses

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3
Q

This is the ELIMINATION of MANY microorganisms EXCEPT for CERTAIN TYPES.

A

Disinfection

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4
Q

TRUE or FALSE: disinfectants are used with living organisms.

A

FALSE,

Disinfectants = inanimate objects

Antiseptics = living organisms

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5
Q

This is BRIEF HEAT treatment to REDUCE the number of food spoilage organisms and kill disease-causing objects.

A

Pasteurization

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6
Q

TRUE or FALSE: pasteurization can be used on both foods and inanimate objects.

A

TRUE

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7
Q

This SUBSTANTIALLY REDUCES microbial population to some stated level that MEETS accepted HEALTH STANDARDS.

A

Sanitation

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8
Q

TRUE or FALSE: sanitation implies cleanliness.

A

TRUE

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9
Q

This DELAYS SPOILAGE of perishable products by ADDING GROWTH INHIBITING ingredients or adjusting storage conditions to impede microbial growth.

A

Preservation

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10
Q

What are FOUR (4) ways to CONTROL MICROBIAL GROWTH in DAILY LIFE.

A
  1. Body washing
  2. Surface cleaning
  3. Adequately cooking food
  4. Refrigeration
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11
Q

TRUE or FALSE: plain soap generally destroys most organisms.

A

FALSE,

Plain soap generally DOES NOT DESTROY many organisms but DOES ASSIST in REMOVAL.

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12
Q

TRUE or FALSE: plain soap disrupts normal flora deep within the skin.

A

FALSE,

Plain soap DOES NOT normally affect normal flora deep within the skin

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13
Q

Another term for HOSPITAL-ACQUIRED INFECTIONS.

A

Nosocomial

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14
Q

What are TWO (2) ways microbial growth is controlled in LABORATORIES.

A
  1. Use of sterile materials

2. Apply aseptic technique

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15
Q

What are THREE (3) ways FOOD PRODUCERS control microbial growth?

A
  1. Heat
  2. Chemicals
  3. Irradiation
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16
Q

TRUE or FALSE: the FDA approves the use of irradiation for all foods.

A

FALSE,

Irradiation is NOT approved for all foods

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17
Q

KILL RATE is expressed as ________.

A

D-value

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18
Q

D-value represents…

A

The TIME to reduce the population by 90%

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19
Q

Based on this RISK of INFECTION devices must be STERILE bc they come into contact with BODY TISSUES that MAY NOT BE INTACT.

A

Critical

e.g. NEEDLES, SCALPELS, RIGID ENDOSCOPES

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20
Q

Based on this RISK of INFECTION there must be HIGH LEVEL DISINFECTION so that only SOME SPORES may exists. Contact with INTACT mucous membranes but DO NOT PENETRATE deep tissues.

A

Semi-critical

e.g. FLEXIBLE ENDOSCOPES

21
Q

Based on this RISK of INFECTION only LOW LEVEL DISINFECTION is needed to eliminate vegetative/trophozite states bc only contact with UNBROKEN SKIN.

A

Noncritical

22
Q

This DECONTAMINATION METHOD is reliable, fast, CHEAP, NON-TOXIC and used for SOME sterilization methods to reduce microbial population.

A

Heat

23
Q

MOIST HEAT destroys most organisms and viruses but NOT ALL ENDOSPORES such as ___________.

A

Clostridium botulinum

24
Q

PRESSURIZED STEAM may destroy PRIONS at ____ degrees C for ____ hours.

A

132 degrees C for 4.5 hours

25
Q

Using PRESSURIZED STEAM, DRY GOODS can be flash sterilized at ____ degrees C for ____ minutes.

A

135 degrees C for 3 minutes

26
Q

Using PRESSURIZED STEAM this is the MINIMUM treatment for KILLING ENDOSPORES consistently.

A

121 degrees C for 15 minutes at 15 PSI

27
Q

This microbial REDUCTION term refers to when an item is treated to REDUCE number of disease-causing organisms fir safe handling.

A

Decontamination

28
Q

TRUE or FALSE: pasteurization is a sterilization process.

A

FALSE,

Pasteurization in NOT a sterilization process but DOES SIGNIFICANTLY REDUCE number of heat sensitive pathogens w/o altering product quality

29
Q

List SIX (6) uses for PASTEURIZATION.

A
  1. Juice
  2. Wine
  3. Vinegar
  4. Food
  5. Milk
  6. Objects
30
Q

By use of DRY HEAT, direct flames or ovens with noncirculating air are heated at ____ degrees C for ____ hours.

A

170 degrees C for 2-3 hours

31
Q

BEFORE, milk was PASTEURIZED at ____ degrees C for ____ min.

A

62 degrees C for 30 minutes

32
Q

NOW, milk is PASTEURIZED at ____ degrees C for ____ seconds.

A

72 degrees C for 15 seconds

33
Q

PASTEURIZATION for RICHER FOODS consists of heating at ____ to ____ degrees C for a FEW SECONDS.

A

140 to 150 degrees C

e.g. SINGLE SERVING CREAM & JUICE BOXES

34
Q

This DECONTAMINANT interacts with ENZYMES, PROTEINS, MEMBRANES and VIRAL ENVELOPES.

A

Chemical Germicides

35
Q

____ regulates chemical germicides used on MEDICAL DEVICES and ____ regulates those used for NON HUMAN USE.

A

FDA = medical devices

EPA = non human use

36
Q

TRUE or FALSE: all chemical germicides disinfect and sterilize.

A

FALSE,

MOST chemical germicides DISINFECT and SOME STERILIZE

37
Q

CHEMICAL GERMICIDES are suited for…

A

Large surfaces

Heat sensitive items

38
Q

TRUE or FALSE: some sterilants are used 6-10 hours and used on critical devices that are heat sensitive.

A

TRUE

39
Q

This chemical decontaminant DESTROYS ALL organisms but NOT ALL SPORES. Used for SEMI-CRITICAL devices and in some environments.

A

High-level Disinfectant

40
Q

This chemical decontaminant DESTROYS ALL organisms EXCEPT NAKED VIRUSES and SPORES. Used on NON-CRITICAL devices and in some environments.

A

Intermediate-level Disinfectants

41
Q

LOW-LEVEL DISINFECTANTS DESTROY most :

A

Vegetative Bacteria
Fungi
Protozoans
Enveloped viruses

42
Q

LOW-LEVEL DISINFECTANTS DO NOT destroy:

A

Naked viruses
Mycobacteria
Spores

43
Q

TRUE or FALSE: low-level disinfectants are used on non-critical devices.

A

TRUE

44
Q

What do GENERAL PURPOSE disinfectants consist of?

A

Intermediate and Low-level Disinfectants

45
Q

Where are GENERAL PURPOSE disinfectants used in HOSPITALS?

A

Patient areas
Floors
Walls

46
Q

What are SEVEN (7) things to WATCH OUT for when using CHEMICAL DECONTAMINANTS?

A
  1. Toxicity
  2. Organic Matter
  3. Compatibility
  4. Residues
  5. Cost/ Availability
  6. Storage/ Stability
  7. Environmental Risk
47
Q

____% to ____% ALCOHOL kills vegetative bacteria and fungi.

A

60% to 80%

48
Q

TRUE or FALSE: alcohol can damage rubber and plastics

A

TRUE

49
Q

ALDEHYDES can be used as ___________ and ___________.

A

Disinfectants

Sterilants

Microbiology (5 decks)

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