Chapter 9

Question 1

Completely destroys all forms of microbial life

Answer 1

Sterilization

Question 2

Limited heat treatment, destroys pathogens but not all bacteria

Answer 2

Commercial Sterilization

Question 3

Destroys vegetative cells on a surface; reduces # of a viable organisms in/on the material

Answer 3

Disinfection

Question 4

chemical treatment used to disinfect inanimate objects

Answer 4

Disinfectant

Question 5

treatment of living skin or tissue to kill microorganisms

Answer 5

Antisepsis

Question 6

physical removal of microbes (alcohol swab, soap)

Answer 6

degerming

Question 7

systematic cleansing of inanimate object to reduce the microbial count to a safe level (for public health, used in restrooms, kitchens)

Answer 7

Sanitize

Question 8

kill all bacteria

Answer 8

Bacteriocidal (-cidal, to kill)

Question 9

halt (inhibit) the growth of bacterial for a long as the inhibitory substances is present - if inhibitor is removed, growth begins again

Answer 9

Bacteriostatic (-static, to stop)

Question 10

lowest temperature that kills all cells in broth in 10 minutes

Answer 10

(TDP) Thermal death point

Question 11

Time to sterilize volume of liquid at set temperature

Answer 11

(TDT) Thermal death time

Question 12

can be used with endospore-forming bacteria

Answer 12

Tyndallization

Question 13

steam alone can reach 100 oC, but under pressure (15psi) can reach 121oC - kills Bacillus stearothermophilus endospores in 15 minutes at this temperature

Answer 13

Autoclaving

Question 14

uses temperature below boiling to kill pathogens (brucella melitensis) reduces total microorganisms count (doesn’t kill all, some harmless microorganisms survive), does not alter food taste - used for milk, ice cream, yogurt, and fruit juices

Answer 14

Pasteurization

Question 15

63oC for 30 minutes

Answer 15

Classical Pasteurization

Question 16

now use high-temperature short-time 72oC for 15 seconds . sometimes called high temperature short time (HTST) pasteurization

Answer 16

Flash Pasteurization

Question 17

• 140oC for 1 sec, then rapid cooling

- treated liquids can be stored at room temperature

Answer 17

Ultrahigh-temperature sterilization

Question 18

including flaming mouth of tubes, inoculating loops/needles - empty glassware can be sterilized in oven in 1-3 hours at 180oC

Answer 18

Aseptic techniques

Question 19

is ultimate means of sterilization

Answer 19

incineration

Question 20

for long-term preservation of microbial cultures

Answer 20

Lyophilization

Question 21

UV ligh causes ______in DNA

Answer 21

pyrimidine dimers

Question 22

effective at killing but do not penetrate well

Answer 22

Electron beams

Question 23

penetrate well but requires hours to kill microbes (gamma radiation from cobalt-60)

Answer 23

Gamma Rays

Question 24

was the first chemical used to control microorganisms by joseph lister; used as disinfectants and antiseptics

Answer 24

Phenol

Question 25

most used alcohols - used most (at 70-80% concentrations)

Answer 25

Ethanol and isopropanol

Question 26

Types of Halogens

Answer 26

Betadine, iodine, Chlorine

Question 27

can disinfect and sterilize surfaces

Answer 27

Peroxides (hydrogen peroxide)

Question 28

have hydrophilic and hydrophobic ends (good degerming/disinfecting agents but not antimicrobial)

Answer 28

Soaps & detergents

Question 29

Low-level disinfectants ideal for many medical and industrial applications

Answer 29

Quats

Question 30

Some contain antibacterial agents such as _____ (effective against G+)

Answer 30

Triclocarbon

Question 31

used to preserve vaccines

Answer 31

Thimerosal

Question 32

controls algal growth

Answer 32

Copper

Question 33

is a Perservative

Answer 33

Formaldehyde

Question 34

disinfects and sterilizes

Answer 34

Glutaraldehyde

Question 35

used in embalming and disinfection of rooms and instruments

Answer 35

Formalin