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chapter 10 pt 2 Flashcards

1
Q

physical methods of control

A

heat, cold, desiccation, radiation, filtration

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2
Q

moist heat

A

lower temp than dry heat and shorter exposure time
-coagulation and denatures proteins

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3
Q

dry heat

A

high temperature, dehydrates so proteins cant fold, incineration

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4
Q

thermal death time

A

shortest length of time needed to kill all test microbes at a specific temperature

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5
Q

thermal death point

A

lowest temp to kill microbes in a sample in ten minutes

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6
Q

moist heat methods

A

-sterilization from steam under pressure
-autoclave 121 celsius for 10-40 min
-steam has to reach the surfaces
-cant be heat sensitive item
-denatures proteins and destroys membranes and DNA

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7
Q

nonpressure steam

A

tyndallization
-disinfectant
-canned foods and lab media

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8
Q

tyndallization

A

intermitten sterilization for things that cant stand autoclave
-free floating steam for 30 - 60 minutes to kill vegetative spores then incubate and steam again

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9
Q

why repeat cycle for 3 days of incubating and steaming for tyndallization?

A

bc vegetative can come back from germination
-this is NOT sterilization bc not killing spores just vegitative state

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10
Q

boiling water

A

100 celsius for 30 minutes for non spore forming pathogens
-disinfection

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11
Q

pasteurization

A

heat without destroying milk
-63-66 degress for 30 min (batch)
-71 for 15 seconds (flash)
-NOT sterilization doesnt kill spore forming pathogens and many nonpathogenic microbes
-just lowers microbe count

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12
Q

dry heat is

A

flame or electric heating coil
-a dry oven will coagulate/ dehydrate proteins

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13
Q

is cold good for killing?

A

no it preserves microbes
-slows growth
-preserves food and mecia and cultures
-when thaw microbe resumes growth

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14
Q

dessication

A

remove water molecules for metabolic inhibition
-preservation technique
-not useful bc many cells can grow w out water

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15
Q

lyophilization

A

freeze drying to preserve
-type of desiccation
-freeze dry yeast

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16
Q

ionizing radiation

A

deep pentrating power that can force electrons out of orbit therefore breaking DNA
-gamma rays, x rays, cathode rays
-sterilize medical supplies and food (rasberries)

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17
Q

nonionizing

A

-uv
-little pentration
-object has to be directly exposed (lab)
-pyrimidine dimers

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18
Q

what can nonionizing sterilize?

A

water, air and surfaces

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19
Q

filtration

A

physical removal of microbes through a filter
-mask that blocks droplets or bacterial and viruses
-good for heat sensitive liquids and hostpial air
-doesnt kill just traps microbesz

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20
Q

chemical methods of control

A

-disinfectant
-antiseptics
-sterilants
-degermers
-preservatives

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21
Q

advantages of chemicals

A

-fast in low concentrtions
-water or alcohol soluble (stable)
-low toxicity
-penetrating
-noncorrosive and nonstaining
-afforable and available

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22
Q

chemical levels

A

-high level germicides
-intermediate level
-low lever

23
Q

high level germicide

A

-kill endospores
-MIGHT be sterilants
-good if object cant take heat of autoclave
-things going into the body

24
Q

intermediate level

A

kill fungal spores NOT endospores, tubercle bacillus and viruses
-disinfect devices that contact mucous membranes but are not invasive devices
-kills what will make you sick

25
low level
eliminate only vegitative bacteria -some viruses and vegitative fungal cells - to clean surfaces that touch skin but not mucous membranes
26
what affects germicidal activity of chemicals?
-nature of material being treated -degree of contamination -time of exposure -strength and chemical action of the germicide
27
germicidal categories
-halogens -phenolics -chlorhexidine -alcohol -hydrogen peroxide -aldehyde -gases -detergent and soap -heavy metals -dyes -acids and alkalines
28
chlorine
-chlorine -hypochlorites (bleach) -denatures porteins by messing with disulfide bonds -intermediate level so cant kill spores -unstable in sun and inactivated by organic material (Pee and poo)
29
chloramines
when chlorine is inactive
30
halogens
chlorines and iodines
31
iodine
-iodophors (betadine) -messes up disulfide bonds -intermediate level -milder medical and dental degerming agents, disinfectants and oinments
32
phenolics
-lysol -cell wall and proteins -low to intermediate level -bactericidal, fungicidal, viricidal NOT sporicidal -triclosan additive to soap
33
chlorhexidine
-hospitals -surfactant and protein denaturant -low to intermediate -hibiclens and hibitane -antiseptic for or scrubs, skin clearning, burns. handwashing in hospital, cosmetic creams, toothpaste, eye drops, deodorant, mouthwash -controls MRSA and acinetobacter in hospitals
34
alcohols
ethyl or isopropyl 50-95% -acts like surfactant to dissolve me,brane ;lipids and coagulating proteins of vegetative bacterialc ells and funi -intermediate level -best is 70% bc u need water to coagulate proteins
35
hydrogen peroxide
makes hydroxyl free radicals that damage protein and DNA while it also decomposes to oxygen -toxic to anaerobes -low conceptration is antispetic -high concentration is sporicidal, bactericidal, viricudal, fungicidal -sterilizes medical equipment (dental tools and endoscopes)
36
high concentration of hydrogen peroxide
strong and dangerous
37
aldehydes
alkylates proteins and DNA -glutaraldehyde and formaldehyde -rapid and effective
38
gluteraldehyse
in 2 % it is used as a sterilant for heat sensitive instruments -high level
39
formaldehyde
disinfectant, presercative, toxic -formalin is 37% aqueous -intermediate to high level
40
gases and aerosols
ethylene oxide and propylene oxide -strong alkylating agents -high level -disinfect and sterilize plasmic and devices and food -things that cant be autoclaves or exposed to steam/ heat?
41
detergent and soaps
quaternary amonia compounds that are surgactants altering membrane permeability of bacteria and fungi -cationic detergent -low level
42
heavy metals
solutions of silver and mercury kill vegitative cells in low concentrations by inactivating proteins -oligodynamic action -low level
43
what are the metals
merthiolate, silver nitrate and silver -toxic if ingested or absorbed
44
what is silver added to?
catheters, IV lines, and prostheses to prevent biofilms and infections
45
dyes
aniline dyes have antimicrobial components -active against gram positive bacteria and fungus -antisepsis and wound treatment -low level
46
acids and alkalis
low level -organic acids present spore germination, bacterial and fungal growth -food preservation
47
acetic acid
bacterial growthp
48
propionic acid
retards mold -retard my mold y te doy una propina
49
lactic acid
anerobic bacterial growth -lack oxy
50
benzoic and sorbic acid
inhibit yeast
51
sodium hydroxide
destroys prions
52
ceviche
cooked by citrus bc the ph kills microbes
53

micro (23 decks)

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