Control of Microbial Growth - 1

Question 1

Destroys all microorganisms on a surface

Answer 1

Sterilization

Question 2

Defined as the destruction of all pathogenic and spoilage organisms that can grow in food under normal storage and handling conditions

Still has the possibility of contamination

Answer 2

Commercial sterilization

Question 3

the agent of botulism in canned foods

Answer 3

Clostridium botulinum

Question 4

a rare but serious illness caused by a toxin that attacks the body’s nerves and causes difficulty breathing, muscle paralysis, and even death

Answer 4

Botulism

Question 5

Greek word for decay

Answer 5

Sepsis

Question 6

Absence of contamination

Answer 6

Asepsis

Question 7

Used to prevent contamination of surgical instrument, personnel, and patient during surgery

Also used in the food industry

Answer 7

Aseptic techniques

Question 8

Chemicals that inhibit the growth of bacteria but does not kill them

Answer 8

Bacteriostiatic agent

Question 9

Suffix: ___ = to stop

Answer 9

stasis

Question 10

Agent that kills certain microoganisms

Answer 10

Germicide

Question 11

Kills bacteria but not endospores

Answer 11

Bacteriacide

Question 12

Inactivates or destroys viruses

Answer 12

Viricide

Question 13

Kills fungi

Answer 13

Fungicide

Question 14

Kills endospores

Answer 14

Sporocide

Question 15

The act of removing toxins

Answer 15

Decontamination

Question 16

The act of substantially reducing microbial presence

Answer 16

Sanitation

Question 17

The removal of vegetative or non-endospore-forming pathogens
Can be physical or chemical
Reduces the presence of microorganisms

Answer 17

Disinfection

Question 18

a chemical substance or compound used to inactivate or destroy microorganisms on inert (non-living) surfaces

Answer 18

Disinfectant

Question 19

an antimicrobial substance or compound that is applied to living tissue to reduce the possibility of sepsis, infection or putrefaction.

Answer 19

Antiseptic

Question 20

Mechanical removal of most microbes
Ex: alcohol swab on skin

Answer 20

Degerming

Question 21

Use of chemical agent on food-handling equipment
Ex: soap and water

Answer 21

Sanitization

Question 22

What are some early practices done to control microbial growth?

Answer 22

Salting, smoking, pickling, drying, exposure of food and clothing to sunlight

Use of spices to mask taste and spoilage of food

Question 23

Antiseptic technique

Answer 23

Semmelweis

Question 24

Medical application of sanitization
Used carbolic acid on surgery equipment

Answer 24

Lister

Question 25

Germ theory

Answer 25

Pasteur

Question 26

Steam sterilization Pioneer of aseptic surgery

Answer 26

Bergmann

Question 27

Sterile rubber gloves From John Hopkins University

Answer 27

Halstead

Question 28

The cause of death of over 10% of surgeries An infection that happens at the hospital

Answer 28

Nosocomial infection

Question 29

Factors of the rate of microbial death

Answer 29

Number of microbes Types of microbes Environmental influences - the presence of organic material Time of exposure

Question 30

the presence of organic material

Answer 30

Environmental influences

Question 31

the use of high temperatures to denature microbial enzymes and other proteins

Answer 31

Heat -

Question 32

Types of Control

Answer 32

Positive and Negative

Question 33

this type of control includes industrial fermentation, beer, wine, breadmaking

Answer 33

Positive control

Question 34

this type of control includes by physical or chemical means, including the use of antibiotics

Answer 34

Negative control

Question 35

The control of microbial growth is either to ___ or ___ microbes.

Answer 35

kill or inhibit

Question 36

the lowest temperature all microbes in a liquid suspension will be killed in 10 minutes

Answer 36

Thermal Death Point

Question 37

minimal length of time all bacteria will be killed

Answer 37

Thermal Death Time

Question 38

the time 90% of bacteria is killed Used in canning

Answer 38

Decimal Reduction Time

Question 39

coagulates microbial proteins and dentures their proteins through the use of moist heat More effective than dry heat

Answer 39

Moist Heat

Question 40

kills or inactivates viruses, bacteria, protozoa, and other pathogens by using heat to damage structural components and disrupt essential life processes is not sterilization and is more accurately characterized as pasteurization Temperature of around 100 - 200 degrees Celsius

Answer 40

Boling

Question 41

A virus that can survive up to 30 minutes of boiling

Answer 41

Hepatitis Virus

Question 42

Can survive up to 20 hours or more of boiling

Answer 42

Endospores

Question 43

Sterilizes through the use of hot steam under pressure Kills microbes within 15 minutes 121 degrees Celsius at twice the force of atmospheric pressure

Answer 43

Autoclave

Question 44

Way of preventing the spoilage of beverages

Answer 44

Pasteurization

Question 45

pasteurization at around 65 degrees Celsius for 30 minutes

Answer 45

Classic/Vat method

Question 46

Pasteurization Methods:

Answer 46

Classic/Vat method High-Temperature Short-Time Pasteurization (Flash Pasteurization) Ultra High Temperature

Question 47

pasteurization at around 72 degrees Celsius for 15 seconds

Answer 47

High-Temperature Short-Time Pasteurization (Flash Pasteurization)

Question 48

pasteurization at 140 degrees Celsius for 3 seconds then vacuum sealed and cooled Milk can then be stored for 25 days at room temperature

Answer 48

Ultra High Temperature

Question 49

kills microorganisms by oxidizing molecules

Answer 49

Dry Heat

Question 50

This method is mostly used on inoculating loops/needles

Answer 50

Direct Flame

Question 51

Typical method of dealing with biological waste

Answer 51

Incineration

Question 52

The use of an oven for 2 hours at around 170 degrees Celsius

Answer 52

Hot Air Sterilization

Question 53

___ = the hottest part of the Bunsen burner flame

Answer 53

1870 degrees Celsius

Question 54

Dry heat transfers heat more?/less? effectively to a cool body than most heat.

Answer 54

less

Question 55

Filtration through a screenlike material

Answer 55

Direct Filtration

Question 56

Types of Direct Filtration:

Answer 56

High-Efficiency Particulate Air Filters Membrane Filters

Question 57

filtration used in operating rooms and burn units

Answer 57

High-Efficiency Particulate Air Filters

Question 58

filtration that has a uniform pore size Used in industry and research

Answer 58

Membrane Filters