Control of microbial growth

Question 1

Removal/destruction of all microorganisms and viruses

Answer 1

Sterilization

Question 2

Free of all viable microbes, even endospores

Answer 2

Sterile

Question 3

Elimination of most or all pathogens (implies use of antimicrobial chemicals)

Answer 3

Disinfection

Question 4

Antimicrobial chemicals non-toxic enough to be used on skin and body tissue

Answer 4

Antiseptics

Question 5

Reduces number of pathogens to a safe level

Answer 5

Decontamination

Question 6

Inhibit bacterial growth but does not kill them

Answer 6

Bacteriostatic

Question 7

Brief heat treatment applied to food that reduces spoilage organisms and destroy pathogens

Answer 7

Pasteurization

Question 8

Time in min required to kill 90% of a microbial population

Answer 8

Decimal reduction time (D value)

Question 9

Sterile method using moist heat

Answer 9

Pressurized steam

Question 10

Sterile method using dry heat

Answer 10

Flaming

Question 11

Radiation that destroys DNA and damages cytoplasmic membrane

Answer 11

Ionizing

Question 12

Radiation that produces wavelengths that damage DNA

Answer 12

Ultraviolet

Question 13

Items that must be sterile because they enter body tissue

Answer 13

Critical items

Question 14

Items that need to be free of all viruses and vegetative bacteria, may contain endospores because they enter mucous membranes

Answer 14

Semi-critical

Question 15

Free from most vegetative cells, touch unbroken skin

Answer 15

Non-critical

Question 16

True or false - boiling kills endospores

Answer 16

False

Question 17

Name for pressurized steam sterilization

Answer 17

Autoclaving

Question 18

Level of disinfectant that kills all except viruses and endospores

Answer 18

Intermediate

Question 19

What is the time and temperature required for autoclaving?

Answer 19

121 degrees for 15 minutes