Exam 2 Flashcards
(172 cards)
microorganisms are ubiquitous meaning
there is a species of microorganism that is able to adapt and occupy almost every environment
microbes are used in the food industry to produce
wine, cheese, sauerkraut
opportunistic pathogen
often harmless but can cause disease if conitions are right
nosocomial infection
infection that an individual acquired while in a health care facility
physical control method examples
heat, drying, filtration, irradiation
chemical control methods involve the use of
chemical to interfere with an organisms ability to survive or multiply
chemical control method example
disinfectants, antiseptics, antimicrobial therapy
antimicrobial agent refers to
either a chemical that halts the growth of an organism or one that causes death of an organism
chemicals that interfere with microbial growth usually have some effect on other life forms. One must weigh the benefit of ________ ____ with the degree of _________ ____ __________
microbial death, human cell damage
-cidal
when the agent kills the organism
-static
agents that halt the growth of a particular class
antimicrobial agents
chemicals which will or prevent replication of a microorganism. This term is often used in reference to pharmacutial agents as opposed to cleaning agents
antiseptic
chemical that reduces the number of microbes on animate objects, typically reduces the number of microbes significantly
cleaner
agent used to remove dirt, oil, dead cells and other debris from an object
disinfectant
chemical that reduces the number of microbes on an inanimate object, often significantly reduce the number of microbes present
inhibit growth
render an organism unable to multiply but not necessarily kill each cell present
kill
render an organism unable to metabolize or multiply again
physical control methods
procedures which reduce the number of microbes present to a safe level by exposing microbes to physical conditions outside of their growth tolerance levels
sanitize
used in food prep industry to refer to the action of reducing the number of microbes specifically on eating utensils and food preparation surfaces
sterilize
process of completely eradicating microorganisms from an object or substance
heat kills bacterial cells by
damaging or denaturing the essential proteins in the cell
moist heat destroys bacteria by
altering the 3D structure of microbial proteins causing coagulation
dry heat
oxidizes proteins and other components
shorter or longer or normal times must be used when attempting effective kill with large volumes or greatly soiled items
longer