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1 - Meat Micro > Microbial Control > Flashcards

Microbial Control Flashcards

1
Q

the process of destroying all forms of microbial life.

A

Sterilization

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2
Q

An agent, usually a chemical that kills the grow forms but not necessarily the resistant spore forms of disease – producing microorganisms.

A

Disinfectant

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3
Q

is the process of destroying infectious.

A

Disinfection

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4
Q

A substance that opposes sepsis, to prevent the growth or action of microorganism or action microorganisms either by destroying or by inhibiting their growth and metabolism.

A

Antiseptics

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5
Q

An agent that reduces the microbial population to safe levels as judged by public health requirements.

A

Sanitizer

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6
Q

An agent that kills the growing forms but not necessarily the resistant spore forms of germs

A

Germicide (Microbicide)

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7
Q

An agent that kills bacteria, similarly the terms fungicide, virucide and sporicidal refers to agents that kill fungi, viruses and spores respectively.

A

Bactericide

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8
Q

A condition in which the growth of bacteria is prevented. Similarly, fungistatic describes an agent that stops the growth of fungi.

A

Bacteriostasis

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9
Q

One that interferes with the growth and metabolism of microbes.

A

Antimicrobial agent

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10
Q

Some antimicrobial agents are used to treat infections, and they called

A

chemotherapeutic agents

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11
Q

Methods of Microbial Control:

A
  1. Nature of the material to be treated
  2. Types of microorganisms
  3. Environmental conditions
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12
Q

To cite an extreme example ( a chemical agent used in disinfectant contaminated utensils might be quite unsatisfactory for application to the skin; It might do serious injury to the tissue cells.

A

Nature of the material to be treated

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13
Q

Chemical agents are not all equally effective against bacteria, fungi, viruses and other microorganisms.

A

Types of microorganisms

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14
Q

The factors temperature, pH, time, concentrations and presence of extraneous organic material, may all have a bearing on the rate and efficiency of antimicrobial action.

A

Environmental conditions

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15
Q

Temperatures below the minimum usually have a ____ action on microorganisms.

A

static

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16
Q

An agent that is static in action will inhibit the growth of microorganisms.

A

static

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17
Q

An agent that is cidal in action will kill microorganisms and viruses.

A

cidal

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18
Q

Temperatures above the maximum usually have a ____ action on microorganisms.

A

cidal

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19
Q

Keep in mind that when evaluating or choosing a method of controlling microorganisms, you
must consider the following factors which may influence antimicrobial activity:

A
  1. the concentration and kind of a chemical agent used;
  2. the intensity and nature of a physical agent used;
  3. the length of exposure to the agent;
  4. the temperature at which the agent is used;
  5. the number of microorganisms present;
  6. the organism itself; and
  7. the nature of the material bearing the microorganism
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20
Q

Vegetative microorganisms can generally be killed at temperatures from 50°C to 70°C with moist heat.

A

High Temperature

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21
Q

are very resistant to heat and extended exposure to much higher temperature is necessary for their destruction

A

Bacterial endospores

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22
Q

is generally more effective than dry heat for killing microorganisms because of its
ability to penetrate microbial cells.

A

Moist heat

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23
Q

Moist heat kills microorganisms by

A

denaturing their
proteins

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24
Q

employs steam under pressure.

A

Autoclaving

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24
Q

Examples of dry heat include:

A
  1. Hot air sterilization
  2. Incineration
24
Q

will generally kill vegetative cells after about 10 minutes of exposure.

A

Boiling water

25
Q

kills microorganisms through a process of protein oxidation rather than protein
coagulation.

A

Dry heat

26
Q

is the mild heating of milk and other materials to kill particular spoilage
organisms or pathogens. It does not, however, kill all organisms.

A

Pasteurization

27
Q

inhibits microbial growth by slowing down microbial metabolism.

A

Low temperature

28
Q

generally has a static effect on microorganisms. Lack of water inhibits the action of microbial enzymes. Dehydrated and freeze-dried foods

A

Desiccation, or drying

29
Q

in their natural environments, are constantly faced with alterations in osmotic pressure. Water tends to flow through semipermeable membranes, such as the cytoplasmic membrane of microorganisms, towards the side with a higher concentration of dissolved materials (solute).

A

microorganisms

30
Q

the cell is said to be in a _______ environment and water will flow into the cell.

A

hypotonic

31
Q

CHARACTERISTICS OF GOOD ANTIMICROBIAL AGENT

A
  1. Antimicrobial activity
  2. Solubility
  3. Stability
  4. Nontoxicity to human and other animals
  5. Homogeneity
  6. Noncombination with extraneous organic material
  7. Toxicity to microorganisms at room or body temperatures
  8. Capacity to penetrate
  9. Noncorroding and non - staining
  10. Deodorizing ability
  11. Detergent capacities
  12. Availability
32
Q

The capacity of the substance to kill or inhibit microorganisms is the first requirement.

A

Antimicrobial activity

33
Q

The substance must be soluble in water or other solvents to the extent necessary for effective use.

A

Solubility

34
Q

Changes in the substance upon standing should be minimal and should not result in significant loss of germicidal action.

A

Stability

35
Q

Ideally, the compound should be lethal to microorganisms and non injurious to humans and other animals.

A

Nontoxicity to human and other animals

36
Q

The preparation must be inform in composition so that active ingredients are present in each application.

A

Homogeneity

37
Q

Many disinfectants have an affinity for proteins or other organic material

A

Noncombination with extraneous organic material

38
Q

In using the compound, it should not be necessary to raise the temperature beyond that normally found in the environment where it is to be use.

A

Toxicity to microorganisms at room or body temperatures

39
Q

Unless the substance can penetrate through the surfaces, its germicidal action is limited solely to the site of application.

A

Capacity to penetrate

40
Q

It should not rusts or otherwise disfigure metals nor stain or damage fabrics.

A

Noncorroding and non - staining

41
Q

Deodorizing while disinfecting is a desirable attribute. Ideally the disinfectant itself should either be odorless or have a pleasant smell.

A

Deodorizing ability

42
Q

A disinfectant which also a detergent (cleaning agent) accomplish two objectives and the cleansing action improves the effectiveness of the disinfectant.

A

Detergent capacities

43
Q

The compound must be available in large quantities at a reasonable price.

A

Availability

44
Q

Commonly used Chemical agents

A
  1. Phenol and Phenolic compounds
  2. Alcohols
  3. Halogens (Iodine)
  4. Heavy Metals and Their Compounds
  5. Dyes
  6. Synthetic Detergent
  7. Quaternary Ammonium
  8. Aldehydes
  9. Formaldehyde
45
Q

is a unique and powerful sterilizing agent. It is use for sterilizing heat or moisture sensitive materials in hospitals, industry and laboratories has become universal.

A

Ethylene oxide

46
Q

Heavy metal

A

Mercury, Silver, Copper

47
Q

has the distinction of being used successfully in the 1880s by Joseph Lister, a surgeon, to reduce infection of surgical incisions and surgical wounds.

A

Phenol

48
Q

measures the disinfecting power or effectiveness of a disinfectant or antiseptic (the test disinfectant) compared to phenol: a well-established antiseptic agent.

A

the phenol – coefficient technique.

49
Q

are inactive and dormant structures.

A

Spores

50
Q

are actively growing cells that form the endospore.

A

Vegetative cells

51
Q

CH3CH2OH in concentrations between 50 and 90s, is effective against vegetative or non – spore forming cells.

A

ethyl alcohol

52
Q

is less bactericidal than ethyl alcohol; furthermore it is highly poisonous.

A

methyl alcohol

53
Q

is one of the oldest and most effective germicidal agents. It has been in use for more than a century, having been recognized by the US Pharmacopoeia in 1830.

A

halogens (iodine)

54
Q

are mixtures of iodine with surface – active agents which act as carriers and solubilizers for the iodine.

A

iodophores

55
Q

Two classes of dye compounds

A

triphenylmethane and acridine dyes.

56
Q

These compounds exhibit selective inhabitation against bacteria, particularly staphylococci and Gonococci.

A

Acridine Dyes

57
Q

Most compounds of the germicidal cationic – detergent class are

A

quaternary ammonium salts.

58
Q

is the simplest compound in the aldehyde series. It is a gas that is stable only in high concentrations and at elevated temperatures.

A

Formaldehyde

59
Q

is a unique and powerful sterilizing agent. It is use for sterilizing heat or moisture sensitive materials in hospitals, industry and laboratories has become universal.

A

Ethylene oxide

1 - Meat Micro (8 decks)

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