Section 19: Chemical And Physical Control Of Microorganisms Flashcards
0
Q
Disinfection
A
Decrease number of microbes but may not destroy all of them
1
Q
Sterilization
A
To kill all life on an object
2
Q
Bactericide
A
Kill bacteria
3
Q
Fungicide
A
Kill fungus
4
Q
Virucide
A
Kill viruses
5
Q
Sporicide
A
Kill spores
6
Q
Biocide
A
Nonspecific
7
Q
Pasteurization (Low temp holding/LTH)
A
Process that heats food to a high enough temp to kill most vegetative cells
63 degrees Celsius for 30 minutes
8
Q
Flash Pasteurization (Hight Temp Short Time/HTST)
A
Most common
71.5 degrees Celsius for 15 seconds
9
Q
Ultrapasteurization (Ultrahigh Temp/UHT)
A
135 degrees Celsius for 2 seconds
10
Q
Nosocomial Diseases
A
Hospital-acquired infections
MRSA and VRE
11
Q
Aciduric Bacteria
A
Resistant to acid
H. Pylori
