Sterilization and Disinfection Flashcards

(35 cards)

1
Q

Removal or Destruction of all forms of life

a. Sterilization
b. Disinfection

A

a. Sterilization

disinfection - removal, INHIBITION OR KILLING OF MICROORGANISMS, although it DOES NOT REMOVE ALL BACTERIAL SPORES

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2
Q

is the Most Commonly Used Method for removal of microorganisms

a. heat
b. Filtration
c. radiation

A

a. heat

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3
Q

FASTEST AND SIMPLEST method of sterilization, killed within 15 mins

a. boiling
b. autoclaving
c. inspissation

A

b. autoclaving

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4
Q

it destroy vegetative bacteria (non-spolurating)
100*c for 10-15mins

a. boiling
b. autoclaving
c. inspissation

A

a. boiling

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5
Q

used to sterilize BIOHAZARDOUS TRASH AND HEAT STABLE OBJECTS

A. autoclaving

b. boiling
c. fractional

A

a. autoclaving

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6
Q

used is steam under pressure

a. autoclaving
b. fractional
c. pasteurization

A

a. autoclaving

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7
Q

the instrument used in FRACTIONAL OR INTERMITTENT STERILLIZATION

a. Arnold’s sterilizer
b. Anton sterilizer
c. aton sterilizer

A

a. Arnold sterilizer

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8
Q

performed at 100*C for 30 mins for 3 consecutive days

a. fractionation/ intermittent sterilization
b. inspissation

A

a, fractionation or intermittent sterilization

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9
Q

performed at 70C to 80C for 2 hours for 3 consecutive days

a. fractionation/ intermittent sterilization
b. inspissation

A

b. inspissation

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10
Q

used to sterilize PROTEIN RICE MEDIUM (LJ MEDIUM)

a. boiling
b. inspissation
b. autoclaving

A

b. inspissation

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11
Q

destroys vegetative cells and spore for 3 consecutive days of sterilization

A

fractionation or intermittent sterilization

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12
Q

it is used to sterilize MILK, DAIRY PRODUCTS AND ALCOHOLIC BEVERAGES

A

pasteurization

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13
Q

quick heating then immediate cooling ( 72*C for 15 seconds)

a. low temperature holding/ batch method
b. high temperature short time (HTST)/ flash pasteurization
c. ultra high temperature (UHT)

A

b. high temperature short time (HTST)/ flash pasteurization

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14
Q

cooled very quickly in a vacuum chamber (140*C for 3 secs)

a. low temperature holding/ batch method
b. high temperature short time (HTST)/ flash pasteurization
c. ultra high temperature (UHT)

A

c. ultra high temperature (UHT)

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15
Q

sterilization method that DOES NOT REQUIRE WATER

a. moist heat procedure
b. dry heat procedure

A

b. dry heat procedure

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16
Q

utilized for sterilization of glassware, oil products and powder

a. moist heat
b. dry heat
c. filtaration

17
Q

biological indicator of dry heat procedure?

a. Bacillus atrophaeus
b. Bacillus stearothermophilus
c. Bacillus subtilis var. niger

A

a&c Bacillus atrophaeus ( Bacillus subtilis var. niger)

18
Q

bilogical inidcator of autoclaving

a. Bacillus atrophaeus
b. Bacillus stearothermophilus

A

b. Bacillus stearothermophilus / Geobacillus stearothermophilus

19
Q

most common method of treating infectious waste and infected laboratory animals

a. oven heating
b. flaming
c. incineration

A

c. incineration

20
Q

what is the temperature used in HAZARDOUS MATERIAL?

a. 870C to 980C
b. 300 to 400C
c. 160 to 170
C

A

a. 870C to 980C

21
Q

used to control the spread of communicable disease

a. flaming
b. oven heating
c. incineration
d. cremation

22
Q

it is the method of choice for STERILIZATION OF ANTIBIOTIC SOLUTIONS, TOXIC CHEMICALS, RADIOISOTOPES, VACCINES AND CARBOHYDRATES

a. sterilization
b. disinfectants
c. filtration

A

c. filtration

23
Q

it is a type of filter that is made up FIBROUS OR GRANULAR MATERIALS

a. depth filter
b. hepa filter
c. membrane filter

A

a. depth filter

24
Q

This type of filter is used to sterilize PHARMACEUTICALS, OPTHALMIC SOLNS, CULTURE MEDIA, ANTIBIOTICS AND OIL PRODUCTS

a. depth filter
b. hepa filter
c. membrane filter (circular filter)

A

c. membrane filter (circular filter)

25
it is imporatant in FOOD MICROBIOLOGY a. hepa filter b. osmotic pressure c. low/cold temperature
c. low/cold temperature
26
it destroys bacteria through the disruption of metabolism that involves removing water from microbes a. dessication b. lyophilization
a. dessication Lyophilization - destroy bacteria through CHANGES IN PROTEINS AND DECREASE IN CHRMICAL REACTIONS
27
the plasma membrane shrinks away from the cell wall (cell may not die but usually stop growing) as water leaves the cell
plasmolysis
28
it use of high concentration of salts and sugar in food to create a hypertonic enviroment a. osmotic pressure b. cold/ low temperature c. lyophilization
a. osmotic pressure
29
biological indicator of RADIATION a. bacillus niger b. bacillus pumilus c. bacillus steathermophilus
b. bacillus pumilus
30
it refers to the removal, INHIBITION OR KILLING OF MICROORGANISMS, although it DOES NOT REMOVE ALL BACTERIAL SPORES a. radiation b. disinfection c. sterilization
b. disinfection
31
ratio of Sodium hypochlorite (NaOCL) to be effective disinfectant a. 10:1 b. 1:10 c. 1:20
b. 1:10
32
it participates bacterial protein and kills all bacteria in the specimen a. bactericidal b. bacteriostatic c. disinfectant
a. Bactericidal bacteriostatic - inhibit the GROWTH OF ORGANISMS disinfectant- applied to inanimate objects
33
first widely used antiseptic and disinfectant a. alcohol b. aldehyde c. formaldehyde d. phenol
d. Phenol (Tuberculoidal)
34
chemical sterilant for HEPA filters in a biological safety cabinet a. phenol b. formaldehyde c. halogens
b. formaldehyde
35
most commonly used gas in sterilization a. carbon dioxide b. etyhylene oxide (EtO) c. both
b. ethylene oxide