Test 3 Flashcards

(60 cards)

1
Q

Compare infection and infestation

A

Infection is a PROCESS where a MICROBE becomes established in a host and produces injury/disease

Infestation is a presence of a MACROscopic parasite in or on the body of a host

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2
Q

Infective dose

A

The number of microbes required to cause an infection, will depend on what microbe and the state of health of the host

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3
Q

Opportunist

A

A normal inhabitant of a host (ex: S. aureus) that causes disease when host is in a weakened or debilated state OR under certain unusual circumstances

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4
Q

Contagious (communicable) disease

Vs

Noncontagious (noncommunicable) diseas

A

Disease transmitted readily to others

Not transmitted

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5
Q

Pathogenicity

A

The capability to cause a disease.

A “true” pathogen is a microbial species that causes disease in an initially normal, healthy individual.

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6
Q

Virulence

A

The degree of pathogenicity a group or strain of microbes exhibits & the efficiency with which a microbe can cause disease. Measured in morbidity/ mortality

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7
Q

Morbidity vs mortality

A

Morbidity- the % of persons exposed to a pathogen that get the disease

Mortality- the number of deaths from a particular disease

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8
Q

Compare I.D. 50 to L.D. 50

A

I.D. 50 (infective dose) the number of particles required to infect 50% of test animals

L.D. 50 (lethal dose) the number of particles required to kill 50% of test animals

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9
Q

Toxigenicity

A

The ability to produce toxic, poisonous substances (ex: tetanus)

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10
Q

Invasiveness

A

The ability of an organism to establish itself in a host

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11
Q

Parasitism

A

The relationship in which one organism benefits and the host is harmed (anti symbiotic)

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12
Q

Sterilization

A

A process that REMOVES or DESTROYS ALL life forms

Sterile = free from life

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13
Q

Disinfection

Vs

Disinfectant

A

PROCESS that USUALLY kills PATHOGENIC MICROBES on inanimate objects

A CHEMICAL or PHYSICAL AGENT that KILLS PATHOGENS on inanimate objects.

Do NOT sterilize, but may be sporicidal (kill spores)

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14
Q

Antisepsis

Vs

Antiseptic

A

The INHIBITION of growth of microorganism a on LIVING TISSUE

A CHEMICAL AGENT that INHIBITS the growth of microbes on LiVING TISSUE

Inhibit growth= kill

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15
Q

Asepsis

A

The PROCESS of preventing putrefaction or contamination (ex: aseptic technique)

Putrefaction= rotting of tissue caused by bacteria

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16
Q

Cidal agents

Vs

Static agents

A

Agent that causes fairly prompt DEATH (irreversible damage)

Agent that causes INHIBITION of GROWTh (reversible damage)

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17
Q

Sanitization

A

Process that KILLS OR REMOVES 99.9% of GROWING bacteria from an OBJECT (not effective against bacteria in lag phase)

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18
Q

Decontamination

A

PROCESS in which BOTH living pathogens and their toxic products are removed

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19
Q

Degermation

A

Careful tissue cleansing with an antiseptic that MAY reduce the total BACTERIAL Population a THOUSAND FOLD. Replaces the term “skin disinfection”

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20
Q

Log death curve

A

Graphic representation of the death of a specific population number per interval of disinfection/sterilization time

Graphs rate of death of organisms

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21
Q

Microbial load (bio burden)

A

the number of microbes in an object to be treated (only important in a lab setting)

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22
Q

Thermal death point

Vs

Thermal death time

A

The TEMP at which a given suspension of bacteria are killed in 10 minutes

The shortest PERIOD of time required to kill a suspension of bacteria at a specific temperature under specific conditions

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23
Q

Decimal reduction time

A

The time required for 90% of microbes to be killed

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24
Q

Temperature coefficient (Q10)

A

Effect of a 10 degree rise in a temperature on the killing rate

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25
What is disease/ infectious disease/ noninfectious disease
Disease is the absence of health (departure from a typical condition of health Infectious disease is any disease caused by a MICRO organism Noninfectious disease is any disease not caused by a MICRO organism
26
Boiling water / free flowing steam. Explain how it controls microbes
100C for 15 minutes. Works only for pure water under 1 atmosphere of pressure at exact sea level. Effective against most bacterial cells (killed in 10minutes), but not spores (can resist boiling for ten hours). Can kill viruses but takes longer (HBV is killed within 30 minutes). Uses: dishes, basins, pitchers, medical/dental instruments Moist heat
27
Autoclaving. Explain how it controls microbes.
121C @ 15psi for 15-20 minutes. The most widely used sterilization technique. It is not the pressure that kills, but the fact that the pressure raises the temperature of water above the boiling point. This creates steam which rapidly penetrates cells and spores coagulating cellular proteins and enzymes. Uses: microbial media, sterilization of cultures, any instruments that can withstand heat/pressure/ water Moist heat
28
Direct flaming. Explain how it controls microbes.
Used on inoculation loops and transfer needles. Kills microbes without destroying instrument. Dry heat
29
Hot air (hot oven) sterilization
170-180F for 2 hours. Time for dry heat is longer because cellular components must oxidize. Uses: glassware (keeps it dry), Vaseline, waxes, powders, paper, and cotton Dry heat
30
Incineration. Explain how it controls microbes.
Used to sterilize any disposable paper products, dressings, cadavers, bags, etc. Destroys (sterilizes). Possibly on way of eliminating prions. Dry heat
31
Pasteurization. Explain how it controls microbes.
Developed by Louis Pasteur to kill pathogens mycobacterium tuberculosis, streptococcus pyogenes and coxiella burnetti in milk and other products without destroying consistency or flavor. One of contributing causes to reduced incidence of TB, streptococcal sore throat, and diptheria. Classic- 60C for 30 minutes HTST (high temp, short time)- 72C for 15 seconds. UHT (ultra high tx)- may sterilize milk and other products. Heats product to 140C for 3 seconds and then reduce heat to 74C. Shelf life is much longer and does not need to be refrigerated until after opening container.
32
Refrigeration. Explain how it controls microbes.
Cultures kept a 2-8C can be maintained for several months. Works by slowing metabolic rate and inhibits growth.
33
Freezing. Explain how it controls microbes.
Cultures kept at 0C can be maintained for a minimum of 1 year. Cultures are generally frozen in milk or slants and overlaid with mineral oil. Freezing kills many bacteria by formation of ice crystals, which are expanded water, which can disrupt/burst the cell.
34
Lyophilization. Explain how it controls microbes.
Freeze drying. Cultures are brought down to -70C with their water simultaneously sucked out. Can be preserved for long periods of time, and then rehydrated by placing cells in enriched broth solution and incubating for 24-48 hours before placing on agar slants. Kills about 99.9% of cells in process.
35
Filtration
Passage of liquid or gas that is labile (heat sensitive) through a screen like material with pores small enough to retain bacteria and viruses. Results in sterilization. Membrane filters are composed of cellulose esters or plastic polymers. Popular because of uniform size (.45 to .01 um) HEPA (high efficiency particulate air) filters remove almost all microbes larger than .3um in diameter. Used in air supply systems in sterile hospital rooms.
36
Osmotic pressure. Explain how it controls microbes.
Placing material in a hypertonic solution such as salt/sugar which causes cells to dehydrate.
37
Dedication. Explain how it controls microbes.
Microbes require water for growth and dedicated foods will not support their growth. Dehydration of food.used to preserve food before refrigeration.
38
Ionizing radiation. Explain how it controls microbes.
Beams travel through cell so quickly that it ionizes water resulting in hydroxyl and peroxide radicals that damage DNA. Two most commonly used isotopes are cobalt (60Co) and cesium (137Cs). Uses: sterilization of pharmaceuticals, plastic ware, disposable medical supplies, irradiation of foods
39
Non ionizing radiation. Ionizing radiation. Explain how it controls microbes.
Has longer wavelength and less energy the ionizing radiation. Most efficient bacteriocidal wavelength is 265 nm. Causes formation of thymine dimers, which distort DNA molecules, leading to mutations and death. Can sterilizes vaccines, used in meat packing to control food spoilage, and can be found in hospitals or industry as germicidal lamps. Has poor penetrating power and is dangerous to humans- blindness/ skin cancer.
40
Photoreactivation.
Phenomenon where uv irradiated bacteria repairs damaged DNA when exposed to strong light source. Light activated enzymes repair thymine dimers by replacing them with appropriate bases. May also lead to mutation via SOS repair mechanism.
41
Ultrasonic sound (high frequency vibrations) Explain how it controls microbes.
Vibrations cause the formation of bubbles which bombard surfaces. The bombardment or cavitation removes materials from surfaces such as instruments and can disrupt cells for enzymatic studies.
42
Wavelength irradiation.Explain how it controls microbes.
915-2,450 mH. Cause negatively charged ions to accelerate and collide with other molecules or cause dipoles to attempt to rotate and line up with rapidly alternating electrical field. This generates heat to cook food and kill bacteria/fungi. Water is necessary.
43
Initial testing. Explain
Testing disinfectants or sterilizes using pure cultures to define their range of usefulness.
44
Phenol coefficient test
Measure of chemical compound against phenol compound after dilution. Can only be used for phenol like chemicals.
45
Use dilution test. Explain.
Method that determines how much a chemical can be diluted and still remain effective. Establishes appropriate dilutions of an agent for actual conditions. Stainless steel cylinders are contaminated with specific number of test bacteria. After drying, these are placed in test disinfectant for 10 minutes, then allowed to drain. Then are transferred to culture media tubes and incubated for 48 hours. Tubes are then examined for growth. No growth indicates effective concentration.
46
Filter paper disk method
Used in teaching labs to evaluate the efficiency of a chemical agent. Filter paper is soaked in specific concentration of disinfectant, then placed on a Perri dish containing the test bacteria. After incubation, a zone of inhibition will appear and be measured.
47
Phenol. Explain how it controls microbes.
Pioneered by Dr. Joseph Lister. Is composed of 6% carbolic acid and is seldom used today with the exception of bench top disinfection. Phenol ova are widely used and work by injuring cell membrane, inactivation of enzymes, and denaturing of proteins. They are stable, persistent and aren't sensitive to organic matter. O-phenylphenol is the main ingredient in Lysol. Hexachlorophene is effective against staphylococci and streptococci/ skin infections, used in asepsis. Problems of neurological damage in infants from overuse. Products containing more than 1% must have a prescription.
48
Chlorhexidine. Explain how it controls microbes.
Similar in structure to phenol hexachlorophene. Is frequently found in 4% solution in isopropyl alcohol and is known as Hibiclens.
49
Halogens
Group 7A on periodic table. Iodine is effective against all kinds of bacteria, many endoscopes, fungi, and some viruses. Combination of AA tyrosine with enzymes and proteins. Tincture of iodine is an aqueous solution. Iodophors are combinations of iodine and organic molecules that do not stain and are less irritating than iodine. Can also be used as surgical scrubs and pre-op skin preparations. Betadine, isodine, ioprep
50
Chlorine. Explain how it controls microbes.
Can be used as gas or in combination with other chemicals. The gas is used in disinfecting municipal water supplies, swimming pools and sewage.
51
Sodium hypochlorite. Explain how it controls microbes.
Ordinary household bleach. Disinfectant. Commonly used in benchtop, floors, and other inanimate objects. 10% solution readily kills the HIV virus.
52
Chloramines. Explain how it controls microbes.
Chemicals consisting of chlorine and ammonia. They are highly stable. The germicidal action of chlorines is based on the formation of hypochlorous acid in water. It's neutral charge allows for rapid diffusion through cellular water.
53
Alcohol. Explain how it controls microbes.
Both ethanol & isopropyl alcohol are widely used, normally at 70%. Concentrations of 60-95% are effective. They are bacteriocidal and fungicidal but are not effective against endospores or nonenveloped viruses. Alcohol, used as tincture, enhances the effectiveness of other chemicals.
54
Heavy metals and their compounds. Explain how it controls microbes.
All exhibit oligodynamic action. They combine with cellular proteins and enzymes, denaturing and coagulating them.
55
Silver. Explain how it controls microbes.
Bacteriocidal. Silver nitrate is used in eyes of newborns and prevents development of ophthalmia neonatorium (gonorrheal eye infection). Expensive. Replaced by tetracyclines and erythromycin. Silverdine is a combination of silver and sulfonamide used to treat burns
56
Mercury. Explain how it controls microbes.
Too toxic for disinfection or antisepsis. Combines with sulfhydryl groups, disrupting sulfide bonds in proteins. Organic Mercury compounds are less irritating and toxic, used in antisepsis, such as mercurochrome and methiolate.
57
Copper sulfate. Explain how it controls microbes.
Destroys green algae in reservoirs and other water supplies.
58
Zinc chloride. Explain how it controls microbes.
Used in mouthwash. Zinc oxide is used in paints as an anti fungal agent. Calamine lotion contains zinc oxide and ferric oxide, soothing lotion for insect bites and poison ivy b/c antiseptic and astringent.
59
Surface-active agents. Surfactants. Explain how it controls microbes.
Decreases surface tension of a liquid and include soaps and detergents. Emulsify oils and are good deferring agents. Acid-ionic sanitizer are important for cleaning dairy equipment. Deodorant soaps contain compounds such as triclocarban, which inhibit gram pos bacteria.
60
Quaternary ammonium compounds. Explain how it controls microbes.
Most effective against gram pos bacteria and less effective against gram negs. Catio if. Fungicidal, amoebicidal, virocidal (enveloped virus), but NOT sporicidal. Are colorless, tasteless, odorless, nontoxic and stable. Inactivated by organic molecules, soap, and surfaces like gauze. May support the growth of P. aeruginosa. Act by disrupting cell membranes and denaturing enzymes. Capacity (cetylpyrimidium chloride)