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35 Cards in this Set
- Front
- Back
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What is the action of an anti microbial agent? |
To alter cell walls and membranes. |
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These viruses have greater tolerance to harsh conditions... |
Non-enveloped viruses |
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Due to osmotic effects, when damaged, this happens... |
Cells burst |
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Once a cell wall is damaged by an antimicrobial agent, these things are next to be damaged... |
Proteins and nucleic acids |
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Through action on RNA, an antimicrobial agent can do what? |
Halt protein synthesis. |
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List the following terms in order from most resistant to most susceptible: Gram negative bacteria, Mycobacteria, Prions, Enveloped Viruses |
1. Prions 2. Mycobacteria 3. Gram negative bacteria 4. Enveloped viruses |
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These types of germicides kill all pathogens including endospores... |
High-level germicides |
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These types of germicides kill vegetative bacteria, fungi, protozoa and some viruses... |
Low-level germicides... |
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These types of germicides kill fungal spores, protozoan cysts, viruses and pathogenic bacteria... |
Intermediate germicides |
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High temperatures _________ proteins. |
Denature |
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The lowest temperature that kills all cells in broth in 10 minutes is called what? |
Thermal death point |
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The time to sterilize the volume of liquid at set temperature is called what? |
Thermal death time |
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More effective than dry heat... |
Moist heat |
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Name four methods of microbial control using moist heat... |
1. Boiling 2. Autoclaving 3. Pasteurization 4. Ultra-high temperature sterilization |
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True or false: Endospores, protozoan cysts and some viruses can survive boiling |
True |
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What are the conditions for autoclaving? |
121°C 15 psi 15 minutes |
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This method of moist heat is used for milk, ice cream, yogurt and fruit juices. It is not sterilization as some heat-tolerant microbes survive. |
Pasteurization |
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What are the conditions for ultra high temperature sterilization (which is a method of moist heat)? |
141°C for 1-3 seconds Then rapid cooling |
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This type of heat denatures proteins and oxidizes metabolic and structural chemicals. |
Dry heat |
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What is the ultimate means of sterilization? |
Incineration |
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True or False: Refrigeration and freezing decrease microbial metabolism, growth and reproduction. |
True |
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This inhibits growth due to the removal of water... |
Desiccation |
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This term, which is also known as freeze-drying, is used for long-term preservation of microbial cultures... |
Lyophilization |
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True or False: High concentrations of salt or sugar in foods can inhibit the growth of microbes. |
True |
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In a hypertonic solution of salt or sugar, cells lose what? |
Water |
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This type of radiation preserves food and sterilizes medical equipment. It also destroys DNA. |
Ionizing radiation |
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This type of radiation forms thymine dimers to inhibit transcription and replication. |
Non-ionizing radiation |
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This method of microbial control has a disagreeable odor and possible side effects. It is commonly used in healthcare settings, labs and homes. It can remain active for a prolonged time. |
Phenolics |
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Swabbing the skin with this, prior to an injection, removes most microbes. |
Alcohol |
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Alcohols and halogens or iodine are considered what level of antimicrobial chemicals? |
Intermediate level antimicrobial chemicals |
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Peroxide, ozone and peracetic acid are what type of agent? |
Oxidizing agents |
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What is another name for a surface active chemical used in soaps & detergents? |
Surfactant |
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Copper, which can control algal growth, is what type of microbial control? |
Heavy metals |
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Formalin, used in embalming and disinfection of rooms and instruments, is what type of anti-microbrial agent? |
Aldehyde |
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Lysozyme, which is used to reduce the number of bacteria in cheese, and, prionzyme, which can remove prions on medical instruments, are classified as what? |
Enzymes |
