1) Standard methods of sterilization are not effective in inactivating |
c |
2) Which of the following statements is true of disinfectants? |
D |
3) Which of the following statements concerning microbial death is FALSE? |
E |
4) Which of the following is an example of sanitization? |
A |
5) Aseptic means |
E |
6) Which of the following would NOT be bacteriostatic? |
D |
7) Antimicrobial agents that damage nucleic acids also affect |
E |
8) Seventy percent alcohol is effective against |
A |
9) An instrument that will come into contact with only the skin of a patient should be disinfected with a(n) |
B |
10) Which of the following is NOT an effective means of sterilization? |
C |
11) Which of the following describes flash pasteurization? |
B |
12) The dairy creamer used in restaurants is usually sterilized by |
D |
13) Boiling water for 10 minutes is effective in ridding it of |
E |
14) Which of the following is NOT a feature associated with filtration? |
C |
15) Which of the following is a target of pasteurization? |
E |
16) Which of the following types of radiation is nonionizing and has the shortest wavelength? |
A |
17) Which of the following is used for microbial control in fresh fruits and vegetables? |
E |
18) Which of the following can be used to disinfect air? |
D |
21) Betadine is an example of which of the following groups of antimicrobial agents? |
C |
24) Which of the following was used in the past to prevent the transmission of gonorrhea from an infected mother to her newborn? |
E |
25) Which of the following is used to sterilize items that should not, or cannot, be exposed to heat or water? |
A |
27) Disinfecting agents naturally produced by microorganisms are |
B |
28) A chemical agent that kills pathogenic microbes in general is a(n) |
B |
30) The endospores of which of the following microbes are used to measure the effectiveness of autoclave sterilization? |
C |
32) Which of the following procedures is currently the standard test used in the United States for evaluating the efficiency of antiseptics and disinfectants? |
A |
34) Disinfectants that damage membranes include |
E |
36) The process of filtration is a(n) |
B |
37) Hydrogen peroxide is a(n) |
D |
38) The process of incineration is used for |
A |
39) Alcohols are used for |
E |
antisepsis |
reduction in the number of microorganisms and viruses, particularly potential pathogens, on living tissue |
antisepsis: _ in the number of microorganisms and _, particularly potential _, on living tissue |
reduction, viruses, pathogens |
antisepsis examples |
iodine; alcohol |
antiseptics are frequently _ whose strength has been _ to make them safe for living tissues. |
disinfectants, reduced |
aseptic |
refers to an environment or procedure free of pathogenic contaminants |
aseptic examples: |
preparation of surgical field; handwashing, flame sterilization of lab equipment |
scientists, laboratory technicians, and health care workers routinely follow _ |
standardized aseptic techniques |
-cide |
suffixes indicating destruction of a type of microbe |
germicides include _ oxide, _ oxide, and _ |
ethylene, propylene, aldehydes |
degerming |
removal of microbes by mechanical means |
degerming: removal of_ by _ means |
microbes, mechanical |
examples of degerming : handwashing, _at site of _ |
alcohol swabbing, injection |
degerming: _ play a secondary role to the _removal of _ |
chemicals, mechanical, microbes |
disinfection |
destruction of most microorganisms and viruses on nonliving tissue |
DISINFECTION: _ of most _ and viruses on _ tissue |
destruction, microorganisms, nonliving |
examples of disinfection: _, alcohols, _, soaps |
phenolics, aldehydes |
disinfection: the term is used _ in relation to _ |
primarily, pathogens |
pasteurization |
use of heat to destroy pathogens and reduce the number of spoilage microorganisms in foods and beverages |
pasteurization: use of _ to destroy _ and reduce the number of _ microorganisms in _ and beverages |
heat, pathogens, spoilage, foods |
examples of pasteurization: |
pasteurized milk and juice |
pasteurization: heat treatment is _ to minimize _of taste and _; microbes still _ and eventually cause _ |
brief, alteration, nutrients, remain, spoilage |
sanitization |
removal of pathogens from objects to meet public health standards |
sanitization: removal of _ from _ to meet _ standards |
pathogens, objects, public health |
examples of sanitization: |
washing tableware in scalding water in restaurants |
sanitization: _ of sanitization vary among _ |
standards, governmental jurisdictions |
-stasis |
suffixes indicating inhibition, but not complete destruction of a type of microbe |
-stasis: suffixes indicating _, but not complete _ of a type of microbe |
inhibition, destruction |
examples of -stasis and -static: |
bacteriostatic; fungistatic; virustatic |
-stasis, -static: _ agents include some _, refrigeration, and _ |
germistatic, chemicals, freezing |
sterilization: |
destruction of all microorganisms and viruses in or on object |
sterilization:_ of all microorganisms and _ in or _ object |
destruction,viruses, on |
examples of sterilization: |
preparation of microbial culture media and canned food |
examples of sterilization:preparation of _media and _ |
microbial culture, canned food |
sterilization: typically achieved by _ under pressure, _, or _ oxide gas |
steam, incineration, ethylene |
from most to least resistant microbes to antimicrobial agents |
~ prions ~ bacterial endospores ~ mycobacteria ~ cysts of protozoa ~ active stage protozoa (trophpzoites) ~ most gram negative bacteria ~ fungi ~ nonenveloped viruses ~ most gram positive bacteria ~ enveloped viruses |
[Methods for Evaluating Disinfectants and Antiseptics] |
metal, bacteria, cylinder, disinfectant, removed, medium, growth, dilution,standard |
Methods for Evaluating Disinfectants and Antiseptics] |
Metal cylinders dipped into broth cultures of bacteria. Contaminated cylinder immersed into dilution of disinfectant. Cylinders removed, washed, and placed into tube of medium . Most effective agents prevent growth at highest dilution. Current standard test in the U.S. New standard procedure being developed. |
[Heat-Related Methods] |
hydrogen bonds, proteins, integrity, cytoplasmic, cell wall, structure, nucleic acids, lowest, 10, sterilize, temperature |
Thermal death point |
Lowest temperature that kills all cells in broth in 10 min |
Thermal death time |
Time to sterilize volume of liquid at set temperature |
[Heat-Related Methods] |
vegetative, fungi, trophozoites, viruses, boiling time, elevations, protozoan cysts, viruses |
[Heat-Related Methods] |
~ Kills vegetative cells of bacteria and fungi, protozoan trophozoites, most viruses ~ Boiling time is critical Different elevations require different boiling times ~ Endospores, protozoan cysts, and some viruses can survive boiling |
[Heat-Related Methods] |
~ Pressure applied to boiling water prevents steam from escaping ~ Boiling temperature increases as pressure increases ~ Autoclave conditions – 121ºC, 15 psi, 15 min |
[Heat-Related Methods] |
pressure, steam, boiling, increases, increases, 121, 15,15 |
[Heat-Related Methods] |
fruit juices, sterilization, heat tolerant, 145° F , 161°F, |
[Pasteurization of milk] |
145° F (62.8 ° C) for 30 min |
[pasteurization of milk] |
161°F (71.7 °C) for 15 seconds |
[pasteurization of milk] |
191° F (88.3° C) for 1 second (longest shelf life) |
[Osmotic Pressure] |
salt, sugar, inhibit, hypertonic, water, fungi, hypertonic |
[Radiation] |
1nm, electrons, covalent bonds, 3D, nucleic acids, uv, pyrimidine, penetrate well, disinfecting air, transparent |
[Phenol and Phenolics (i.e; Lysol)] |
intermediate, denature, cell membranes, organic matter, active, prolonged, healthcare, homes, disagreeable, side effects |
[Alcohols (both antiseptic and disinfectant)] |
intermediate, proteins, cytoplasmic membranes, soap, bacteria, swabbing, antiseptic |
[Gaseous Agents] |
microbicidal, sporicidal, sterilize, DNA, cross linking, hazardous, explosive, poisonous, carcinogenic |
Combo with -Micro chp 9- and 1 other
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