microbio 5 ch 8 principles of microbial control part 1 (antisepsis, sterilization, pasteurization, p

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mikepl103
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microbio 5 ch 8 principles of microbial control part 1 (antisepsis, sterilization, pasteurization, p
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2013-11-16 21:04:21
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microbio principles microbial control part antisepsis sterilization pasteurization phenolics halogens alcohols phenol coefficient
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microbio 5 ch 8 principles of microbial control part 1 (antisepsis, sterilization, pasteurization, phenolics, halogens, alcohols, phenol coefficient)
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  1. what are the five factors affecting the killing action of an antimicrobial agent?
    • 1. population size
    • 2. population composition
    • 3. concentration of antimicrobial chemical
    • 4. time of exposure
    • 5. temperature
  2. sterilization
    • A process in which all biological entities are either
    • destroyed or removed from an object or habitat.
  3. disinfection
    • This is the killing, inhibition or removal of
    • microorganisms that may cause disease (pathogens) from inanimate objects.
  4. sanitization
    • Sanitization is regarded to be a reduction in the
    • number of a  population of microbes to a
    • level that is considered acceptable by public health officials.
  5. antisepsis
    • This is the prevention of infection (sepsis) via
    • antiseptics. These are chemical agents that are applied to tissues to prevent
    • infection by killing or inhibiting the growth of the pathogens.
  6. An increase in temperature often acts _______
    with disinfectants or sterilizing agents.
    synergistically
  7. what are the methods of sterilization?
    autoclave, dry-heat sterilization, UV irradiation, gamma irradiation, ethylene oxide, filtration
  8. what does D100= 3 minutes mean?
    if an object is heated for 3 minutes at 100 degrees C, 90% of the bacteria will be killed
  9. what is the Z value?
    the increase in temperature needed to decrease the D value time to 1/10
  10. what is the goal of pasteurization?
    • Its goal is to reduce the number of pathogens and
    • spoilage microorganisms.
  11. How is UHT pasteur. conducted?
    treatment is 138 C for 2 to 3 sec
  12. what are phenolics used for?
    • Are good disinfectants at high concentration and
    • antiseptics at a lower concentration.
  13. what are alcohols typically used for?
    can be used for disinfection, but most often used for antisepsis
  14. what are QACs?
    are cationic compounds that are detergents that act as disinfectants
  15. if 1% phenol can be diluted 1/100 and 1%  test compound 1/10,000  and be effective, then the phenol coefficient
    would be:
    100

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