micro chapter 11

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  1. what are the methods of physical control
    heat-moist and dry, cold temp., desiccation, radiation, and filtration
  2. what have lower temperatures and shorter exposure time; coagulation and denaturation or proteins
    moist heat
  3. what is a moderate to high temperature, dehydration, alters protein structure, incineration
    dry heat
  4. what are usually most resistant and require temperatures above boiling
    bacterial endospores
  5. what thermal death measurements are shortest length of time required to kill at least microbes at a specified temperature (temp. for process)
    thermal death time
  6. what thermal death measurement are lowest temperature required to kill all microbes in a sample in 10 minutes (time for process)
    thermal death point
  7. what is the moist heat methods with sterilization
    steam under pressure
  8. 15psi/121C/10-40mins
  9. what is when steam must reach surface of item being sterilized
    moist heat methods autoclave
  10. what item must not be heat or moisture sensitive
    moist heat methods autoclave
  11. what is a mode of action with denaturation or proteins, destruction of membranes and DNA
    moist heat methods autoclave
  12. what is intermittent sterilization for substances that cannot withstand autoclaving
  13. what are items exposed to free-flowing steam for 30-60 mins, incubated for 23-24 hours and then subjected to steam again
    non pressurized steam tyndallization
  14. what is used for some canned foods and laboratory media, is a disinfectant
    non pressurized steam tyndallization
  15. what is boiling at 100C for 30 minutes to destroy non-spore-forming pathogens, used for disinfection
    boiling water
  16. what process is when heat is applied to kill potential agents of infection and spoilage without destroying the food flavor or value
  17. what is 63-66C for 30 min (batch method)
  18. 71.6C for 15 seconds (flash method)
  19. what is  not sterilization but kills non-spore-forming pathogens and lowers overall microbe counts; does not kill endospores or many nonpathogenic microbes
  20. what is using higher temperatures than moist heat
    dry heat
  21. what are flames or electric heating coil which ignites and reduces microbes and other substances
  22. dry overs - 150-180C coagulate proteins
    dry heat
  23. what slows the growth of microbes
  24. what refrigeration 0-15C and freezing <0C
    cold microbiostatic
  25. what is used to preserve food, media, and cultures
    cold microbiostatic
  26. what is the gradual removal of water from cells, leads to metabolic inhibition
  27. what is not effective microbial control- many cells retain ability to grow when water is reintroduced
  28. what is freeze drying, preservation, lessens the weight of food
  29. what is deep penetrating power that has sufficient energy to cause electrons to leave their orbit, breaks DNA
    ionizing radiation
  30. what includes gamma rays, X-rays, cathode rays, and used to sterilized medical supplies and food products
    ionizing radiation
  31. what has little penetrating power so it must be directly exposed
    nonionizing radiation
  32. what includes uv light created pyrimidine dimers, which interfere with replication
    nonionizing radiation
  33. what is an example of sterilizing air and water or surfaces
    nonionizing radiation
  34. what is the physical removal of microbes by passing a gas or liquid through a filter
  35. what is used to sterilize heat sensitive liquids and air in hospital isolation units and industrial clean rooms
  36. this is not a sterilization; HEPA high efficency particular air
Card Set:
micro chapter 11
2014-03-16 15:14:44
methods physical control

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