Control of Microbial Growth

Terminology: Definitions

100

Removing or destroying ALL microbes, including viruses, bacteria, protozoa, and fungi.

Sterilization

200

Removing or destroying most microbes from non-living objects

Disinfection

300

Removing or destroying most microbes on living tissue

Antisepsis

400

Treating beverages with moderate heat to remove pathogenic microbes.

Pasteurization

500

Removing or destroying most microbes from non-living objects in a public setting such as a restaurant or hospital.

Sanitization

Terminology: Examples

100

Spraying the tables in lab with cleaner and wiping them down is an example of _________.

Disinfection (spraying) and Degerming (wiping)

200

Autoclaving discarded petri plates and test tubes in a microbiology lab is an example of _____.

Sterilization

300

Using hand sanitizer on your hands when soap and water are not available is an example of ____. 

Antisepsis

400

In health care settings, CDC guidelines state that sheets and other laundry should be washed at temperature of at least 160°F (71°C) for a minimum of 25 minutes.  This is an example of _____.

Sanitization

500

Treatments such as refrigeration and freezing don’t kill microbes, they only inhibit them.  These types of treatments are referred to as microbio-__________.

Static

Physical Control

100

Boiling, autoclaving, pasteurization, and ultra-high temperature processing are types of ________ heat physical control methods.

Moist

200

Method that would most likely be used to sterilize air from a hospital room used for patients with tuberculosis.

Filtration

300

Type of radiation is used to sterilize clear liquids and surfaces.

Ultra-violet (non-ionizing) radiation

400

Jams and jellies with high amounts of sugar prevent the growth of microbes because they create a ______tonic environment.

Hyper

500

Name the physical control method used to sterilize medical and laboratory supplies that cannot be autoclaved.

Electron Beams

Chemical Control

100

Group of disinfectants/antiseptics that includes ethanol and isopropanol.

Alcohols

200

Group of disinfectants/antiseptics that includes bleach and fluoride.

Halogens

300

Group of disinfectants/antiseptics that are typically used in conjunction with degerming.

Surfactants

400

Peracetic acid, a chemical which destroys bacterial endospores, belongs to which category of chemical control agents?

Oxidizing agents

500

Ethylene oxide and propylene oxide are sterilizing agents that belong to this category of chemical control agents.

Gaseous agents

Miscellaneous

100

This Biosafety Level is used when working with moderate risk organisms such as Staphylococcus aureus and HIV

Biosafety Level 2

200

True or False.  Physical and chemical control methods work by instantly destroying the targeted microbes.

False.

300

Which of these would be a more effective disinfection method: Using Lysol at 10 degrees C or 45 degrees C?

45 degrees C

400

Put the following types of microbes from Chapter 13 in order from MOST resistant to LEAST resistant: Enveloped viruses, Large naked viruses, Prions, Small naked viruses

•Prions

•Small naked viruses

•Large naked viruses

•Enveloped viruses

500

Put the following types of bacteria in order from MOST resistant to LEAST resistant: Endospores, Gram-negative bacteria, Gram-positive bacteria, Mycobacteria

•Endospores

•Mycobacteria

•Gram-negative bacteria

•Gram-positive bacteria