Micro Control Antimicrobials – Flashcards
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| TYPES OF PHYSICAL CONTROL OF MICROBIAL GROWTH |
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| STERILIZATION, COMMERCIAL STERILIZATION, DISINFECTION, ANTISEPSIS, DEGERMING AND SANITIZATION |
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| DEFINE STERILIZATION/AND HOW |
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| DESTRUCTION OR REMOVAL OF ALL FORMS OF MICROBIAL LIFE*INCLUDING ENDOSPORES*BUT NOT PRIONS...DONE BY STEAM UNDER PRESSURE OR STERILIZING GAS(ETHYLENE OXIDE) |
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| DEFINE COMMERCIAL STERILIZATION/AND HOW |
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| SUFFICIENT HEAT TREATMENT TO KILL ENDOSPORES OF CLOSTRIDIUM BOTULINUM IN CANNED FOOD...MORE RESISTANT ENDOSPORES MAY SURVIVE BUT THEY WILL NOT GERMINATE-GROW UNDER NORMAL CIRCUMSTANCES |
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| DFINE DISINFECTION/ AND HOW |
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| DESTRUCTION OF VEG. PATHOGENS..BOTH PHYSICAL AND CHEMICAL METHODS |
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| DEFINE ANTISEPSIS/AND HOW |
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| DESTRUCTION OF VEG. PATHOGENS *ON LIVING TISSUE*...ALMOST ALWAYS CHEMICAL ANTIMICROBIALS |
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| DEFINE DEGERMING/ AND HOW |
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| REMOVAL OF MICROBES FROM A LIMITED AREA-SKIN AROUND AN INJECTION SITE...MECHANICAL REMOVAL W/ALCOHOL SOAKED SWAB |
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| DEFINE SANITIZATION/AND HOW |
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| TREATMENT INTENDED TO LOWER MOCROBIAL COUNTS ON EATING UTENSIL TO SAFE PUBLIC HEALTH LEVELS...HT WASHING OR DIPPING INTO A CHEM DISINFECTANT |
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| WHAT ARE SOME INFLUENCES OF EFFECTIVENESS OF ANTIMICRO TREATMENTS-SUCH AS RATE OF MICROBIAL DEATH |
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| # OF MICROBES ENVIRONMENTAL INFLUENCES (ORGANIC MATTER MIGHT NEED HIGHER HEAT..BLOOD.VOMIT.FECES) TIME OF EXPOSURE MICROBIAL CHARACTERISTICS(G-.G+.ENVELOPE.PRIONS) |
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| HOW DO VARIOUS AGENTS ACTUALLY CONTROL CELLULAR STRUCTURES |
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| *AGENTS CAN ALTER MEMBRANE PERMEABILITY BY DAMAGING THE PROTEINS/LIPIDS WHICH CAUSE THE CELL TO LEAK *DAMAGE TO THE PROTEINS/NUCLEIC ACIDS-1.THE PROTEINS ARE ENZYMES WHICH CARRY OUT THE CELL ACTIVITIES..THE H/COVALENT BONDS CAN BE BROKEN-DENATURATION (ADD A SULFATE OR AMINO ACID 2 DAMAGE TO THE NUCL ACIDS INHIBITS DNA/RNA REPLICATION |
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| COMPARE EFFECTIVENESS OF MOIST HEAT AND DRY HEAT |
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| 1*BOILING-KILLS VEG PATHOGENS, MOST VIRUSES, FUNGI, AND THEIR SPORES W/IN 10 MIN.-2HRS*NOT VERY RELIABLE BUT KILLS MOST PATHOGENS 2*AUTOCLAVE REQUIRES TEMP ABOVE BOILING.STEAM UNDER PRESSURE.PREFERRED METHOD UNLESS MATERIAL DAMAGED BY HEAT/MOISTURE. 3*PASTEURIZATION-INTENT TO LOWER PATHOGENS TO PROLONG QUALITY W/OUT DAMAGING TASTE..METHODS=UHT AND HTST 4*DRY HEAT -FLAMING.EFFECTIVE STERILIZATION AND INCINERATION.BURN TO ASHES -HOT AIR STERILIZATION.IN AN OVEN 170'C 2HRS (TAKES LONGER DUE TO TRANSFER OF HEAT TO COOL ITEM) **DRY HEAT KILLS BY OXIDATION MOIST-KILLS BY COAGULATING PROTEINS(DENATURING) LIKE EGG FRYING** |
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| HOW DOES FILTRATION SUPPRESS MICROBIAL GROWTH |
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| THE PASSAGE OF A LIQUID/GAS THRU MEMBRANE FILTERS SCREENLIKE MATERIAL RETAINS MICROORGANISMS. USED FOR HEAT-SENSITIVE MATERIALS LIKE CULTURE MEDIA, ENZYMES, VACCINES AND ANTIBIOTIC SOLUTIONS. AIR FILTER=HEPA HIGH-EFFICIENCY PARTICULATE AIR FILTER |
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| HOW DOES RADIATION KILL CELLS |
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| DEPENDS ON WAVELENGTH, INTENSITY, AND DURATION "STERILIZING RADIATION" 1 IONIZING GAMMA(cobolt)penetrate deep/long time to sterilize large masses*THE FOOD INDUSTRY USES LOW-LEVEL ION RAD FOR SPICES/SOME MEAT/VEG.PRINCIPAL EFFECT IS TO RADIATE WATER=HIGHLY REACTIVE HYDROXYL RADICALS WHICH REACT W ORGANIC CELL=DNA. X RAYS HIGH ENERGY ELECTRON BEAMS(lower penetrating power but need only seconds of exposure)USED TO STERILIZE PHARMACEUTICALS/DISPOSABLE DENTAL-MED SUPPLIES/PLASTIC SYRINGES/SUTURING MATERIAL/CATHETERS*POSTAL SERVICE USES TOO FOR MAIL-ANTHRAX *all HAVE SHORTEST WAVELENGTH WHICH CARRIES MORE ENERGIES THAN NONIONIZING. 2 NONIONIZING=LONG WAVELENGTH=UV LIGHT. DAMAGES THE DNA*ORGANISMS MUST BE DIRECTLY EXPOSED.CONTROLS MICROS IN THE AIR"GERMICIDAL LAMP"-ITS CONSIDERED A DISINFECTANT DOES NOT PENETRATE*NOTE THE SUN UV RAYS ARE TOO SHORT TO KILL MOST BACTERIA SCREENED BY OZONE 3 MICROWAVES=NOT MUCH EFFECT DUE TO SOLID FOODS HEAT UNEVENLY=UNEVEN DISTRIBUTION OF MOISTURE=TRICHENELLOSIS |
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| WHAT IS THE CONCEPT OF THERMAL DEATH POINT.. TDP |
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| IT IS THE LOWEST TEMP AT WHICH ALL MICROORGANISMS IN A LIQUID SUSPENSION WILL BE KILLED IN 10 MINUTES |
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| WHAT IS THE CONCEPT OF THERMAL DEATH TIME...TDT |
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| THE MINIMAL LENGTH OF TIME FOR ALL BACTERIA IN A PARTICULAR LIQUID TO BE LIKKED AT A GIVED TEMP |
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| WHAT IS THE CONCEPT OF DECIMAL REUCTION TIME...DRT OR D VALUE |
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| IS THE TIME IN MINUTES IN WHICH 90% OF A POP. OF BACTERIA AT A GIVEN TEMP WILL BE KILLED |
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| HOW DOES LOW TEMP, HIGH PRESSURE SUPPRESS MICROBIAL GROWTH |
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| LOW=DEPENDING ON PARTICULATE-THE METABOLIC RATE MIGHT BE REDUCED AT REFRIGERATOR TEMP SO THEY WILL NOT REPRODUCE/SYNTHESIZE TOXINS *PSYCHOTROPHS DO THOUGH THE SLOW FREEZE IS HARMFUL TO BACTERIA BUT 1/3 SURVIVE=TRICHINELLOSIS IN THE FREEZE-THAW CYCLE HIGH=IS TRANSFERRED EVENLY THRU SUSPENSIONS INSTANTLY IF HIGH ENOUGH.IT ALTERS THE MOLECULE STRUCTURES OF PROTEIN/CARBS RESULTING IN RAPID INACTIVATION OF VEG. BACTERIA CELLS **ENDOSPORES ARE RESISTANT UNLESS COMBINE HIGH PRESS WITH ELEVATED TEMP TO CAUSE GERMINATION AS IN FRUIT JUICES |
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| HOW DOES DESICATION, AND OSMOTIC PRESSURE SUPPRESS MICROBIAL GROWTH |
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| DESICATION=ABSENCE OF WATER.CAN NOT GROW OR REPRODUCE BUT REMAIN VIABLE FOR YRS. OSMOTIC PRESSURE=USE OF HIGH CONC OF SALTS/SUGARS TO PRESERVE FOOD-HIGH CONC SUBSTANCE CREATES HYPERTONIC ENVIRONMENT THAT CAUSES WATER TO LEAVE THE CELL. SALT-CURE MEAT.SUGAR-PRESERVE FRUITS.BOTH RESEMBLES EA OTHER BC BOTH METHODS DENY THE CELL MOISTURE IT NEEDS FOR GROWTH. MOLDS AND YEASTS MOST CAPABLE OF GROWING IN BOTH-LIKE ACIDIC COND AND MOLDS CAUSE SPOILAGE OF FRUITS/GRAINS/MILDEW |
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| DESICCATION VARIES IN SPECIES GIVE EXAMPLES OF TIME |
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| GONORRHEA BACTERIUM=1HR TUBERCULOSIS BACTERIUM=MONTHS BACTERIAL SPORES=CENTURIES |
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| WHAT IS ANOTHER NAME FOR FREEZE-DRYING |
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| LYOPHILIZION |
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| TYPES OF CHEMICAL CONTROL OF MICROBIAL GROWTH |
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| DISINFECTANTS AND ANTISEPTICS |
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| OSMOTIC PRESSURE UNDERGOES ___ |
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| PLASMOLYSIS |
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| QUATERNATY AMMONIUM COMPOUND (QUAT) |
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| cationic detergent w 4 organic groups attached to a central nitrogen atom; used as a disinfectant |
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| sepsis |
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| a toxic condition resulting from the growth and spread of bacteria in blood and tissue |
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| microwave is |
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| electromagnetic radiaion w wavelength between 1021-1023m |
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| commercial sterilizaion |
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| process of treating canned goods aimed at destroying endospores of Clostridium butulinum. |
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| what is an iodophor |
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| a complex of iodine and a detergent |
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| what is hot-air sterilization |
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| sterilization by the use of an oven at 170'C for approx 2 hrs |
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| what is an autoclave |
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| equipment for sterilization by steam under pressure operated at 15psi and 121'C |
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| what is aseptic surgery |
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| techniques used in surgery to prevent microbial contamination of the patient |
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| what is a tincture |
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| a solution in aqueous alcohol |
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| what is a phenolic |
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| a synthetic derivative of phenol used as a disinfectant |
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| the absence of contamination by unwanted organisms |
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| what is asepsis |
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| define the oligodynamic action |
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| the ability of small amount of a heavy metal compound to exert antimicrobial activity |
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| Pasteurizing at 72'C for 15 seconds |
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| high-temperature short time (HTST)pasteurization |
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| use-dilution test |
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| method of determing the effectiveness of a disinfectant using serial dilutions |
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| phenol is also called |
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| carbolic acid |
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| flaming |
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| process of sterilizing an inoculation loop by holding it in an open flame. |
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| aldehyde |
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| an organic molecule with the functional group |
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| disk-diffusion method |
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| an agar-diffusion test to determine microbial susceptibility to chemotherapeutic agents ***also called Kirby-Bauer test |
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| nitrosamine |
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| a cacinogen formed by the combination of nitrite and amino acids |
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| what is disinfection |
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| any treatment used on inanimate objects to kill or inhibit the growth of microorganisms; a chemical used is called a disinfectant |
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| what does it mean if something is thermoduric |
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| it is heat resistant |
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| antisepsis |
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| a chemical method for disinfection of the skin or mucous membranes; the chemical is called an antiseptic |
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| what is a surface-active agent |
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| any compound that decreases the tension between molecules lyng on the surface of a liquid; also called surfactant |
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| what is UHT ultra-high-temp treatment |
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| a method of treating food with high temp (140-150'C) for very short times to make the food sterile so that it can be stored at room temp |
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| nonionizing radiation |
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| short-wavelength radiation that does not cause ionization; (UV) radiation |
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| sterilization |
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| killing of all microorganisms, including endospores-not prions |
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| degerming |
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| removal of microorganisms in an area; also called degermination |
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| ionizing radiation |
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| high-energy radiation with a wavelength less that 1nm; causes ionizaion. XRays and gamma rays |
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| sanitization |
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| the removal of microbes from eating utensils and food preparation areas. |
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| halogen |
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| one of the following elements: fluorine, chlorine, bromine, iodine, astatine |
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| alcohol |
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| an organic molecule with the functional group --OH |
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| antibiogram |
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| report of antibiotic susceptibility of a bacterium |
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| equivalent treatments |
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| different methods that have the same effect on controlling microbial growth |
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| peroxygen |
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| a class of oxidizing-type sterilizing disinfectants |
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| desiccation |
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| removal of water |
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| chemical agents are used on living tissue as ____________ and inanimate objects as _____________. |
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| antiseptics;disinfectants |
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| Few chemical agents achieve sterility(T/F) |
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| True |
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| Principles of effective disinfection |
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| 1 careful attention to the properties and conc of the deinfectant to be used 2 consider presence of organic matter, degree of contact w microorganisms & temp |
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| what method of test are used for evaluating a disinfectant |
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| use-dilution test(EFFECTIVENESS against viruses, endospore-forming, mycobacteria, and fungi) and disk-diffusion method (EFFICACY-zone of inhibition) |
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| matching |
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| sterilization-ethylene oxide;commer. ster-chlostridium bot;degerming-alcohol swab;sanitization-washingHT/dip;sepsis-decay;asepsis-noncontaminated;large autoclaves-retorts;thermoduric-heat resistant;pasteurize-phosphatase test;dry heat-oxidation;flaming-incinerate;hot-air ster-oven;high press- endospores resistant;combinationLH pressure-kill endospores;desiccation-osmotic pressure;lyophilization-freeze drying-preserve |
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| thymine dimers |
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| inhibit correct replication of DNA |
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| protein denaturation is the mechanism of action for what PHYSICAL method of control |
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| Moist Heat-Boiling,Autoclaving,Pasteurization |
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| Burning to ashes is the mechanism of action for what PHYSICAL method of control |
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| Direct flaming and incineration- both dry heat |
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| oxidation is the mechanism of action for what PHYSICAL method of control |
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| hot air sterilization-dry heat |
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| seperation of bacteria from suspending liquid is the mechanism of action for what PHYSICAL method of control |
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| filtration is useful for sterilizing liquids (enzymes, vaccines) that are destroyed by heat |
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| decreased chemical reactions and possible changes in proteins is the mechanism of action for what PHYSICAL method of control |
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| refrigeration, deep-freezing, lyophilizaion---cold methods* food-frug-culture |
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| alters the molecular structure of preteins and carbohydrates is the mechanism of action for what PHYSICAL method of control |
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| high pressure-preservation of color, flavors, and nutrient value of fruit juices |
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| disruption of metabolism is the mechanism of action for what PHYSICAL method of control |
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| desiccation; food preservation by removing water from micros;primarily bacteriostatic |
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| plasmolysis is the mechanism of action for what PHYSICAL method of control |
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| osmotic pressure; food preservation; results in loss of water from cells |
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| In radiation which method of PHYSICAL control destructs the DNA |
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| Ionizing;sterilizing of pharmaceutical and med/dental supplies;not widespread |
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| In radiation which method of PHYSICAL control damages the DNA |
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| nonionizing;radiation does not penetrate;control of closed environment with UV (germicidal) lamp |
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| matching |
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| Lister-phenol(control surgical infections);phenol-carbolic acid;phenol-control odor; |
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| derivative of phenol |
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| phenolics-chemically altered to reduce its irritating qualities or increase antibacterial activity in combination w soap/detergent |
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| phenols injure what which result in leakage of cellular contents |
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| lipid-containing plasma membranes such as the cell wall of mycobacteria(tb and leprosy) are rich in lipids which make them susceptible to phenol derivitives |
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| what is a useful property of phenolics as disinfectants |
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| they remain active in the presence of organic compounds-are stable-and persist for long periods after applica |
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| what are phenolics suitable agents for disinfecting |
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| pus, saliva and feces |
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| a group of chemicals called cresols are phenolics derived from ______ |
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| coal tar; O-phenylphenol the main ingredient in Lysol-GOOD surface disinfectant |
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| Another derivative of phenol that contain two phenolic groups connected by a bridge |
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| Bisphenols |
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| name the bisphenol used as an ingredient of prescription lotion and used in nurseries because g+ staphylococci and streptococci (which cause skin infections) are very susceptible to it |
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| HEXACHLOROPHENE (pHisoHex)surgical/hospital micro control |
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| an ingredient in antibacterial soap and at least one toothpaste is a widely used bisphenol. name it and what does it do |
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| TRICLOSAN inhibits an enzyme needed for the biosynthesis of fatty acids(lipids) which affect the integrity of the plasma membrane;works well on yeasts,g+ and g- except pseudomonas aeruginosa(g-) |
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| matching-bisphenols |
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| hexachlorophene-pHisoHex(lotion);triclosan-antibacterial soap-NOT pseudomonas aeruginosa though |
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| broad spectrum activity EXCEPTING THE PSEUDOMONADS with a mode of action primarily affecting bacterial cell membrane |
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| BIGUANIDES; except pseudomonads especially effective on g+/g-;these are NOT sporicidal but have some activity against enveloped viruses. Most common biguanide=chlorhexidine (control skin/mucous membranes) another is alexidine=hand scrub |
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| matching biguanides |
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| chlorhexidine-skin/mucous membrane;alexidine-hand scrub;biguanides-g+/g- except pseudomonads |
