Chapter 7 2270 key concepts

0.0(0)
studied byStudied by 0 people
GameKnowt Play
learnLearn
examPractice Test
spaced repetitionSpaced Repetition
heart puzzleMatch
flashcardsFlashcards
Card Sorting

1/13

encourage image

There's no tags or description

Looks like no tags are added yet.

Study Analytics
Name
Mastery
Learn
Test
Matching
Spaced

No study sessions yet.

14 Terms

1
New cards

Sterilization

The process of killing ALL microbes, including bacteria, viruses, fungi, and endospores.

2
New cards

Disinfection

The process of killing or removing microbes from an inanimate object, but it does not achieve sterilization. For example, wiping a table surface with a cleaner.

3
New cards

Antisepsis

The process of killing or removing pathogens from living tissue. Sterilization is typically too damaging for living tissues.

4
New cards

Sanitation

The process of reducing microbial populations to safe levels, often used in public health and food safety contexts.

5
New cards

Death Curve

A graphical representation that charts the rate of microbial demise over time when exposed to a microbial control agent.

6
New cards

D-value (Decimal Reduction Time)

The time required to reduce a microbial population by 90%. The death rate slows down as dead cells can protect the living cells from the antimicrobial agent. For example, when using antibiotics, dead cells still absorb the antibiotic, reducing its effectiveness on living cells.

7
New cards

Dry Heat

Not very effective at killing microbes, as it takes a long time.

8
New cards

Moist Heat

More effective than dry heat. Boiling water at 100°C kills most vegetative cells but does not kill viruses, thermophiles, or spores.

9
New cards

Steam Autoclaves

Use pressurized superheated steam at 121°C for 20 minutes to sterilize materials. This method is effective for heat- and moisture-resistant items like glassware, surgical equipment, and agar.

10
New cards

Limitations

Autoclaving is not suitable for items that cannot get wet or would melt, such as electronics, most plastics, and paper.

11
New cards

Pasteurization

A process used to kill microbes in food products. It is non-sterilizing but reduces microbial populations without cooking the food.

12
New cards

Cold

Low temperatures are never sterilizing, but they slow bacterial growth. At temperatures below -70°C, bacterial growth essentially ceases.

13
New cards

Filtration

A method of removing microbes by restricting their flow using a filter.

14
New cards

Irradiation

Uses high-energy particles or photons to damage microbial cells by mutating their DNA. Not very damaging to inanimate objects.