Exam 3 - online portion

what causes food infections

consuming living microorganisms

what causes food intoxication

consuming microbial toxins

where do 60% of foodborne illnesses come from

restaurants

what is the most deadly bacteria of all foodborne illnesses

salmonella

what is the number one virus responsible for 60% of all foodborne illnesses

norovirus

are waterborne diseases common in the US

no

what is potable water

safe to drink but contains low levels of microorganisms and chemicals

what is an indicator of sanitary quality because its presence indicates fecal contamination

coliform bacteria

municipal water treatment is used for ___ water and Wastewater treatment is used for ___

drinking, sewage

what is the first step of water treatment? what does it involve?

coagulation and flocculation

chemicals added to neutralize the water, mixing the solution

what are steps 2 and 3 of water treatment

sedimentation, filtration

what is the final step of water treatment

disinfection

what does bio-remediate mean

use biological organisms to solve and environmental problems

using microbes or their toxins to terrorize human populations is called

bioterrorism

using microbes to terrorize human populations by destroying the food supply is called

agroterrorism

what does public health impact mean

ability to handle the casualties

what does delivery potential mean

how easily agent can be introduced to a population

what does public health preparedness mean

existing response measures

BSL-1 involves pathogens that ____ cause disease

do not

BSL-2 involves handling ___ hazardous agents

moderately

BSL-3 involves handling microbes in ____ cabinets and they may cause serious or potentially lethal disease after ___

safety, inhalation

BSL-4 involves handling of microbes that cause ___ damage

severe or fatal

what is the removal or destruction of ALL microbes

sterilization

what is an environment or procedure that is free of contamination by pathogens

aseptic

the use of physical or chemical agents known as ___ to inhibit or destroy organisms but does not guarantee all pathogens are eliminated is known as

disinfectants, disinfection

when a chemical is used on skin or other tissue, the process is called ____ and the chemical is called an ____

antisepsis, antiseptic

the removal of microbes from a surface by scrubbing is called

degerming

the process of disinfecting places and utensils used by the public to reduce the number of pathogenic microbes to meet accepted health standards is called

sanitization

which suffixes are used to indicate that a chemical or physical agent inhibits microbial metabolism and growth

-stasis

-static

which suffixes refer to agents that destroy or permanently inactivate a particular type of microbe

-cide

-cidal

what microbes are the most resistant to antimicrobial methods

prions and endospores

what microbes are the least resistant to antimicrobial methods

gram + bacteria and enveloped viruses

what makes gram - bacteria more resistant to antimicrobials

double phospholipid bilayer and lipid A in cell wall

more R plasmids

what is the most important type of detergent/surfactant? these are used for disinfecting adjusting tables

quats

how long should your surface remain wet when disinfecting

4 minutes