Chapter 7 2270 Key Terms

Sepsis

Refers to bacterial contamination in regard to human health; a condition that arises when the body's response to infection causes tissue damage.

Asepsis

The absence of significant contamination.

Biocide (Germicide)

Treatments that kill microbes.

Bacteriostasis

Inhibiting, not killing, microbes.

Sterilization

Removing and destroying all microbial life.

Disinfection

Destroying harmful microorganisms on inanimate surfaces or environments.

Antisepsis

Destroying harmful microorganisms from living tissue.

Degerming

The mechanical removal of microbes from a limited area.

Sanitization

Lowering microbial counts on eating utensils to safe levels.

Death Curve

A graphical representation of the rate at which antimicrobial agents kill microbes, typically showing a logarithmic reduction in microbial population over time.

Decimal Reduction Time (D-value)

The time required for an agent or condition to kill 90% of cells; the time for the viable cell count to drop by one log10 unit.

Autoclave

A device that uses steam under pressure to sterilize materials by killing all organisms, including endospores.

Pasteurization

A process that uses brief application of heat to kill pathogens without destroying the quality of the product, commonly used for milk.

Filtration

A method of microbial control that uses physical barriers to remove microbes from liquids or air.

Desiccation

The absence of water, which prevents microbial metabolism and growth.

Irradiation

The use of radiation, such as UV light or gamma rays, to kill or inhibit microbes.

Ultraviolet Light

A type of nonionizing radiation that destroys DNA by generating lethal mutations, used for surface sterilization.

Ionizing Radiation

Radiation, such as gamma rays, electron beams, and X-rays, that ionizes water and destroys DNA and proteins, used for sterilizing heat-sensitive items.

Phenolics

Chemical compounds derived from phenol that disrupt plasma membranes and are used as disinfectants.

Iodine

A halogen that impairs protein synthesis and alters membranes, used as an antiseptic.

Chlorine

An oxidizing agent that shuts down cellular enzyme systems, used for water disinfection.

Alcohol

A chemical agent that denatures proteins and dissolves lipids, used as a disinfectant and antiseptic.

Ethylene Oxide

A gaseous chemosterilant that alkylates and cross-links nucleic acids and proteins, used for sterilizing heat-sensitive materials.

Detergent

A surfactant that helps remove microbes by emulsifying lipids, though not inherently antimicrobial.

Bactericidal

Agents that kill bacteria.

Bacteriostatic

Agents that inhibit the growth of bacteria without killing them.

Antibiotic Resistance

The ability of microbes to resist the effects of antibiotics, often due to genetic mutations or acquired resistance genes.

Organic Acids

Chemicals like sorbic acid and benzoic acid that inhibit microbial metabolism, used as food preservatives.

Antibiotics

Substances used to inhibit or kill bacteria, sometimes used in food preservation.

Ethylene Oxide Gas

A gaseous sterilant used for heat-sensitive materials.

Chlorine Dioxide Gas

A gaseous sterilant used for enclosed spaces and water treatment.

Peroxygens

Oxidizing agents like hydrogen peroxide and peracetic acid, used as disinfectants and sterilants.