The Control of Microbial Growth

A comprehensive set of flashcards for understanding key concepts about microbial growth control, methods of sterilization, and chemical disinfection based on the provided lecture notes.

Sepsis

Refers to microbial contamination.

Sanitization

Lowering microbial counts on eating utensils and other surfaces.

Degerming

Removing microbes from a limited area.

Cleaning

Removing visible dirt, dust, and other soils from surfaces; does not kill bacteria or viruses.

Disinfecting

Kills or inactivates both bacteria and viruses from surfaces.

Biocide/Germicide

Agents that kill microbes.

Bacteriostasis

Inhibiting, not killing, microbes.

Aseptic techniques

Range from simple practices to full surgical asepsis to prevent microbial contamination.

Microbial Exponential Death Rate

The rate at which a population of microorganisms dies over time.

Botulism

A rare but potentially life-threatening illness caused by an improperly canned food containing Clostridium botulinum.

Endospore

A dormant, resistant form of bacteria formed under stress.

Commercial Sterilization

Process intended to destroy specific endospores, particularly those of Clostridium botulinum.

Moist heat

Denatures proteins and is effective in sterilization methods like autoclaving.

Pasteurization

Reduces spoilage organisms and pathogens with heat.

Filtration

Method to remove microbes by passing through a filter.

Lyophilization

Freeze-drying process that prevents microbial growth.

Ionizing radiation

Radiation that ionizes water to release reactive hydroxyl radicals damaging DNA.

Chemical Disinfection

Process of using chemicals to kill or inactivate microbes.

Use-Dilution Test

Method to evaluate disinfectants based on bacterial survival.

Disk-Diffusion Method

A technique to evaluate the effectiveness of disinfectants by measuring zones of inhibition.

Oligodynamic action

The antimicrobial effect of heavy metals, even in low concentrations.

Chlorhexidine

A bisbiguanide antiseptic used that disrupts plasma membranes.

Iodophors

Iodine complexed with an organic molecule for slow release of iodine.

Phenol and Phenolics

A class of disinfectant that was one of the first widely used.

Triclosan

An antibacterial agent that has raised safety concerns.

Alkylating agents

Chemicals that interfere with protein cross-linking.

Peracetic acid

An oxidizing agent used to disinfect contaminated surfaces.

Hypochlorous acid

Active ingredient in bleach that denatures microbial enzymes.

Alcohols

Compounds that denature proteins and dissolve lipids, requiring water for effectiveness.

Heavy metals

Elements like silver and copper that disrupt proteins and have antibacterial properties.

Halogens

Elements like chlorine and iodine used in microbial control.

Aldehydes

Reactive compounds used for disinfecting by cross-linking proteins.

Gaseous sterilants

Gases like ethylene oxide used for fumigation and sterilization.

Microbial Control Agents

Substances that hinder or eliminate microbial growth.

Cell membrane disruption

One of the ways antimicrobial agents inhibit microbial metabolism.

Metabolic inhibition

Disruption of metabolic processes, often by damaging enzymes.

Pharmaceutical sterilization

Techniques applied to ensure sterility in medicinal products.

Heat sterilization

Application of heat to eliminate all forms of microbial life.

Chemical methods of microbial control

Use of chemicals for disinfecting or sterilizing surfaces.

Basic microbial sanitation

Essential practices for controlling microbial populations.

Biofilm

A structured community of microbial cells embedded in a self-produced extracellular matrix.

Environmental factors

Variables affecting microbial growth such as temperature and organic matter.

Plasmolysis

The process of cells losing water in hypertonic solutions.

Viral resistance

The capacity of viruses to withstand antimicrobial treatments.

Endotoxins

Toxins released from the cell wall of dead gram-negative bacteria.

Antimicrobial resistance

The ability of microorganisms to resist the effects of drugs.

Ethanol-based antiseptics

Alcohol products commonly used for disinfection.

Bactericidal agents

Chemicals that kill bacteria.

Bacteriostatic agents

Substances that inhibit bacterial growth.

Sterilization indicators

Markers used to verify the effectiveness of the sterilization process.

High-efficiency particulate air filters (HEPA)

Filters that remove contaminants from air.

Biosafety cabinets

Containment units designed to prevent exposure to hazardous biological agents.

Ozone treatment

Use of ozone for disinfection and sterilization of surfaces.

Quaternary ammonium compounds

A group of disinfectants effective against a variety of microorganisms.

Benzalkonium chloride

A cationic surfactant with antimicrobial properties.

Microbial growth inhibition

Methods used to slow or prevent microbial population increase.

Microbial death curve

Graphical representation of the decline in viable microorganisms over time.

Logarithmic plotting

Graphing method useful for representing microbial death rates.

Sporicidal agents

Products specifically aimed at killing bacterial spores.

Thermal death time

The time during which microorganisms are exposed to a specific temperature.

Natural antimicrobial agents

Substances derived from nature that kill or inhibit microbial growth.

Essential oils

Natural extracts with antimicrobial properties used in various applications.

Carbapenems

A class of broad-spectrum antibiotics effective against resistant bacterial infections.

Antimicrobial peptides

Short chains of amino acids with inherent antimicrobial properties.

Acid-anionic detergents

Surfactants used to clean surfaces by lowering surface tension.

Oxidization

Chemical reaction that involves the loss of electrons and can damage microbial cells.

Non-ionizing radiation

Type of radiation that can cause damage primarily to DNA.

Thermoduric organisms

Microbes capable of surviving high temperature treatments.

Liquid filtration

Process of using a membrane to separate bacteria from liquids.

Physical methods of microbial control

Techniques involving physical changes to eliminate microbes.

Household disinfectants

Products designed for routine disinfection in home environments.

pH effects on disinfection

Influence of acidity or alkalinity on the efficacy of antimicrobial agents.

Storage and handling of disinfectants

Proper ways to manage the use and storage of chemical agents.

Antiseptic guidelines

Best practices for using antiseptics to prevent infections.

Ethylene oxide sterilization

Gas-based method used for sterilizing sensitive instruments.

Cross-linking agents

Chemicals that bond to proteins, which can inactivate microbial cells.

Microbial population factors

Aspects affecting the size and dynamics of microbial populations.

Toxin removal methods

Strategies used to eliminate or neutralize microbial toxins.

Safety protocols in disinfection

Measures to protect users while applying disinfectants.

Understanding microbial resistance

The mechanisms by which microbes defend against antimicrobial agents.

Preventing contamination

Strategies aimed at avoiding microbial contamination in various settings.