Biological and Chemical Hazards

A series of flashcards covering key terms and definitions related to biological and chemical hazards, risk assessment, and toxicology.

Biological Hazards

Substances from living organisms that pose threats to human health, including bacteria, viruses, fungi, parasites, and prions.

Pathogenic Microorganisms

Microorganisms that can cause disease, including certain bacteria and viruses.

Allergens

Substances that can trigger allergic reactions, such as mold spores and animal dander.

Toxins

Poisonous substances produced by living organisms, such as endotoxins and mycotoxins.

Vectors

Organisms that transmit disease, like mosquitoes and ticks.

Group 1 Biological Agents

Agents with low individual and community risk, unlikely to cause disease (e.g., Bacillus subtilis).

Group 2 Biological Agents

Moderate risk agents that may cause disease but are generally preventable or treatable (e.g., Staphylococcus aureus).

Group 3 Biological Agents

High risk agents that can cause severe disease, are transmissible, but treatments are available (e.g., M. tuberculosis).

Group 4 Biological Agents

Very high risk agents causing severe diseases with a high risk of transmission and no effective treatments (e.g., Ebola virus).

Biological Risk Assessment

The process of identifying biological agents, evaluating risks, and implementing control measures to reduce exposure.

Control Measures

Strategies implemented to reduce or eliminate exposure to hazards, including elimination, engineering controls, administrative controls, and PPE.

Biosafety Levels (BSL)

Categories used to classify laboratories based on the risk associated with the organisms they handle.

BSL-1

Basic laboratory with minimal risk for non-pathogenic organisms.

BSL-2

Laboratory handling moderate-risk agents like HIV or Hepatitis B.

BSL-3

High-risk laboratory for airborne diseases like M. tuberculosis.

BSL-4

Extreme-risk laboratory for life-threatening diseases like Ebola.

Needlestick Injuries

Accidental punctures from needles that can transmit bloodborne pathogens.

Food Hazards

Potential risks in food that can be biological, chemical, or physical.

Mycotoxins

Toxins produced by fungi that can contaminate food.

Pesticides

Chemicals used to kill pests that can leave residues on food.

Hazard Analysis and Critical Control Points (HACCP)

A preventive approach to food safety that identifies critical points to reduce hazards.

Good Manufacturing Practices (GMPs)

Standards ensuring hygiene and equipment cleanliness in food production.

Standard Operating Procedures (SOPs)

Step-by-step instructions to ensure consistent food safety measures.

Food Allergy

An immune response to specific food proteins that can be life-threatening.

Food Intolerance

A non-immune reaction to food, often causing digestive issues, such as lactose intolerance.

Emerging Biological Hazards

New or evolving threats like re-emerging diseases and antimicrobial resistance.

Risk Assessment

A scientific process estimating the potential harm from hazards to guide decisions.

Toxicology

The study of substances that cause harmful biological effects and how they affect living organisms.

Dose-Response Relationship

The relationship describing how biological response changes with increasing exposure to a substance.

Acute Dose

A single high-level exposure to a substance.

Chronic Dose

Long-term low-level repeated exposure to a substance.

Bioaccumulation

The gradual buildup of a substance in an organism over time.

Biomagnification

The increasing concentration of a substance as it moves up the food chain.

Body Burden

The total amount of a substance present in the body.

Nonspecific Effects

General harmful effects like cell damage from corrosive substances.

Specific Effects

Harmful effects targeting specific organs or systems, such as liver or kidney damage.

NOAEL (No Observed Adverse Effect Level)

The highest dose at which no harmful effects are observed.

LOAEL (Lowest Observed Adverse Effect Level)

The lowest dose at which harmful effects are observed.

Risk Characterization

The process of estimating the potential health risks associated with exposure.