Microbial Control Methods

Flashcards covering key concepts and terminology related to microbial control methods, their definitions, and relevant applications.

CFUs

Colony-forming units, a measure of viable bacterial or fungal cells present in a sample.

Autoclaving

A sterilization method using pressurized steam at 121°C for a minimum of 15 minutes.

Disinfection

The process that reduces or destroys microbial load of an inanimate item through application of heat or antimicrobial chemicals.

Sterilization

The complete elimination of all vegetative cells, endospores, and viruses from an inanimate item.

Antisepsis

The reduction of microbial load on skin or tissue through application of an antimicrobial chemical.

Fungi-

Prefix referring to fungi, including yeasts and molds.

Bacteri-

Prefix referring to bacteria.

Viri-

Prefix referring to viruses.

D-value

The time it takes to kill 90% of the population when exposed to a specific microbial control protocol.

Sonication

A method that uses ultrasonic waves to disrupt cells and lyse them.

Thymine dimers

DNA damage caused by UV radiation, leading to lethal mutations in microbes.

HEPA filtration

High-efficiency particulate air filtration that removes microbes, endospores, and viruses from air.

Lyophilization

A freeze-drying method that preserves microbial cultures by removing moisture.

Decimal reduction time (DRT)

The amount of time required to kill 90% of a bacterial population at a given temperature.

Zone of inhibition

The clear area around an antimicrobial disc on a plate, indicating the effectiveness of the agent.

Biosafety Level 4

The highest level of biocontainment, involving dangerous and exotic microbes, commonly associated with a high risk of aerosol transmission.

Biosafety Level 1

The lowest containment level, involving nonpathogenic microbes not known to cause disease in healthy individuals.

Incineration

A sterilization method that destroys microbes by burning.

Pasteurization

A heat treatment process to reduce harmful pathogens and spoilage organisms in food, primarily milk.

Biguanides

A class of antimicrobial agents, such as chlorhexidine, used in antiseptics.

Filtration

A physical method for removing microbes from liquids or air using barriers that allow only certain sizes of particles to pass.