The control of microbial growth: Sanitation, disinfectants, and sterilization
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| BASICS OF MICROBIAL CONTROL | BASICS
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| Disinfection? | Reducing of inhibiting microbe growth on object
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| Sepsis: | there's a bacteria present
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| Asepsis: | No bacteria present
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| Antisepsis/aseptic? | Reducing/inhibiting microbial growth on LIVING tiesue
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| --Cide suffic: | To kill
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| --state suffix: | inhibit
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| HEAT | HEAT
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| What are methods of killing using moist heat? | Boiling and steam under pressure
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| What do you need to get steam under pressure? | Autoclavve
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| What does this method sterilzize? | We sterilize liquids with this method
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| What MUST you have for this to work? | Steam must contact organism
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| How much liquid can we sterilize withthis method? Why? | Small amounts, otherwise you need a long exposure time
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| PASTEURIZATION | PASTEURIZATION
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| What does pasteurization result in? | Kills pathogens, but not all microbes
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| What is a sterilized solutioN/ | When everything is dead
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| When is pasteurization used? | To prevent spoilage,
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| What is the classical method for sterilization? | 63 degrees for 30 mins; not complete sterlization
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| What is the method for commercial use? | 72 degrees for 15 secs
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| What does the ultra high method result in? What undergoes this? | Complete sterilization; coffee creamers
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| FILTRATION | FILTRATION
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| What are the two methods? | Air and water
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| What do we use to air filter stuff? | Vacuums, HEPA filter
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| How do we filter fluids? Disadvantages? | Slow filtration, you must know bacteria size or it can pass through membrane filter
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| HEAVY METALS: What is oligodynamic action/ | Cystine action/ combing with sulfhydryl groups to denature proteins
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Created by:
talkglitter2486