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Stack #214536
Sterilization
| Question | Answer |
|---|---|
| Sterilization | results in complete killing or remocal of all organisims including viruses |
| Disinfection | reduces the number of microoranisms in/on a product to sufficiently low levels that infection will not occur |
| cidal | a suffix that denotes killing |
| static | a suffix that denotes inhibition of growth |
| What are the most difficult organisms to kill? | Spor forming cateria of the Generea Bacillus and Clostridium |
| Dry Heat | 170 C 2-3 hours. Steralizes, done in dry air oven, combusts organisms to CO2 and water |
| Moist Heat | 121 C 12-20 minutes, done in pressure cooker, autoclave, or retort, denatures proteins |
| Pasteurization | Kills certain heat sensitive organisms in liquids. Two dif methods, Holding Method 62C for 30 minutes and High Temp short time 72C 15 seconds |
| Ultra High temperature | Liquid in instrument is heated to 140C and held for 5 seconds then quickly cooled. |
| Freezing | Organisms in frozen products cant grow but may still be alive |
| Filtration | Filters have small pores that allow passage of liquids and air but not microorganisms. |
| UV Light | UV posses energy that alters DNA in an organism resulting in death. Used to kill microorganisms in hospital laboratories and in some liquids |
| ionizain Radiation | gamma rays, affects DNA, can penetrate, used to sterilize hospital and lab equipment, foods, spices. |
| Osmosis | removal of water using high concentrations of salt or sugar |
| lyophilization | freeze drying, preserving microorganims and viruses |
| Fumigation | uses toxic gas to kill microorganisms, useful for articles in which the gas can permeate |
| Whats the difference between disinfectants and antiseptcs? | Disifectants=inanimate objectsAntiseptice=skin and live tissues |
| What is the action of disinfectants and antiseptics? | They denature or alter proteins, injure nucleic acids of organisms, or alter or dirupt cell membrane. |
| Phenolics | carbolic acic, injure cell membranes and denature proteins |
| Halogens | chlorine or iodine, they inactivate enzymes |
| Alcohols | injure membranes and denature proteins |
| Heavy Metals | metal inactivate enzymes |
| Surface Active agents | detergents, physical removal of microorganisms |
| Organic Acids | sorbic and benzoic acids, commonly added to foods as preservatives to prevent mold growth |
| Aldehydes | they denature and link proteins together in cells |
| Oxidizing agents | hydrogen peroxide, oxidize and inactivate enzymes and microorganisms. |
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MyKidzRKute
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