Chapter 13 Study Guide.pdf - Chapter 13 Study Guide To be prepared for the in class quiz and assignments please answer the following questions by

Chapter 13 Study Guide.pdf - Chapter 13 Study Guide To be...

This preview shows page 1 - 3 out of 5 pages.

Chapter 13 Study Guide To be prepared for the in class quiz and assignments, please answer the following questions by reading the text or listening to lecture videos. Section 13.1 Define the following terms: Sterilization - all living cells, spores, and viruses are destroyed on an object Disinfection - killing, or removal, of disease-producing organisms from inanimate surfaces; not result in sterilization. Pathogens are killed, but other microbes may survive. Damages living tissues Antisepsis - similar to disinfection, but applies to removing pathogens from the surface of living tissues. Chemicals are usually not as toxic disinfectant Sanitation - closely related to disinfection, reduces the microbial population to safe levels and usually involves cleaning an object as well as disinfect What are the four factors that affect how quickly a pathogen dies? Initial population size - larger it is, the longer it will take Population composition - spores? Agent concentration or dose for radiation Duration of exposure Present of organic material can inhibit disinfection action… aka organic load What is the difference between a chemical that is bacteriostatic and bacteriocidal? Bactericidal - having the ability to kill bacterial cells (depends on the microbe being killed) Ex. gentamicin Bacteriostatic - having the ability to inhibit the growth of bacterial cells Ex. chloramphenicol Section 13.2 What does an autoclave do? Moist heat, water penetrates cells (boiling/humid) High pressure and high temperature combined kills spores and thermophiles Steam sterilization of 121C/250F at 15 pounds/square inch for 20 minutes (time varies on volume of material) Use D-value, 12D (reduce population to 12 logs) Ex. autoclaves, pressure cookers, Clostridium botulinum spores in cans What is pasteurization?
Image of page 1

Subscribe to view the full document.

Heating of food at a combo of temp and time killing pathogens (mycobacterium tuberculosis) Aim is not to kill pathogens without affecting the texture, color, taste of product Ex. milk, kills coxiella burnetii causes Q fever LTLT - low temp long time HTST - high temp short time aka flash pasteurization
Image of page 2
Image of page 3
  • Spring '13
  • J.Cunningham

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern

Ask Expert Tutors You can ask bonus questions You can ask questions ( expire soon) You can ask questions (will expire )
Answers in as fast as 15 minutes