Chapter 9 - Controlling Microbial Growth in the Environment

The physical, chemical, and mechanical methods to destroy or reduce undesirable microbes in a given area is called _________.

• antisepsis

• pasteurization

• decontamination

• sanitization

The reduction in the number of microorganisms and viruses, particularly potential pathogens, on living tissue is known as _________.

• sanitization

• aseptic

• antisepsis

• sterilization

_____________ is the use of heat to destroy pathogens and reduce the number of spoilage microorganisms in foods and beverages.

Tags

NGSS.MS-PS3-3

These 2 suffixes indicate inhibition but not complete destruction of a type of microbe:

• -cide

• -stasis

• -cidal

• -static

This term means the removal of microbes by mechanical means:

• degerming

• sterilization

• decontamination

• disinfection

These 2 suffixes indicate destruction of a type of microbe:

• -cide

• -stasis

• -cidal

• -statis

Removal of pathogens from objects to meet public health standards is known as _____________.

____________ is the destruction of most microorganisms and viruses on nonliving tissue.

• disinfection

• sanitization

• sterilization

• degerming

________________ is defined as the permanent loss of reproductive capability, even under optimum growth conditions.

______________ kill all pathogens, including endospores.

• low-level germicides

• intermediate-level germicide

• high-level germicides