Microbial Control

Use of a chemical or physical procedure to destroy all pathogens, including endospores is:

• Degerming

• disinfection

• Sterilizing

• sanitizing

The process of lowering microbial counts to safe levels is

• sterilization

• sanitization

• contamination

• bacteriostasis

This sterilizes a food product

• UHT pasteurization

• High temp, short time (HTST) Pasteuriztion

• 2 hours in an oven

• freeze drying

Sterilization

• can be achieved with quaternary agents

• kills all microbes except endospores and prions

• kills all microorganisms/ infectious agents

• kills all microbes except endopsores

An antiseptic would be used to kill pathogens

• in water

• on a benchtop

• on surgical equipement

• on skin

An example of a halogen is

• hydrogen peroxide

• phenol

• triclosan

• sodium hypochlorite (bleach)

An example of a peroxygen is

• carbolic acid

• hydrogen peroxide

• glutaraldehyde

• chlorine dioxide gas

An example of a bisphenol is

• detergent like sodium lauryl sulfate

• glutaraldehyde

• iodine

• triclosan

Surfactants/ detergents are important in microbial control because

• they inactivate endospores

• they are sterilizing agents

• they destroy DNA

• they are emulsifiers

Which are important in degerming?

• phenols

• Soaps/surfactants

• halogens

• aldehydes