Sterility and Death Kinetics Quiz

<p>Increases as temperature decreases (A)</p> Signup and view all the answers

<p>Time increases tenfold with a 10°C decrease. (C)</p> Signup and view all the answers

<p>2 minutes (D)</p> Signup and view all the answers

<p>2.04 minutes (C)</p> Signup and view all the answers

<p>The number of minutes required to kill a known population of microorganisms (D)</p> Signup and view all the answers

<p>To compare heat sterilization methods (B)</p> Signup and view all the answers

<p>The rate of cell death (B)</p> Signup and view all the answers

<p>The size of the container (B)</p> Signup and view all the answers

<p>kɑ (D)</p> Signup and view all the answers

<p>Time required for a tenfold reduction in viable cells (A)</p> Signup and view all the answers

<p>Number of viable cells (B)</p> Signup and view all the answers

<p>First-order reaction kinetics (B)</p> Signup and view all the answers

<p>Logarithmic decline graph (D)</p> Signup and view all the answers

<p>Time for microbial death (C)</p> Signup and view all the answers

<p>Infinite time (C)</p> Signup and view all the answers

<p>The complete absence of all microorganisms (B)</p> Signup and view all the answers

<p>1 item may remain nonsterile in 1,000,000 items (C)</p> Signup and view all the answers

<p>A SAL of 10⁻⁶ (D)</p> Signup and view all the answers

<p>Cells die in a first-order reaction over time (B)</p> Signup and view all the answers

<p>Low level sterilization with a SAL of 10⁻³ (A)</p> Signup and view all the answers

<p>Contamination is acceptable (A)</p> Signup and view all the answers

<p>Inactivating resistant bacteria and viruses (C)</p> Signup and view all the answers

<p>Sterilization guarantees zero risk of contamination (C)</p> Signup and view all the answers

<p>Color of the sterilization method used (C)</p> Signup and view all the answers

<p>Sanitizing public eating utensils (A)</p> Signup and view all the answers

<p>Time required to kill a microorganism at a specific temperature (D)</p> Signup and view all the answers

<p>Color of the microorganism (A)</p> Signup and view all the answers

<p>50°C (B)</p> Signup and view all the answers

<p>Flat sour bacteria (A)</p> Signup and view all the answers

<p>Temperature increase needed to achieve a 10-fold reduction in death time (C)</p> Signup and view all the answers

<p>Staphylococcus aureus (C)</p> Signup and view all the answers

<p>To establish the sterility of a product (A)</p> Signup and view all the answers

<p>F value varies based on the specific microorganism and conditions (B)</p> Signup and view all the answers

<p>20-30 minutes (A)</p> Signup and view all the answers

<p>The complete absence of any microorganisms (D)</p> Signup and view all the answers

The complete absence of all living microorganisms, including bacteria, viruses, fungi, and spores.

The presence of impurities, including microorganisms, which can contaminate a product or environment.

The probability that a single unit, after undergoing sterilization, still harbors viable microorganisms.

A method of sterilization that targets the most resistant forms of microorganisms, such as bacterial spores.

A method that eliminates Mycobacterium tuberculosis and most resistant viruses, but might not fully destroy spores.

A method that reduces the number of microorganisms, but might not eliminate all pathogens or resistant forms.

The process of reducing the number of pathogens from eating utensils and objects used by the general public.

The rate at which microorganisms die during sterilization. It is usually a first-order reaction, meaning the death rate is proportional to the number of surviving cells.

Factors that influence the efficiency of sterilization processes, such as temperature, time, and the presence of organic matter.

Key values used to quantify the effectiveness of a sterilization process, including the time required to kill a specific population of microorganisms.

The time required to reduce the microbial population by 90% at a specific temperature.

The temperature increase needed to reduce the D value by a factor of ten.

The time required to kill a specific number of organisms at a specific temperature, taking into account the Z value.

The time required to kill all organisms at a specific temperature.

A method of sterilization that uses heat to eliminate all living organisms and their spores.

The study of how microorganisms respond to heat.

The number of microbes present, the species, the pH, and the type of product being heated.

The process of killing most but not all organisms.

The process of inhibiting microbe growth without killing them.

A linear decline in the log number of bacteria over time, indicating a first-order reaction where the rate of cell death is proportional to the number of surviving cells.

The rate at which bacteria are killed is directly proportional to the number of viable bacteria present.

The rate of cell death depends on factors such as temperature, pH, disinfectant concentration, and type of microbe.

The graph shows a linear decline in the log number of bacteria over time, indicating a first-order reaction. This means that the rate of cell death is constant and proportional to the number of viable cells.

This formula shows the relationship between time, specific death rate, and the number of surviving and initial cells. It helps to calculate how long it takes to reduce the population of bacteria to a desired level.

The specific death rate (kɑ) in the equation -dN/dt = kɑN reflects how fast bacteria die given a certain set of conditions.

The number of cells remaining after the time has passed. This is the number of bacteria that survive the treatment.

The number of cells at the beginning of the treatment. This is the starting number of bacteria.

This means that the number of bacteria remaining after a given time is lower than the initial number, and the difference is proportional to the initial population.

The number of D values needed to reduce the initial microbial population to a desired level, usually a single spore.

A graph showing the relationship between temperature and decimal reduction time (D value). It plots logD against temperature, resulting in a straight line.

The slope of the D-value vs. temperature graph, represented as the negative reciprocal of the slope. It's calculated as temperature divided by 1 D value.

The time required to achieve a specific level of microbial reduction at a temperature different from the reference temperature, considering the Z value.

The D value at a specific temperature is directly proportional to the time required to achieve a certain level of microbial reduction.

The F value is proportional to the number of D values needed to achieve the desired microbial reduction level.