Crcst Certificationwith 100% correct answers

Micro-Biology The study micro organisms (nature, life and action) Bacteria Size 1 or 2 microns Flagella Enables movement (Whip like tails) Protoplasm All materials floating in a cell capsule Cell Membrane a thin semi-permeable membrane that surrounds the cell's cytoplasm, enclosing its contents Cocci Round shape bacteria. Occurs in pairs, chains, or clusters. (exp. Staphylococcus) Bacillus Rod shape. Small stick like rods or large brick like rods (exp. Pseudomonas Aeruginosa) Spirillum Spiral shaped bacteria Stain Divides bacteria into two groups (gram positive purple stain and gram Negative red stain) Acid Fast Stain Red- acid fast Blue- non acid fast Aerobic Bacteria Needs oxygen and grows in liquids Anaerobic Bacteria Without oxygen Psychrophiles Grows best at 59degrees f-68) Thermophiles 122-158 degrees Mesophiles 68 to 113 degrees. (most pathogenic to humans) Acidity lower ph means higher acidity (4.4 ph inhibits most bacterial growth) Normal ph Neutral environment (7.0-7.8 ph promotes microbial growth and pathogenic to humans) Virus 1000 smaller than bacteria, no means of movement Fungi Plant like organisms Vector Borne Passed by contacts with insects Decontamination Tempt. 60 to 65 degrees Humidity:30%-60% Prep n Pack Temp 68 to 73 degrees humidity: 30-60% Sterile Storage 65 to 75 degrees max humidity: less than 70% Decontamination Air Exchanges 10 air exchanges per hr Prep n Pack Air Exchanges 10 per hr Sterile Storage Air Exchanges 4 per hour Asepsis Absence of disease causing micro-organisms Aseptic Technique Procedures used to break chain of infection or prevent disease Disinfection Destroying nearly all pathogenic organisms except spores Antiseptics Slows the growth of microbes Sterilization Kills all microbe life Types of Sterilization 1. Steam- pressure autoclaving 2. Dry Heat 3.Low temp. Methods (EtO, H2O2 Plasma, O3 ozone) EPA Environmental Protection Agency (regulate disinfection) FDA Food and Drink Administration (regulate disinfection) CDC Center for Disease Control High Level Disinfectants Destroys all vegetative microorganisms . Except high numbers of spores Intermediate Level Disinfectant Kills vegetative microorganisms (not spores) Shelf Life The length of time disinfectant can be properly stored after which it must be discarded Useful Life The length of time or number of times used after which the efficiency of disinfectant is diminished Quats (Quarternarv Amonium Compounds) Low level disinfectctant Cations Compounds with positive charge Anions Compunds with negative charge Phenolics Intermediate to low level disinfectant Alcohol Two types (Ethyl and isopvl) Halogens Intermediate disinfectant Glutaraldehyde High level Disinfectant