Ch. 9: Physical & Chemical Control of Microbes

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Across
  1. 2. chemical agents that kill microorganisms
  2. 4. chemical that can kill fungal spores and yeasts
  3. 7. mechanically removes microorganisms; important to restaurants, dairies, breweries, etc.
  4. 9. destroys vegetative pathogens but not bacterial endospores; normally used on inanimate objects
  5. 12. destroys or removes all viable microorganisms and endospores; generally reserved for inanimate objects
  6. 14. prevent bacterial growth
  7. 17. an agent capable of destroying bacterial endospores
  8. 18. chemical known to inactivate viruses, especially on living tissue
  9. 19. effective for heat-resistant materials
  10. 21. permanent termination of an organism's vital processes
Down
  1. 1. chemical that destroys bacteria except for endospores
  2. 3. reduce the number of microbes on the human skin; it involves scrubbing the skin or immersing it in chemicals
  3. 5. the lowest temperature required to kill all microbes in a sample in 10 minutes
  4. 6. can only be relied on for disinfection and not for sterilization
  5. 8. direct exposure to heat (like a bacinerator)
  6. 10. agents are typically "killing agents" depending on how they are used
  7. 11. heat is applied to liquids to kill potential agents while at the same time retaining the liquids flavor and nutritional value
  8. 13. hot air or an open flame, which ranges from 160 C to several thousand C
  9. 15. contain copy of cell's DNA, RNA, ribosomes, and enzymes, resume growth as actively dividing cells in favorable conditions; involved in transmitting disease to humans
  10. 16. hot water, boiling water, or steam between 60 C and 135 C
  11. 20. shortest length of time required to kill all test microbes at a specified temperature