Chapter 9 - Physical & Chemical Control Of Microbes

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Across
  1. 3. - The reduction of microorganisms on living tissues, such as skin, using chemical agents or scrubbing.
  2. 5. - Practices used to prevent contamination by pathogens, especially in medical or laboratory environments.
  3. 7. - The lowest temperature needed to kill all microbes in a sample within 10 minutes.
  4. 11. - The process that destroys or removes all microorganisms, including bacteria, viruses, and bacterial endospores.
  5. 13. - A cleaning process that removes microorganisms and debris to reduce contamination to safe levels.
  6. 15. - A chemical that kills fungi, including fungal spores and yeasts.
Down
  1. 1. - A substance that stops bacteria from growing or reproducing, but does not necessarily kill them.
  2. 2. - The use of physical or chemical agents to destroy vegetative pathogens, but it does not kill bacterial endospores.
  3. 4. - The shortest time required to kill all microorganisms at a specific temperature.
  4. 6. - An agent that destroys bacterial endospores, which are normally very resistant to antimicrobial treatments.
  5. 8. - A process where heat is applied to liquids to kill harmful microbes while preserving flavor and nutritional value.
  6. 9. - The growth of microorganisms in blood or tissues, which can lead to severe infection and potentially septic shock.
  7. 10. - A chemical agent that kills bacteria, but usually does not destroy bacterial endospores.
  8. 12. - A highly resistant, dormant structure produced by certain bacteria that allows them to survive harsh conditions.
  9. 14. - A chemical agent that inactivates or destroys viruses.