Physical And Chemical Methods Of Control - Microbiology for the Healthcare

Course

Microbiology

Study Pack

Set 1: Scope of Microbiology

Set 2: Chemistry of Life

Set 3: Cell Structure and Function

Set 4: Bacteria and Archaea

Set 5: Viruses

Set 6: Eukaryotic Microorganisms

Set 7: Physical and Chemical Methods of Control

Set 8: Microbiological Laboratory Techniques

Set 9: Microbiological Laboratory Safety Issues

Set 10: Pharmacology

Set 11: Antimicrobial Drugs

Set 12: Infection and Disease

Set 13: The Immune Response and Lymphatic System

Set 14: Infections of the Integumentary System, soft Tissue, and Musculoskeletal System

Set 15: Infections of the Respiratory System

Set 16: Infections of the Gastrointestinal System

Set 17: Infections of the Nervous System and Sensory Structures

Set 18: Infections of the Cardiovascular and Circulatory System

Set 19: Infections of the Urinary System

Set 20: Infections of the Reproductive System

Set 21: Sexually Transmitted Infectionsdiseases

Set 22: Human Age and Microorganisms

Set 23: Microorganisms in the Environment and Effects on Human Health

Set 24: Emerging Infectious Diseases

Set 25: Biotechnology

Set 7 Physical And Chemical Methods Of Control

Back to Sets

Set 7 Physical And Chemical Methods Of Control

Question 1

(Multiple Choice)

Free

Autoclaving will usually destroy/inactivate all fungi,bacteria,viruses,and most bacterial spores but will not necessarily eliminate

A)neurotoxins.
B)prions.
C)protozoan cysts.
D)mycoplasmas.

Answer

Question 2

(Multiple Choice)

Free

The cleaning of glassware and tableware in restaurants falls into the category of

A)degermation.
B)sterilization.
C)disinfection.
D)sanitization.

Answer

Question 3

(Multiple Choice)

Free

All of the following are methods for food preservation except

A)Pasteurization
B)Disinfection
C)Irradiation
D)Ultrahigh-temperature pasteurization

Answer