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ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.02 Identify the microorganisms that are most resistant and least resistant to control measures.
Section Number: 11.01
Topic: Basics of Microbial Control
2. The process that destroys or removes all microorganisms and microbial forms, including
bacterial endospores, on inanimate objects is
A. disinfection.
B. sterilization.
C. antisepsis.
D. sanitization.
E. degermation.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.01 Distinguish among the terms sterilization, disinfection, antisepsis, and decontamination.
Section Number: 11.01
Topic: Basics of Microbial Control
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.01 Distinguish among the terms sterilization, disinfection, antisepsis, and decontamination.
Section Number: 11.01
Topic: Basics of Microbial Control
4. The use of chemical agents directly on exposed body surfaces to destroy or inhibit
vegetative pathogens is
A. disinfection.
B. sterilization.
C. antisepsis.
D. sanitization.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.01 Distinguish among the terms sterilization, disinfection, antisepsis, and decontamination.
Section Number: 11.01
Topic: Basics of Microbial Control
5. Scrubbing or immersing the skin in chemicals to reduce the numbers of microbes on the
skin is
A. disinfection.
B. sterilization.
C. sanitization.
D. degermation.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.01 Distinguish among the terms sterilization, disinfection, antisepsis, and decontamination.
Section Number: 11.01
Topic: Basics of Microbial Control
6. Which of the following types of control agents would be used to achieve sterility?
A. virucide
B. bactericide
C. germicide
D. sporicide
E. fungicide
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.01 Distinguish among the terms sterilization, disinfection, antisepsis, and decontamination.
Section Number: 11.01
Topic: Basics of Microbial Control
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.02 Identify the microorganisms that are most resistant and least resistant to control measures.
Section Number: 11.01
Topic: Basics of Microbial Control
8. The method of removing vegetative microbial life forms and debris to reduce
contamination to safe levels is termed
A. antisepsis.
B. disinfection.
C. sterilization.
D. decontamination.
E. sanitization.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.01 Distinguish among the terms sterilization, disinfection, antisepsis, and decontamination.
Section Number: 11.01
Topic: Basics of Microbial Control
9. The method of removing vegetative life forms from living surfaces is termed
A. antisepsis.
B. disinfection.
C. sterilization.
D. decontamination.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.01 Distinguish among the terms sterilization, disinfection, antisepsis, and decontamination.
Section Number: 11.01
Topic: Basics of Microbial Control
10. The removal of all life forms from inanimate objects is termed
A. antisepsis.
B. disinfection.
C. sterilization.
D. decontamination.
E. degerming.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.01 Distinguish among the terms sterilization, disinfection, antisepsis, and decontamination.
Section Number: 11.01
Topic: Basics of Microbial Control
11. The alcohol wipe used on a patient's skin before an injection is an example of
A. antisepsis.
B. disinfection.
C. sterilization.
D. decontamination.
E. sanitization.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.17 Explain the mode of action of alcohols and their limitation as effective antimicrobials.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.03 Define -static and -cidal. Compare the action of microbicidal and microbiostatic agents, providing an example of
each.
Section Number: 11.01
Topic: Basics of Microbial Control
13. Which of the following factors will influence the action of microbial agents?
A. the number of microorganisms
B. the type of microorganisms present
C. temperature and pH
D. mode and dosage of the agent
E. All of the choices will influence the action.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.01 Distinguish among the terms sterilization, disinfection, antisepsis, and decontamination.
Section Number: 11.01
Topic: Basics of Microbial Control
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.03 Define -static and -cidal. Compare the action of microbicidal and microbiostatic agents, providing an example of
each.
Section Number: 11.01
Topic: Basics of Microbial Control
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.04 Name four categories of cellular targets for physical and chemical agents.
Section Number: 11.01
Topic: Basics of Microbial Control
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.04 Name four categories of cellular targets for physical and chemical agents.
Section Number: 11.01
Topic: Basics of Microbial Control
17. Some microbial control agents are able to _____ cell proteins by breaking bonds that
maintain the native state, the three-dimensional configuration of the proteins.
A. denature
B. bind
C. dissolve
D. mutate
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.04 Name four categories of cellular targets for physical and chemical agents.
Section Number: 11.01
Topic: Basics of Microbial Control
18. Agents that can denature microbial proteins include all of the following except
A. moist heat.
B. alcohol.
C. acids.
D. metallic ions.
E. X rays.
19. Which of the following does not affect microbial nucleic acids?
A. moist heat
B. ultraviolet light
C. X rays
D. ethylene dioxide
E. formaldehyde
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.05 Name six methods of physical control of microorganisms.
Section Number: 11.01
Topic: Chemical Control Methods
Topic: Physical Control Methods
20. Physical agents for controlling microbial growth include all of the following except
A. ultraviolet radiation.
B. boiling water.
C. HEPA filters.
D. pasteurization.
E. hydrogen peroxide.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.05 Name six methods of physical control of microorganisms.
Learning Outcome: 11.14 Name the desirable characteristics of chemical control agents.
Section Number: 11.03
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.01 Distinguish among the terms sterilization, disinfection, antisepsis, and decontamination.
Section Number: 11.01
Topic: Basics of Microbial Control
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.06 Compare and contrast moist and dry heat methods of control, and identify multiple examples of each.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.06 Compare and contrast moist and dry heat methods of control, and identify multiple examples of each.
Section Number: 11.02
Topic: Physical Control Methods
24. The shortest time required to kill or inactivate all the microbes in a sample at a specified
temperature is called the
A. thermal death point (TDP).
B. thermal death time (TDT).
C. sporicidal time.
D. death phase point.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.07 Define thermal death time and thermal death point, and describe their role in proper sterilization.
Section Number: 11.02
Topic: Physical Control Methods
25. The lowest temperature needed to kill or inactivate all microbes in 10 minutes is the
A. thermal death point (TDP).
B. thermal death time (TDT).
C. sporicidal time.
D. death phase point.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.07 Define thermal death time and thermal death point, and describe their role in proper sterilization.
Section Number: 11.02
Topic: Physical Control Methods
26. Disinfection of beverages such as apple juice, milk, and wine is optimally achieved by
A. pasteurization.
B. chlorination.
C. moist heat autoclave.
D. filtration.
E. boiling water.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.05 Name six methods of physical control of microorganisms.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.03 Define -static and -cidal. Compare the action of microbicidal and microbiostatic agents, providing an example of
each.
Section Number: 11.02
Topic: Physical Control Methods
28. Pasteurization
A. kills all vegetative forms.
B. reduces the number of vegetative forms.
C. reduces the number of endospores.
D. increases food nutrient value.
E. is used to sterilize food products.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.06 Compare and contrast moist and dry heat methods of control, and identify multiple examples of each.
Section Number: 11.02
Topic: Physical Control Methods
29. _____ heat is more rapidly effective and efficient compared to _____ heat.
A. High; dry
B. High; moist
C. Dry; moist
D. Moist; dry
E. Moist; high
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.06 Compare and contrast moist and dry heat methods of control, and identify multiple examples of each.
Section Number: 11.02
Topic: Physical Control Methods
30. A method for sterilizing milk, called _____ treatment, uses 134 C for 1 to 2 seconds.
A. pasteurization
B. batch pasteurization
C. flash pasteurization
D. ultra high temperature
E. tyndallization
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.06 Compare and contrast moist and dry heat methods of control, and identify multiple examples of each.
Learning Outcome: 11.08 Explain four different methods of moist heat control.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.08 Explain four different methods of moist heat control.
Section Number: 11.02
Topic: Physical Control Methods
32. Intermittent sterilization, which uses 3 days of lower temperature steam for short periods
of time, is also called
A. pasteurization.
B. incubation.
C. tyndallization.
D. disinfection.
E. desiccation.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.08 Explain four different methods of moist heat control.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.08 Explain four different methods of moist heat control.
Section Number: 11.02
Topic: Physical Control Methods
34. Vials of microorganisms that undergo the freeze-drying process called _____, will remain
preserved and viable for years.
A. desiccation
B. flash freeze
C. lyophilization
D. pasteurization
E. sterilization
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.10 Identify advantages and disadvantages of cold treatment and desiccation.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.10 Identify advantages and disadvantages of cold treatment and desiccation.
Section Number: 11.02
Topic: Physical Control Methods
36. _____ radiation excites atoms to a higher energy state within molecules such as DNA that
then leads to the formation of pyrimidine dimers.
A. Infrared
B. Ultraviolet
C. Gamma
D. Particle
E. Ionizing
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.11 Differentiate between the two types of radiation control methods, providing an application of each.
Section Number: 11.02
Topic: Physical Control Methods
37. Electrons are ejected from atoms in cells when organisms are exposed to
A. desiccation.
B. ultraviolet light.
C. ethyl alcohol.
D. hydrogen peroxide.
E. gamma rays and X rays.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.11 Differentiate between the two types of radiation control methods, providing an application of each.
Section Number: 11.02
Topic: Physical Control Methods
38. Which of the following items are typically irradiated in order to kill microbes?
A. cured meats
B. human tissues such as heart valves and skin
C. operating room air
D. surgical gloves
E. All of the choices are correct.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
ASM Topic: Module 06 Impact of Microorganisms
Learning Outcome: 11.11 Differentiate between the two types of radiation control methods, providing an application of each.
Section Number: 11.02
Topic: Physical Control Methods
39. Which control method would not be a suitable choice for killing Mycobacterium in a
capped culture tube?
A. ultraviolet (germicidal) light
B. gamma rays
C. 121C at 15 psi for 15 minutes
D. 160C for 2 hours
E. All of the choices are correct.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 3. Apply
Learning Outcome: 11.11 Differentiate between the two types of radiation control methods, providing an application of each.
Section Number: 11.02
Topic: Physical Control Methods
40. Place the following forms of radiation in order from the most penetrating to the least
penetrating.
A. gamma, cathode, X rays
B. gamma, X rays, cathode
C. cathode, gamma, X ray
D. cathode, X ray, gamma
E. X ray, gamma, cathode
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 3. Apply
Learning Outcome: 11.11 Differentiate between the two types of radiation control methods, providing an application of each.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.12 Outline the process of filtration and describe its two advantages in microbial control. Explain how filtration
functions as a control method.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.12 Outline the process of filtration and describe its two advantages in microbial control. Explain how filtration
functions as a control method.
Section Number: 11.02
Topic: Physical Control Methods
43. _____ is a control method that removes microorganisms rather than inhibiting or killing
them.
A. Boiling
B. Sterilization
C. Radiation
D. Filtration
E. Disinfection
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.12 Outline the process of filtration and describe its two advantages in microbial control. Explain how filtration
functions as a control method.
Section Number: 11.02
Topic: Physical Control Methods
44. Which of the following is not a factor that affects germicidal activity?
A. material being treated
B. length of exposure
C. strength of the germicide
D. microorganism being treated
E. All of the choices are factors.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.14 Name the desirable characteristics of chemical control agents.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.14 Name the desirable characteristics of chemical control agents.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.15 Discuss several different halogen agents and their uses in microbial control.
Section Number: 11.03
Topic: Chemical Control Methods
47. _____ is a halogen used in gaseous and liquid form for large scale disinfection of drinking
water and sewage.
A. Iodine
B. Chlorine
C. Bromine
D. Fluorine
E. Betadine
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.15 Discuss several different halogen agents and their uses in microbial control.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.16 List advantages and disadvantages to the use of phenolic compounds as control agents.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.16 List advantages and disadvantages to the use of phenolic compounds as control agents.
Section Number: 11.03
Topic: Chemical Control Methods
50. The compound that is an organic base containing chlorine and two phenolic rings, and is
used increasingly for wound degerming, neonatal washes, hand scrubbing, and prepping
surgical skin sites is
A. carbolic acid.
B. chlorhexidine.
C. triclosan.
D. formalin.
E. quaternary ammonium compounds.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.14 Name the desirable characteristics of chemical control agents.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.15 Discuss several different halogen agents and their uses in microbial control.
Section Number: 11.03
Topic: Chemical Control Methods
52. Alcohols
A. denature proteins when in a 50-95% alcohol-water solution.
B. disinfect items when soaking method is utilized.
C. are skin degerming agents.
D. at 50% or higher concentrations dissolve cell membrane lipids.
E. All of the choices are correct.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.17 Explain the mode of action of alcohols and their limitation as effective antimicrobials.
Section Number: 11.03
Topic: Chemical Control Methods
53. The chemical agent/s that produce/s highly reactive hydroxyl-free radicals and also
decomposes to O2 gas is
A.
B.
C.
D.
E.
Cidex.
cationic detergents.
hydrogen peroxide.
chlorhexidine.
iodophors.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.18 Pinpoint the most appropriate applications of hydrogen peroxide agents.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.18 Pinpoint the most appropriate applications of hydrogen peroxide agents.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.19 Define the term surfactant, and explain this antimicrobial's mode of action.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.20 Identify examples of some heavy metal control agents and their most common applications.
Section Number: 11.03
Topic: Chemical Control Methods
57. _____ solution was introduced in the late 19th century for preventing gonococcal
infections in a newborn's eyes after exposure to the mother's infected birth canal.
A. Merthiolate
B. Triclosan
C. Betadine
D. Silver nitrate
E. Zinc oxide
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.20 Identify examples of some heavy metal control agents and their most common applications.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.20 Identify examples of some heavy metal control agents and their most common applications.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.21 Discuss the advantages and disadvantages of aldehyde agents in microbial control.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.21 Discuss the advantages and disadvantages of aldehyde agents in microbial control.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.02 Identify the microorganisms that are most resistant and least resistant to control measures.
Section Number: 11.01
Topic: Chemical Control Methods
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.15 Discuss several different halogen agents and their uses in microbial control.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.15 Discuss several different halogen agents and their uses in microbial control.
Learning Outcome: 11.21 Discuss the advantages and disadvantages of aldehyde agents in microbial control.
Learning Outcome: 11.22 Identify applications for ethylene oxide sterilization.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.22 Identify applications for ethylene oxide sterilization.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.22 Identify applications for ethylene oxide sterilization.
Section Number: 11.03
Topic: Chemical Control Methods
66. Which of the following acids is not used to destroy or inhibit microbial cells in food?
A. acetic acid
B. benzoic acid
C. lactic acid
D. phosphoric acid
E. propionic acid
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.14 Name the desirable characteristics of chemical control agents.
Section Number: 11.03
Topic: Chemical Control Methods
67. Using a HEPA filter in a vacuum or furnace is an example of which microbial control
method?
A. physical method
B. dry method
C. chemical agent
D. gases
E. surfactant
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.12 Outline the process of filtration and describe its two advantages in microbial control. Explain how filtration
functions as a control method.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.09 Explain two methods of dry heat control.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.04 Name four categories of cellular targets for physical and chemical agents.
Section Number: 11.01
Topic: Basics of Microbial Control
70. Which of the following represents the use of osmotic pressure as a microbial control
method?
A. bleaching a kitchen counter
B. salting of meat
C. rinsing of a cut with Betadine
D. exposing dental equipment to UV light
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.13 Identify some common uses of osmotic pressure as a control method.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.01 Distinguish among the terms sterilization, disinfection, antisepsis, and decontamination.
Section Number: 11.01
Topic: Basics of Microbial Control
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.03 Define -static and -cidal. Compare the action of microbicidal and microbiostatic agents, providing an example of
each.
Section Number: 11.01
Topic: Basics of Microbial Control
73. Prions require more extensive methods of sterilization than are needed for bacterial
endospores.
TRUE
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.02 Identify the microorganisms that are most resistant and least resistant to control measures.
Section Number: 11.01
Topic: Basics of Microbial Control
74. The presence of organic matter such as saliva and pus can interfere with the actions of
disinfectants.
TRUE
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.02 Identify the microorganisms that are most resistant and least resistant to control measures.
Learning Outcome: 11.03 Define -static and -cidal. Compare the action of microbicidal and microbiostatic agents, providing an example of
each.
Section Number: 11.01
Topic: Basics of Microbial Control
75. When a control agent targets the metabolic processes of microbial cells, active younger
cells typically die more rapidly than older cells.
TRUE
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.02 Identify the microorganisms that are most resistant and least resistant to control measures.
Section Number: 11.01
Topic: Basics of Microbial Control
76. A microorganism that is not motile and has stopped metabolizing is considered dead.
FALSE
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.03 Define -static and -cidal. Compare the action of microbicidal and microbiostatic agents, providing an example of
each.
Section Number: 11.01
Topic: Basics of Microbial Control
77. Most microbial contaminants of food are killed or inactivated at freezing temperatures.
FALSE
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
ASM Topic: Module 06 Impact of Microorganisms
Learning Outcome: 11.10 Identify advantages and disadvantages of cold treatment and desiccation.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.06 Compare and contrast moist and dry heat methods of control, and identify multiple examples of each.
Learning Outcome: 11.08 Explain four different methods of moist heat control.
Section Number: 11.02
Topic: Physical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.06 Compare and contrast moist and dry heat methods of control, and identify multiple examples of each.
Learning Outcome: 11.08 Explain four different methods of moist heat control.
Section Number: 11.02
Topic: Physical Control Methods
80. Ionizing radiation is more effective than nonionizing radiation in killing or inactivating
microbes.
TRUE
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.11 Differentiate between the two types of radiation control methods, providing an application of each.
Section Number: 11.02
Topic: Physical Control Methods
81. Chlorine compounds remain stable and effective in the presence of excess organic matter.
FALSE
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.15 Discuss several different halogen agents and their uses in microbial control.
Section Number: 11.03
Topic: Chemical Control Methods
82. Alcohols are more effective at inactivating enveloped viruses than naked viruses.
TRUE
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.17 Explain the mode of action of alcohols and their limitation as effective antimicrobials.
Section Number: 11.03
Topic: Chemical Control Methods
83. Isopropyl alcohol wiped across a skin site can sterilize it.
FALSE
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.17 Explain the mode of action of alcohols and their limitation as effective antimicrobials.
Section Number: 11.03
Topic: Chemical Control Methods
84. Hydrogen peroxide is used in the process of sterilizing instruments such as endoscopes.
TRUE
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 3. Apply
Learning Outcome: 11.18 Pinpoint the most appropriate applications of hydrogen peroxide agents.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.14 Name the desirable characteristics of chemical control agents.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.19 Define the term surfactant, and explain this antimicrobial's mode of action.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.19 Define the term surfactant, and explain this antimicrobial's mode of action.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 1. Remember
Learning Outcome: 11.22 Identify applications for ethylene oxide sterilization.
Section Number: 11.03
Topic: Chemical Control Methods
89. Aniline dyes like crystal violet have antimicrobial activity particularly against grampositive bacteria and some fungi.
TRUE
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 2. Understand
Learning Outcome: 11.14 Name the desirable characteristics of chemical control agents.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
Blooms Level: 4. Analyze
Learning Outcome: 11.05 Name six methods of physical control of microorganisms.
Learning Outcome: 11.14 Name the desirable characteristics of chemical control agents.
Section Number: 11.02
Section Number: 11.03
Topic: Chemical Control Methods
Topic: Physical Control Methods
91. You have inherited some old glass baby milk bottles from your grandmother and you
would like to use them instead of plastic bottles. The bottles are placed into a large metal
container and placed in the oven, at 325 degrees F for about 2 hours. What factor would you
change if you wanted the sterilization to occur much quicker?
A. Use a pressure cooker to sterilize the bottles, in steam.
B. Increase the temperature of the oven by 5 degrees.
C. Pour an antimicrobial chemical into the bottles before placing into the oven.
D. Place the bottles outside in the sunlight and then place in the oven.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
Blooms Level: 3. Apply
Learning Outcome: 11.08 Explain four different methods of moist heat control.
Learning Outcome: 11.09 Explain two methods of dry heat control.
Section Number: 11.02
Topic: Physical Control Methods
92. Your aim is to sterilize prosthetic devices like heart valves and artificial joint structures
before being used in the patient. Considering where they will be placed and the probable
composition of the devices, what would be the best chemical to use?
A. iodine
B. crystal violet dye
C. quaternary ammonium compounds
D. bleach
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 4. Analyze
Learning Outcome: 11.14 Name the desirable characteristics of chemical control agents.
Section Number: 11.03
Topic: Chemical Control Methods
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 3. Apply
Learning Outcome: 11.08 Explain four different methods of moist heat control.
Learning Outcome: 11.14 Name the desirable characteristics of chemical control agents.
Learning Outcome: 11.22 Identify applications for ethylene oxide sterilization.
Section Number: 11.02
Section Number: 11.03
Topic: Chemical Control Methods
Topic: Physical Control Methods
94. You have some old plastic Petri dishes that you would like to use for pouring
bacteriological agar plates. The only method of physical sterilization is ultraviolet radiation
sterilization with your UV light (you cannot use the autoclave because it will disfigure and
melt the plastic). After sterilizing the plates, pouring the sterilized agar medium, and then
leaving the plates out at room temperature for a day or two to let them solidify and dry, you
find contaminating bacterial colonies growing on the agar. Predict what has happened in this
situation.
A. The agar had bacteria in it, even after sterilization in the autoclave.
B. The lids of the Petri dishes were inadvertently left on while being sterilized.
C. The room temperature enhanced the growth of normal biota of the agar.
D. Air got into the poured agar plates, contaminating them.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 4. Analyze
Learning Outcome: 11.11 Differentiate between the two types of radiation control methods, providing an application of each.
Section Number: 11.02
Topic: Physical Control Methods
95. Your friend Joe recently visited the doctor for steroid injections into his knee to reduce
swelling due to previous knee injury. Within a couple of days, he had an infection caused by
Pseudomonas, a very pathogenic and drug resistant bacterium. Luckily, Joe went to the doctor
immediately and received antibiotics. The doctor tells him that problem has occurred to many
other people across the U.S. Predict the most likely cause of this situation:
A. The staff giving the steroid injections did not use proper aseptic technique.
B. The steroid was contaminated at the production plant, so all batches of that drug made at
that plant were contaminated with the bacterium.
C. The bacterium is normally on the skin of people, so can easily access the patient's blood
during the needle stick.
D. The needles were re-used and already contaminated before being used on the patients.
ASM Objective: 03.04 The growth of microorganisms can be controlled by physical, chemical, mechanical, or biological means.
ASM Topic: Module 03 Metabolic Pathways
Blooms Level: 4. Analyze
Learning Outcome: 11.03 Define -static and -cidal. Compare the action of microbicidal and microbiostatic agents, providing an example of
each.
Learning Outcome: 11.05 Name six methods of physical control of microorganisms.
Learning Outcome: 11.14 Name the desirable characteristics of chemical control agents.
Section Number: 11.01
Topic: Basics of Microbial Control