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- Give at least five different microbial control methods you have on your home as listed on the pre-task activity. Identify its microbial control method (Physical or chemical), Specific component (heat, phenol, etc), Mode of action (denatures protein, disrupt cell membrane, etc), Use (sterilize, disinfect, antiseptic), Level of activity (Sterilant, high, intermediate, low disinfectant) MICROBIAL CONTROL METHOD SPECIFIC COMPONENT MODE OF ACTION USE LEVEL OF ACTIVITYPlease describe in detail what would be a suitable procedure should you break anErlenmeyer flask containing 50 mL of a biosafety level 2 microorganism inside amicrobiological safety cabinet.Explain the different categories that determine when equipment must be disinfected or sterilized. Identify a common cleaning and disinfectant solution. Describe the recommended application and purpose for each solution.
- Describe microbial sampling procedures for solid foods suchas meat.Indicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product. Answer the following case study using your own words.Briefly outline the processes and purposes of the six types ofprocedures that are used in handling, maintaining, and studyingmicroorganisms.
- What are the BMET's role, protocol, and procedure for proper cleaning and or disinfecting equipment? Explain the different categories that determine when equipment must be disinfected or sterilized. Identify a common cleaning and disinfectant solution and the specific purpose of each.a) Microbial products can be classified in three major categories which related to the microorganism growth curve. By giving examples of product based on the three major categories, sketch the microbial growth and product formation curves. Describe the phases involves in the growing of microorganism for the products formation. List all references with proper citations.These are examples of the 5 rules of asepsis, except: 1. Any item used for patient care or that is visibly soiled must be considered "dirty" and "contaminated" 2. If the item has been cleaned with a detergent disinfectant, it is both clean and decontaminated 3. Sterile items are devices processed by steam, dry heat, ethylene oxide or other sterilization method to kill most organisms 4. Dirty, clean and sterile items must be separated at all times
- In product testing, microbial growth is found.| Interpretation: Rationale:Radiation when applied will be more effective on gram negatives bacteria than any other pathogen of interest in food. True FalseIdentify the method of sterilization/ chemical agent described This chemical agent is used as a standard for evaluating new chemical agents. This chemical agent is used as water disinfectant. A phenol-derivative that is less exotic and more potent than phenol. Considered the best antiseptic. Used as prophylaxis for ophthalmia neonatorum.