the eradication of all organisms, including bacterial endospores and viruses, although not prions, in or on an object.
The use of physical or chemical agents to inhibit or destroy microorganisms on an inanimate objects.
The process of disinfecting surfaces and utensils used by the public.
Chemical used to inhibit or kill microorganisms on skin or tissue.
A substance or preparation for killing germs, designed for use especially on food-processing equipment
A substance that kills bacteria.
A biological or chemical agent that stops bacteria from reproducing, while not necessarily killing them otherwise.
Method of evaluating the effectiveness of a disinfectant or antiseptic that compares the agent’s efficacy to that of phenol.
the use of heat to kill pathogens and reduce the number of spoilage microorganisms in food and beverages.
Ultrahigh temperature sterilization
Sterilization at higher temperatures, and for shorter times. Uses a temperature of 140 c for 2-3 seconds, with a rapid cool down to sterilize.
Device that use steam heat under pressure to sterilize chemicals and objects that can tolerate moist heat.
Removal of water form a frozen culture or other substance by means of vacuum pressure. Used for the long-term preservation of cells and foods.
Ultraviolet germicidal irradiation
A disinfection method that uses short-wavelength ultraviolet (UV-C) light to kill or inactivate microorganisms by destroying nucleic acids and disrupting their DNA, leaving them unable to perform vital cellular functions.