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Reduction in the number of microorganisms and viruses, particularly potential pathogens, on living tissue
Removal of microbes by mechanical means
Destruction of most microorganisms and viruses on nonliving tissue
Use of heat to destroy pathogens and reduce the number of spoilage microorganisms in food and beverage
Removal of pathogens from objects to meet public health standards
Destruction of all microorganisms and viruses in or on an object
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