MicrobiologyT2

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