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Microbiology CH9 L1 (degerming (removal of microbes from surface of…
Microbiology CH9 L1
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disinfection
use of physical or chemical agents that we know as disinfectants to destroy or stop microorganisms especially pathogens
uv-light, alcohol, bleach
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Sanitization
process of disinfecting places and utensils usedby the public to reduce the number of pathogenic microbes to meet accepted public health standards
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Pasteurization
use of heat to kill off pathogens and reduce the number of spoilage microorganisms in food and beverages
milk, fruit juices, wine, and beer