Controlling Microbial Growth

In its strictest sense, sterilization refers to the removal or destruction of all microbes, including viruses and bacterial endospores, in or on an object. (The term does not apply to prions.) In practical terms, sterilization techniques eradicate harmful microbes, but some innocuous microbes may still be pres­ ent. The term aseptic describes an environment or procedure that is free of con­ tamination by pathogens. Disinfection refers to the use of physical or chemical agents known as disin­ fectants to inhibit or destroy microorganisms, especially pathogens. It does not guarantee elimination of all pathogens, and is used only when discussing treatment of inanimate objects. When a chemical is used on skin or other tis­ sue, the process is called antisepsis and the agent is an antiseptic. Degerming is the removal of microbes from a surface by scrubbing, whether that sur­ face is human skin or a table top. Sanitization is the process of disinfecting plates and utensils used by the pub­ lic to reduce the number of pathogenic microbes to meet acceptable public health standards. Dishes are disinfected in a dishwasher at home, but are san­ itized in a dishwasher in a restaurant. Pasteurization is the use of heat to kill pathogens and reduce the number of spoilage microorganisms in food and beverages. Milk, fruit juices, wine, and beer are commonly pasteurized.