Microbial Inactivation

Microbial inactivation refers to the process of eliminating or deactivating microorganisms, such as bacteria, viruses, and fungi, to make surfaces, food, or products safe for use or consumption. This can be achieved through various methods like heat (cooking), chemicals (disinfectants), radiation (UV light), or environmental changes (drying). The goal is to prevent infections or spoilage by ensuring that harmful microbes are no longer active or capable of causing illness. Effective microbial inactivation is crucial in healthcare, food safety, and sanitation practices.