The Terminology of Microbial Control

The control of microbial growth can prevent infections and food spoilage.

Sterilization is the process of destroying all microbial life on an object.

Commercial sterilization is heat treatment of canned foods to destroy C. botulinum endospores.

• C. botulinum endospores will germinate at food storage temperatures
• Resistant thermophilic endospores will cause food spoilage, but don’t germinate at food storage temperatures – problems from these organisms comes at temperatures above 45° C.

Disinfection is the process of reducing or inhibiting microbial growth on a nonliving surface.

Antisepsis is the process of reducing or inhibiting microorganisms on a living tissue.

The suffix -cide means to kill; the suffix -stat means to inhibit

Sepsis is bacterial contamination.