FOOD TECHNOLOGY

Detailed explanation-1: -Disinfection is the treatment of surfaces/equipment using physical or chemical means such that the amount of microorganisms present is reduced to an acceptable level. Disinfection reduces the amount of remaining microorganisms.

Detailed explanation-2: -Sanitization-a process either by using heat or a chemical concentration that will reduce the bacterial count, including pathogens to a safe level on utensils and equipment after cleaning.

Detailed explanation-3: -Sterilization describes a process that destroys or eliminates all forms of microbial life, including spores. Disinfection methods can involve the use of physical (e.g., heat or ultraviolet light) or chemical (e.g., disinfectants) processes to reduce, inactivate, or destroy pathogenic microorganisms.

Detailed explanation-4: -Cleaning. Cleaning with commercial cleaners that contain soap or detergent decreases the number of germs on surfaces and reduces risk of infection from surfaces in your facility. Cleaning alone removes most types of harmful germs (like viruses, bacteria, parasites, or fungi) from surfaces.