Decontamination

This website discusses the reduction of microorganisms through physical-chemical action, encompassing disinfection and sterilization. Learn more about this topic here.
Learn more
Glossary
Method to inactivate microorganisms in liquids and semisolid substances by heating. Named after Louis Pasteur (1822-1895), the method was first developed to extend the usable life of wine, later on also of food such as milk and fruit juice.