Involves the destruction or elimination of all microbes, including cells, spores, and viruses -devoid of microbial life. In health care facilities, can be accomplished by physical or chemical methods. (1 Point)SanitizationAntisepticsPasteurizationDisinfectionSterilization

Describes the elimination of most or all pathogens (except bacterial spores) from nonliving objects. In healthcare settings, usually done by liquid chemicals or wet pasteurization. (1 Point)SanitizationAntisepticsPasteurizationDisinfectionSterilization

The reduction of microbial populations to levels considered safe by public health standards, such as those applied to restaurants.(1 Point)SanitizationAntisepticsPasteurizationDisinfectionSterilization

Solutions used to disinfect skin and other living tissues. (1 Point)SanitizationAntisepticsPasteurizationDisinfectionSterilization

Chemicals used to disinfect inanimate objects, such as bedside equipment and operating rooms, do not kill spores (i.e., they are not sporicidal). Because they are strong chemical substances, and cannot be used on living tissue.(1 Point)SanitizationAntisepticsPasteurizationDisinfectantSterilization

The heating process developed to kill microbes in wine— is a method of disinfecting liquids. Used today to eliminate pathogens from milk and most other beverages. It should be remembered that this is not a sterilization procedure, because not all microbes are destroyed.(1 Point)SanitizationAntisepticsPasteurizationDisinfectionSterilization