sanitization

Sanitization is the process of reducing microorganisms to a safe level, often used in food service and dairies where complete sterilization isn't necessary. This differs from disinfection, which aims to kill microorganisms on inanimate surfaces, and antisepsis, which targets living tissues.1

Biochemistry plays a role in defense through chemical barriers. Some normal body chemicals, like digestive enzymes and the blood protein transferrin, incidentally inhibit microbial growth by limiting access to essential substances like iron. Antimicrobial agents, including antibiotics, are chemical compounds designed to destroy or prevent the growth of microorganisms.21