What is the process called that reduces pathogenic bacteria to safe levels?

The process that reduces pathogenic bacteria to safe levels is known as disinfection. Disinfection involves using chemical agents or specific techniques to kill or deactivate bacteria, viruses, and other pathogens on surfaces or in liquids, making them safe for use or contact. This process is crucial in food technology and food safety to prevent foodborne illnesses and ensure that food handling environments are sanitary.

Disinfection differs from sterilization, which is the complete elimination of all forms of microbial life, including spores, and is usually more intensive and time-consuming. Sanitation involves both cleaning and disinfection, focusing on reducing pathogens to safe levels, which may cause some confusion with the definition but doesn't emphasize the specific action of killing pathogens like disinfection does. Cleaning refers to the removal of dirt, food residue, and debris but does not necessarily eliminate bacteria, so it also does not meet the requirement of addressing pathogenic bacteria specifically.