ABSTRACT
Background ........................................................................................................................................3 Methods of Sterilization ....................................................................................................................3 Disinfectants and Antiseptics ............................................................................................................6 Disinfection of Hands ........................................................................................................................7 Hazard Analysis Critical Control Point and Risk Assessment Methods ...........................................8 References ..........................................................................................................................................9
The need for techniques to control the growth of microorganisms has been shaped by both cultural and scientic advances. From the days of early food preservation using fermentation of milk products and smoking of meats to extend the shelf life of foods, practical needs have contributed to the development of these techniques.
