Compare and contrast antisepsis, disinfection, sanitization, and sterilization with regard to techniques used and level of microbial control achieved.
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Q59: Most microbial contaminants of food are killed
Q60: A microorganism that is not motile and
Q61: _ filters are widely used to provide
Q62: _ is a halogen used in gaseous
Q63: Which method of microbial control destroys microorganisms
Q65: Moist heat damages microorganisms by
A)oxidation of cellular
Q66: Discuss the technique of filtration as a
Q67: Moist heat is more efficient at killing
Q68: _ heat is more rapidly effective and
Q69: Physical methods of microbial control will typically
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