Its antimicrobial properties destroy pathogenic microorganisms that cause disease.

This process heats foods to destroy pathogens, microorganisms and enzymes that may cause spoilage.

Ultraviolet light air purifiers target and destroy bacterial microorganisms, but are not effective against allergens, odors, smoke or chemical fumes.

Conventional sterilizers operate at 248 to 338 degrees, using heat to destroy microorganisms.

Disinfectants are substances that are applied to non-living objects to destroy microorganisms that are living on the objects.

Disinfectants are different from other antimicrobial agents such as antibiotics, which destroy microorganisms within the body, and antiseptics, which destroy microorganisms on living tissue.

Dry-heat destroys microorganisms by causing coagulation of proteins.

Food irradiation is the process of exposing food to ionizing radiation in order to destroy microorganisms, bacteria, viruses, or insects that might be present in the food.

An injection of harmless symbionts may help here as they are able to destroy larger valent microorganisms.

It is defined as electromagnetic radiation in the range of about 200 to 320 nm, that is used to destroy microorganisms.