Processes to reduce pathogens have no effect on heavy metals and may or may not have effects on the levels of other trace pollutants in biosolids.

The Agriculture Department contends it can continue to reduce harmful pathogens in meat without the ability to shut down processing plants that repeatedly fail to control the salmonella bacteria.

UV light in combination with riboflavin has been shown to be effective in reducing pathogens in blood transfusion products.

A new process reduces harmful pathogens to undetectable levels.

It is a stabilization process, reducing odor, pathogens, and mass reduction.

The study rated the jurisdictions on how they reduced nitrogen, pathogens, toxins and runoff, and on coastal management and oil-spill prevention.

Other methods to reduce several pathogens in food include heat-pasteurization, ultra-high temperature processing, UV irradiation, ozone, Pascalization, Thermization or fumigation with ethylene oxide.

Opponents of food irradiation and some consumer activists (for example Public Citizen) maintain that the best alternative to food irradiation to reduce pathogens is in good agricultural practices.

"We must make it clear, once and for all, that the U.S.D.A. has the authority to set and enforce standards to reduce pathogens."

Pasteurization is credited with dramatically reducing pathogens found in milk.