penicillin would be used to kill microorganisms on the skin.
which material would be used to kill microorganisms on the skin?
penicillin
disinfectant





















































disinfectants are antimicrobial agents that are applied to the surface of non-living objects to destroy microorganisms that are living on the objects. disinfection does not necessarily kill all microorganisms, especially resistant bacterial spores; it is less effective than sterilization, which is an extreme physical and/or chemical process that kills all types of life. disinfectants are different from other antimicrobial agents such as antibiotics, which destroy microorganisms within the body, and antiseptics, which destroy microorganisms on living tissue. disinfectants are also different from biocides — the latter are intended to destroy all forms of life, not just microorganisms.
disinfectant
a report given to the food and drug administration by the institute of food technologists thoroughly discusses the thermal processing of food. a notable step in development of heat application to food processing is pasteurization, developed by louis pasteur in the nineteenth century. pasteurization is used to kill microorganisms that could pose risks to consumers or shorten the shelf life of food products. primarily applied to liquid food products, pasteurization is regularly applied to fruit juice, beer, milk, and ice cream. heat applied during pasteurization varies from around 60 °c to kill bacteria to around 80 °c to kill yeasts. most pasteurization processes have been optimized recently to involve several steps of heating at various temperatures and minimize the time needed for the process. a more severe food heating mechanism is thermal sterilization. while pasteurization destroys most bacteria and yeast growing in food products, the goal of sterilization is to kill almost all viable organisms found in food products including yeast, mold, bacteria, and spore forming organisms. done properly, this process will greatly extend the shelf life of food products and can allow them to be stored at room temperature. as detailed in the handbook of food preservation, thermal sterilization typically involves four steps. first, food products are heated to between 110-125 °c, and the products are given time for the heat to travel through the material completely. after this, the temperature must be maintained long enough to kill microorganisms before the food product is cooled to prevent cooking. in practice, though complete sterility of food products could be achieved, the intense and extended heating needed to accomplish this could reduce the nutritive value of the food products, thus, only a partial sterilization is performed.
food and biological process engineering