Destruction of bacteria
Heat
Pasteurization (destroys pathogens)
Sterilization (destroys all bacteria, spores and toxins)
Canning (commercially sterile)
Effective cooking (centre temperature at least 75°C)
N.B.Time/temperature is important e.g. 63ºC for 30 minutes.
Chemicals
Salt, sugar, nitrates/nitrites and bleach
Irradiation
Very little food other than spices, in UK, subject to irradiation
However, as it is difficult to detect food which has been irradiated, it is possible that several imported foods may have been irradiated e.g. strawberries
U/V light
Used to destroy bacteria in water used for the purification of shellfish. Can be used to destroy bacteria in brine used for food production. Also used to destroy micro-organisms in the atmosphere. Not suitable for surfaces.