Sterilization (or sterilisation, see spelling differences) refers to any process that effectively kills or eliminates transmissible agents (such as fungi, bacteria, viruses, spore forms, etc.) from a surface, equipment, article of food or medication, or biological culture medium. Sterilization does not, however, remove prions. Sterilization can be achieved through application of heat, chemicals, irradiation, high pressure or filtration.

Applications

Foods

The first application of sterilization by Nicolas Appert was thorough cooking to affect the partial heat sterilization of foods and water. Cultures that practice heat sterilization of food and water have longer life expectancy and lower rates of disability. Canning of foods by heat sterilization was an extension of the same principle. Ingestion of contaminated food and water remains a leading cause of illness and death in the developing world, particularly for children.