inactivation
Description:
the process of rendering food parasites unable to infect humans, for example by killing them to make food safe for consumption
Context:
In food safety, inactivation refers to the process of reducing or eliminating harmful microorganisms or pathogens in food, such as bacteria, viruses, or parasites, so that the food is safe to eat. This can be done through heat (cooking, pasteurization), chemicals, irradiation, or other treatments.
EFSA uses data on inactivation to assess how effective different methods are at controlling hazards, helping to set safe processing standards and provide guidance on food preparation and storage to protect public health.