Microbial inactivation refers to the process of killing or inactivating harmful microorganisms, such as bacteria, viruses, and fungi, through various physical or chemical methods. This research area focuses on understanding how different factors, such as temperature, pH, pressure, and exposure time, can be manipulated to effectively eliminate or reduce the microbial population in a given environment or product. Researchers in this field work on developing and optimizing strategies for microbial control in a variety of settings, including food preservation, water treatment, healthcare facilities, and pharmaceutical manufacturing. By studying microbial inactivation, scientists aim to improve public health and safety by preventing the spread of infectious diseases and contamination.