The major forms used in microbial control are (a) liquid and gaseous chlorine and (b) hypochlorite. Treatment of water with chlorine destroys many pathogenic vegetative microorganisms without unduly affecting its taste. Sterilization and decontamination through heat is the most effective way to control microbial growth. There are ways to selectively inhibit the growth of only certain microorganisms, like the use of antibiotics. Plants and herbs spices, oils or organic compounds have been used alone for their antimicrobial and antioxidant properties or in combination with other techniques for food preservation. Water extracts of Acacia nilotica, Justicia zelanica, Lantana camara and Saraca asoca exhibited good activity against all the bacteria tested and the MIC was recorded in range of 9.375–37.5 µg/ml and 75.0–300.0 µg/ml against the bacterial and fungal pathogens, respectively.

Phenol and phenolic compounds have been used to control microbial growth.Chemical structure of phenol, as carbolic acid and o-Phenylphenol, a type of phenolic, has been used as a disinfectant as well as to control bacterial and fungal growth on harvested fruits. Sterilization and decontamination through heat is the most effective way to control microbial growth. There are ways to selectively inhibit the growth of only certain microorganisms, like the use of antibiotics. Microorganisms are controlled by means of physical agents and chemical agents. Physical agents include such methods of control as high or low temperature, desiccation, osmotic pressure, radiation, and filtration. Control of microorganisms is essential in order to prevent the transmission of diseases and infection, stop decomposition and spoilage, and prevent unwanted microbial contamination. Microorganisms are controlled by means of physical agents and chemical agents. To prevent the spread of human disease, it is necessary to control the growth and abundance of microbes in or on various items frequently used by humans. Inanimate items, such as doorknobs, toys, or towels, which may harbor microbes and aid in disease transmission, are fomites. The major forms used in microbial control are (a) liquid and gaseous chlorine and (b) hypochlorite. Treatment of water with chlorine destroys many pathogenic vegetative microorganisms without unduly affecting its taste.Halogens, including chlorine, fluorine, and iodine, are also commonly used for disinfection. Chlorine compounds, including sodium hypochlorite, chloramines, and chlorine dioxide, are commonly used for water disinfection. Iodine, in both tincture and iodophor forms, is an effective antiseptic.