Final answer:
Degermation and antisepsis can be accomplished using similar low-level microbial control procedures, unlike sterilization which aims for the complete destruction of all microbes. "Pasteurization" is a process developed by Louis Pasteur to make food products safer by reducing pathogens without fully sterilizing them. Hence, option 3 is the most suitable answer.
Step-by-step explanation:
Degermation and antisepsis can be accomplished with the same procedure. When comparing sterilization, degermation, and pasteurization, it is important to understand that each of these procedures has different goals and effects on microbial control.
Sterilization is aimed at completely removing or killing all forms of microbial life, including bacteria, viruses, fungi, and any form of living contaminants. Common methods of sterilization include the application of high heat, chemicals known as sterilants, pressure, or filtration. Methods such as autoclaving or dry-heat sterilization ensure the total destruction of all microbes.
Pasteurization, on the other hand, is a milder form of heat treatment that kills pathogens and lowers the number of microbes that cause food spoilage without completely sterilizing the product. This process was developed by Louis Pasteur and is widely used to make food products like milk, apple juice, and honey safer for consumption while still preserving their quality.
Therefore, the correct statement would be that pasteurization and antisepsis can sometimes be achieved with the same, lower level of microbial control, as opposed to sterilization which aims for complete eradication of all microbial life.