At 0C to 4C (refrigeration temperature) the growth of most human pathogens is reduced. Slow freezing is more harmful to bacteria than fast freezing due to the formation of ice crystals that can damage the cell membrane. Microwaving food is fatal to bacteria When desiccated (dried out, loss of water), most microorganisms immediately die. Surfactants increase surface tension Isopropanol (rubbing alcohol) is better than ethanol as an antiseptic and disinfectant. A Biofilm is an agent that kills/slows bacterial growth..