Bacterial infections may be treated with [[antibiotic]]s, which are classified as [[bacteriocide|bacteriocidal]] if they kill bacteria, or [[bacteriostatic]] if they just prevent bacterial growth. There are many types of antibiotics and each class [[enzyme inhibitor|inhibits]] a process that is different in the pathogen from that found in the host. For example, the antibiotics, [[chloramphenicol]] and [[tetracyclin]] inhibit the bacterial [[ribosome]], but not the structurally-different eukaryotic ribosome, and so exhibit selective toxicity.<ref>{{cite journal | author = Yonath A, Bashan A | title = Ribosomal crystallography: initiation, peptide bond formation, and amino acid polymerization are hampered by antibiotics | journal = Annu Rev Microbiol | volume = 58 | pages = 233 – 51 | year = 2004 | id = {{PMID|15487937}}}}</ref> Antibiotics are used both in treating human disease and in [[intensive farming]] to promote animal growth. Both uses may be contributing to the rapid development of [[antibiotic resistance]] in bacterial populations.<ref>{{cite journal | author = Khachatourians G | title = Agricultural use of antibiotics and the evolution and transfer of antibiotic-resistant bacteria | url=http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pubmed&pubmedid=9835883 | journal = CMAJ | volume = 159 | issue = 9 | pages = 1129-36 | year = 1998 | id = {{PMID|9835883}}}}</ref> Infections can be prevented by [[antiseptic]] measures such as sterilizating the skin prior to piercing it with the needle of a syringe, and by proper care of indwelling catheters. Surgical and dental instruments are also [[Sterilization (microbiology)|sterilized]] to prevent contamination and infection by bacteria. [[Disinfectants]] such as [[bleach]] are used to kill bacteria or other pathogens on surfaces to prevent contamination and further reduce the risk of infection. Most bacteria in food are killed by cooking to temperatures above 60 °C (140 °F).
