1. Introdution 2. Classification of Foods, Biomaterials and Microorganisms 3. Characterisation Methods and Evaluation of Sterility 4. Conventional Processes for Sterilisation and Preservation 5. Processing with Supercritical Carbon Dioxide 6. Sterilization and Preservation of Solid Foods with Supercritical CO2 7. Sterilisation and Preservation of Liquid Foods Using Supercritical CO2 8. Mechanism of Sterilization and Preservation Using Supercritical CO2 9. Sterilization of Biomaterials and Biomedical Devices with SC CO2 10. Clinical Sold Waste Management with ScCO2 Sterilization Technology