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The results were difficult to interpret and not reliable, because of inaccurate results that were not standardised between laboratories. [25] Dilution has been used as a method to grow and identify bacteria since the 1870s, and as a method of testing the susceptibility of bacteria to antibiotics since 1929, also by Alexander Fleming. [25]
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
Etest is a quantitative technique for determining the MIC of microoganisms. It is used for a range of Gram-negative and Gram-positive bacteria such as Pseudomonas, [2] [3] Staphylococcus, [4] and Enterococcus species, [5] as well as fastidious bacteria, such as Neisseria and Streptococcus pneumoniae. [1]
A stress response that can occur under conditions that are non-advantageous, but also non-lethal, is the creation of a biofilm. In this response, bacterial cells can secrete extracellular polymeric substances to form a film that can provide support to the bacterial colony, such as by improving their ability to adhere to a surface. [ 4 ]
Microtox is an in vitro testing system which uses bioluminescent bacteria (Allivibrio fischeri, formerly known as Vibrio fischeri) to detect toxic substances in different substrates such as water, air, soils and sediments. [1] Allivibrio fischeri are non-pathogenic, marine, bacteria that luminesce as a natural part of their metabolism. [2]
Results further indicated that gut bacteria changes may change the rhythm of stress pathways in parts of the brain that regulate “the stress response,” and that microbial depletion changes the ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
[165] [166] One such carbapenemase is New Delhi metallo-beta-lactamase 1 (NDM-1), [167] an enzyme that makes bacteria resistant to a broad range of beta-lactam antibiotics. The most common bacteria that make this enzyme are gram-negative such as E. coli and Klebsiella pneumoniae , but the gene for NDM-1 can spread from one strain of bacteria to ...