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Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. [1] The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with ...
This can result in the transfer of resistant bacterial strains into the food that humans eat, causing potentially fatal transfer of disease. While the practice of using antibiotics as growth promoters does result in better yields and meat products, it is a major issue and needs to be decreased in order to prevent antimicrobial resistance. [61]
The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell and texture. Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, or the presence of preservatives. According to the ...
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food ...
Food hygiene – scientific principles and practices related to the handling, preparation, and storage of food to ensure food safety and minimize foodborne illness risk. Hand washing – cleaning hands with soap and water or hand sanitizer to remove dirt, germs, and other contaminants to prevent or reduce infectious disease transmission.
In 1997, SHEA and the Infectious Diseases Society of America published guidelines to prevent antimicrobial resistance arguing that "…appropriate antimicrobial stewardship, that includes optimal selection, dose, and duration of treatment, as well as control of antibiotic use, will prevent or slow the emergence of resistance among microorganisms."
Antibiotic inactivation: bacteria create proteins that can prevent damage caused by antibiotics, they can do this in two ways. First, inactivating or modifying the antibiotic so that it can no longer interact with its target. Second, degrading the antibiotic directly. [7] Multidrug efflux pumps: The use of transporter proteins to expel the ...
Antimicrobial medications (aka antimicrobials or anti-infective agents) include antibiotics, antibacterials, antifungals, antivirals and antiprotozoals. [1] The World Health Organization (WHO) has set up an Infection Prevention and Control (IPC) unit in its Service Delivery and Safety department that publishes related guidelines. [2]