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An antimicrobial is an agent that kills microorganisms (microbicide) or stops their growth (bacteriostatic agent). [1] Antimicrobial medicines can be grouped according to the microorganisms they act primarily against. For example, antibiotics are used against bacteria, and antifungals are used against fungi. They can also be classified ...
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
An antibiotic is a type of antimicrobial substance active against bacteria. It is the most important type of antibacterial agent for fighting bacterial infections, and antibiotic medications are widely used in the treatment and prevention of such infections. [1] [2] They may either kill or inhibit the growth of bacteria.
An illustration shows the different effects of the bacteriostatic agent and bactericidal agent. A bacteriostatic agent or bacteriostat, abbreviated Bstatic, is a biological or chemical agent that stops bacteria from reproducing, while not necessarily killing them otherwise.
The following is a list of antibiotics.The highest division between antibiotics is bactericidal and bacteriostatic.Bactericidals kill bacteria directly, whereas bacteriostatics prevent them from dividing.
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 ...
An antiseptic (Greek: ἀντί, romanized: anti, lit. 'against' [1] and σηπτικός, sēptikos, 'putrefactive' [2]) is an antimicrobial substance or compound that is applied to living tissue to reduce the possibility of sepsis, infection, or putrefaction.
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. Contaminated food The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer ).