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Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and In Silico Activity

To prevent the growth of food pathogens and food spoilage organisms, antimicrobials are used to disinfect surfaces or are added to food. In light of the important role that antibiotics and antimicrobials play in food safety, food science students need a deep understanding of how these chemicals func...

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Detalles Bibliográficos
Autores principales: Zimmerman, Tahl, Ibrahim, Mariama, Ibrahim, Salam A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441997/
https://www.ncbi.nlm.nih.gov/pubmed/34594435
http://dx.doi.org/10.1128/jmbe.00157-21
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author Zimmerman, Tahl
Ibrahim, Mariama
Ibrahim, Salam A.
author_facet Zimmerman, Tahl
Ibrahim, Mariama
Ibrahim, Salam A.
author_sort Zimmerman, Tahl
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description To prevent the growth of food pathogens and food spoilage organisms, antimicrobials are used to disinfect surfaces or are added to food. In light of the important role that antibiotics and antimicrobials play in food safety, food science students need a deep understanding of how these chemicals function. We describe here a combined wet lab and in silico laboratory experience designed to help students visualize two biochemical concepts explaining antibiotic activity: (i) bacteriolytic versus bacteriostatic activity and (ii) competitive versus noncompetitive inhibition. This laboratory experience was implemented for students enrolled in the Introduction to Food Science course in Family and Consumer Sciences at North Carolina A&T State University.
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spelling pubmed-84419972021-09-29 Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and In Silico Activity Zimmerman, Tahl Ibrahim, Mariama Ibrahim, Salam A. J Microbiol Biol Educ Tips and Tools To prevent the growth of food pathogens and food spoilage organisms, antimicrobials are used to disinfect surfaces or are added to food. In light of the important role that antibiotics and antimicrobials play in food safety, food science students need a deep understanding of how these chemicals function. We describe here a combined wet lab and in silico laboratory experience designed to help students visualize two biochemical concepts explaining antibiotic activity: (i) bacteriolytic versus bacteriostatic activity and (ii) competitive versus noncompetitive inhibition. This laboratory experience was implemented for students enrolled in the Introduction to Food Science course in Family and Consumer Sciences at North Carolina A&T State University. American Society for Microbiology 2021-06-30 /pmc/articles/PMC8441997/ /pubmed/34594435 http://dx.doi.org/10.1128/jmbe.00157-21 Text en Copyright © 2021 Zimmerman et al. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Tips and Tools
Zimmerman, Tahl
Ibrahim, Mariama
Ibrahim, Salam A.
Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and In Silico Activity
title Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and In Silico Activity
title_full Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and In Silico Activity
title_fullStr Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and In Silico Activity
title_full_unstemmed Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and In Silico Activity
title_short Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and In Silico Activity
title_sort teaching aspects of antibiotics and antimicrobials to the food science student through a combination wet lab and in silico activity
topic Tips and Tools
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441997/
https://www.ncbi.nlm.nih.gov/pubmed/34594435
http://dx.doi.org/10.1128/jmbe.00157-21
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