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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...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Society for Microbiology
2021
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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 |
collection | PubMed |
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. |
format | Online Article Text |
id | pubmed-8441997 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | American Society for Microbiology |
record_format | MEDLINE/PubMed |
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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