Antimicrobials and Food-Related Stresses: Comparison
Please note this is a comparison between Version 1 by Hesamaddin Shirzad-Aski and Version 2 by Nora Tang.

Ultraviolet (UV) radiation uses physical energy, and it is a non-thermal and non-chemical technology used by the food industry for liquid and solid surface decontamination, to control foodborne pathogens and spoilage microorganisms, as well as viruses and protozoa. UV radiations at short wavelengths, in the range of from 220 to 280 nm, result in physical damage to the nucleic acids and inhibit bacterial replication by induction of the formation of cyclobutene pyrimidine dimers, which blocks DNA replication and transcription, leading to cell death . However, the repair mechanism of UV damage, especially by photoreactivation, is a major disadvantage of UV disinfection .

  • antimicrobial resistance
  • food chain
  • stressors
  • cross-resistance
  • adaptive response
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