Exposure ofSalmonellaEnteritidis to chlorine or food preservatives increases susceptibility to antibiotics
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منابع مشابه
Chlorine gas exposure increases susceptibility to invasive lung fungal infection.
Chlorine (Cl₂) is a highly irritating and reactive gas with potential occupational and environmental hazards. Acute exposure to Cl₂ induces severe epithelial damage, airway hyperreactivity, impaired alveolar fluid clearance, and pulmonary edema in the presence of heightened inflammation and significant neutrophil accumulation in the lungs. Herein, we investigated whether Cl₂ exposure affected t...
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background: silymarin is a flavonolignan that has been the subject of research to evaluate the beneficial properties for decades. silymarin has been known for its potent cytoprotective, hepatoprotective and antioxidant activities. the goal of the present study was to gain a deeper understanding of possible molecular mechanisms of apoptosis of the injuries induced by silymarin on balb/c mice fet...
متن کاملA natural alternative to artificial food preservatives
Consumer demand of minimally processed foods without synthetic preservatives has led to a growing interest in their replacement for more natural alternatives. onion is widely used as a food ingredient and it is known as a good source of bioactive compounds, such as sulphur-containing compounds and flavonoids with well known health beneficial effects, antioxidant and antimicrobial capacities. Co...
متن کاملGliomas and exposure to wood preservatives.
A case-referent study was undertaken to look for occupational risk factors among patients with glioma treated in a neurological hospital in Paris between 1975 and 1984. In the study group were 125 men with gliomas (aged less than or equal to 65) and 238 patients (also less than or equal to 65) admitted for non-neoplastic, non-malformative vascular diseases in the same department during the same...
متن کاملSusceptibility of food-contaminating Penicillium genus fungi to some preservatives and disinfectants.
Microscopic fungi are able to contaminate and deteriorate various food products and can subsequently cause health problems. Long usage of the same preservatives and disinfectants against spoilage fungi may lead to the development of fungal resistance to those chemicals. The objective of this study was to investigate the susceptibility of 3 Penicillium genus fungi, isolated from foodstuffs, to o...
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ژورنال
عنوان ژورنال: FEMS Microbiology Letters
سال: 2003
ISSN: 0378-1097,1574-6968
DOI: 10.1016/s0378-1097(03)00099-5