OBJECTIVES The antimicrobials allowed and amounts sold in veterinary and human medicine in France were compared to see if the same antimicrobial drugs are used in veterinary and human medicine, and to the same extent. METHODS Registers of all approved antimicrobial commercial products, kept by the French Agency for Veterinary Medicinal Products (AFSSA ANMV) for animals and the French Health P...

Citation: Juodeikiene G, Zadeike D, Bartkiene E, Bartkevics V, Dikiy A and Shumilina E (2016) Potential of an Exploitation of AcidTolerant Antimicrobial Microorganisms Evolving Enzyme Systems for the Utilization of Dairy By-products and Lignocellulosic Biomass to Lactic Acid. Front. Bioeng. Biotechnol. 4:92. doi: 10.3389/fbioe.2016.00092 potential of an Exploitation of Acid-Tolerant Antimicrobi...

Antimicrobial resistant zoonotic pathogens present on food constitute a direct risk to public health. Antimicrobial resistance genes in commensal or pathogenic strains form an indirect risk to public health, as they increase the gene pool from which pathogenic bacteria can pick up resistance traits. Food can be contaminated with antimicrobial resistant bacteria and/or antimicrobial resistance g...

Nowadays, there is increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich source...

the production of healthy and high-quality meat and meat products in line with consumers’ demand for natural foods has become a major challenge for the meat production industry. herbal extracts and essential oils have shown potentially significant antimicrobial effects against spoilage and pathogenic microorganisms present in meat products; however, they tend to have a limited use due to the in...

Dušková M., Karpíšková R. (2013): Antimicrobial resistance of lactobacilli isolated from food. Czech J. Food Sci., 31: 27–32. Bacteria of the genus Lactobacillus are of great benefit in many areas of life. They are widely used in food industry, in particular as part of starter cultures for fermented dairy and meat products, but also in human and veterinary medicine as probiotics. The increasing...

Nowadays, there is increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich source...

The Maillard reaction (MR) is a non-enzymatic browning reaction that occurs between carbonyl and amino groups present in foods that are processed or cooked at high temperatures; the result being a vast number of reaction products, termed Maillard reaction products (MRPs). Whereas initial stages of the reaction produce small molecular weight, colorless products; some being volatile and contribut...