Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and <italic toggle="yes">In Silico</italic> Activity

ABSTRACT 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 chemi...

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Autores principales:	Tahl Zimmerman, Mariama Ibrahim, Salam A. Ibrahim
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2021
Materias:	Special aspects of education LC8-6691 Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/64154cdaf0a640818eb039caa4d23b50
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spelling	oai:doaj.org-article:64154cdaf0a640818eb039caa4d23b502021-11-15T15:04:52ZTeaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and <italic toggle="yes">In Silico</italic> Activity10.1128/jmbe.00157-211935-78851935-7877https://doaj.org/article/64154cdaf0a640818eb039caa4d23b502021-09-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/jmbe.00157-21https://doaj.org/toc/1935-7877https://doaj.org/toc/1935-7885ABSTRACT 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.Tahl ZimmermanMariama IbrahimSalam A. IbrahimAmerican Society for MicrobiologyarticleSpecial aspects of educationLC8-6691Biology (General)QH301-705.5ENJournal of Microbiology & Biology Education, Vol 22, Iss 2 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Special aspects of education LC8-6691 Biology (General) QH301-705.5
spellingShingle	Special aspects of education LC8-6691 Biology (General) QH301-705.5 Tahl Zimmerman Mariama Ibrahim Salam A. Ibrahim Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and <italic toggle="yes">In Silico</italic> Activity
description	ABSTRACT 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	article
author	Tahl Zimmerman Mariama Ibrahim Salam A. Ibrahim
author_facet	Tahl Zimmerman Mariama Ibrahim Salam A. Ibrahim
author_sort	Tahl Zimmerman
title	Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and <italic toggle="yes">In Silico</italic> Activity
title_short	Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and <italic toggle="yes">In Silico</italic> Activity
title_full	Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and <italic toggle="yes">In Silico</italic> Activity
title_fullStr	Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and <italic toggle="yes">In Silico</italic> Activity
title_full_unstemmed	Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and <italic toggle="yes">In Silico</italic> Activity
title_sort	teaching aspects of antibiotics and antimicrobials to the food science student through a combination wet lab and <italic toggle="yes">in silico</italic> activity
publisher	American Society for Microbiology
publishDate	2021
url	https://doaj.org/article/64154cdaf0a640818eb039caa4d23b50
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Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and <italic toggle="yes">In Silico</italic> Activity

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