Epidemiology and Risk Analysis, Alfort Veterinary School, 7 avenue du Général de Gaulle, FR-94700 Maisons-Alfort, France.
Int J Food Microbiol. 2010 Jan 1;136(3):247-54. doi: 10.1016/j.ijfoodmicro.2009.10.002. Epub 2009 Oct 8.
There are concerns that more extensive application of disinfectants in the food industry could result in increased resistance of bacteria to antibiotics and that therapeutic failure could ensue. This paper highlights the differences in application and mode of action between antibiotics in human or animal medicine and disinfectants in the food industry. It describes the completely different methods used to determine in-use concentrations in the two contexts. It points out that the minimum inhibitory concentration (MIC) is never the concentration at which disinfectants should be applied. It also discusses erroneous conclusions that may be drawn when the failure of therapy or disinfection is attributed to intrinsic properties of the molecules rather than to misuse of antibiotics or disinfectants. The paper suggests that the intended meaning of the word "resistance" be carefully defined in scientific articles with due reference to the measurement mentioned in the abstract and possibly reflected in the title. It also suggests that in matters of disinfection the word "resistance" be preferred when the phenomenon being studied is killing and "tolerance" when it is the adaptation to inhibitory concentrations.
人们担心食品工业中更广泛地使用消毒剂会导致细菌对抗生素的耐药性增加，从而导致治疗失败。本文重点介绍了人类或动物医学中的抗生素和食品工业中的消毒剂在应用和作用方式上的差异。它描述了在这两种情况下确定使用中浓度所使用的完全不同的方法。它指出，最小抑菌浓度（MIC）绝不是应该使用消毒剂的浓度。它还讨论了当治疗或消毒失败归因于分子的固有特性而不是抗生素或消毒剂的滥用时，可能得出错误的结论。本文建议在科学文章中仔细定义“耐药性”一词的含义，同时参考摘要中提到的测量方法，并可能在标题中反映出来。它还建议在研究杀菌现象时使用“耐药性”一词，而在研究适应抑制浓度时使用“耐受性”一词。
