There are, in fact, three most critical and highly explicite situations, wherein the absolute necessity to assay the ‘antimicrobial agents’ arise, namely:
(a) Production i.e., in the course of commercial large-scale production for estimating the ‘potency’ and stringent ‘quality control’,
(b) Pharmacokinetics i.e., in determining the pharmacokinetics of a ‘drug substance’ in humans or animals, and
(c) Antimicrobial chemotherapy i.e., for strictly managing, controlling, and monitoring the ensuing antimicrobial chemotherapy.
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Pasteurization could be translated as the process of heating of a fluid at a moderate temperature for a definite period of time to destroy undesirable microorganisms without changing to any extent the chemical composition.
As an example pasteurization could be found in dairy milk product. In pasteurization of milk, pathogenic organisms are invariably destroyed by heating at 62° C for a duration of 30 minutes, or by ‘flash’ heating to higher temperatures for less than 1 minute, which is otherwise known as high-temperature short time (HTST) pasteurization.
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It has been duly established that the double-stranded chromosomal DNA of each individual type of microbe essentially inherits some typical characteristic features which remain not only constant and absolutely specific for that microorganism, but also quite beneficial for its methodical classification as well.
However, there are two predominant criteria invariably employed for determining the ‘genetic characteristics’ of microbes, namely:
(a) DNA base composition, and
(b) Sequence of nucleotide bases in DNA.
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Pasteurization refers to ‘the process of heating of a fluid at a moderate temperature for a definite period of time to destroy undesirable microorganisms without changing to any extent the chemical composition.’
Example. In pasteurization of milk, pathogenic organisms are invariably destroyed by heating at 62° C for a duration of 30 minutes, or by ‘flash’ heating to higher temperatures for less than 1 minute, which is otherwise known as high-temperature short time (HTST) pasteurization.
Read the rest of this entry »