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Biotechnological Alternatives for the Utilization of Dairy Industry Waste Products

Advances in Bioscience and Biotechnology 2015年第3期6卷 223-235页

作者： Cortés-Sánchez Alejandro De Jesus Valle-González Elba Ruth Salazar-Flores Rodolfo Daniel Ashutosh Sharma comisión federal para la protección contra riesgos sanitarios Departamento de Microbiología Tlalpan Mexico Escuela de ingeniería en alimentos biotecnología y agronomía Instituto Tecnológico y de Estudios Superiores de Monterrey San Pablo Mexico

The industrial obtainment and manufacturing of food cause high levels of pollution because of the generation of waste byproducts. Over the past few years, there has been a significantly increased interest in preserving, restoring and establishing an ecological balance during food production. Many investigators propose biotechnological solutions to the treatment of industrial wastes, especially waste from the dairy industry. The aim of this review is to present biotechnological approaches to the treatment and utilization of wastes from the dairy industry, specifically for milk whey and also discussed biotechnological methods to reduce environmental pollution and obtain chemical compounds with potential applications in the industry.

关键词： Bioactive Peptides Milk Whey Organic Acids Biofuel Biosurfactants

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Prevalence of Potential Drug-Drug Interactions in Hospitalized Surgical Patients

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Journal of Pharmacy and Pharmacology 2016年第12期4卷 658-666页

作者： Virginia Aleyda Sanchez-Lopez Lorena Michele Brennan-Bourdon Ana Rosa Rincon-Sanchez Maria CristinaIslas-Carbajal Andres navarro-Ruiz Selene Guadalupe Huerta-Olvera Departamento de Fisiologia Centro Universitario de Ciencias de la Salud Universidad de Guadalajara Guadalajara 44340Jalisco Mdxico comisi6n para la protecci6n contra riesgos sanitarios del Estado de Jalisco (COPRISJAL) Guadalajara 44500 Jalisco Mdxico Departamento de Biologia Molecular y Genomica Centro Universitario de Ciencias de la Salud Universidad de GuadalajaraGuadalajara 44340 Jalisco Mexico Servicio de Farmacia Hospital General Universitario de Elche Elche (Alicante) 03203 Spain Departamento de Ciencias Medicas y de la Vida Centro Universitario de la Cienega Universidad de Guadalajara Ocotlan47820 Jalisco. Mexico

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Food Safety and Antimicrobial Resistance an Approach to the Genus <i>Salmonella</i>spp.

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Journal of Biosciences and Medicines 2017年第2期5卷 55-71页

作者： Alejandro de Jesú s Corté s-Sá nchez Raquel Garcia-Barrientos Hugo Minor-Pé rez Octavio Dublá n-Garcí a Alejandra L. San Martin-Azocar Secretaria de Salud Comisi&oacute n federal para la protecció n contra riesgos sanitarios Control Anal&iacute tico Departamento de Microbiolog&iacute a Calz. De Tlalpan 4492 Tlalpan Ciudad de M&eacute xico M&eacute xico lab de Procesos Biotecnoló gicos Universidad Polit&eacute cnica de Tlaxcala Av. Universidad Polit&eacute cnica no. 1 San Pedro Xalcaltzinco Tepeyanco Tlaxcala M&eacute xico Divisió n de Ingenierí a Quí mica y Bioquí mica Tecnol&oacute gico de Estudios Superiores de Ecatepec Av. Tecnol&oacute gico s/n Esq. Av. Carlos Hank Gonzá lez (Av. Central) Col. Valle de An&aacute huac Ecatepec de Morelos Estado de M&eacute xico M&eacute xico Facultad de Quí mica Universidad Aut&oacute noma del Estado de Mé xico Avenida Paseo Tollocan S/N Toluca Estado de M&eacute xico M&eacute xico Instituto Tecnoló gico y de Estudios Superiores de Monterrey Escuela Superior de Ingenier&iacute a en Alimentos Biotecnolog&iacute a Agronom&iacute a. Av. Epigmenio Gonzá lez 500 Santiago de Quer&eacute taro M&eacute xico

Foodborne Illnesses (FI) are considered an important problem in public health for their high levels of morbidity and, in some cases, of mortality in Mexico and around the world. Different agents that cause Foodborne Illnesses, in which biological agents such as the genus Salmonella spp., are included, have been often associated with outbreaks. A continued effort has been observed in the food industry, in collaboration with sanitary authorities on a global scale, through the creation and continued improvement of different procedures to prevent the contamination by Salmonella, in which the elaboration of laboratory methodologies for the detection and isolation of this pathogen in foods and, in such manner, prevents the outbreak of illnesses. However, along with the aforementioned, it has been reported that a few years ago, the appearance of an ever-increasing number of strains of Salmonella spp., in foods with multi-drug resistance to antibiotics which are used in the treatment of its illness, results in a major emphasis on the health issue related to Foodborne Illnesses and, in particular, to those generated by factors of medical dependence such as the increase in recuperation time, costs, and reduction in the number of alternative pharmaceutical treatments. This work presents a general overview of FI, in which illnesses generated by bacteria of the genus Salmonella spp., their detection in a microbiological laboratory, as well as the phenomenon of resistance to antibiotics by these bacteria, and the current and difficult issue reported through different investigations all around the world, of the rise in this phenomenon and its importance in public health, are discussed.

关键词： Health Salmonellosis Salmonella Food Safety Antimicrobial Resistance

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