Taking a Closer Look at Resistance

Food Quality & Safety
Monday, July 24, 2017

Resistance is the ability of a microorganism to exhibit reduced sensitivity to an antimicrobial treatment that would be effective against other organisms. There are several kinds of resistance, including intrinsic resistance, phenotypically acquired resistance, and genetically acquired resistance. In this Food Quality & Safety article, Diversey Senior Food Safety Technology Fellow, Dr. Dale Grinstead, takes a closer look at resistance and sanitizers. Read it here

Division New: