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In 2015 it was estimated that on average the world consumption of antibiotics was 45 mg·kg−1 for cattle, 148 mg·kg−1 for chicken and 172 mg·kg−1 for pigs. Various studies suggested that low dosage exposure of antibiotics to livestock creates ideal conditions for the development of resistances and their spread between animals.1 Consequently, there is an increasingly robust global campaign to ban the use of synthetic antibiotics from agriculture, livestock management and the agro-food industry (AFI). Therefore, increasing the shelf life (commercial validity) of food products, and the use of sustainable production and consumption processes are some of the current challenges faced by the AFI. Furthermore, the current increase in consumer demand for natural 'organic' foods has forced companies and researchers to explore different ways to improve their market penetration by offering products with improvements in freshness, quality and food safety.2 This has made the AFI to suffer rapid changes in the last few years, including the use of antimicrobial peptides (AMP) as a mean of prevention of food spoilage.
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Contexto Educativo
Citação
Povkhanych, Maksym; Amorim, Maria Teresa; Ferraz, Ricardo; Prudêncio, Cristina; Gomes, Paula;, & Teixeira, Cátia. (2019, julho). Antimicrobial peptides as potential alternatives to prevent food spoilage [Comunicação oral]. XXVI Encontro Nacional da Sociedade Portuguesa de Química, Porto.
Editora
Sociedade Portuguesa de Química