GET THE APP

Antimicrobial Resistance and Antibiotics as a Nutritional Resource | SciTechnol

Journal of Food and Nutritional DisordersISSN: 2324-9323

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Editorial, J Food Nutri Disor E Vol: 10 Issue: 2

Antimicrobial Resistance and Antibiotics as a Nutritional Resource

Allice William*

Department of Food and Nutritional Disorders, University of Newyork, United States

*Corresponding Author : Allice William
Department of Food and Nutritional Disorders, University of Newyork, United States
E-mail: tigudgde@gmail.com

Received: February 25, 2021 Accepted: February 28, 2021 Published: March 02, 2021

Citation: Allice William (2021) Antimicrobial Resistance and Antibiotics as a Nutritional Resource. J Food Nutr Disor 10:2.

Abstract

Antimicrobial Resistance (AMR) is recognized as one of the complex problems and bacteria have acquired resistance to a wide range of antimicrobials used due to its abuse in growth promotion, treatment of diseases etc. Identifying the alternatives and bringing out comprehensive alternatives to antibiotics is the need of the hour to further reduce the impacts. Antibiotics are to be employed only when they are utmost needed (antibiotic prudency) and at the most close for treatment of diseases.

Keywords: Bacteria; Nutrional Disorders; Bacteriocins

Track Your Manuscript

Google scholar citation report
Journal of Food and Nutritional Disorders peer review process verified at publons

Recommended Conferences

31st World Congress on Nutrition & Food Sciences

Auckland, New Zealand