Dr. Dale Grinstead, a senior food safety technology fellow at Diversey, is a food safety microbiologist with more than 20 years of research and development experience.
In the Italian magazine Cleaning Community, he is taking a closer look at resistance.
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.
Read the full article in Italian here: