broad-spectrum antibiotic

antibiotic /an·ti·bi·ot·ic/ (-bi-ot´ik) a chemical substance produced by a microorganism, which has the capacity to inhibit the growth of or to kill other microorganisms; antibiotics sufficiently nontoxic to the host are used in the treatment of infectious diseases.

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broad-spectrum antibiotic  one effective against a wide range of bacteria.

β-lactam antibiotic  any of a group of antibiotics, including the cephalosporins and the penicillins, whose chemical structure contains a β ring; they inhibit synthesis of the bacterial peptidoglycan wall.

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broad-spectrum antibiotic,

an antibiotic that is effective against a wide range of infectious microorganisms.

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antibiotic

1. destructive of life.

2. a chemical substance produced by a microorganism that has the capacity, in dilute solutions, to kill (biocidal activity) or inhibit the growth (biostatic activity) of other microorganisms. Antibiotics that are sufficiently nontoxic to the host are used as chemotherapeutic agents in the treatment of infectious diseases. See also antimicrobial.

3. used as feed additives to animals as growth promotants.

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anthracycline a's

a group of antibiotics which have a tetracycline ring structure substituted with the sugar daunosamine. Includes the antineoplastic drugs doxorubicin and daunorubicin.

antineoplastic antibiotic

see antineoplastic.

bactericidal antibiotic

one that kills bacteria.

bacteriostatic antibiotic

one that suppresses the growth of bacteria.

broad-spectrum antibiotic

one that is effective against a wide range of bacteria.

antibiotic detection

on-farm and prepackaged laboratory tests available for testing farm products and animal tissues and fluids for antibiotic residues.

antibiotic drugs

the range includes the following groups: penicillin, aminoglycoside, tetracycline, chloramphenicol, macrolide, nitrofuran, cephalosporins, and a miscellaneous group including bacitracin, tyrothricin, polymyxin, colistin.

antibiotic feed additives

see feed additives.

first generation antibiotic

one produced as a natural product, e.g. penicillin G. See second generation antibiotic (below).

antibiotic food preservation

is a satisfactory technique but very strictly controlled because of the problem of residues in the food. Used mostly for the preservation of fish.

antibiotic-induced diarrhea

see pseudomembranous colitis, acute undifferentiated diarrhea of the horse.

antibiotic residue in food

in human food of animal origin is a seriously regarded pollution in public health surveillance. The residues may arise from systemic administration, or even after absorption from a local site such as the uterus, but the most serious contamination arises from milk from quarters that have been treated for mastitis. It is essential for the safety of the human population, the financial well-being of the farmer and the professional reputation of the veterinarian that antibacterial withdrawal times are observed.

antibiotic resistance

see antimicrobial resistance.

second generation antibiotic

produced by manipulation of the molecular structure of a first generation antibiotic (see above) so that the metabolism and pharmacodynamics of the original compound are significantly altered.

antibiotic sensitivity test

see antimicrobial sensitivity test.

antibiotic therapy

antibiotics vary in their absorption from the alimentary tract, requiring some, e.g. streptomycin, to be given parenterally for systemic effect, freedom from toxicity, the range of bacteria against which they are effective, their capacity to stimulate resistance and whether they are bacteriostatic or bactericidal in their effects. Selection of the most suitable antibiotic to suit a particular circumstance may be guided by an antimicrobial sensitivity test, knowledge of the infection present and the price of the drug. In many instances, because of lack of knowledge of the infection present it is necessary to choose an agent with a broad antibacterial spectrum.

antibiotic withdrawal, antibiotic withholding

see antibacterial withdrawal time.