Abstract
Abstract:
The gastric environment is considered the first barrier of defense against micro-organisms
if the pH is maintained at 2.5 or lower. This barrier consists of a highly corrosive hydrochloric
acid which is said to be able to dissolve metal, proteolytic pepsin to digest proteins,
bicarbonate ions and mucus to counteract the effect of the acid and to protect the inner
organs respectively. However the gastric barrier can be inadequate against invading microorganisms
due to the following:
The stomach produces 250 ml of gastric fluid during food intake, however this volume does
not compensate for the volume and influence of water and food consumed (Vertzoni et al,
2005). When large volumes of water are consumed, thus diluting the gastric fluid, it could
also result in the survival of diarrhoea-causing E. coli. Pathogenic strains are well known
for causing diarrhoea and become part of the host through ingesting contaminated food and
water. When pathogens infected foodstuffs are consumed, not only the stomach pH
increases but acid adapted bacteria as well enter the gastrointestinal tract rendering the
gastric fluid inefficient thus creating health risk...
M.Tech. (Biomedical Technology)