Estudio comparativo de resistencia a agentes antimicrobianos en bacterias procedentes de alimentos vegetales
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2016-03-14
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Jaén: Universidad de Jaén
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[ES] Los alimentos vegetales son una de las principales vías de transmisión de microorganismos a través de la cadena alimentaria. En este estudio se llevó a cabo la estimación de la carga microbiana de 4 lotes de alimentos vegetales, en función de distintos métodos de producción y venta al consumidor. Además, se evaluó la resistencia a biocidas de empleo habitual en la industria alimentaria de las cepas seleccionadas de cada uno de los lotes. De acuerdo con los resultados obtenidos, los alimentos con mayor carga microbiana son los procedentes de venta “a granel”, seguidos de los de huerta. Las cepas bacterianas procedentes de alimentos de huerta y las de venta “a granel” presentan la mayor tolerancia a altas concentraciones de los biocidas analizados, las aisladas de alimentos envasados presentan una resistencia intermedia, mientras que las cepas procedentes de alimentos ecológicos presentan resistencias muy variables frente a los biocidas empleados.
[EN] Vegetables are responsible for most of food-borne infections. This study was conducted to estimate the microbial content of four batches of vegetables, according to different production and sale methods. We also evaluated the resistance of selected strains from the different batches against biocides usually employed in the food industry. According to our results, highest microbial counts were found in vegetables from the "bulk" sale, followed by vegetables from a particular grove. Bacteria from these same batches showed the highest tolerance to biocides. Intermediate resistance was found in packaged vegetables, while strains from organic foods showed variable resistance depending on the biocide tested.
[EN] Vegetables are responsible for most of food-borne infections. This study was conducted to estimate the microbial content of four batches of vegetables, according to different production and sale methods. We also evaluated the resistance of selected strains from the different batches against biocides usually employed in the food industry. According to our results, highest microbial counts were found in vegetables from the "bulk" sale, followed by vegetables from a particular grove. Bacteria from these same batches showed the highest tolerance to biocides. Intermediate resistance was found in packaged vegetables, while strains from organic foods showed variable resistance depending on the biocide tested.
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Microbiología