Estudio de microorganismos patógenos transmitidos por alimentos de origen vegetal y su resistencia a antimicrobianos
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2024-01-11
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Jaén: Universidad de Jaén
Resumen
En los últimos años, los vegetales se han convertido en uno de los alimentos más consumidos por sus características, asociando su bajo contenido en grasas con una alimentación saludable. Esto alimentos suelen ser comercializados crudos o listos para el consumo, por lo que pueden suponer un vehículo de transmisión de patógenos y las resistencias a antimicrobianos pueden dar lugar a un mayor riesgo cuando se consumen estos alimentos.
En esta revisión bibliográfica, se expone el gran potencial que presentan los vegetales para la transmisión de microorganismos resistentes a antimicrobianos entre los que encontramos Pseudomonas aeruginosa (resistente a carbapenems y colistina), Escherichia coli, Enterobacteriaceae, estafilococos y enterococos (resistentes a vancomicina y linezolid). Al evaluar los riesgos que suponen estas bacterias, se observó que existen pocas líneas de investigación asociadas a los patógenos presentes en vegetales y se exponen las posibles fuentes de contaminación y la importancia de una mayor investigación.
In recent years, vegetables have become one of the most widely consumed foods because of their characteristics, associating their low-fat content with a healthy diet. These foods are often marketed raw or ready-to-eat, and can therefore be a vehicle for the transmission of pathogens, and antimicrobial resistance can lead to increased risk when these foods are consumed. In this literature review, the great potential of plants for the transmission of antimicrobial resistant microorganisms is presented, including Pseudomonas aeruginosa (resistant to carbapenems and colistin), Escherichia coli, Enterobacteriaceae, staphylococci and enterococci (resistant to vancomycin and linezolid). In assessing the risks posed by these bacteria, it was observed that there are few lines of research associated with the pathogens present in plants and the possible sources of contamination and the importance of further research are exposed.
In recent years, vegetables have become one of the most widely consumed foods because of their characteristics, associating their low-fat content with a healthy diet. These foods are often marketed raw or ready-to-eat, and can therefore be a vehicle for the transmission of pathogens, and antimicrobial resistance can lead to increased risk when these foods are consumed. In this literature review, the great potential of plants for the transmission of antimicrobial resistant microorganisms is presented, including Pseudomonas aeruginosa (resistant to carbapenems and colistin), Escherichia coli, Enterobacteriaceae, staphylococci and enterococci (resistant to vancomycin and linezolid). In assessing the risks posed by these bacteria, it was observed that there are few lines of research associated with the pathogens present in plants and the possible sources of contamination and the importance of further research are exposed.