Resistencia a antimicrobianos en cepas aisladas
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2024-01-11
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Jaén: Universidad de Jaén
Resumen
El consumo de hortalizas, es esencial para mantener una salud apropiada, pero estas se pueden contaminar durante el proceso de producción y, generar microorganismos patógenos como Salmonella, E. coli, los cuales, ocasionan intoxicaciones alimentarias. Por otro lado, destacar el gran uso de antimicrobianos tales como, antibióticos y biocidas actualmente. Los antibióticos, son sustancias químicas que se emplean para tratar infecciones bacterianas, y los biocidas son compuestos utilizados como desinfectantes en la industria alimentaria. Cuando se aplican estos productos químicos, los microorganismos pueden desarrollar resistencia, y ello es perjudicial para los seres humanos. No obstante, se propuso este trabajo para demostrar la importancia de la resistencia a antimicrobianos. En el
laboratorio, se aislaron varias cepas de hortalizas, se les suministraron 10 antibióticos y 7 biocidas, y se evaluó su resistencia. Los resultados obtenidos en el estudio demuestran que, la mayoría de cepas aisladas muestran resistencia a los distintos antimicrobianos utilizados.
The consumption of vegetables, is essential to maintain good health, but these can be contaminated during the production process and, produce pathogenic microorganisms such as Salmonella, E. coli, which cause food poisoning. On the other hand, note the increase in the use of antimicrobials such as antibiotics and biocides currently. Antibiotics, are chemical substances that are used to treat bacterial infections, and biocides are compounds used as disinfectants in the food industry. When these chemicals are applied, microorganisms can develop resistance, and this is harmful for humans. However, this project was proposed to prove the importance of antimicrobial resistance. In the laboratory, several strains of vegetables were isolated, after 10 antibiotics and 7 biocides were introduced into the strains, and their resistance was evaluated. The results obtained in the study show that, the majority of isolated strains have resistance to the different antimicrobials used.
The consumption of vegetables, is essential to maintain good health, but these can be contaminated during the production process and, produce pathogenic microorganisms such as Salmonella, E. coli, which cause food poisoning. On the other hand, note the increase in the use of antimicrobials such as antibiotics and biocides currently. Antibiotics, are chemical substances that are used to treat bacterial infections, and biocides are compounds used as disinfectants in the food industry. When these chemicals are applied, microorganisms can develop resistance, and this is harmful for humans. However, this project was proposed to prove the importance of antimicrobial resistance. In the laboratory, several strains of vegetables were isolated, after 10 antibiotics and 7 biocides were introduced into the strains, and their resistance was evaluated. The results obtained in the study show that, the majority of isolated strains have resistance to the different antimicrobials used.