Contaminación por bacterias resistentes a antibióticos en los alimentos: el peligro de comer vegetales mínimamente processados
DOI:
https://doi.org/10.33448/rsd-v11i10.33099Palabras clave:
Bacterias; Resistencia a Antibióticos; Vegetales mínimamente processados.Resumen
Introducción: La larga tendencia al consumo de los vegetales ya hechos para el consumo en los últimos años ha sido significativamente asociado a los brotes de infecciones e intoxicaciones alimentarias. Esos alimentos son potencialmente contaminados por microorganismos patogénicos y la más grande preocupación está relacionada con la exposición humana por agentes antimicrobianos resistentes, lo que encorajó a los investigadores estudiar muchas fuentes de cepas resistentes en alimentos. Objetivo: El objetivo de este estudio fue dilucidar la contaminación de vegetales ya hechos para el consumo con bacterias resistentes a antibióticos y los riesgos de consumirlos. Metodología: Trata de una revisión narrativa de la literatura que buscó dilucidar los riesgos del consumo de vegetales ya hechos para el consumo debido su contaminación con bacterias resistentes a antibióticos. La investigación fue realizada por medio del acceso online en las bases de datos: Google Scholar, National Library of Medicine (PubMed MEDLINE), Scientific Electronic Library Scientific Electronic Library Online (Scielo), Biblioteca Virtual en Salud (BVS). Resultados y discusiones: En todos los 25 artículos investigados fueron encontradas bacterias resistentes. En el total obtuvimos un promedio de 86,51% de bacterias que fueron resistentes a por lo menos 1 antibiótico. De las bacterias que demostraron resistencia 76,92 fueron resistentes a por lo menos 5 antibióticos y 44,23% fueron a más que 10 antibióticos. Conclusión: El presente estudio demuestra que los vegetales ya hechos para el consumo poseen gran microbiota con diferentes géneros de bacterias y esas con resistencias a los antibióticos.
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