Contaminação por bactérias resistentes a antibióticos em alimentos: o perigo de comer vegetais prontos para o consumo
DOI:
https://doi.org/10.33448/rsd-v11i10.33099Palavras-chave:
Bactérias; Resistência a antibióticos; Vegetais minimamente processados.Resumo
Introdução: A alta tendência ao consumo de vegetais prontos para o consumo nos últimos anos, tem sido significativamente associado a surtos de infecções e intoxicações alimentares. Esses alimentos são potencialmente contaminados por microorganismos patogênicos e a maior preocupação está relacionada com a exposição humana a agentes antimicrobianos resistentes, o que encorajou os pesquisadores a estudarem várias fontes de cepas resistentes em alimentos. Objetivo: o objetivo desse estudo foi elucidar a contaminação de vegetais prontos para o consumo com bactérias resistentes a antibióticos e os riscos de consumi-los. Metodologia: trata-se de uma revisão narrativa da literatura que buscou elucidar os riscos do consumo de vegetais prontos para o consumo devido a sua contaminação com bactérias resistentes a antibióticos. A pesquisa foi realizada através do acesso online nas bases de dados: Google Scholar, National Library of Medicine (PubMed MEDLINE), Scientific Electronic Library Online (Scielo), Biblioteca Virtual em Saúde (BVS). Resultados e Discussões: Resultados e Discussões: Em todos os 25 artigos pesquizados foram encontradas bactérias resistentes. No total obtivemos uma média de 86,51% de bactérias que foram resistentes a pelo menos 1 antibiótico. Das bactérias que demonstraram resistência 76,92 foram resistentes a pelo menos 5 antibióticos e 44,23% foram a mais de 10 antibióticos. Conclusão: O presente estudo demonstra que os vegetais prontos para o consumo possuem uma grande microbiota com diferentes gêneros de bactérias e essas com resistência aos antibióticos.
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