Contamination by antibiotic-resistant bacteria in foods: the danger of eating ready-to-eat vegetables
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/33099 |
Resumo: | Introduction: The heavy tendencie to purchase ready for consumption vegetables in the last years, has been significantly assossiated to infection outbreaks and food poisoning. These ingredients are potentially contamined by pathogenic microorganisms and the greatest concern refers to human exposition to resistant antimicrobial agents, which encoraged the researchers to study many forms of resistant strains in food. Objective: The purpose of this study was to elucidate the contamination of ready for consumption vegetables with antibiotic resistant bacteria and the risks of its consumption. Methodology: It's a narrative review on existing literature that aimed to clarify the risks of ingestion of ready for consumption vegetables due to its contamination with antibiotic resistant bacteria. The research was made through online access to the following database: Google Scholar, National Library of Medicine (PubMed MEDLINE), Scientific Electronic Library Online (Scielo), Biblioteca Virtual em Saúde (BVS). Results and discussion: In all of the 25 articles researched, resistant bacteria were found. Of the total, 86,51% of the bacteria were resistan to at least one antibiotic. Of the bacteria which showed resistance, 76,92 % were resistant to at least 5 antibiotics and 44,23% were resistant to over 10 antibiotics. Conclusion: The present study demonstrates that ready for consumption vegetables have a large microbiota with different genus of bacteria, the majoritt of which antibiotic resistant. |
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Contamination by antibiotic-resistant bacteria in foods: the danger of eating ready-to-eat vegetablesContaminación por bacterias resistentes a antibióticos en los alimentos: el peligro de comer vegetales mínimamente processadosContaminação por bactérias resistentes a antibióticos em alimentos: o perigo de comer vegetais prontos para o consumoBacteriaAntibiotic-ResistantReady to eat vegetables.BacteriasResistencia a AntibióticosVegetales mínimamente processados.BactériasResistência a antibióticosVegetais minimamente processados.Introduction: The heavy tendencie to purchase ready for consumption vegetables in the last years, has been significantly assossiated to infection outbreaks and food poisoning. These ingredients are potentially contamined by pathogenic microorganisms and the greatest concern refers to human exposition to resistant antimicrobial agents, which encoraged the researchers to study many forms of resistant strains in food. Objective: The purpose of this study was to elucidate the contamination of ready for consumption vegetables with antibiotic resistant bacteria and the risks of its consumption. Methodology: It's a narrative review on existing literature that aimed to clarify the risks of ingestion of ready for consumption vegetables due to its contamination with antibiotic resistant bacteria. The research was made through online access to the following database: Google Scholar, National Library of Medicine (PubMed MEDLINE), Scientific Electronic Library Online (Scielo), Biblioteca Virtual em Saúde (BVS). Results and discussion: In all of the 25 articles researched, resistant bacteria were found. Of the total, 86,51% of the bacteria were resistan to at least one antibiotic. Of the bacteria which showed resistance, 76,92 % were resistant to at least 5 antibiotics and 44,23% were resistant to over 10 antibiotics. Conclusion: The present study demonstrates that ready for consumption vegetables have a large microbiota with different genus of bacteria, the majoritt of which antibiotic resistant.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.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.Research, Society and Development2022-08-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3309910.33448/rsd-v11i10.33099Research, Society and Development; Vol. 11 No. 10; e403111033099Research, Society and Development; Vol. 11 Núm. 10; e403111033099Research, Society and Development; v. 11 n. 10; e4031110330992525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/33099/28140Copyright (c) 2022 Maryah Christina dos Santos Senna Nilo; Victor Augustus Marinhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessNilo, Maryah Christina dos Santos Senna Marin, Victor Augustus2022-08-12T22:23:03Zoai:ojs.pkp.sfu.ca:article/33099Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:48:51.547317Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Contamination by antibiotic-resistant bacteria in foods: the danger of eating ready-to-eat vegetables Contaminación por bacterias resistentes a antibióticos en los alimentos: el peligro de comer vegetales mínimamente processados Contaminação por bactérias resistentes a antibióticos em alimentos: o perigo de comer vegetais prontos para o consumo |
title |
Contamination by antibiotic-resistant bacteria in foods: the danger of eating ready-to-eat vegetables |
spellingShingle |
Contamination by antibiotic-resistant bacteria in foods: the danger of eating ready-to-eat vegetables Nilo, Maryah Christina dos Santos Senna Bacteria Antibiotic-Resistant Ready to eat vegetables. Bacterias Resistencia a Antibióticos Vegetales mínimamente processados. Bactérias Resistência a antibióticos Vegetais minimamente processados. |
title_short |
Contamination by antibiotic-resistant bacteria in foods: the danger of eating ready-to-eat vegetables |
title_full |
Contamination by antibiotic-resistant bacteria in foods: the danger of eating ready-to-eat vegetables |
title_fullStr |
Contamination by antibiotic-resistant bacteria in foods: the danger of eating ready-to-eat vegetables |
title_full_unstemmed |
Contamination by antibiotic-resistant bacteria in foods: the danger of eating ready-to-eat vegetables |
title_sort |
Contamination by antibiotic-resistant bacteria in foods: the danger of eating ready-to-eat vegetables |
author |
Nilo, Maryah Christina dos Santos Senna |
author_facet |
Nilo, Maryah Christina dos Santos Senna Marin, Victor Augustus |
author_role |
author |
author2 |
Marin, Victor Augustus |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Nilo, Maryah Christina dos Santos Senna Marin, Victor Augustus |
dc.subject.por.fl_str_mv |
Bacteria Antibiotic-Resistant Ready to eat vegetables. Bacterias Resistencia a Antibióticos Vegetales mínimamente processados. Bactérias Resistência a antibióticos Vegetais minimamente processados. |
topic |
Bacteria Antibiotic-Resistant Ready to eat vegetables. Bacterias Resistencia a Antibióticos Vegetales mínimamente processados. Bactérias Resistência a antibióticos Vegetais minimamente processados. |
description |
Introduction: The heavy tendencie to purchase ready for consumption vegetables in the last years, has been significantly assossiated to infection outbreaks and food poisoning. These ingredients are potentially contamined by pathogenic microorganisms and the greatest concern refers to human exposition to resistant antimicrobial agents, which encoraged the researchers to study many forms of resistant strains in food. Objective: The purpose of this study was to elucidate the contamination of ready for consumption vegetables with antibiotic resistant bacteria and the risks of its consumption. Methodology: It's a narrative review on existing literature that aimed to clarify the risks of ingestion of ready for consumption vegetables due to its contamination with antibiotic resistant bacteria. The research was made through online access to the following database: Google Scholar, National Library of Medicine (PubMed MEDLINE), Scientific Electronic Library Online (Scielo), Biblioteca Virtual em Saúde (BVS). Results and discussion: In all of the 25 articles researched, resistant bacteria were found. Of the total, 86,51% of the bacteria were resistan to at least one antibiotic. Of the bacteria which showed resistance, 76,92 % were resistant to at least 5 antibiotics and 44,23% were resistant to over 10 antibiotics. Conclusion: The present study demonstrates that ready for consumption vegetables have a large microbiota with different genus of bacteria, the majoritt of which antibiotic resistant. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-08-12 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/33099 10.33448/rsd-v11i10.33099 |
url |
https://rsdjournal.org/index.php/rsd/article/view/33099 |
identifier_str_mv |
10.33448/rsd-v11i10.33099 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/33099/28140 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Maryah Christina dos Santos Senna Nilo; Victor Augustus Marin https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Maryah Christina dos Santos Senna Nilo; Victor Augustus Marin https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 10; e403111033099 Research, Society and Development; Vol. 11 Núm. 10; e403111033099 Research, Society and Development; v. 11 n. 10; e403111033099 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052770016034816 |