Perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacá
Susceptibility profiles of bacterial groups of meat products in Tunja, Boyacá
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Rosas-Leal DA, López-Velandia DP, Torres-Caycedo MI, Angarita Merchán M. Perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacá. Revista Investig. Salud Univ. Boyacá [Internet]. 26 de julio de 2019 [citado 21 de noviembre de 2024];6(2):19-3. Disponible en: https://revistasdigitales.uniboyaca.edu.co/index.php/rs/article/view/439
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Introducción. Las bacterias son organismos que se encuentran en diferentes tipos de ambientes que actúan como reservorios, entre estos, los productos de consumo derivados de los animales. Algunas de estas bacterias son capaces de causar enfermedad a los humanos y, a su vez, han evolucionado generando resistencia a antibióticos, lo cual se ha convertido en un problema de salud pública a nivel mundial.
Objetivo. Describir los perfiles de susceptibilidad de grupos bacterianos provenientes de productos cárnicos y derivados, de dos lugares de abasto de Tunja.
Materiales y Métodos. Estudio descriptivo de corte transversal. Se realizó muestreo de productos cárnicos en los expendios de carne y derivados, en un periodo de tres meses, en dos lugares de abasto de la ciudad de Tunja, de los cuales se tomaron diferentes cortes de productos cárnicos para su posterior análisis.
Resultados. A partir de 160 muestras cárnicas recolectadas de 32 puntos de venta, se aislaron 333 cepas bacterianas, encontrando presencia de bacterias Gram negativas y Gram positivas en un 83.2% y 16.8% respectivamente. Por otra parte, los perfiles de susceptibilidad antimicrobiano para estas bacterias mostraron sensibilidad del 19,2% y 0,9%, respectivamente, a los seis antibióticos utilizados para cada grupo en el estudio.
Conclusiones. Se encontró una alta presencia de bacterias procedentes de los aislados de productos cárnicos, que obliga a la mejora de las condiciones de manipulación y expendio de estos productos, dado que, entre los principales riesgos se encuentra la adquisición de cepas resistentes mediante el consumo de alimentos contaminados.
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6. WHO: World Health Organization. [Internet]. Ginebra:Suiza; [07 noviembre de 2017; citado 30 enero 2019]. Dejemos de administrar antibióticos a animales sanos. [aprox. 1 pantallas]. Available from: https://www.who.int/foodsafety/es/
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15. González-Rey C, Siitonen A, Pavlova A, Ciznar I, Svenson SB, Krovacek K. Molecular evidence of Plesiomonas shigelloides as a possible zoonotic agent. Folia Microbiol (Praha). 2011;56(2):178–84. https://doi.org/10.1007/s12223-011-0032-2
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19. Oguttu JW, McCrindle CME, Makita K, Grace D. Investigation of the food value chain of ready-to-eat chicken and the associated risk for staphylococcal food poisoning in Tshwane Metropole, South Africa. Food Control. 2014;45:87–94. https://doi.org/10.1016/j.foodcont.2014.04.026
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21. Zweifel C, Capek M, Stephan R. Microbiological contamination of cattle carcasses at different stages of slaughter in two abattoirs. Meat Sci. 2014;98(2):198–202. https://doi.org/10.1016/j.meatsci.2014.05.029
22. Doulgeraki AI, Ercolini D, Villani F, Nychas GJE. Spoilage microbiota associated to the storage of raw meat in different conditions. Int J Food Microbiol. 2012;157(2):130–41. https://doi.org/10.1016/j.ijfoodmicro.2012.05.020
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25. Iwu C, Iweriebor B, Obi L, Basson A, Okoh A. Multidrug-Resistant Salmonella Isolates from Swine in the Eastern Cape Province, South Africa. J Food Prot [Internet]. 2016;79(7):1234–9. https://doi.org/10.4315/0362-028X.JFP-15-224
26. FAO: Organización de las Naciones Unidas para la Alimentación. Expert Consultation on Community-based Veterinary. FAO Animal production and health. [Internet]. 2004;1:1-111. Available from: https://www.fao.org/docrep/016/y5405e/y5405e00.htm
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29. Incontec. NTC 1325. Productos carnicos procesados no enlatados. Icontec. 2008
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31. Li, L., Ye, L., Zhang, S., & Meng, H. Isolation and Identification of Aerobic Bacteria Carrying Tetracycline and Sulfonamide Resistance Genes Obtained from a Meat Processing Plant. Journal of Food Science. 2016 81(6), M1480–M1484. https://doi.org/10.1111/1750-3841.13318
32. Schwaiger K, Huther S, Hölzel C, Kämpf P, Bauer J. Prevalence of antibiotic-resistant enterobacteriaceae isolated from chicken and pork meat purchased at the slaughterhouse and at retail in Bavaria, Germany. Int J Food Microbiol. 2012;154(3):206–11. https://doi.org/10.1016/j.ijfoodmicro.2011.12.014
33. Ojer-Usoz E, González D, Vitas AI, Leiva J, García-Jalón I, Febles-Casquero A, et al. Prevalence of extended-spectrum β-lactamase-producing Enterobacteriaceae in meat products sold in Navarra, Spain. Meat Sci. 2013;93(2):316–21. https://doi.org/10.1016/j.meatsci.2012.09.009
34. Gwida M, Hotzel H, Geue L, Tomaso H. Occurrence of Enterobacteriaceae in Raw Meat and in Human Samples from Egyptian Retail Sellers. Int Sch Res Not [Internet]. 2014;2014:1–6. http://dx.doi.org/10.1155/2014/565671
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36. Anaya PAF, Medina LMR, Ugarriza MEO, Gutiérrez LAL. Determinación de Escherichia coli e identificación del serotipo O157: H7 en carne de cerdo comercializada en los principales supermercados de la ciudad de Cartagena. Rev Lasallista Investig. 2013;10(1):91–100.
37. Rúgeles LC, Bai J, Martínez AJ, Vanegas MC, Gómez-Duarte OG. Molecular characterization of diarrheagenic Escherichia coli strains from stools samples and food products in Colombia. Int J Food Microbiol. 2010;138(3):282–6. https://doi.org/10.1016/j.ijfoodmicro.2010.01.034
38. Herrera A F, Suárez Q W. Isolation and identification of Listeria spp. from fresh fish samples, marketed in Pamplona (Norte de Santander). Rev UDCA Actual Divulg Cient. 2012;15:257–65.
39. Shawish RR, Al-Humam NA. Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia. GMS Hyg Infect Control. 2016;11:8. https://doi.org/10.3205/dgkh000268
40. Carrel M, Zhao C, Thapaliya D, Bitterman P, Kates AE, Hanson BM, et al. Assessing the potential for raw meat to influence human colonization with Staphylococcus aureus. Sci Rep. 2017;7(1). https://doi.org/10.1038/s41598-017-11423-6
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2. Jayasena DD, Kim HJ, Yong HI, Park S, Kim K, Choe W, et al. Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes. Food Microbiol. 2015;46:51–7. https://doi.org/10.1016/j.fm.2014.07.009
3. CDC: Centers for Disease Control and Prevention. [Internet]. Druid Hills: Estados Unidos; [26 noviembre de 2018; citado 30 enero 2019]. Antibiotic Resistance Threats in the United States. [aprox. 3 pantallas]. Available from: https://www.cdc.gov/drugresistance/threat-report-2013/index.html
4. Van Boeckel TP, Brower C, Gilbert M, Grenfell BT, Levin S a, Robinson TP, et al. Global trends in antimicrobial use in food animals. Proc Natl Acad Sci [Internet]. 2015;112(18):5649–54. https://doi.org/10.1073/pnas.1503141112
5. Puig Peña Y, Espino Hernández M, Leyva Castillo V. Resistencia antimicrobiana en Salmonella y E. coli aisladas de alimentos: revisión de la literatura. Panor Cuba y Salud. 2011;6(1):30–8.
6. WHO: World Health Organization. [Internet]. Ginebra:Suiza; [07 noviembre de 2017; citado 30 enero 2019]. Dejemos de administrar antibióticos a animales sanos. [aprox. 1 pantallas]. Available from: https://www.who.int/foodsafety/es/
7. González L, Cortés JA. Revisión sistemática de la resistencia antimicrobiana en enterobacterias en aislamientos intrahospitalarios en Colombia. Biomédica [Internet]. 2014;34(2):180–97. https://doi.org/10.7705/biomedica.v34i2.1550
8. Villalobos AP, Barrero LI, Rivera SM, Ovalle MV, Valera D. Vigilancia de infecciones asociadas a la atención en salud, resistencia bacteriana y consumo de antibióticos en hospitales de alta complejidad, Colombia, 2011. Biomédica [Internet]. 2014;34(Sup1):67-80. https://doi.org/10.7705/biomedica.v34i0.1698
9. Oggioni MR, Dowson CG, Smith JM, Provvedi R, Pozzi G. The tetracycline resistance gene tet(M) exhibits mosaic structure. Plasmid. [Internet]. 1996;35(3):156–63. https://doi.org/10.1006/plas.1996.0018
10. Lavilla Lerma L, Benomar N, Knapp CW, Correa Galeote D, Gálvez A, Abriouel H. Diversity, distribution and quantification of antibiotic resistance genes in goat and lamb slaughterhouse surfaces and meat products. PLoS One. 2014;9(12). https://doi.org/10.1371/journal.pone.0114252
11. CLSI: Clinical & Laboratory Standards Institute. [Internet]. St. Louis, Missouri, Estados Unidos; [enero de 2017; citado 30 enero 2019]. CLSI M100-27. Performance standards for antimicrobial susceptibility testing. [aprox. 1 pantallas]. Available from: https://clsi.org/media/1469/m100s27_sample.pdf
12. Pennacchia C, Ercolini D, Villani F. Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack. Food Microbiol. 2011;28(1):84-93. https://doi.org/10.1016/j.fm.2010.08.010
13. Säde E, Murros A, Björkroth J. Predominant enterobacteria on modified-atmosphere packaged meat and poultry. Food Microbiol. 2013;34(2):252–8. https://doi.org/10.1016/j.fm.2012.10.007
14. Gribble A, Mills J, Brightwell G. The spoilage characteristics of Brochothrix thermosphacta and two psychrotolerant Enterobacteriacae in vacuum packed lamb and the comparison between high and low pH cuts. Meat Sci. 2014;97(1):83-92. https://doi.org/10.1016/j.meatsci.2014.01.006
15. González-Rey C, Siitonen A, Pavlova A, Ciznar I, Svenson SB, Krovacek K. Molecular evidence of Plesiomonas shigelloides as a possible zoonotic agent. Folia Microbiol (Praha). 2011;56(2):178–84. https://doi.org/10.1007/s12223-011-0032-2
16. Torbeck L, Raccasi D, Guilfoyle DE, Friedman RL, Hussong D. Burkholderia cepacia: This Decision Is Overdue. PDA J Pharm Sci Technol [Internet]. 2011;65(5):535–43. https://doi.org/10.5731/pdajpst.2011.00793
17. López L, Alfonso, Suárez H. Caracterización microbiológica y molecular de Staphylococcus aureus en productos cárnicos comercializados en Cartagena Colombia. Rev costarric salud pública [Internet]. 2016;25(2):81–9. Available from: https://www.scielo.sa.cr/scielo.php?script=sci_arttext&pid=S1409-14292016000200081&lng=en.
18. Peixoto R de M, de França CA, de Souza Júnior AF, Veschi JLA, da Costa MM. Etiologia e perfil de sensibilidade antimicrobiana dos isolados bacterianos da mastite em pequenos ruminantes e concordância de técnicas empregadas no diagnóstico. Pesqui Vet Bras. 2010;30(9):735–40. http://dx.doi: 10.1590/S0100-736X2010000900005
19. Oguttu JW, McCrindle CME, Makita K, Grace D. Investigation of the food value chain of ready-to-eat chicken and the associated risk for staphylococcal food poisoning in Tshwane Metropole, South Africa. Food Control. 2014;45:87–94. https://doi.org/10.1016/j.foodcont.2014.04.026
20. Grace D. Food safety in low and middle income countries. Int J Environ Res Public Health. 2015;12(9):10490–507. https://doi.org/10.3390/ijerph120910490
21. Zweifel C, Capek M, Stephan R. Microbiological contamination of cattle carcasses at different stages of slaughter in two abattoirs. Meat Sci. 2014;98(2):198–202. https://doi.org/10.1016/j.meatsci.2014.05.029
22. Doulgeraki AI, Ercolini D, Villani F, Nychas GJE. Spoilage microbiota associated to the storage of raw meat in different conditions. Int J Food Microbiol. 2012;157(2):130–41. https://doi.org/10.1016/j.ijfoodmicro.2012.05.020
23. Hessain AM, Al-Arfaj AA, Zakri AM, El-Jakee JK, Al-Zogibi OG, Hemeg HA, et al. Molecular characterization of Escherichia coli O157: H7 recovered from meat and meat products relevant to human health in Riyadh, Saudi Arabia. Saudi J Biol Sci. 2015;22(6):725–9. https://doi.org/10.1016/j.sjbs.2015.06.009
24. Jindal BAK, Pandya MK, Khan MID. Antimicrobial resistance: A public health challenge. Med J Armed Forces India. 2015;71(2):178–81. https://doi.org/10.1016/j.mjafi.2014.04.011
25. Iwu C, Iweriebor B, Obi L, Basson A, Okoh A. Multidrug-Resistant Salmonella Isolates from Swine in the Eastern Cape Province, South Africa. J Food Prot [Internet]. 2016;79(7):1234–9. https://doi.org/10.4315/0362-028X.JFP-15-224
26. FAO: Organización de las Naciones Unidas para la Alimentación. Expert Consultation on Community-based Veterinary. FAO Animal production and health. [Internet]. 2004;1:1-111. Available from: https://www.fao.org/docrep/016/y5405e/y5405e00.htm
27. INVIMA: Instituto Nacional de Vigilancia de Medicamento. [Internet].Bogotá, Colombia; [julio 6 de 2017; citado 30 enero 2019]. ABECÉ de la inocuidad de alimentos. [aprox. 5 pantallas]. Available from: https://www.minsalud.gov.co/sites/rid/Lists/BibliotecaDigital/RIDE/VS/PP/SNA/abc-inocuidad.pdf
28. Ministerio de Salud y Protección Social. [Internet].Bogotá, Colombia; [julio 25 de 2013; citado 30 enero 2019]. RESOLUCIÓN 2674 DE 2013 [aprox. 10 pantallas]. Available from: https://www.alcaldiabogota.gov.co/sisjur/normas/Norma1.jsp?i=54030
29. Incontec. NTC 1325. Productos carnicos procesados no enlatados. Icontec. 2008
30. Terentjeva, M., Avsejenko, J., Streikiša, M., Utināne, A., Kovaļenko, K., & Bērziņš, A. Prevalence and antimicrobial resistance of Salmonella in meat and meat products in Latvia. Ann Agric Environ Med. 2017; 24(2), 317-321. https://doi.org/10.5604/12321966.1235180
31. Li, L., Ye, L., Zhang, S., & Meng, H. Isolation and Identification of Aerobic Bacteria Carrying Tetracycline and Sulfonamide Resistance Genes Obtained from a Meat Processing Plant. Journal of Food Science. 2016 81(6), M1480–M1484. https://doi.org/10.1111/1750-3841.13318
32. Schwaiger K, Huther S, Hölzel C, Kämpf P, Bauer J. Prevalence of antibiotic-resistant enterobacteriaceae isolated from chicken and pork meat purchased at the slaughterhouse and at retail in Bavaria, Germany. Int J Food Microbiol. 2012;154(3):206–11. https://doi.org/10.1016/j.ijfoodmicro.2011.12.014
33. Ojer-Usoz E, González D, Vitas AI, Leiva J, García-Jalón I, Febles-Casquero A, et al. Prevalence of extended-spectrum β-lactamase-producing Enterobacteriaceae in meat products sold in Navarra, Spain. Meat Sci. 2013;93(2):316–21. https://doi.org/10.1016/j.meatsci.2012.09.009
34. Gwida M, Hotzel H, Geue L, Tomaso H. Occurrence of Enterobacteriaceae in Raw Meat and in Human Samples from Egyptian Retail Sellers. Int Sch Res Not [Internet]. 2014;2014:1–6. http://dx.doi.org/10.1155/2014/565671
35. Arriaga RF, Rojas MT, Navarrete J V, Vargas ES, Castillo AG. Presence of class I integrons in Escherichia coli isolated from meat products in Federal Inspection Type (TIF) plants in the Estado de Mexico. Vet Mex. 2013;44(1):23–30.
36. Anaya PAF, Medina LMR, Ugarriza MEO, Gutiérrez LAL. Determinación de Escherichia coli e identificación del serotipo O157: H7 en carne de cerdo comercializada en los principales supermercados de la ciudad de Cartagena. Rev Lasallista Investig. 2013;10(1):91–100.
37. Rúgeles LC, Bai J, Martínez AJ, Vanegas MC, Gómez-Duarte OG. Molecular characterization of diarrheagenic Escherichia coli strains from stools samples and food products in Colombia. Int J Food Microbiol. 2010;138(3):282–6. https://doi.org/10.1016/j.ijfoodmicro.2010.01.034
38. Herrera A F, Suárez Q W. Isolation and identification of Listeria spp. from fresh fish samples, marketed in Pamplona (Norte de Santander). Rev UDCA Actual Divulg Cient. 2012;15:257–65.
39. Shawish RR, Al-Humam NA. Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia. GMS Hyg Infect Control. 2016;11:8. https://doi.org/10.3205/dgkh000268
40. Carrel M, Zhao C, Thapaliya D, Bitterman P, Kates AE, Hanson BM, et al. Assessing the potential for raw meat to influence human colonization with Staphylococcus aureus. Sci Rep. 2017;7(1). https://doi.org/10.1038/s41598-017-11423-6
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