A Study of Resistome in Mexican Chili Powder as a Public Health Risk Factor

Chili powder is an important condiment around the world. However, according to various reports, the presence of pathogenic microorganisms could present a public health risk factor during its consumption. Therefore, microbiological quality assessment is required to understand key microbial functional...

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Bibliographic Details
Published in:Antibiotics (Basel) 2024-02, Vol.13 (2), p.182
Main Authors: Mena Navarro, Mayra Paola, Espinosa Bernal, Merle Ariadna, Alvarado Osuna, Claudia, Ramos López, Miguel Ángel, Amaro Reyes, Aldo, Arvizu Gómez, Jackeline Lizzeta, Pacheco Aguilar, Juan Ramiro, Saldaña Gutiérrez, Carlos, Pérez Moreno, Victor, Rodríguez Morales, José Alberto, García Gutiérrez, María Carlota, Álvarez Hidalgo, Erika, Nuñez Ramírez, Jorge, Hernández Flores, José Luis, Campos Guillén, Juan
Format: Article
Language:English
Subjects:
Amides
Aminoglycoside antibiotics
Aminoglycosides
Antibiotic resistance
antibiotic resistance genes
Antibiotics
Associated species
Bacteria
Beta lactamases
Bioinformatics
Carbenicillin
Disease transmission
Drug resistance
Drug resistance in microorganisms
Genes
Health aspects
Health risk assessment
Health risks
Mesophilic bacteria
metagenomic
Metagenomics
microbiological quality
Microbiology
Microorganisms
multidrug resistance
Next-generation sequencing
Pathogens
Penicillin G
Powder
Public health
Quality assessment
Quality control
resistome profile
Risk factors
Tetracycline
Tetracyclines
β-Lactam antibiotics
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Summary:Chili powder is an important condiment around the world. However, according to various reports, the presence of pathogenic microorganisms could present a public health risk factor during its consumption. Therefore, microbiological quality assessment is required to understand key microbial functional traits, such as antibiotic resistance genes (ARGs). In this study, metagenomic next-generation sequencing (mNGS) and bioinformatics analysis were used to characterize the comprehensive profiles of the bacterial community and antibiotic resistance genes (ARGs) in 15 chili powder samples from different regions of Mexico. The initial bacterial load showed aerobic mesophilic bacteria (AMB) ranging between 6 × 10 and 7 × 10 CFU/g, sporulated mesophilic bacteria (SMB) from 4.3 × 10 to 2 × 10 CFU/g, and enterobacteria (En) from
ISSN:2079-6382
2079-6382
DOI:10.3390/antibiotics13020182