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Caracterização do perfil de suscetibilidade bacteriana a antimicrobianos em saladas prontas a consumir
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As saladas prontas a consumir são uma alternativa rápida e saudável, cuja adesão e disponibilidade tem aumentado nos últimos anos. Os vegetais consumidos na forma não cozinhada trazem benefícios à saúde, no entanto, e apesar de serem considerados como alimentos seguros, poderão constituir risco para a saúde do consumidor por contaminação microbiológica. Adicionalmente, a emergência de bactérias portadoras de genes de resistência a antimicrobianos é neste momento considerada uma preocupação global. As bactérias multirresistentes (MDR) constituem um risco de saúde pública, contribuindo para a ineficácia do tratamento de infeções nos humanos e nos animais, sendo a resistência antimicrobiana uma das dez ameaças à saúde segundo a Organização Mundial de Saúde. O objetivo deste estudo consistiu na caracterização do perfil de suscetibilidade aos antimicrobianos de amostra de saladas prontas a consumir de forma a contribuir para um maior conhecimento sobre o risco que estes produtos apresentam no âmbito da segurança alimentar. Para tal, foram adquiridas sete amostras de três marcas diferentes, de grandes superfícies da região Centro de Portugal. Após isolamento de bacilos de gram-negativo fermentadores e não fermentadores da lactose, e de cocos de gram-positivo, foi estudado o seu perfil de suscetibilidade utilizando o método de difusão por disco. Procedeu-se à identificação de isolados representativos de perfis de suscetibilidade a antimicrobianos através de API ou métodos fenotípicos. Obtiveram-se 77 isolados, dos quais 29 bacilos de gram-negativo fermentadores, 26 bacilos de gram-negativo não fermentadores e 22 cocos de gram-positivo (dois Streptococcus spp. e 20 Enterococcus spp.). Verificou-se que 82% dos bacilos de gram-negativo fermentadores e não fermentadores apresentaram resistência a uma ou mais classes de antimicrobianos, com maiorincidência na classe dos beta-lactâmicos. Nos isolados de bacilos fermentadores, os grupos de antimicrobianos que se destacaram foram os seguintes: penicilinas (23%), cefalosporinas (9%),fluoroquinolonas (7%), cloranfenicol (7%), aminoglicosídeos (3%) e carbapenemos (1%); nos bacilosnão fermentadores: penicilinas (100%), cefalosporinas (100%), fluoroquinolonas (100%),carbapenemos (60%) e aminoglicosídeos (8%). Nos cocos de gram-positivo, 100% dos isoladosapresentaram resistência a pelo menos uma classe de antimicrobianos, sendo que todos os isoladosapresentaram resistência ao imipenem e 18% ao sulfametoxazol/trimetoprim. No total dos isolados obtidos, 39% eram portadores de perfil de MDR, sendo que nestes foram identificadas as seguintes espécies: Citrobacter braakii, Proteus vulgaris, Pseudomonas luteola, Pseudomonas aeruginosa e Aeromonas hydrophila/cavie/sobria. Este estudo permite concluir que as saladas prontas a consumir poderão constituir um veículo de transmissão e disseminação de bactérias portadoras de resistência aos antimicrobianos, contribuindo para uma colonização da microbiota intestinal por bactérias MDR, o que configura sério risco em termos de segurança alimentar e, consequentemente, de saúde pública.
Ready-to-eat salads are a quick and healthy alternative with growing demand and availability in recent years. Uncooked vegetables bring several health benefits when consumed, however, and even though they’re considered safe food, they can pose a threat to consumers health through microbiological contamination. Additionally, the emergence of antibiotic-resistance gene-carrying bacteria is considered a global concern nowadays. Multiresistant bacteria (MDR) are a public health risk, contributing for ineffective treatments in both humans and animals, with antibiotic resistance being considered one of the ten public health threats, according to the World Health Organization. This study aimed to characterize the antibiotic susceptibility profile in ready-to-eat salad samples to contribute for a better knowledge of the risk that these products pose in the context of food safety. For that, seven samples of three different brands were acquired from large retail stores in the Centro region of Portugal. After isolating both lactose-fermenting and non-lactose- fermenting gram-negative bacilli, as well as gram-positive cocci, their susceptibility profile was assessed, using the disc diffusion method. The isolates representative of antibiotic susceptibility profiles were identified through API or phenotypic methods. Seventy-seven isolates were obtained, of which 29 were fermentative gram-negative bacilli, 26 non-fermentative gram-negative bacilli and 22 gram-positive cocci (two Streptococcus spp. and 20 Enterococcus spp.). It was determined that 82% of fermentative and non-fermentative gram-negative bacilli showed resistance to one or more classes of antibiotics, with a higher incidence on the beta- lactam class. In the fermentative bacilli isolates, the more relevant antibiotic groups were: penicillins (23%), cephalosporins (9%), fluoroquinolones (7%), chloramphenicol (7%), aminoglycosides (3%) and carbapenems (1%); in the non-fermentative bacilli: penicillins (100%), cephalosporins (100%), fluoroquinolones (100%), carbapenems (60%) and aminoglycosides (8%). In the gram-positive cocci, 100% of the isolates presented resistance to at least one class of antibiotics, with all isolates showing resistance to imipenem and 18% to sulfamethoxazole/trimethoprim. Of all obtained isolates, 39% showed a MDR profile, and in these the following species were identified: Citrobacter braakii, Proteus vulgaris, Pseudomonas luteola, Pseudomonas aeruginosa and Aeromonas hydrophila/cavie/sobria. This study allows for the conclusion that ready-to-eat salads can be a vehicle for transmission and dissemination of antibiotic-resistant bacteria, contributing to a colonization of the intestinal microbiota by MDR bacteria, which poses a serious threat in terms of food safety and, consequently, public health.
Ready-to-eat salads are a quick and healthy alternative with growing demand and availability in recent years. Uncooked vegetables bring several health benefits when consumed, however, and even though they’re considered safe food, they can pose a threat to consumers health through microbiological contamination. Additionally, the emergence of antibiotic-resistance gene-carrying bacteria is considered a global concern nowadays. Multiresistant bacteria (MDR) are a public health risk, contributing for ineffective treatments in both humans and animals, with antibiotic resistance being considered one of the ten public health threats, according to the World Health Organization. This study aimed to characterize the antibiotic susceptibility profile in ready-to-eat salad samples to contribute for a better knowledge of the risk that these products pose in the context of food safety. For that, seven samples of three different brands were acquired from large retail stores in the Centro region of Portugal. After isolating both lactose-fermenting and non-lactose- fermenting gram-negative bacilli, as well as gram-positive cocci, their susceptibility profile was assessed, using the disc diffusion method. The isolates representative of antibiotic susceptibility profiles were identified through API or phenotypic methods. Seventy-seven isolates were obtained, of which 29 were fermentative gram-negative bacilli, 26 non-fermentative gram-negative bacilli and 22 gram-positive cocci (two Streptococcus spp. and 20 Enterococcus spp.). It was determined that 82% of fermentative and non-fermentative gram-negative bacilli showed resistance to one or more classes of antibiotics, with a higher incidence on the beta- lactam class. In the fermentative bacilli isolates, the more relevant antibiotic groups were: penicillins (23%), cephalosporins (9%), fluoroquinolones (7%), chloramphenicol (7%), aminoglycosides (3%) and carbapenems (1%); in the non-fermentative bacilli: penicillins (100%), cephalosporins (100%), fluoroquinolones (100%), carbapenems (60%) and aminoglycosides (8%). In the gram-positive cocci, 100% of the isolates presented resistance to at least one class of antibiotics, with all isolates showing resistance to imipenem and 18% to sulfamethoxazole/trimethoprim. Of all obtained isolates, 39% showed a MDR profile, and in these the following species were identified: Citrobacter braakii, Proteus vulgaris, Pseudomonas luteola, Pseudomonas aeruginosa and Aeromonas hydrophila/cavie/sobria. This study allows for the conclusion that ready-to-eat salads can be a vehicle for transmission and dissemination of antibiotic-resistant bacteria, contributing to a colonization of the intestinal microbiota by MDR bacteria, which poses a serious threat in terms of food safety and, consequently, public health.
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AMR Antimicrobianos BactériasResistência a antimicrobianos MDRMultirresistência Multirresistência Resistência a antimicrobianos Saladas prontas a consumir Segurança alimentar AMR Antimicrobials Antimicrobials resistance Bacteria Multiresistance Ready to eat salads