Titulo:
Perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacá
.
Sumario:
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... Ver más
Guardado en:
2389-7325
2539-2018
6
2019-07-26
19
39
Revista Investigación en Salud Universidad de Boyacá - 2019
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Perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacá Susceptibility profiles of bacterial groups of meat products in Tunja, Boyacá 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. Introduction. Bacteria are found in different types of environments that act as reservoirs, among these consumer products derived from animals. Some of these bacteria are able to cause disease to humans and, it in turn, they have devolved generating antibiotics resistance, for that reason has become a public health problem worldwide. Objective. To describe susceptibility profiles of groups bacterium from meat products and derivatives, in two Tunja´s market. Materials and Methods. Descriptive cross-sectional study, they realized sampling meat´s products in meat sale zone and by-products in a three-month period in two Tunja´s market, which different cuts of meat products were taken, for further analysis. Results. From 160 meat samples collected from 32 outlets were isolated 333 bacterial strains, it found presence of Gram-negative and Gram-positive bacteria in 83.2% and 16.8% respectively. Furthermore, the profiles of antimicrobial susceptibility for these bacteria, it showed sensibility of 19,2% and 0,9% respectively to the six antibiotics used for each group in the study. Conclusions. It found a high presence of isolated bacterium from meat products, what oblige to improve od manipulation conditions and sale of these products, since, among the principal risks are the acquisition of strains resistant by means consume of these food contaminate. Rosas-Leal, Daris Angélica López-Velandia, Diana Paola Torres-Caycedo, María Inés Angarita Merchán, Maritza bacteria farmacorresistencia microbiana inocuidad de los alimentos enfermedades transmitidas por alimentos bacteria drug resistance microbial food safety foodborne diseases 6 2 Núm. 2 , Año 2019 : Revista Investigación en Salud Universidad de Boyacá Artículo de revista Journal article 2019-07-26T00:00:00Z 2019-07-26T00:00:00Z 2019-07-26 application/pdf Universidad de Boyacá Revista Investigación en Salud Universidad de Boyacá 2389-7325 2539-2018 https://revistasdigitales.uniboyaca.edu.co/index.php/rs/article/view/439 10.24267/23897325.439 https://doi.org/10.24267/23897325.439 spa https://creativecommons.org/licenses/by-nc-sa/4.0/ Revista Investigación en Salud Universidad de Boyacá - 2019 19 39 WHO: World Health Organization. [Internet]. Ginebra:Suiza; [31 octubre de 2017; citado 30 enero 2019]. Inocuidad de los alimentos. [aprox. 2 pantallas]. Available from: https://www.who.int/mediacentre/factsheets/fs399/es/ 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 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 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 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. 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/ 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 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 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 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 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 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 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 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 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 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 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. 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 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 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 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 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 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 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 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 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 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 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 Incontec. NTC 1325. Productos carnicos procesados no enlatados. Icontec. 2008 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 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 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 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 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 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. 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. 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 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. 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 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 Das P, Mazumder P. Prevalence of Staphylococcus in raw meat samples in Southern Assam, India. J Agric Vet Sci [Internet]. 2016;9(1):23–9. doi:10.9790/2380-09122329 Osman K, Badr J, Al-Maary KS, Moussa IMI, Hessain AM, Amin Girah ZMS, et al. Prevalence of the antibiotic resistance genes in coagulase-positive-and negative-staphylococcus in chicken meat retailed to consumers. Front Microbiol. 2016;7. https://doi.org/10.3389/fmicb.2016.01846 Moreno KM. Carbapenémicos: tipos y mecanismos de resistencia bacterianos. Rev Medica Costa Rica Y Centroam LXX [Internet]. 2013;608:599–605. Available from: https://www.binasss.sa.cr/revistas/rmcc/608/art8.pdf Jans C, Sarno E, Collineau L, Meile L, Stärk KDC, Stephan R. Consumer exposure to antimicrobial resistant bacteria from food at Swiss retail level. Front Microbiol. 2018;9. https://doi.org/10.3389/fmicb.2018.00362 Yassin AK, Gong J, Kelly P, Lu G, Guardabassi L, Wei L, et al. Antimicrobial resistance in clinical Escherichia coli isolates from poultry and livestock, China. PLoS One. 2017;12(9). https://doi.org/10.1371/journal.pone.0185326 Mateus-Vargas RH, Atanassova V, Reich F, Klein G. Antimicrobial susceptibility and genetic characterization of Escherichia coli recovered from frozen game meat. Food Microbiol. 2017;63:164–9. https://doi.org/10.1016/j.fm.2016.11.013 Buzón-Durán L, Capita R, Alonso-Calleja C. Microbial loads and antibiotic resistance patterns of Staphylococcus aureus in different types of raw poultry-based meat preparations. Poult Sci. 2017;96(11):4046–52. https://doi.org/10.3382/ps/pex200 Kim MS, Lim TH, Jang JH, Lee DH, Kim BY, Kwon JH, et al. Characteristics of the antimicrobial resistance of Staphylococcus aureus isolated from chicken meat produced by different integrated broiler operations in Korea. Poult Sci. 2018;97(3):962-969. https://doi.org/10.3382/ps/pey335 Baylis C, Uyttendaele M, Joosten H, Davies A, Heinz HJ. The Enterobacteriaceae and their significance to the food industry. ILSI Europe Report Series. 2011:1-48. Fajardo-Zapata ÁL, Méndez-Casallas FJ, Molina LH. Residuos de fármacos anabolizantes en carnes destinadas al consumo humano. Univ Sci. 2011;16(1):77–91. Aidara-Kane A. Containment of antimicrobial resistance due to use of antimicrobial agents in animals intended for food: WHO perspective. Rev Sci Tech [Internet]. 2012;31(1):277–87. Available from: https://doi.org/10.20506/rst.31.1.2115 https://revistasdigitales.uniboyaca.edu.co/index.php/rs/article/download/439/478 info:eu-repo/semantics/article http://purl.org/coar/resource_type/c_6501 http://purl.org/redcol/resource_type/ARTREF info:eu-repo/semantics/publishedVersion http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 Text Publication |
| institution |
UNIVERSIDAD DE BOYACÁ |
| thumbnail |
https://nuevo.metarevistas.org/UNIVERSIDADDEBOYACA/logo.png |
| country_str |
Colombia |
| collection |
Revista Investigación en Salud Universidad de Boyacá |
| title |
Perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacá |
| spellingShingle |
Perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacá Rosas-Leal, Daris Angélica López-Velandia, Diana Paola Torres-Caycedo, María Inés Angarita Merchán, Maritza bacteria farmacorresistencia microbiana inocuidad de los alimentos enfermedades transmitidas por alimentos bacteria drug resistance microbial food safety foodborne diseases |
| title_short |
Perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacá |
| title_full |
Perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacá |
| title_fullStr |
Perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacá |
| title_full_unstemmed |
Perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacá |
| title_sort |
perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en tunja, boyacá |
| title_eng |
Susceptibility profiles of bacterial groups of meat products in Tunja, Boyacá |
| description |
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.
|
| description_eng |
Introduction. Bacteria are found in different types of environments that act as reservoirs, among these consumer products derived from animals. Some of these bacteria are able to cause disease to humans and, it in turn, they have devolved generating antibiotics resistance, for that reason has become a public health problem worldwide.
Objective. To describe susceptibility profiles of groups bacterium from meat products and derivatives, in two Tunja´s market.
Materials and Methods. Descriptive cross-sectional study, they realized sampling meat´s products in meat sale zone and by-products in a three-month period in two Tunja´s market, which different cuts of meat products were taken, for further analysis.
Results. From 160 meat samples collected from 32 outlets were isolated 333 bacterial strains, it found presence of Gram-negative and Gram-positive bacteria in 83.2% and 16.8% respectively. Furthermore, the profiles of antimicrobial susceptibility for these bacteria, it showed sensibility of 19,2% and 0,9% respectively to the six antibiotics used for each group in the study.
Conclusions. It found a high presence of isolated bacterium from meat products, what oblige to improve od manipulation conditions and sale of these products, since, among the principal risks are the acquisition of strains resistant by means consume of these food contaminate.
|
| author |
Rosas-Leal, Daris Angélica López-Velandia, Diana Paola Torres-Caycedo, María Inés Angarita Merchán, Maritza |
| author_facet |
Rosas-Leal, Daris Angélica López-Velandia, Diana Paola Torres-Caycedo, María Inés Angarita Merchán, Maritza |
| topicspa_str_mv |
bacteria farmacorresistencia microbiana inocuidad de los alimentos enfermedades transmitidas por alimentos |
| topic |
bacteria farmacorresistencia microbiana inocuidad de los alimentos enfermedades transmitidas por alimentos bacteria drug resistance microbial food safety foodborne diseases |
| topic_facet |
bacteria farmacorresistencia microbiana inocuidad de los alimentos enfermedades transmitidas por alimentos bacteria drug resistance microbial food safety foodborne diseases |
| citationvolume |
6 |
| citationissue |
2 |
| citationedition |
Núm. 2 , Año 2019 : Revista Investigación en Salud Universidad de Boyacá |
| publisher |
Universidad de Boyacá |
| ispartofjournal |
Revista Investigación en Salud Universidad de Boyacá |
| source |
https://revistasdigitales.uniboyaca.edu.co/index.php/rs/article/view/439 |
| language |
spa |
| format |
Article |
| rights |
https://creativecommons.org/licenses/by-nc-sa/4.0/ Revista Investigación en Salud Universidad de Boyacá - 2019 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
| references |
WHO: World Health Organization. [Internet]. Ginebra:Suiza; [31 octubre de 2017; citado 30 enero 2019]. Inocuidad de los alimentos. [aprox. 2 pantallas]. Available from: https://www.who.int/mediacentre/factsheets/fs399/es/ 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 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 Van Boeckel TP, Brower C, Gilbert M, Grenfell BT, Levin S a, Robinson TP, et al. Global trends in antimicrobial use in food animals. 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Biomédica [Internet]. 2014;34(Sup1):67-80. https://doi.org/10.7705/biomedica.v34i0.1698 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 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 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 Pennacchia C, Ercolini D, Villani F. Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack. 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