A Study of Resistome in Mexican Chili Powder as a Public Health Risk Factor
Mayra Paola Mena Navarro, Merle Ariadna Espinosa Bernal, Claudia Alvarado Osuna, Miguel Ángel Ramos López, Aldo Amaro Reyes, Jackeline Lizzeta Arvizu Gómez, Juan Ramiro Pacheco Aguilar, Carlos Saldaña Gutiérrez, Victor Pérez Moreno, José Alberto Rodríguez Morales, María Carlota García Gutiérrez, Erika Álvarez Hidalgo, Jorge Nuñez Ramírez, José Luis Hernández Flores and Juan Campos Guillén
Te invitamos a leer el artículo "A Study of Resistome in Mexican Chili Powder as a Public Health Risk Factor" publicado en Antibiotics, en el que colaboró José Luis Hernández Flores de la Unidad Irapuato.
Autores:
Mayra Paola Mena Navarro, Merle Ariadna Espinosa Bernal, Claudia Alvarado Osuna, Miguel Ángel Ramos López, Aldo Amaro Reyes, Jackeline Lizzeta Arvizu Gómez, Juan Ramiro Pacheco Aguilar, Carlos Saldaña Gutiérrez, Victor Pérez Moreno, José Alberto Rodríguez Morales, María Carlota García Gutiérrez, Erika Álvarez Hidalgo, Jorge Nuñez Ramírez, José Luis Hernández Flores and Juan Campos Guillén
Resumen:
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 × 103 and 7 × 108 CFU/g, sporulated mesophilic bacteria (SMB) from 4.3 × 103 to 2 × 109 CFU/g, and enterobacteria (En) from <100 to 2.3 × 106 CFU/g. The most representative families in the samples were Bacillaceae and Enterobacteriaceae, in which 18 potential pathogen-associated species were detected. In total, the resistome profile in the chili powder contained 68 unique genes, which conferred antibiotic resistance distributed in 13 different classes. Among the main classes of antibiotic resistance genes with a high abundance in almost all the samples were those related to multidrug, tetracycline, beta-lactam, aminoglycoside, and phenicol resistance. Our findings reveal the utility of mNGS in elucidating microbiological quality in chili powder to reduce the public health risks and the spread of potential pathogens with antibiotic resistance mechanisms.