Food Safety and Antimicrobial Resistance an Approach to the Genus <i>Salmonella</i>spp.

作     者：Alejandro de Jesú s Corté s-Sá nchez Raquel Garcia-Barrientos Hugo Minor-Pé rez Octavio Dublá n-Garcí a Alejandra L. San Martin-Azocar 

作者机构：Secretaria de Salud Comisió n Federal para la Protecció n contra Riesgos Sanitarios Control Analí tico Departamento de Microbiologí a Calz. De Tlalpan 4492 Tlalpan Ciudad de Mé xico Mé xico Lab de Procesos Biotecnoló gicos Universidad Polité cnica de Tlaxcala Av. Universidad Polité cnica No. 1 San Pedro Xalcaltzinco Tepeyanco Tlaxcala Mé xico Divisió n de Ingenierí a Quí mica y Bioquí mica Tecnoló gico de Estudios Superiores de Ecatepec Av. Tecnoló gico s/n Esq. Av. Carlos Hank Gonzá lez (Av. Central) Col. Valle de Aná huac Ecatepec de Morelos Estado de Mé xico Mé xico Facultad de Quí mica Universidad Autó noma del Estado de Mé xico Avenida Paseo Tollocan S/N Toluca Estado de Mé xico Mé xico Instituto Tecnoló gico y de Estudios Superiores de Monterrey Escuela Superior de Ingenierí a en Alimentos Biotecnologí a Agronomí a. Av. Epigmenio Gonzá lez 500 Santiago de Queré taro Mé xico 

出 版 物：《Journal of Biosciences and Medicines》 (生物科学与医学（英文）)

年 卷 期：2017年第5卷第2期

页      面：55-71页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Health Salmonellosis Salmonella Food Safety Antimicrobial Resistance 

摘      要：Foodborne Illnesses (FI) are considered an important problem in public health for their high levels of morbidity and, in some cases, of mortality in Mexico and around the world. Different agents that cause Foodborne Illnesses, in which biological agents such as the genus Salmonella spp., are included, have been often associated with outbreaks. A continued effort has been observed in the food industry, in collaboration with sanitary authorities on a global scale, through the creation and continued improvement of different procedures to prevent the contamination by Salmonella, in which the elaboration of laboratory methodologies for the detection and isolation of this pathogen in foods and, in such manner, prevents the outbreak of illnesses. However, along with the aforementioned, it has been reported that a few years ago, the appearance of an ever-increasing number of strains of Salmonella spp., in foods with multi-drug resistance to antibiotics which are used in the treatment of its illness, results in a major emphasis on the health issue related to Foodborne Illnesses and, in particular, to those generated by factors of medical dependence such as the increase in recuperation time, costs, and reduction in the number of alternative pharmaceutical treatments. This work presents a general overview of FI, in which illnesses generated by bacteria of the genus Salmonella spp., their detection in a microbiological laboratory, as well as the phenomenon of resistance to antibiotics by these bacteria, and the current and difficult issue reported through different investigations all around the world, of the rise in this phenomenon and its importance in public health, are discussed.