La implicación de las frutas y hortalizas en las toxiinfecciones alimentarias y la relevancia del estado fisiológico de las bacterias
DOI:
https://doi.org/10.3989/arbor.2020.795n1005Palabras clave:
vegetales frescos, viable no cultivable, seguridad alimentaria, bacterias patógenas, producción primariaResumen
Las frutas y hortalizas han sido siempre noticia debido principalmente a sus propiedades beneficiosas para la salud. Sin embargo, cada vez más ocupan titulares debido a su implicación en toxiinfecciones alimentarias. Por este motivo, desde 2008, las frutas y hortalizas frescas son consideradas por muchos organismos internacionales como un alimento de riesgo. Uno de los principales problemas microbiológicos de las hortalizas de hojas son las bacterias entéricas que pueden adherirse rápidamente al tejido durante el cultivo, coexistir con las bacterias epífitas y persistir por largos periodos de tiempo. La prevalencia de microorganismos patógenos en las frutas y hortalizas es baja ( < 1%) y la cuantificación de las bacterias patógenas o de microorganismos indicadores generalmente muestra niveles muy bajos, lo que no justificaría el elevado número de alertas microbiológicas asociadas a este tipo de productos. Sin embargo, existen dudas sobre si los recuentos obtenidos utilizando las técnicas convencionales son capaces de reflejar realmente todos los microorganismos presentes en el producto vegetal, así como en el agua de riego y en el suelo. Varios estudios han demostrado que cuando las bacterias son sometidas a distintos factores de estrés entran en un estado temporal de baja actividad metabólica en el cual las células pueden persistir durante largos periodos de tiempo sin división celular, llamado estado de latencia o viable pero no cultivable (VBNC). La relevancia que el estado fisiológico de las bacterias puede tener en el desarrollo de toxiinfecciones alimentarias causadas por las frutas y hortalizas es un tema de gran interés que está atrayendo más y más la atención de los investigadores.
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Recursos en línea
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