The food industry faces an increasingly complex challenge: the proliferation of multidrug-resistant pathogens (AMR) in food processing environments.
These microorganisms, capable of evading the action of antibiotics, represent a significant threat to public health and food safety globally.
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The most common multiresistant pathogens
Several studies have documented a worrying increase in the prevalence of AMR in food processing environments. Among the most common pathogens are:
- Staphylococcus aureus: Present in meat, poultry and dairy products; It can cause skin infections, septicemia and pneumonia.
- Escherichia coli: Associated with ground meat, vegetables and contaminated water; It can cause diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome.
- Salmonella: Present in meat, eggs and dairy products; It causes salmonellosis, a gastrointestinal disease with symptoms such as diarrhea, fever and vomiting.
Factors that contribute to the proliferation of multiresistant pathogens
The emergence and spread of AMR in the food industry is attributed to various factors, including:
- Excessive use of antibiotics in animal production: The practice of administering antibiotics as growth promoters in livestock farming contributes to the selection and development of resistant bacteria.
- Cross contamination in processing environments: The transfer of pathogens between food products without adequate hygiene measures facilitates the spread of AMR.
- Pathogen survival in hostile environments: Some pathogens, such as Salmonella, can survive on surfaces and processing equipment, increasing the risk of contamination.
Strategies to prevent and control the spread of multiresistant pathogens
To address the AMR challenge in the food industry, comprehensive strategies involving all supply chain actors are required:
- Implementation of antibiotic control programs: Reduce unnecessary use of antibiotics in animal production and promote alternative practices for disease prevention.
- Strengthening hygiene and sanitation measures: Implement strict cleaning and disinfection protocols at all stages of food processing.
- Training and awareness of staff: Provide ongoing training to staff on AMR prevention practices and the importance of food hygiene.
- Constant monitoring and surveillance: Perform periodic testing for the presence of AMR pathogens in products and processing environments.
The threat posed by multi-resistant pathogens to the food industry is undeniable and requires a multifaceted approach.
