Evaluación de la actividad antimicrobiana de Escherichia coli y Salmonella spp. aisladas en quesillos artesanales del cantón Saraguro
Foodborne diseases (FBDs) put consumer health at risk, and the inadequate use of antibiotics generates antimicrobial resistance, which is currently one of the ten main threats to public health. This research aimed to evaluate the antimicrobial activity of Escherichia coli and Salmonella spp., isolat...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2023
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| Subjects: | |
| Online Access: | https://dspace.unl.edu.ec/jspui/handle/123456789/28018 |
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Add Tag | Summary: | Foodborne diseases (FBDs) put consumer health at risk, and the inadequate use of antibiotics generates antimicrobial resistance, which is currently one of the ten main threats to public health. This research aimed to evaluate the antimicrobial activity of Escherichia coli and Salmonella spp., isolated from artisanal cheeses sold at the free fair in Saraguro canton. The study was an observational cross-sectional study in which we collected 25 quesillo samples for microbiological analysis using differential culture media and confirmation by biochemical tests. Subsequently, we evaluated antimicrobial resistance by the disc diffusion method. We identified 12 % of Escherichia coli and Salmonella spp.; we determined 100 % antimicrobial resistance to amoxicillin/clavulanic acid for Escherichia coli and Salmonella spp. In addition, we found 33.33 % resistance of norfloxacin and enrofloxacin to Salmonella spp. We also identified other bacteria such as Klebsiella pneumoniae, Citrobacter spp, Morganella spp, Enterobacter cloacae, Shigella spp, Proteus spp. and Proteus vulgaris. Therefore, we concluded that the cheeses present bacterial contamination, which can also be related to the contaminated raw material during milking, production, or sale. |
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