Calidad higiénica de los alimentos de origen animal y resistencia a los antibióticos de Escherichia coli en una región fronteriza de Argelia

• Sofiane Tamendjari Mohamed Cherif Messaadia University, Institute of Agricultural and Veterinary Sciences, Department of Veterinary Sciences. Souk Ahras, Algeria - Mohamed–Cherif Messaadia University, Institute of Agricultural and Veterinary Sciences, Laboratory of Animal Productions, Biotechnologies and Health (PABIOS). Souk Ahras, Algeria
• Khelaf Saidani BLIDA1 University, Institute of Veterinary Science. Blida, Algeria
• Lina Chaib Mohamed Cherif Messaadia University, Institute of Agricultural and Veterinary Sciences, Department of Veterinary Sciences. Souk Ahras, Algeria
• Hebib Aggad Ibn Khaldoun University, Institute of Veterinary Science, Laboratory of Hygiene and Animal Pathology. Tiaret, Algeria
• Zoubir Bouzebda Mohamed Cherif Messaadia University, Institute of Agricultural and Veterinary Sciences, Department of Veterinary Sciences. Souk Ahras, Algeria - Mohamed–Cherif Messaadia University, Institute of Agricultural and Veterinary Sciences, Laboratory of Animal Productions, Biotechnologies and Health (PABIOS). Souk Ahras, Algeria
• Farida Afri Bouzebda Mohamed Cherif Messaadia University, Institute of Agricultural and Veterinary Sciences, Department of Veterinary Sciences. Souk Ahras, Algeria - Mohamed–Cherif Messaadia University, Institute of Agricultural and Veterinary Sciences, Laboratory of Animal Productions, Biotechnologies and Health (PABIOS). Souk Ahras, Algeria

DOI: https://doi.org/10.52973/rcfcv-e34389

Palabras clave: Alimentos de origen animal, calidad microbiológica, E. coli, resistencia antibiótica, Argelia

Resumen

Los alimentos de origen animal como la leche y la carne tienen un alto valor nutricional y forman una parte importante de la dieta humana y animal, pero son difíciles de producir y muy perecederos. Además, si se descuidan las condiciones de producción y/o almacenamiento, el resultado será una pérdida socioeconómica significativa, ya sea por la pérdida de alimentos o por enfermedades causadas por el consumo y el tratamiento. Fue en este contexto que llevamos a cabo este estudio, para evaluar la calidad higiénica de la leche y la carne de vaca producidas y consumidas en una región fronteriza de Argelia. Se tomaron un total de 130 muestras de alimentos de origen animal (leche cruda de vaca, canales de oveja, carne de pollo y pavo) a nivel de granja, matadero y carnicería. Se enumeraron la flora aeróbica mesófila, los coliformes totales, los coliformes termotolerantes y Escherichia coli, y se evaluó la sensibilidad de las E. coli a ciertos antibióticos más comúnmente utilizados en medicina humana y veterinaria. Altos niveles de contaminación y cargas bacterianas que van desde 5,36×102 CFU·mL^–1 para la leche, hasta 1,56×105 CF·cm^–2 para la carne de ovino, algunos de nuestros alimentos son aceptables pero representan un peligro alimentario, y otros no son aceptables según las regulaciones. Se detectó un alto porcentaje de cepas multirresistentes y tasas de resistencia preocupantes, y si no se toman urgentemente las medidas necesarias en el contexto de “Una sola salud”, es probable que la situación empeore y la salud humana y animal se vea afectada.

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