Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

Abstract

Spices are various plant parts that contain flavor and aroma compounds that in small amounts enhance the enjoyment value of foods.Nowadays, spices play a key role in modern food preparation as they contribute to salt reduction, reduce the utilization of artificial additives, impart natural color to foods, and act as natural antioxidants (Clemenson, 2019). Spices have been found to provide health benefits based on their bioactive ingredients. Diverse spices and herbs, namely anise, cinnamon, black cumin, curry, coriander, ginger, fenugreek, turmeric, garlic, mustard, pepper, and onion, are potentially involved in diabetes control (Sanlier & Gencerb, 2020).Spices are additives used in small quantities, owing to a high potential for microbial contamination as they are used in many food commodities. This possibility may be attributed to the existing various critical points (vulnerabilities) of microbial contamination during plant cultivation and product supply chain (Alegbeleye et al., 2018;Székács et al., 2018). Even though the spices have low water activity, they could be harbored by diverse pathogenic and spoilage microorganisms (Costa et al., 2020;Melo González et al., 2017). As dried herb products, they may be contaminated by different molds too.Due to the high tolerance to dehydration stress, Salmonella species can survive longer in dry products such as spices. The contamination can occur at several phases of the production including

From Strain Characterization to Field Authorization: Highlights on Bacillus velezensis Strain B25 Beneficial Properties for Plants and Its Activities on Phytopathogenic Fungi

“…The confirmation of its biocontrol activity must be confirmed with in planta tests, under greenhouse or field trials conditions [ 44 ]. Rarely investigated in Bacillus velezensis strains considered for agriculture, antibiotics resistance patterns have been described for some food strains [ 45 , 46 ] and are very similar in gene contents and expression to the results shown in the present study. The genetic comparisons carried out here also found similar genes for a potential antibiotic resistance with close strains [ 33 , 34 , 35 ].…”

Detection of Bacillus cereus sensu lato Isolates Posing Potential Health Risks in Mexican Chili Powder

“…Our results in this context are in concordance with other reports where B. cereus s.l. has been shown to be resistant to β-lactam antibiotics resulting from the presence in their genomes of genes coding for β-lactamase enzymes [13][14][15]22,23]. It is worth mentioning that B. cereus s.l.…”

“…The literature indicates that B. cereus s.l. is typically resistant to β-lactam antibiotics [13][14][15]22,23]. Accordingly, we used various concentrations of ampicillin in the culture medium during selection with two purposes, first to eliminate ampicillin-susceptible bacteria and second, to facilitate detection and isolation of ampicillinresistant B. cereus s.l.…”

“…Among the approaches used for the characterization of microbial load in chili powder from various countries are the determination of total aerobic mesophilic bacteria, aerobic spore-forming bacteria, B. cereus detection, and determination of members of the Enterobacteriaceae, yeast, and molds [8][9][10][11][12][13][14][15]. Other studies have been conducted for pathogenic species detection, such as Bacillus cereus, Salmonella spp., Clostridium perfringens, or Escherichia coli in paprika powder [8][9][10][11][12][13][14][15]. A documented outbreak of human salmonellosis was traced to paprika powdered potato chips as the main vehicle of transmission in Germany when paprika powder imported from South America was used to flavor the product [16].…”

“…In addition to these toxigenic characteristics, B. cereus s.l. strains are naturally resistant to penicillin and other β-lactam antibiotics because of their content of β-lactamases [13][14][15]22,23], and some studies reveal that resistance may be extended to other commonly used antibiotics, such as chloramphenicol, gentamicin, imipenem, erythromycin, tetracycline, and the trimethoprim/sulfamethoxazole combination [13][14][15]23]. With these genetic characteristics present in B. cereus s.l., its detection is essential in controlling the spread of potential pathogens present on Mexican chili powder.…”