A Study of Resistome in Mexican Chili Powder as a Public Health Risk Factor.

ABSTRACT: Chili powder is an important condiment around the world. However, according to various reports, the presence of pathogenic microorganisms could present a public health risk factor during its consumption. Therefore, microbiological quality assessment is required to understand key microbial functional traits, such as antibiotic resistance genes (ARGs). In this study, metagenomic next-generation sequencing (mNGS) and bioinformatics analysis were used to characterize the comprehensive profiles of the bacterial community and antibiotic resistance genes (ARGs) in 15 chili powder samples from different regions of Mexico. The initial bacterial load showed aerobic mesophilic bacteria (AMB) ranging between 6 × 10³ and 7 × 10⁸ CFU/g, sporulated mesophilic bacteria (SMB) from 4.3

SUBMITTER: Mena Navarro MP 

PROVIDER: S-EPMC10886038 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature