Wednesday, September 28, 2022

Archaebacteria found in common foods that cause gastrointestinal diseases

The Microiker team from the Department of Immunology, Microbiology and Parasitology, UPV/EHU, has determined the presence of different species of the genus Arcobacter in various commonly consumed foods, which can cause gastrointestinal diseases.

As reported by the university, the team studied the spread and characterization of a large number of bacteria Food samples such as seafood, vegetables, meat products and fresh cheese, some of which had never been analyzed before in the environment, They have also studied the ability of these bacteria to adhere to various surfaces found in food processing environments. The aim of this work is to determine the presence of this pathogen in a wide range of products that have not been studied so far, to evaluate the genetic diversity and presence of virulence genes and the ability of these pathogens to persist on the surface. have to inspect.

The increase in the discovery of Arcobacter in all types of food samples raises public health concerns, as there are still Little is known about the pathogenic potential of this species., However, they do highlight that the few studies conducted show a large number of host species and transmission routes.

220 samples

to research, total 220 samples were detected in 22.3% from the three large food groups namely farm animals, marine animals and vegetables, and Archaebacteria. Of the samples analyzed, all A. batzeleri, which is often associated with human diseases. The team made sure that all species have genes associated with virulence capabilities, that is, genes that can give bacteria the ability to cause infection and disease in humans.

Additionally, it was also found that Baby squid is an important source of Arcobacter, Therefore, raw consumption of these products can be a significant source of infection for humans, and one case was also found in a piece of fresh cheese. Vegetables analyzed(lettuce, spinach, carrots and chard) All types of bacteria appeared except Swiss chard, The lettuce and chard that tested positive were packaged, which “takes little consideration, because many times when we buy processed foods we don’t pay attention to hygiene.” In addition, it has also indicated that a species was detected in carrot that had never been characterized until now and also has a “virulence gene”.

According to Irti Martinez, “This is the first time that the presence of Arcobacter species has been reported in cheeses fresh from Burgos and carrots., In addition, we point to shellfish, especially squid, as an important source of adherent archaebacteria.” In their opinion, “these findings should be considered because of their potential implications for food security, as Burgos Paneer is a ready-to-eat product. consumption, and carrots and shellfish are often eaten undercooked or raw.

Nation World News Desk
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