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    Título
    Food processing as a risk factor for antimicrobial resistance spread along the food chain
    Autor
    Oniciuc, Elena-Alexandra
    Likotrafiti, Eleni
    Alvarez-Molina, Adrián
    Prieto, Miguel
    López, Mercedes
    Álvarez Ordóñez, AvelinoAutoridad BuleriaORCID
    Facultad/Centro
    Facultad de Veterinaria
    Área de conocimiento
    Microbiologia
    Título de la revista
    Current Opinion in Food Science
    Editor
    Elsevier
    Fecha
    2019
    ISSN
    2214-7993
    Abstract
    Farms and food industries rely to a large extent on the use ofbiocides as disinfectants and other antimicrobial agents andpreservatives with antimicrobial properties in order to providefood of high microbiological quality and safe for consumers.However, in the last decades it has become apparent that long-term sub-lethal exposure to these antimicrobial agents canexert a selective pressure leading to the emergence and spreadof microbial strains with a reduced susceptibility to the usedantimicrobials, which can persistently colonize food-processing environments and recurrently contaminate food. Inaddition, it may induce resistance to unrelated and clinicallyrelevant antibiotics, in a phenomenon known as cross-resistance. This review aims to provide insights on howantimicrobial resistance emergence and spread can beaffected by certain food processing activities and to discussrecent research focused on different pathways through whichbiocides and other antimicrobials could co-select for bacteriaresistant to clinically relevant antibiotics.
    Materia
    Tecnología de los alimentos
    Peer review
    SI
    ID proyecto
    • AGL2016-78085-P
    URI
    http://hdl.handle.net/10612/13485
    DOI
    10.1016/j.cofs.2018.09.002
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    Review COFS AMR.pdf
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    Descripción:
    Post print, main article with referees modifications
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