Hernández Gómez Yoali Fernanda, González Espinosa Jacqueline, Ramos López Miguel Ángel, Arvizu Gómez Jackeline Lizzeta, Saldaña Carlos, Rodríguez Morales José Alberto, García Gutiérrez María Carlota, Pérez Moreno Victor, Álvarez Hidalgo Erika, Nuñez Ramírez Jorge, Jones George H, Hernández Flores José Luis, Campos Guillén Juan
Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Santiago de Querétaro 76220, Mexico.
Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Santiago de Querétaro 76010, Mexico.
Microorganisms. 2022 Aug 20;10(8):1677. doi: 10.3390/microorganisms10081677.
Chili powder is the most frequently consumed spice in Mexican diets. Thus, the dissemination of microorganisms associated with chili powder derived from L. is significant during microbial quality analysis, with special attention on detection of potential pathogens. The results presented here describe the initial characterization of bacterial community structure in commercial chili powder samples. Our results demonstrate that, within the domain Bacteria, the most abundant family was , with a relative abundance of 99% in 71.4% of chili powder samples, while 28.6% of samples showed an average relative abundance of 60% for the family. Bacterial load for aerobic mesophilic bacteria (AMB) ranged from 10 to 10 cfu/g, while for sporulated mesophilic bacteria (SMB), the count ranged from 10 to 10 cfu/g. () was observed at ca. ˂600 cfu/g, while the count for ranged from 10 to 10 cfu/g, and were not detected. Fungal and yeast counts ranged from 10 to 10 cfu/g. Further analysis of the opportunistic pathogens isolated, such as and using antibiotic-resistance profiles and toxinogenic characteristics, revealed the presence of extended-spectrum β-lactamases (ESBLs) and Metallo-β-lactamases (MBLs) in these organisms. These results extend our knowledge of bacterial diversity and the presence of opportunistic pathogens associated with Mexican chili powder and highlight the potential health risks posed by its use through the spread of antibiotic-resistance and the production of various toxins. Our findings may be useful in developing procedures for microbial control during chili powder production.
辣椒粉是墨西哥饮食中最常食用的香料。因此，在微生物质量分析过程中，源自辣椒的与辣椒粉相关的微生物传播具有重要意义，尤其要特别关注潜在病原体的检测。此处呈现的结果描述了商业辣椒粉样品中细菌群落结构的初步特征。我们的结果表明，在细菌域内，最丰富的菌科是 ，在71.4%的辣椒粉样品中相对丰度为99%，而28.6%的样品中 菌科的平均相对丰度为60%。需氧嗜温菌（AMB）的细菌载量范围为10³至10⁷ cfu/g，而芽孢嗜温菌（SMB）的数量范围为10²至10⁶ cfu/g。 （）的数量约为˂600 cfu/g，而 的数量范围为10³至10⁷ cfu/g， 未被检测到。真菌和酵母菌数量范围为10²至10⁵ cfu/g。对分离出的机会性病原体（如 和 ）进一步使用抗生素抗性谱和产毒特性进行分析，结果显示这些生物体中存在超广谱β-内酰胺酶（ESBLs）和金属β-内酰胺酶（MBLs）。这些结果扩展了我们对与墨西哥辣椒粉相关的细菌多样性和机会性病原体存在情况的认识，并突出了通过抗生素抗性传播和各种毒素产生而使用辣椒粉所带来的潜在健康风险。我们的发现可能有助于制定辣椒粉生产过程中的微生物控制程序。
