Presença de bactérias resistentes a antibióticos em alimentos: uma revisão bibliográfica

Abstract

The presence of resistant bacteria in food has become a growing public health problem, especially in fresh, raw, and minimally processed products such as vegetables, fish, and meat. Several factors contribute to this scenario, including the use of antimicrobials in animal production, irrigation with contaminated water, hygiene failures, and inadequate hand ling through out the food chain. Recent studies demonstrate that ready-to-eat vegetables have high contamination rates, with 86.5% of isolated bactéria resistant toatle as tone antibiotic and some exhibiting multidrug resistance to five or more commonly used drugs. Foods of animal origin, such as meat and dairy products, also frequently show isolations of Escherichia coli, Salmonella spp., and Staphylococcus aureus resistant to antibiotics historically used in lives to farming, such as tetracyclinena dampicillin. This study, characterized as a narrative and integrative literature review with a qualitative approach, systematized information from national and international databases to critically analyze the occurrence of antimicrobial resistance in food. The analysis shows that resistance is not limited to a single food or environment, but is a systemic phenomenon that requires preventive actions, adoption of good manufacturing practices, proper hygiene, and continuous monitoring of production chains, with the reducing the circulation of resistant microorganisms and mitigating their impacts on public health.