Assessment of tetracyclines residues and tetracycline resistant bacteria in conventional and organic baby foods
Por favor, use este identificador para citas ou ligazóns a este ítem:
http://hdl.handle.net/10347/21751
Ficheiros no ítem
Metadatos do ítem
Título: | Assessment of tetracyclines residues and tetracycline resistant bacteria in conventional and organic baby foods |
Autor/a: | Guarddon García, Mónica Miranda López, José Manuel Vázquez Belda, Beatriz Isabel Cepeda Sáez, Alberto Franco Abuín, Carlos Manuel |
Centro/Departamento: | Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía |
Palabras chave: | Tetracycline-resistance | Baby foods | QPCR | Tet(A) gene | Tet(B) gene | |
Data: | 2015 |
Editor: | MDPI |
Cita bibliográfica: | Guarddon, M.; Miranda, J.M.; Vázquez, B.I.; Cepeda, A.; Franco, C.M. Assessment of Tetracyclines Residues and Tetracycline Resistant Bacteria in Conventional and Organic Baby Foods. Foods 2015, 4, 306-317 |
Resumo: | Children are very vulnerable to bacterial infections and they are sometimes subject to antimicrobials for healing. The presence of resistance genes may counteract effects of antimicrobials. This work has thereby compared the amount of tetracycline resistance genes, tet(A) and tet(B), between conventional and organic meat-based or vegetable-based baby foods and used the quantification of these genes to assess the presence of tetracycline residues in these samples. Counts of bacteria harboring the tet(A) gene were higher than those containing tet(B), and there was no difference between the organic and the conventional samples. Samples with detectable amounts of tetracycline residues were also positive for the presence of tet genes, and when the presence of the genes was not detected, the samples were also negative for the presence of residues. The percentages of tetracycline residues were higher in organic samples than in conventional ones. It cannot be concluded that organic formulas are safer than conventional ones for the studied parameters |
Versión do editor: | https://doi.org/10.3390/foods4030306 |
URI: | http://hdl.handle.net/10347/21751 |
DOI: | 10.3390/foods4030306 |
E-ISSN: | 2304-8158 |
Dereitos: | © 2015 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/) |
Coleccións
-
- QANB-Artigos [325]