{"id":168534,"date":"2025-08-05T12:28:22","date_gmt":"2025-08-05T11:28:22","guid":{"rendered":"https:\/\/helloproject.es\/vigilancia\/la-mayoria-de-los-genes-resistentes-a-antibioticos-circulan-en-la-produccion-alimentaria\/"},"modified":"2025-08-05T12:28:22","modified_gmt":"2025-08-05T11:28:22","slug":"la-mayoria-de-los-genes-resistentes-a-antibioticos-circulan-en-la-produccion-alimentaria","status":"publish","type":"post","link":"https:\/\/helloproject.es\/vigilancia\/la-mayoria-de-los-genes-resistentes-a-antibioticos-circulan-en-la-produccion-alimentaria\/","title":{"rendered":"La mayor\u00eda de los genes resistentes a antibi\u00f3ticos circulan en la producci\u00f3n alimentaria"},"content":{"rendered":"

Un proyecto europeo con investigadores del CSIC ha realizado una amplia secuenciaci\u00f3n metagen\u00f3mica de m\u00e1s de 2 000 muestras procedentes de materias primas, alimentos y superficies de entornos industriales de 100 empresas europeas.\u00a0<\/p>\n

El estudio ha demostrado que m\u00e1s del 70 % de los genes bacterianos conocidos de resistencia a antibi\u00f3ticos est\u00e1n presentes en la cadena de producci\u00f3n alimentaria, aunque s\u00f3lo una parte de ellos es especialmente prevalente. Los resultados se publican en la prestigiosa\u00a0revista\u00a0Nature Microbiology.<\/p>\n

Entre los genes prevalentes destacan algunos que confieren resistencia a antibi\u00f3ticos como\u00a0tetraciclinas, betalact\u00e1micos, aminogluc\u00f3sidos y macr\u00f3lidos<\/p>\n

La investigaci\u00f3n se ha centrado en el resistoma, es decir, el conjunto de genes que otorgan a las bacterias la capacidad de resistir los efectos de los antibi\u00f3ticos.\u00a0<\/p>\n

\u201cAunque se sab\u00eda que la cadena alimentaria puede actuar como v\u00eda de transmisi\u00f3n de bacterias resistentes a los antibi\u00f3ticos, hasta ahora no se hab\u00eda realizado un estudio tan amplio y detallado\u201d, se\u00f1ala el investigador del CSIC\u00a0Narciso Quijada, del Instituto de Biolog\u00eda Funcional y Gen\u00f3mica (IBFG), de Salamanca.<\/p>\n

Entre los genes prevalentes destacan algunos que confieren resistencia a antibi\u00f3ticos como tetraciclinas, betalact\u00e1micos, aminogluc\u00f3sidos y macr\u00f3lidos, grupos clave en el tratamiento de infecciones humanas y animales, seg\u00fan indican los investigadores.<\/p>\n

<\/a><\/p>\n

Infecciones hospitalarias<\/h2>\n

M\u00e1s del 60 % de las muestras recogidas conten\u00edan al menos un gen de resistencia a antimicrobianos.<\/p>\n

\u201cAdem\u00e1s, los an\u00e1lisis han permitido identificar a las principales bacterias portadoras de estos genes y muchas de ellas son miembros del grupo ESKAPEE, conocido por su papel en infecciones hospitalarias dif\u00edciles de tratar, como\u00a0Escherichia coli,\u00a0Staphylococcus aureus\u00a0o\u00a0Klebsiella pneumoniae\u201d, enumera el investigador del Instituto de Productos L\u00e1cteos de Asturias (IPLA)\u00a0Abelardo Margolles.\u00a0<\/p>\n

El\u00a060 % de las muestras recogidas conten\u00edan al menos un gen de resistencia a antimicrobianos<\/p>\n

Tambi\u00e9n se han detectado en especies como\u00a0Staphylococcus equorum\u00a0y\u00a0Acinetobacter johnsonii,\u00a0las cuales est\u00e1n asociadas con entornos alimentarios e incluso con caracter\u00edsticas beneficiosas en la producci\u00f3n.<\/p>\n

<\/a><\/p>\n

Transferencia<\/h2>\n

Un hallazgo especialmente relevante \u2013apunta el investigador\u2013\u00a0es que \u201ccerca del 40 % de estos genes est\u00e1n asociados a\u00a0elementos gen\u00e9ticos m\u00f3viles\u00a0que pueden facilitar su transferencia entre bacterias, lo que incrementa el riesgo de propagaci\u00f3n de la resistencia\u201d.<\/p>\n

\u201cEl estudio tambi\u00e9n aporta evidencias sobre c\u00f3mo ciertos procesos industriales y condiciones de fabricaci\u00f3n pueden influir en la presencia y\u00a0transmisi\u00f3n de estos genes, lo que abre la puerta a mejoras en los sistemas de producci\u00f3n alimentaria\u201d, apunta Quijada.<\/p>\n

Las bacterias de las primeras fases de producci\u00f3n predominan en productos no madurados o fermentados y en aquellos listos para el consumo<\/p>\n

\u201cCentrados en la evoluci\u00f3n del resistoma a lo largo del proceso de producci\u00f3n de alimentos, el estudio revela que el proceso de maduraci\u00f3n cambia dr\u00e1sticamente el contenido del resistoma en los productos, donde los genes provienen principalmente de bacterias asociadas al proceso de producci\u00f3n alimentaria lo que indica que estos organismos desplazan a los presentes en las materias primas o las primeras fases de la producci\u00f3n\u201d explica Quijada.<\/p>\n

Las bacterias de las primeras fases de producci\u00f3n predominan en productos no madurados o fermentados y en aquellos listos para el consumo, donde la carga del resistoma est\u00e1 asociada mayormente a bacterias derivadas del manejo humano, incluyendo las ESKAPEE.<\/p>\n

Los investigadores subrayan que estos hallazgos son clave para dise\u00f1ar estrategias m\u00e1s eficaces en el uso de antibi\u00f3ticos y desinfectantes en la producci\u00f3n de alimentos y para avanzar hacia pol\u00edticas de gesti\u00f3n que ayuden a frenar el creciente problema de la resistencia a los antimicrobianos.<\/p>\n

Referencia:<\/p>\n

Quijada et al.The food-associated resistome is shaped by processing and production environments.\u00a0Nature Microbiology<\/a>. 2025<\/p>","protected":false},"excerpt":{"rendered":"

Un proyecto europeo con investigadores del CSIC ha realizado una amplia secuenciaci\u00f3n metagen\u00f3mica de m\u00e1s de 2 000 muestras procedentes de materias primas, alimentos y superficies de entornos industriales de 100 empresas europeas.\u00a0 El estudio ha demostrado que m\u00e1s del 70 % de los genes bacterianos conocidos de resistencia a antibi\u00f3ticos est\u00e1n presentes en la […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[5],"tags":[],"class_list":["post-168534","post","type-post","status-publish","format-standard","hentry","category-noticias"],"yoast_head":"\nLa mayor\u00eda de los genes resistentes a antibi\u00f3ticos circulan en la producci\u00f3n alimentaria - 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