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Insights into the Bacterial Diversity and Detection of Opportunistic Pathogens in Mexican Chili Powder
Yoali Fernanda Hernández Gómez1, Jacqueline González Espinosa1, Miguel Ángel Ramos López2
1Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Santiago de Querétaro 76220, Mexico.
Abstract:
Chili powder is the most frequently consumed spice in Mexican diets. Thus, the dissemination of microorganisms associated with chili powder derived from Capsicum annuum 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 Bacillaceae, 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 Enterobacteriaceae family. Bacterial load for aerobic mesophilic bacteria (AMB) ranged from 104 to 106 cfu/g, while for sporulated mesophilic bacteria (SMB), the count ranged from 102 to 105 cfu/g. Bacillus cereus sensu lato (s.l.) was observed at ca. ˂600 cfu/g, while the count for Enterobacteriaceae ranged from 103 to 106 cfu/g, Escherichia coli and Salmonella were not detected. Fungal and yeast counts ranged from 102 to 105 cfu/g. Further analysis of the opportunistic pathogens isolated, such as B. cereus s.l. and Kosakonia cowanii, 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.
Insights
Mexican chili powder analysis reveals high levels of bacteria, including opportunistic pathogens like Bacillus cereus. Some isolates show antibiotic resistance, posing potential health risks and highlighting the need for microbial control in spice production.
Area of Science:
- Microbiology
- Food Safety
- Bacteriology
Background:
- Chili powder is a staple in Mexican cuisine, making its microbial quality crucial for public health.
- Understanding the microbial community, especially potential pathogens, in chili powder is essential for safety assessments.
Purpose of the Study:
- To characterize the bacterial community structure in commercial Mexican chili powder samples.
- To identify and analyze opportunistic pathogens and their antibiotic resistance profiles.
Main Methods:
- Microbial quality analysis of commercial chili powder samples.
- Bacterial enumeration for aerobic mesophilic bacteria (AMB) and sporulated mesophilic bacteria (SMB).
- Identification and characterization of opportunistic pathogens, including antibiotic resistance profiling.
Main Results:
- Bacillaceae and Enterobacteriaceae were the most abundant bacterial families.
- Bacterial loads ranged from 10^4 to 10^6 cfu/g for AMB and 10^2 to 10^5 cfu/g for SMB.
- Opportunistic pathogens like Bacillus cereus s.l. and Kosakonia cowanii were detected, with some exhibiting extended-spectrum β-lactamases (ESBLs) and Metallo-β-lactamases (MBLs).
Conclusions:
- Mexican chili powder harbors diverse bacteria, including opportunistic pathogens with significant antibiotic resistance.
- The presence of ESBLs and MBLs in pathogens like B. cereus s.l. indicates potential health risks.
- Findings emphasize the need for improved microbial control strategies in chili powder production to mitigate risks.
