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A Study of Resistome in Mexican Chili Powder as a Public Health Risk Factor
Mayra Paola Mena Navarro1, Merle Ariadna Espinosa Bernal1, Claudia Alvarado Osuna2
1Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico.
Abstract:
Chili powder is an important condiment around the world. However, according to various reports, the presence of pathogenic microorganisms could present a public health risk factor during its consumption. Therefore, microbiological quality assessment is required to understand key microbial functional traits, such as antibiotic resistance genes (ARGs). In this study, metagenomic next-generation sequencing (mNGS) and bioinformatics analysis were used to characterize the comprehensive profiles of the bacterial community and antibiotic resistance genes (ARGs) in 15 chili powder samples from different regions of Mexico. The initial bacterial load showed aerobic mesophilic bacteria (AMB) ranging between 6 × 103 and 7 × 108 CFU/g, sporulated mesophilic bacteria (SMB) from 4.3 × 103 to 2 × 109 CFU/g, and enterobacteria (En) from <100 to 2.3 × 106 CFU/g. The most representative families in the samples were Bacillaceae and Enterobacteriaceae, in which 18 potential pathogen-associated species were detected. In total, the resistome profile in the chili powder contained 68 unique genes, which conferred antibiotic resistance distributed in 13 different classes. Among the main classes of antibiotic resistance genes with a high abundance in almost all the samples were those related to multidrug, tetracycline, beta-lactam, aminoglycoside, and phenicol resistance. Our findings reveal the utility of mNGS in elucidating microbiological quality in chili powder to reduce the public health risks and the spread of potential pathogens with antibiotic resistance mechanisms.
Insights
Microbiological analysis of chili powder revealed high bacterial loads and the presence of antibiotic resistance genes (ARGs). Metagenomic sequencing identified key bacterial families and ARGs, highlighting public health risks associated with chili powder consumption.
Area of Science:
- Food microbiology
- Genomics
- Public health
Background:
- Chili powder, a global condiment, may harbor pathogenic microorganisms, posing public health risks.
- Assessing microbiological quality, including antibiotic resistance genes (ARGs), is crucial for food safety.
Purpose of the Study:
- To characterize bacterial communities and ARGs in Mexican chili powder samples.
- To evaluate the public health implications of microbial contamination and antibiotic resistance in chili powder.
Main Methods:
- Metagenomic next-generation sequencing (mNGS) was employed to analyze 15 chili powder samples.
- Bioinformatics analysis was used to identify bacterial species and ARGs.
- Microbiological quality was assessed through bacterial load enumeration (AMB, SMB, En).
Main Results:
- High bacterial loads were detected, with dominant families being Bacillaceae and Enterobacteriaceae.
- 18 potential pathogen-associated species were identified.
- A total of 68 unique ARGs across 13 classes were found, with high abundance of multidrug, tetracycline, beta-lactam, aminoglycoside, and phenicol resistance genes.
Conclusions:
- mNGS is effective for comprehensive microbiological quality assessment of chili powder.
- Findings highlight the need to mitigate public health risks associated with contaminated chili powder and the spread of antibiotic resistance.
