ENHANCING FOOD SAFETY IN MEAT AND MEAT PRODUCTS: THE COMBINED ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF MORINGA, GINGER, AND OLIVE AGAINST ESKAPE PATHOGENS
Resumen
La contaminación alimentaria continúa siendo un problema crítico de salud pública a nivel mundial, impactando significativamente tanto a la industria alimentaria como a los consumidores. Aunque se han utilizado aditivos sintéticos para enfrentar este desafío, sus efectos perjudiciales potenciales sobre la salud humana y la creciente preferencia de los consumidores por eliminar o sustituir estos compuestos por alternativas naturales, han llevado a un interés creciente entre los investigadores en identificar alternativas naturales y seguras que mejoren la seguridad alimentaria y la salud pública.
En este contexto, la moringa, el jengibre y el olivo han emergido como opciones prominentes debido a sus perfiles de seguridad naturales y su potencial como suplementos alimenticios. Estas plantas se destacan particularmente por sus propiedades antimicrobianas, antioxidantes y antiinflamatorias, especialmente contra los patógenos ESKAPE, grupo de seis especies bacterianas (Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa y Enterobacter spp.) reconocidas como bacterias críticas por su alta resistencia a los antibióticos y su virulencia, representando una amenaza significativa en entornos hospitalarios, siendo los principales causantes de infecciones nosocomiales.
Además, estudios independientes han resaltado las propiedades anticancerígenas de estas plantas. Sin embargo, a pesar de las amplias actividades biológicas atribuidas a la moringa, el jengibre y el olivo, existe una brecha significativa en la literatura con respecto a sus efectos combinados en la seguridad alimentaria, especial- mente en lo que respecta a los productos cárnicos. Este estudio tiene como objetivo subrayar la importancia de estas tres plantas en la mejora de la seguridad alimentaria, con un enfoque particular en su aplicación potencial en la industria cárnica.
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