A Study of Resistome in Mexican Chili Powder as a Public Health Risk Factor

• Autori principali: Mayra Paola Mena Navarro (Autore), Merle Ariadna Espinosa Bernal (Autore), Claudia Alvarado Osuna (Autore), Miguel Ángel Ramos López (Autore), Aldo Amaro Reyes (Autore), Jackeline Lizzeta Arvizu Gómez (Autore), Juan Ramiro Pacheco Aguilar (Autore), Carlos Saldaña Gutiérrez (Autore), Victor Pérez Moreno (Autore), José Alberto Rodríguez Morales (Autore), María Carlota García Gutiérrez (Autore), Erika Álvarez Hidalgo (Autore), Jorge Nuñez Ramírez (Autore), José Luis Hernández Flores (Autore), Juan Campos Guillén (Autore)
• Natura: Libro
• Pubblicazione: MDPI AG, 2024-02-01T00:00:00Z.
• Soggetti: article
• Accesso online: Connect to this object online.

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...