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Uso de Antimicrobianos y Resistencia en Cultivo de Tomates

En las últimas décadas y desde el desarrollo de la producción agrícola intensiva, la industria agroalimentaria se ha beneficiado de la disponibilidad de compuestos antimicrobianos para la producción animal de alimentos y la protección de cultivos. Sin embargo, el uso excesivo y no regulado de antibióticos en la agricultura, como bactericidas y fungicidas, ha contribuido a la selección y propagación de cepas resistentes entre los patógenos vegetales y bacterias ambientales

La resistencia a los antibióticos en la microbiota asociada a plantas es una preocupación importante en el marco de “One Health”, que hace hincapié en la interconexión de la salud humana, animal y ambiental. Los resultados indican que esta microbiota, incluidas las bacterias endóftas y rizosféricas, albergan genes de resistencia que podrían transferirse a patógenos humanos o animal, lo que agrava la crisis mundial con respecto a los antimicrobianos

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Nanoalimentos en la Industria Alimentaria

Los nanoalimentos son productos alimenticios que incorporan nanopartículas (partículas de tamaño nanométrico: 1–100 nm) ya sea durante los procesos de producción, procesamiento o envasado. En las líneas de producción, estas pequeñas partículas pueden utilizarse para mejorar la experiencia sensorial ya sea introduciendo cambios o mejoras en el sabor, el color, el aroma y/o la textura de los alimentos. Esto se debe a que las nanopartículas pueden ser utilizadas para crear emulsiones más estables que mejoran la consistencia de los productos. Además, se pueden incorporar dentro de la formulación de los alimentos
compuestos que permitan intensifcar el sabor, el aroma y el color de los productos.

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