Resumo

PAZ-GONZALEZ, Alma D. et al. Enterobacteriaceae in Pork Meat: Causal Agents of Public Health Problems. Biotecnia [online]. 2023, vol.25, n.2, pp.73-78.  Epub 25-Ago-2023. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v25i2.1846.

Pork meat is one of the most consumed products worldwide, and pathogenic microorganisms in pork, such as Enterobacteriaceae, represent a public health risk, causing foodborne diseases. Enterobacteriaceae in pork meat processing is an indicator of poor sanitation management. Escherichia coli (E. coli) and Salmonella spp. are the most prevalent bacteria. Different studies report that their high percentage and the multidrug resistance found are an alarming risk to consumers´ health.

Palavras-chave : Enterobacteriaceae; Pork; Public health.