Cooking food thoroughly and avoiding some types of vegetables and salad during a course of antibiotic treatment could potentially reduce antibiotic resistance, by preventing bacteria carrying resistance genes getting into the gut, according to a new study.
New research from the University of Nottingham has modeled how antibiotic resistance genes build-up through lifetime exposure from food intake and antibiotic treatment. The research published today in PLOS ONE gives new insights into long term increase in resistance genes in gut bacteria and how this could be prevented.
The research modeled data from a previous study that found antibiotic gene diversity in gut microbiota is age-related. The Nottingham study shows that the long-term increase in resistance in human gut microbiomes can be substantially lowered by reducing exposure to resistance genes found in food and water, alongside reduced medical antibiotic use.
Dov Stekel, Professor of Computational Biology at the University of Nottingham has led the study and said: "When you're taking antibiotics is exactly when you are most susceptible to creating longer term problems due to drug-resistant bacteria from food.
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