Ever wondered about the tiny bacteria living inside our favorite raw vegetables? Scientists recently peeked into radishes, lettuces, onions, and tomatoes to find out more about these microscopic inhabitants, specifically their resistance to antibiotics. They discovered 144 different types of these bacteria, called heterotrophic endophytic bacteria (HEB), and tested how well they could withstand four common antibiotics: sulfamethoxazole (SMZ), tetracycline (TET), cefotaxime (CTX), and ciprofloxacin (CIP).

Radishes had the most antibiotic-resistant HEB, while tomatoes had the least. SMZ and CTX were the antibiotics that these bacteria could handle the best. Some bacteria showed resistance to multiple antibiotics, like SMZ, TET, and CTX, or SMZ, TET, and CIP. These super-resistant bugs were mostly found in radishes and lettuces.

Interestingly, certain bacteria like Bacillus, Pseudomonas, Staphylococcus, and Stenotrophomonas were found in more than one type of vegetable and could resist two antibiotics. These guys also carried genes that make bacteria resistant to antibiotics, such as sul1, sul2, blaTEM, and intI1. This means they could potentially spread these resistance genes to other bacteria, making them even harder to treat with antibiotics.

The study serves as a heads-up about the potential health risks of eating raw vegetables that contain antibiotic-resistant bacteria. It's a reminder to always wash your veggies thoroughly before eating them.

Bacteria in Our Veggies: Resistance and Risks

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