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 modelled howantibiotic resistance genes build-up through lifetime exposure from food intake and antibiotic treatment. The research published today in gives new insights into long term increase in resistance genes in gut bacteria and how this could be prevented.
The research suggests that reducing intake of resistance genes is particularly effective during periods of antibiotic treatment where there is an increased risk of the retainment of genes. The researchers suggest that dietary advice should be given to those undergoing antibiotic treatment to avoid products at higher risk of carrying ARGs, , as well as ensuring that all food consumed during treatment is fully cooked.
The study also demonstrates other factors that can reduce the long-term acquisition and retainment of genes providing resistance to different classes of antibiotics.
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