Understanding how Antibiotic-Resistant and Pathogenic Bacteria from the Environment Reach Humans via Food


Every year, over 25,000 people in the EU die from infections caused by antibiotic-resistant bacteria. Studies indicate that clinically important antibiotic resistances have their origin in the environment. Soil, surface waters and organic fertilisers used in agriculture contain a host of antibiotic-resistant bacteria. To date, very little has been known about how antibiotic resistance from the aforementioned environmental sources is transferred to foods of plant origin. In this project, our researchers investigate what resistances and bacteria from the soil, irrigation water and fertilisers are transferred to lettuce plants, during their growth and up to their harvest.

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