Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food

ABSTRACT: Graphical abstract Highlights • The antimicrobial effect of mild heat and sonication (HS) was assessed.• HS treatment induced the release of antibiotic resistance genes (ARGs).• The inactivation level of ARGs increased as the HS treatment time increased.• A synergistic effect of HS was observed in fresh food systems.• HS treatment did not affect food color and texture. Antibiotics have been widely used to treat several infectious diseases. However, the overuse of antibiotics has promoted the emergence and spread of antibiotic resistant bacteria (ARB) in various fields, including the food industry. In this study, the antimicrobial efficacies of two conventional sterilization methods, mild heat, and sonication, were evaluated and optimized to develop a new strategy against ARB. Simultaneous

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PROVIDER: S-EPMC9579713 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature