Publications by authors named "Luke Talbot"
Antibiotics (Basel)
November 2021
Article Synopsis
- Antibiotic resistance genes (ARGs) pose a significant global health issue, prompting a review of how cooking food impacts their functionality.
- The study indicates that antimicrobial resistant (AMR) bacteria are no more heat-resistant than their non-AMR counterparts, suggesting standard cooking temperatures (70 °C for 2 min) should effectively kill both types.
- Limited evidence exists on the persistence of functional ARGs in heat-treated food, but some studies show that these genes may survive and transfer to other bacteria, highlighting the need for more research on this potential health risk.
