By Bhavya Khullar
New Delhi: A study in Mumbai has detected antibiotic resistant bacteria in commonly consumed food items like raw chicken and sprouted beans.
Scientists have isolated bacteria resistant to antibiotics from food products available in the market. Consumption of such items could make people resistant to drugs and make treatment of infections with antibiotics difficult.
“We have isolated multiple antibiotic-resistant bacteria from chicken and mung sprout samples, which can have serious health concerns”, says Dr Archana Rath, professor at the University of Mumbai and lead author of the study.
Researchers collected fourteen samples of raw chicken from retail shops and thirteen ready-to-eat sprouted mung bean samples from street vendors. Chicken samples were procured within 2-3 hours of slaughter and sprouted mung beans were less than 72 hours post-sprout.
