Table 2.
A summary of studies that have investigated the fate of antimicrobial resistant genes (ARGs) after heat treatments.
| Reference | [74] | [10] | [75] | [76] |
|---|---|---|---|---|
| Mimic | Cooking—boiled (20 min), grilled (10 min), microwaved (5 min, 900 W), or autoclaved (20 min, 121 °C) | General heat treatments | Milk pasteurization (sterilization) | Non-food autoclaving |
| Medium | Chicken, beef, pork | Saline | Milk and elution buffer | Distilled water and in presence of salt |
| Evaluation temperatures (°C) | Not Stated | 40, 50,60, 70, 80, 90, 100 | 63.5, 121 | 121, 135 |
| Species | E. faecalis | E. coli | S. aureus, S. sciuri | Plasmid (pUC18) |
| Antimicrobial Resistance Genes (ARGs) present | aac(6′)-Ie-aph(2″)-Ia | blaCTX-M-1, blaCMY-2, tetA, strA | blaZ, mecC, tetK | NS |
| Stated antimicrobial resistance profiles | Aminoglycosides, except to streptomycin(predicted profile, not tested) | Cephalosporins, tetracycline, streptomycin | Penicillin, methicillin, tetracycline | Ampicillin |
| Recipient species | E. faecalis | E. coli | S. aureus | E. coli |
| ARGs detected post treatment from non-culturable samples | YES | YES | YES | - |
| Transformation demonstrated | NO | YES 70 °C for 30 min |
YES 63.5 °C for 30 min |
YES 121 °C for 15 min |