Use of antibiotics leading the occurrence of Antibiotic Resistant Bacteria on hydroponically grown Mung bean sprouts.
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Antibiotics are used to prevent the growth of harmful bacteria that can cause plant disease or associate to human disease during the development of food crops. The goal of this study was to observe the effect of antibiotics on the organisms of mung bean sprouts, also if organisms residing into sprouts achieve antibiotic resistance at different antibiotic concentration changes. Mung bean sprouts were harvested on day seven following the final treatment of antibiotics (amoxicillin, gentamicin, and ciprofloxacin) at concentrations of 100 ppm, 300 ppm, and 500 ppm) for one week. This investigation discovered a community of complete aerobic bacteria as well as bacteria that were resistant to antibiotics. Antibiotics had varying degrees of success in lowering organism size. At a minimum dose of 100 ppm, all three antibiotics exhibited no significant reduction in bacterial population on mung bean. Amoxicillin had little effect on microbial population, gentamicin and ciprofloxacin inhibited some specific organisms, but there was a significant reduction in total aerobic bacterial count, albeit it was not completely inhibited. Gentamicin and ciprofloxacin showed a 1.5 log reduction in microbial population at concentrations of 300 and 500 ppm. Amoxicillin and gentamicin resistance was found in all of the microorganisms examined. Ciprofloxacin suppressed some pathogens but did not completely suppress total aerobic bacterial count and had an effect on sprout germination. In conclusion, antibiotic use does not effectively suppress microbial populations, and a high percentage of microorganisms develop antibiotic resistance. This investigation focuses on the various effects of antibiotics on mung bean sprouts, as well as the necessity for effective antibiotic concentration management and data in order to prevent the development of multi-antibiotic resistance bacteria through the consumption of fresh mung bean sprout.