Steam Cooking Methods Promote the Transfer of Viable Antibiotic-Resistant Pathogens from Water into Air

Area of Science:

• Environmental microbiology
• Public health
• Food safety

Background:

• Steam cooking is a global method for sterilization.
• Antibiotic resistance genes (ARGs) and antibiotic-resistant bacteria (ARB) are prevalent.
• The impact of steam cooking on ARGs/ARB in indoor environments is not well understood.

Purpose of the Study:

• To investigate the effect of steam cooking on ARGs and ARB.
• To analyze ARGs and ARB transfer between water, food, and indoor air.
• To assess potential health risks from inhalational exposure to ARB and ARGs.

Main Methods:

• Metagenomic sequencing
• Quantitative PCR (qPCR)
• Plate culture
• Sanger sequencing
• Real-world and laboratory cooking environments

Main Results:

• Steam cooking eliminated >92% of bacteria and ARGs in tap water and fish.
• Significant increase in bacteria and ARGs within indoor fine particulate matter (PM2.5).
• Tap water transferred 14.6% of bacteria and 33.2% of ARGs to PM2.5.
• Identified viable, heat-resistant ARB (Bacillus cereus) transferred via water vapor.
• Elevated relative abundance of potential human pathogens with ARGs in PM2.5.

Conclusions:

• Steam cooking facilitates cross-medium transport of ARB and ARGs.
• Indoor air quality and microbial safety are impacted by steam cooking.
• Inhalational exposure to ARB and ARGs presents potential risks to cooking personnel.