different types of ready-to-eat fermented foods Raw sequence reads
Antimicrobial resistance (AMR) in food poses a significant threat to public health, and the persistence of antibiotic resistance genes (ARGs) in ready-to-eat fermented foods (RTE-FFs) is a growing concern. However, information on their diversity, origins, and transferability in RTE-FFs is limited. This study investigated the distribution of ARGs and mobile genetic elements (MGEs) across different types of ready-to-eat fermented Foods. Eight ARG types were significantly more prevalent in bean-type foods compared to other food categories. Several ARGs were detected at high abundance in RTE-FFs, including aphA2, blaTEM-116, PBP1a, PBP1b, OqxA, OqxBgb, lsa (A), tet (34), and Tet (58). Plasmids carried the most ARGs, particularly those associated with beta-lactam (Bla), macrolide-lincosamide-streptogramin (MLS), tetracycline (Tet), and aminoglycoside resistance (AGly).