how bacteria can natural select to become resistant to antibiotics in decades but not resistant to heat (cooking), ethanol (fermentation), and/or salt after tens of thousands of years of contact w these pressures.

Question

Why is cooking still an effective way of eliminating human pathogens or fermentation or salting? These methods do not eliminate all traces of the bacteria so what is keeping a random mutation from happening that allows, say, e. Coli in beef to become resistant to heat up to 60c or Listeria to resist salt concentrations to the same levels as bacteria which are not infectious and potential beneficial to us that can tolerate?

What is it about antibiotics that makes them so susceptible to creating these random mutations that antibiotics become near obsolete in decades?

In: 24

Answer 1

Think about it this way:

If you train our body you can slowly gain resistance to being punched in the gut. But no matter how much you train you will never ever gin resistance to stabbing with a sword, or being shot by a gun.