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

Let’s say you want to kill Mr Bacteria.

There’s a few ways to do this but let’s say you want to get him when he’s in his car.

So antibiotic are sneaking in and cutting the brake lines so when he goes down the big hill he can’t stop and crashed. Now if mr bacteria is suspicious, he might have his car modified with a backup brake.

Cooking him would be like dropping a bomb on the car while he’s driving.