Why is bacteria so quickly becoming resistant to antibiotics and yet cooking your food still effectively kills all the bacteria?
In: Biology
One is a chemical process – antibiotics can interfere with bacteria reproducing or break down their cell walls. Some bacteria eventually develop resistances to those mechanisms.
The other is physical process – heat literally burns bacteria away or tears it apart. Even then, some bacteria are resistant to heat which is why you need to raise certain foods to a minimum temperature for a period of time for it to be safe.
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