Antibiotics That Get Into The Water Supply Could End Up In Our Food

To track the antibiotic’s journey from water to pepper, the researchers labeled TCC with radioactive carbon (C14). They grew the pepper plants hydroponically and, after 12 weeks, sampled the C14 content in the roots, stems, leaves and fruit. While the pepper fruit itself had relatively low levels of TCC, it contained a hefty portion of C14 in molecules that started out as TCC but then were converted to other molecules by the plant. According to the researchers, this finding indicated that the plant was metabolizing the antibiotic, and the health impact of these metabolites would need to be taken into account to fully assess the safety of TCC consumption. (Click on title for full story)