Research conducted in Brazil has explored the physiological effects and food safety implications of using antimicrobial-infused water in the hydroponic cultivation of baby leafy vegetables such as lettuce, rocket, and watercress. The study focused on the uptake and accumulation of antimicrobials, including ciprofloxacin (CIP), erythromycin (ERY), and sulfamethoxazole (SULFA), in these plants. It was found that these vegetables are capable of absorbing antimicrobials, with watercress showing a notable decrease in shoot growth in the presence of SULFA.
The investigation also revealed that exposure to these antimicrobials altered the nutraceutical characteristics of the plants, including changes in mineral composition and an increase in total phenolic compounds, particularly in rocket plants. This alteration in mineral-recommended daily intake (RDI) and the accumulation of antimicrobials pose a risk to human health, especially to children, when consuming vegetables grown in such conditions.
The study highlights the potential human health risks associated with consuming hydroponic vegetables exposed to CIP, emphasizing the need for caution in the use of antimicrobial-contaminated water in vegetable cultivation due to its ability to disrupt plant physiology and accumulate in edible parts, thus compromising food safety and potentially leading to economic losses in crops like watercress.
Source: doi.org