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Does organically produced lettuce harbor higher abundance of antibiotic resistance genes than conventionally produced?
The demand for organic food products, especially for organic vegetables has been growing rapidly in the last few decades. However, the risk of introducing more antibiotic resistant genes (ARGs) and antibiotic resistant bacteria (ARB) to the vegetables by organic production procedures has long been overlooked. In our study, by using highthroughput quantitative PCR and 16sRNA Illumina sequencing technology, we investigated the abundance and diversity of ARGs and the microbial communities indoi:10.1016/j.envint.2016.11.001 pmid:27823798 fatcat:ug3mozae5zb73hxsnc5ypwsmey