Irrigation with secondary municipal-treated wastewater: Potential effects, accumulation of typical antibiotics and grain quality responses in rice (Oryza sativa L)

Using secondary treated wastewater to irrigate paddies presents an exposure pathway for antibiotics to enter the terrestrial food chain. To date, there has been no information on the biochemical reactions and antibiotic uptake in rice plants irrigated with secondary treated wastewater. The present study investigated antibiotic uptake and concentration-response trends in rice tissues and evaluated the effects of typical antibiotics (tetracycline, roxithromycin, ofloxacin, and sulfamethoxazole) on rice growth, grain yield and quality, and rice physiobiochemical characters via irrigation using treated wastewater augmented with varying concentrations (0?500 ?g/L) in paddies. The results showed that the antibiotic accumulation in rice plants irrigated with treated wastewater was limited, and the studied antibiotics were not detected in rice grains (edible parts). The ability of rice to withstand certain antibiotics and grow in a healthy manner is attributed to the capacity to maintain reasonably normal photosynthesis activity and to elevate antioxidative defenses. The highest antibiotic concentration (500 ?g/L) did not reduce the processing quality of the rice grain, but it enhanced the cooking and eating quality. From the obtained results, it can be concluded that secondary treated wastewater for paddy irrigation is an alternative water resource securing protection from the environment and rice grain quality.

Automated summary

The study found that the accumulation of antibiotics in rice plants irrigated with treated wastewater was limited, and the studied antibiotics were not detected in rice grains (edible parts). Rice plants have the ability to withstand certain antibiotics and grow in a healthy manner due to their capacity to maintain reasonably normal photosynthesis activity and to elevate antioxidative defenses. The highest antibiotic concentration (500 ?g/L) did not reduce the processing quality of the rice grain, but it enhanced the cooking and eating quality.