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Drug-resistant bacteria on poultry products differ by brand

The presence of drug-resistant, pathogenic bacteria on uncooked poultry products varies by commercial brand and is likely related to antibiotic use in production, according to researchers at the Johns Hopkins Bloomberg School of Public Health. Their study is the first to directly compare bacterial contamination of poultry products sold in U.S. supermarkets from food producers who use antibiotics and from those who claim they do not. The study focused on antibiotic resistance, specifically fluoroquinolone-resistance in Campylobacter, a pathogen responsible for 2.4 million cases of food-borne illness per year in the U.S., according to the Centers for Disease Control and Prevention. The study is published online in the journal Environmental Health Perspectives.

"Our use of medically important classes of antibiotics in food-animal production creates a significant public health concern," said the study's lead author Lance Price, a doctoral candidate and fellow at the Bloomberg School of Public Health's Center for a Livable Future. "Companies that use antibiotics foster the development of drug-resistant bacteria which can spread to the human population. Claims have been made that using antibiotics increases food safety by reducing pathogens on the meat. Interestingly, in addition to the results regarding fluoroquinolone-resistant Campylobacter, we also found that brands that do not use any antibiotics during production were no more likely to contain Campylobacter than those that do. In fact, the only brand with a significantly lower rate of Campylobacter contamination was actually an antibiotic-free brand."

Price explained that previous epidemiological studies have indicated that fresh poultry products are a major source of Campylobacter infections in humans. Exposure can occur from undercooked products or through cross-contamination during food preparation, when raw poultry is handled in the kitchen. The danger of infection is heightened when this pathogen
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Source:Johns Hopkins University Bloomberg School of Public Health


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