Post by Josh on Apr 11, 2005 22:19:18 GMT -5
A John Hopkins researchers' report states that antibiotic-resistant bacteria continues to be found in chicken meat a year after the major producers halted use of the antibiotic blamed for the problem.
The researchers say the research suggests that antibiotic-resistant bacteria may continue to be found in the poultry industry even after the use of the antibiotics.
The bacteria, campylobacter, is responsible for almost two and a half million *reported* cases of food-borne illness per year in the United States, according to the Centers for Disease Control and Prevention. This number does not include the amount of cases not reported to authorities. The problem is that because some strains of campylobacter are now immune to antibiotics, victims sometimes have no way of curing themselves and preventing the rise of the disease is becoming difficult.
The researchers who issued the report said they bought chicken produced by Perdue, Tyson, and two antibiotic-free producers from Baltimore-area supermarkets between February and May 2003.
"I think the message to the consumer is that they should choose their brand of chicken carefully," said study author Lance Price. "And they should consider the use of clinically important antibiotics and antimicrobials in food animal production to be a potential threat to their safety."
Some consumers, worried about this news, have gone so far as to stop buying commercial chicken altogether.
The researchers say the research suggests that antibiotic-resistant bacteria may continue to be found in the poultry industry even after the use of the antibiotics.
The bacteria, campylobacter, is responsible for almost two and a half million *reported* cases of food-borne illness per year in the United States, according to the Centers for Disease Control and Prevention. This number does not include the amount of cases not reported to authorities. The problem is that because some strains of campylobacter are now immune to antibiotics, victims sometimes have no way of curing themselves and preventing the rise of the disease is becoming difficult.
The researchers who issued the report said they bought chicken produced by Perdue, Tyson, and two antibiotic-free producers from Baltimore-area supermarkets between February and May 2003.
"I think the message to the consumer is that they should choose their brand of chicken carefully," said study author Lance Price. "And they should consider the use of clinically important antibiotics and antimicrobials in food animal production to be a potential threat to their safety."
Some consumers, worried about this news, have gone so far as to stop buying commercial chicken altogether.
