Published in TB and Outbreaks Week, April 5th, 2005
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 U.S. Centers for Disease...
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