Let’s Meat in the Kitchen: Preventing the Spread of Antibiotic Resistance through Safe Handling of Meat and Poultry Products

This resource page from George Washington University’s Milken Institute School of Public Health details the effects of overuse of antibiotics in food animal production, and how to protect against exposure to harmful bacteria on meat and poultry products. The page also includes a video with Dr. Lance Price, director of the Antibiotic Resistance Action Center, as he shares insights on how to handle meat products properly.

View the resource page.

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