Study finds resistance levels not lower in antibiotic-free burger meat

A new study published in the Journal of Food Protection by researchers with the U.S. Department of Agriculture found similar levels of antimicrobial resistance (AMR) in ground beef raised with and without antibiotics.

According to the authors of the study, their findings suggest that antimicrobial use in U.S. cattle production has “minimal to no impact on AMR in the resident bacteria.”

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