Study finds resistance levels not lower in antibiotic-free burger
A new study by USDA researchers has found similar levels of antimicrobial resistance (AMR) in ground beef raised with and without antibiotics. The findings appeared in the Journal of Food Protection, reports CIDRAP news.
The authors of the study say the data, along with previous research they've done on AMR in conventionally raised and "raised without antibiotics" cattle, suggest that antimicrobial use in U.S. cattle production has "minimal to no impact on AMR in the resident bacteria."
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