Journal
JOURNAL OF APPLIED POULTRY RESEARCH
Volume 15, Issue 3, Pages 475-482Publisher
POULTRY SCIENCE ASSOC INC
DOI: 10.1093/japr/15.3.475
Keywords
broiler; antibiotic-free; food safety
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The purpose of the current study was to verify whether there was any validity to the claim that consumers could reduce their exposure to antibiotic-resistant bacteria by purchasing poultry products that were produced without antibiotics. Rinse samples were taken from whole carcasses from chickens grown in small flocks and marketed as antibiotic-free. Salmonella bacteria were isolated from 18.7% of all the carcasses sampled. Campylobacter bacteria were found on 96.0% of the carcasses tested. More than two-thirds (69.4%) of the Salmonella isolates were resistant to at least 1 antibiotic. The antibiotic to which the Salmonella isolates were most commonly resistant was trimethoprim-sulfa, with almost two-thirds (62.9%) of the isolates being resistant to it. Almost three-fourths (73.4%) of the Campylobacter isolates were resistant to at least 1 antibiotic. The most common antibiotic to which Campylobacter isolates were resistant was tetracycline, with almost three-fourths (72.7%) of all Campylobacter isolates being resistant to it.
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