A recent research conducted by California State University Northridge shows the presence of antibiotic-resistant bacteria in many ready-to-eat food products including dairy products and fresh produce. It also shows that around 2 million people were infected with antibiotic-resistant bacteria in the U.S. Among dairy products, yogurt was found to have the highest amount of antibiotic-resistant bacteria. While organic and conventional produce were having 10,000 times more antibiotic-resistant bacteria. Hence, RTE foods are considered as the major source of human exposure to the antibiotic-resistant bacteria.
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