A study used organic or conventional fresh produce and dairy products bought from local grocery stores in San Fernando Valley in California to detect the antibiotic-resistant bacteria commonly present in ready-to-eat foods. The study was conducted by a team of undergraduate student researchers at California State University-Northridge California. Eight different antibiotics were used to quantify the total bacteria resistant to these antibiotics. While dairy products were found to have very low levels of these antibiotic-resistant bacteria, yogurt samples had the highest amount among the dairy products. The antibiotic resistant bacteria most prevalent in dairy products is usually used to treat numerous bacterial infections. Another finding was that on average both organic and conventional produce had 10,000 times more antibiotic-resistant bacteria than dairy products. This study showed that antibiotic-resistant bacteria are naturally present in ready-to-eat foods and can be potential sources of human exposure to antibiotic-resistant bacteria.
https://www.timesofmalta.com/articles/view/20181014/life-features/food-safety.691579
Times of Malta