Author Interviews, Nutrition / 12.03.2016
Study Finds No Antibiotic Resistant Genes In Meat Products Shipped To Groceries
MedicalResearch.com Interview with:
Noelle R Noyes PhD
Department of Clinical Sciences
Colorado State University, Fort Collins
MedicalResearch.com: What is the background for this study? What are the main findings?
Response: The background for this study is the increasing concern about antibiotic resistant infections, and what we can do as a society to help minimize the development and spread of antibiotic resistance. Antibiotic resistance is a natural and ancient phenomenon in bacteria, but we can do things to bacterial populations to increase the amount of resistant bacteria and to promote the spread of resistant bacteria. It behooves us to try to identify specific practices that might be contributing to increases in antibiotic resistance, and to understand how we can change them to minimize risk. Towards this end, our study utilized new methods for investigating the ecology of antibiotic resistance throughout the process of beef production, from the time cattle enter feedlots through slaughter to the beef products that we eventually buy in the grocery store. Livestock production is thought to play a role in antibiotic resistance, although we have very little understanding of how important this role may be compared to other sectors like human hospitals, municipal wastewater treatment, daycare facilities, etc… We wanted to use new DNA sequence-based methods to try to get a high-level picture of what was happening with antibiotic resistance genes in feedlots and slaughterhouses. This high-level picture could then help us to understand how important cattle production may be in the overall ecology of antibiotic resistance, including the food chain and wider environment.
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