The prevalence of Salmonella in retail poultry in the United States is at its lowest level since testing began in 2002, plus there has been a reduction in this bacteria’s resistance to antibiotics important for human health. This is according to an interim report released by the US Food and Drug Administration. From January 2014 – June 2015, antimicrobial resistance in Salmonella isolated from raw retail meat and poultry was collected through theNational Antimicrobial Resistance Monitoring System (NARMS). In ground turkey, the prevalence of Salmonella has declined from a high of 19% in 2008 to 6% in 2014. Retail chicken over the same time period has. Read more...
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