Raw meat and seafood can carry harmful bacteria that cause foodborne illness, posing an ongoing public health risk. Those pathogens frequently show resistance to multiple antimicrobials, making them more difficult to treat. A University of Illinois Urbana-Champaign research team recently received a $1 million grant from the U.S. Food and Drug Administration to participate in a retail surveillance program that monitors meat products for resistant bacteria.
Antimicrobial resistance to be studied
Raw meat in retail stores may carry pathogens that are resistant to antimicrobial treatment, posing a public health risk.
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