Survey finds only low levels of antimicrobial resistance in red meat samples
Survey finds only low levels of antimicrobial resistance in red meat samples
A COMPREHENSIVE study undertaken by Food Standards Australia & New Zealand has found only very low levels of antimicrobial resistance in samples of fresh beef and other proteins.
Overall, the results were reassuring, and demonstrates that there is a low risk of food-borne bacteria causing resistant infections in people.
The national survey took 4000 samples covering beef, pork and chicken from major national supermarket and smaller supermarket shelves plus independent butchers, finding bacterial
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