A recent study conducted in Spain found that 40% of meat samples taken from supermarkets contained E. coli strains that were resistant to multiple drugs.
This highlights the importance of regular testing for antibiotic-resistant bacteria in meat products and emphasizes the need for farm-to-fork interventions and proper food handling practices to reduce the risks associated with these bacteria.
The study analyzed 100 meat products, including chicken, turkey, beef, and pork, and found that while 73% of the products contained E. coli levels that were considered safe, nearly half of the samples contained multidrug-resistant and/or potentially pathogenic E. coli.
The study also found that poultry had a higher presence of E. coli strains producing extended-spectrum beta-lactamases (ESBLs) compared to other types of meat, likely due to differences in production and slaughter.
The World Health Organization (WHO) has classified antibiotic resistance as one of the greatest public health threats facing humanity, with drug-resistant infections killing an estimated 700,000 people a year globally.