What are you really getting from the grocery store? .
Picking up fruits, vegetables and dairy comes with a side of antibiotic resistant bacteria.
Antibiotic resistant bacteria were found in fresh produce and dairy products throughout California grocery stores.
Samples taken from organic and conventional produce were the most resistant to cefotaxime. Cefotaxime is an antibiotic that treats a variety of bacterial infections. Numerous samples were positive for bacteria resistance to colistin a "last resort" antibiotic.
Dairy products were found to have lower levels of these antibiotic-resistant organisms. These results were presented at the ASM Microbe Meeting.
The researchers said that "80% of antibiotics in the U.S. are used by the food industry and that there is no "kill" step such as cooking involved in most ready to eat foods such as vegetables and dairy. Antibiotic-resistant bacteria can then be consumed or contaminate kitchen surfaces.
Overall, the study found that fresh produce had levels of antibiotic-resistant bacteria that were 10,000 times higher than dairy products. Bacteria found in produce samples were the least resistant to tetracycline and the most resistant to cefotaxime. There were also numerous samples that were positive for colistin-resistant bacteria.
"Since antibiotics are not commonly used by the produce industry, the fruits and vegetables are most likely contaminated with soil, a natural source of antibiotic-resistant bacteria," said Sanchez, the head researcher in this study. "However, we also identified a number of naturally sensitive bacteria that were found to be resistant to the different antibiotics tested."
These products also had the highest resistance to cefotaxime, but were completely negative for resistance to chloramphenicol. A single yogurt sample was found to have colistin-resistant bacteria. The authors noted that 2 million people become infected with antibiotic-resistant bacteria each year, resulting in over $35 billion in additional healthcare costs.
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