A federal government report on antibiotic resistance reveals that superbugs in meat is a much more common and widespread problem than anyone would like to admit. New strains of hearty, antibiotic resistant salmonella, E. coli and campylobacter bacteria appear to be showing up in alarmingly high percentages of the chicken, turkey, pork and beef we buy at the supermarket. These findings come from a little-noticed report the FDA released back in December. The report, which was dumped onto the FDA’s web site without so much as a mention or a press release, compiles data from 5,236 samples of chicken breasts, ground turkey, ground beef and pork chops that were taken in 2008. It’s unclear why the FDA either waited or took so long to release the info.
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