Antibiotic Resistance and Food Safety

Yes. Anyone can become infected with antibiotic-resistant bacteria. In the United States, at least 2 million people become infected with bacteria that are resistant to antibiotics and at least 23,000 people die annually as a direct result of these infections¹.

Although some people are at greater risk than others, no one can completely avoid the risk of antibiotic-resistant infections. Infections with resistant organisms can be difficult to treat, requiring costly and sometimes toxic alternatives. Some resistant infections cause severe illness and may result in increased recovery time, increased medical expenses, or death.

Use of antibiotics on the farm helps to produce antibiotic–resistant germs. All animals carry bacteria in their intestines. Giving antibiotics to animals will kill most bacteria, but resistant bacteria can survive and multiply.

When food animals are slaughtered and processed, these bacteria can contaminate the meat or other animal products. These bacteria can also get into the environment and may spread to fruits, vegetables or other produce that is irrigated with contaminated water. People can get exposed to resistant bacteria from animals when they:

• Handle or eat meat or produce contaminated with resistant bacteria; or
• Come into contact with animal poop

Food can get contaminated whether the bacteria are resistant to antibiotics or not. Some resistant bacteria are transmitted to people through foods.

This is important because antibiotic resistant infections from common foodborne germs, such as Salmonella, can cause more severe health outcomes than infections that are not resistant to antibiotics².