Antibiotic-Resistant Bacteria in Chicken

Although E. Coli is the common cause of food poisoning, a germ called Campylobacter is responsible for 2 million cases of diarrhea and 120 deaths in the U.S. each year.

Campylobacter is often found among supermarket chickens from confined poultry production.

Antibiotic treatment for Campylobacter is necessary for “vulnerable populations”, such as the elderly, pregnant woman or people with compromised immune system.

Because of the practice of using antibiotics routinely in confined poultry production until recently, these bacteria have developed resistance to the antibiotics used to treat patients.

Although agricultural use of certain antibiotics has been banned for several years, these antibiotic-resistant bacteria can still be found in about 40% of the conventional chickens.

To protect yourself and your family from Campylobacter infection, washing hands, utensils and surfaces thoroughly during and after handling raw chicken and cooking it to 160 F.