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Antibiotics in Meat Production Increases Risk of Infection

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Antibiotics in Meat Production Increases Risk of Infection

A new study shows that antibiotics fed to animals may interfere with food’s fermentation process, increasing the risk of food-borne illness.

There have been plenty of recent news reports about food-borne illnesses such as listeriosis and drug-resistant bacteria. Now here’s a new study to chew on: it turns out that residual antibiotics interfere with the fermentation process in certain processed sausages (think: salami), which can lead to the growth of bacteria.

This study sheds a light on why processed sausages are more likely to contain levels of potentially harmful bacteria than other types of foods.

According to the study authors, “Our findings provide a possible explanation for outbreaks and disease cases associated with consumption of fermented sausages and offer yet another argument for limiting the use of antimicrobials in farm animals.”

To eliminate your consumption of antibiotics, opt to go meat free (check out our Meatless Mondays posts for inspiration!). And if you choose to consume meat, purchase organic, where antibiotics are not allowed.

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