Source: ENVIRONMENTAL WORKING GROUP, 6/28/18


EWG’s most recent analysis of more than 47,000 federal government lab testsof bacteria on supermarket meat found an increase in the already high number of pork chops and ground beef contaminated with antibiotic-resistant bacteria. Levels on ground turkey and chicken breasts remained high, but saw a slight decline. In the five years since our original analysis, “Superbugs Invade American Supermarkets,” not much has changed. But you wouldn’t know it by reading the Food and Drug Administration’s 2017 release of its National Antimicrobial Resistance Monitoring System Integrated Report from 2015.

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