Source: Susan Kelly, MEATINGPLACE, 12/3/18



A study by USDA researchers has found similar levels of antimicrobial resistance in ground beef samples from cattle raised without antibiotics and in conventional ground beef.

A total of 370 ground beef samples, about half from conventional and half from “raised without antibiotics” production systems, were collected over 13 months from three food service suppliers. The beef was studied for Escherichia coli, Salmonella enterica, Enterococcus spp, and Staphylococcus aureus.

The researchers noted that U.S. ground beef with “raised without antibiotics” label claims is perceived as harboring fewer bacteria with antimicrobial resistance (AMR) than are found in conventional ground beef with no such label claim. However, they said, they found the study results were consistent with prior research suggesting antimicrobial use in U.S. beef cattle has minimal impact on the AMR of bacteria found in these products.

In fact, analyses revealed that ground beef microbiomes differed more by supplier than by production system, the study authors said.

“These results should spur a reevaluation of assumptions regarding the impact of antimicrobial use during U.S. beef production on the AMR of bacteria in ground beef,” the researchers wrote.

The abstract for the study, which was published in the Journal of Food Protection, can be viewed here. 

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