The presence of antibiotic resistant Salmonella at the slaughterhouse may be one thing, but its presence in retail meat (i.e. its final stop before consumption) is yet another. So how much retail meat (ground turkey, chicken, beef, and pork) is actually contaminated at the point of purchase? And with what?
An article in the New England Journal
Whether its just extremely competent public health officials, or that this particular state just got more of the bad meat than everybody else, Colorado is currently at the epicenter of a national outbreak of antibiotic resistant Salmonella Newport linked to ground beef. To date, at least 21 Coloradans have been sickened in the outbreak, with