Eating meat makes you resistant to antibiotics
15.03.2012 - Foodborne bacteria such as Salmonella and Campylobacter are becoming more and more resistant to antimicrobial drugs, according to a joint report published by the European food watchdog EFSA and the European Centre for Disease Prevention and Control (ECDC).
High resistance levels were recorded to ampicillin, tetracyclins and sulfonamides in Salmonella isolates from humans (13%-75%), whereas resistance to third-generation cephalosporins and fluoroquinolones remained low (0.2%-7%). In Campylobacter isolates from human cases, resistance to ampicillin, ciprofloxacin, nalidicic acid, and tetracyclins were high (21%-84%), while resistance to erythromycin was recorded at low to moderate levels (0.5%-25%). Most resistances are transmitted by meat consumption from animals that have become resistant to antibiotics, according to the „EU report on antimicrobial resistnce in zoonotic bacteria affecting humans, animals, and foods.“ The highest occurrence to ciproflaxin was noted in Salmonella from turkeys (28%) followed by fowl and broiler meat (24%). High resistance, ranging from 37% to 84% was also observed in Campylobacter isolates from fowl, pigs, and cattle. Methcillin-resistant Staphylococcus aureus (MRSA) in food and animals occurred at levels varying from 0% to 79%, and was most commonly found in turkeys. The surveillance data, which form the base of the report, were submitted in 2010 by 26 EU member states.