There's a good chance your grocer's meats are tainted with bacterial germs that are relatively invulnerable to antibiotics, a trio of new studies finds. As a result, anyone sickened by these microbes could find the arsenal of drugs available to fight their infection small to nonexistent.
Three years ago, the Washington, D.C.based National Research Council and Institute of Medicine jointly published an analysis of the human-health impacts of low doses of antibiotics added to livestock feed to promote the animals' growth. The report concluded that at least some antibiotic-resistant disease in people is due to meat from animals treated with these growth promoters (SN: 7/18/98, p. 39: http://www.sciencenews.org/pages/sn_arc98/7_18_98/fob7.htm).
However, the analysis failed to es