Here, There, Everywhere: Antibiotic-Resistant Foodborne Pathogens

Use of antibiotics in humans and animals has created tremendous selective pressure to produce antibiotic-resistant pathogens. Antibiotic-resistant Salmonella enterica serovar Typhimurium, Escherichia coli (including E. coli O157:H7), Listeria monocytogenes, and Campylobacter jejuni have emerged en force. More than half of the antibiotics used in the United States are used in production agriculture, mainly to promote growth and disease resistance. Beef cattle, poultry, and swine consume the bulk …