Reporters from the CBC’s “Marketplace” program visited supermarkets in Canada’s three largest cities, bought 100 samples of chicken, and sent them off to a lab for analysis. When the analysis came back, they weren’t particularly surprised to find that two-thirds of the samples were contaminated by bacteria – that’s the sort of thing you expect from raw chicken. What they didn’t expect was that every one of the bacteria strains present in those bits of raw chicken, purchased from major supermarkets and labeled with big-name brands, was resistant to at least one antibiotic. Some were resistant to as many as eight.
“This is the most worrisome study I’ve seen of its kind,” said Rick Smith, the head of Environmental Defence, a consumer advocacy group.
The culprits in this case of superbug proliferation will be all too familiar to regular Covering Health readers.
Doctors and scientists told Marketplace co-host Erica Johnson that chicken farmers are overusing antibiotics — routinely giving healthy flocks doses of amoxicillin, tetracycline, erythromycin and ceftiofur to prevent disease and to make the chickens grow bigger, faster.