Food safety study is encouraging for beef

Mar 9, 2012
A newly-released FDA study shows some encouraging trends in food safety and the battle against antibioticresistant bacteria. Not only does retail ground beef show lower contamination rates than poultry in many cases, but many of the bacterial contaminations found in beef are less resistant to antibiotics than those found in poultry.

You must Sign In or Register to access this content

Not a subscriber yet? Try WLJ free for 30 days!

Register to read WLJ's digital edition and enjoy unlimited access to the news source more livestock producers depend on.

Click here to begin your free 30 day trial subscription.

Current Users


Forget your password?
Subscribe

Current WLJ subscribers: Log in using your six-digit customer number, which you will find printed above your name on the mailing label of your weekly journal. Use the password wlj123, then go to the profile page to customize your password and log in as you wish.