Choosing organic is the best choice consumers can make to combat antibiotic resistance and protect themselves from antibiotic-resistant bacteria, a review paper from The Organic Center concludes.
Overuse of antibiotics in conventional livestock production has been implicated as an important contributor to antibiotic resistance. Research demonstrates that livestock produced without the use of antibiotics—as in organic agriculture—is an important part of the solution.
The paper points out that while cooking meat at the proper temperature will kill antibiotic-resistant bacteria, consumers are still at risk due to cooking preferences—for instance, a medium-rare steak—or through cross contamination of kitchen surfaces and cooking utensils. Organic production directly reduces consumer exposure to antibiotic-resistant bacteria via contact and consumption of supermarket meat products.
Read full article: Organic practices help reduce exposure to antibiotic-resistant bacteria