Organic chicken carries just as many superbugs as conventional

-Tom Philpott, Food and Ag, Mother Jones
As a student of the meat industry and its practices, I wasn’t surprised by the recent Consumer Reports finding that nearly half of all chicken samples it plucked from supermarket shelves nationwide carried “at least one bacterium that was resistant to three or more commonly prescribed antibiotics.” Factory-scale poultry facilities have relied on daily antibiotic doses for decades, contributing to a surge of life-threatening pathogens, and the Food and Drug Administration has only recently taken tentative steps to rein in the practice. Read More