Researchers at the U.S. Meat Animal Research Center (USMARC) in Nebraska say the normal use of antibiotics in cattle does not contribute to antimicrobial resistance in humans.
“When we get down to meat, and we have study that’s under review right now, we see no difference in resistance between meats that have been produced conventionally—where antibiotics were used—and meats that were produced without the use of antibiotics,” says Dr. John Schmidt, a microbiologist in the meat safety and quality research unit at USMARC.
