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Positive trend in FDA antimicrobial reports
The National Chicken Council says two reports released by the Food and Drug Administration show positive trends in antimicrobial resistance.
The 2012 Retail Meat Report and the 2013 Retail Meat Interim report show a decrease in resistance to antibiotics among poultry meats for certain bacteria.
The data was collected through the National Antimicrobial Resistance Monitoring System or NARMS. Under that program, samples are collected from humans, food producing animals and meat sources. They are tested for Salmonella, E. coli, and other foodborne pathogens.
The National Chicken Council says consumers should remember that cooking raw chicken to an internal temperature of 165 degrees Fahrenheit, kills ALL pathogens- and the properly cooked chicken is 100% safe to eat.
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