We know that healthcare-related facilities can be fertile ground for antibiotic-resistant bacteria, but recent research suggests your produce aisle might be too.

In a presentation at a meeting of the American Society for Microbiology, researchers from California State University-Northridge discussed their analysis of bacteria found on ready-to-eat foods in grocery stores.

With about two million people infected each year by antibiotic-resistant bacteria, the search is on to develop new treatment options — and figure out how to avoid exposure to these pathogens in the first place. In this… more


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