The U.S. Food and Drug Administration on Thursday released a new interim report that measures antimicrobial resistance in Salmonella isolated from raw retail meat and poultry collected through the National Antimicrobial Resistance Monitoring System (NARMS). The 2014-2015 Retail Meat Interim Report contains data from January 2014 – June 2015.
NARMS focuses on resistance to antibiotics that are considered important in human medicine as well as multidrug resistance (described by the FDA as resistance to three or more classes of antibiotics). Under the NARMS program, samples are collected from humans, food producing animals and retail meat sources, and tested for bacteria to determine whether such bacteria are resistant to antibiotics used in human and veterinary medicine. This report focuses only on Salmonella.
In many important categories, encouraging improvements found in 2011 continued to be evident in the latest data.
Ashley Peterson, Ph.D., NCC senior vice president of scientific and regulatory affairs, said the council was pleased to see many positive trends in the data continue, including a decrease in resistance in several foodborne pathogens, Salmonella being at the lowest levels since testing began, and that first-line antibiotics remain effective in treating illnesses. “Analyzing resistance patterns, as these reports do, is much more meaningful to public health outcomes than examining antibiotic sales data,” she said.
“Reports like this provide a strong case that the continued judicious use of antibiotics by poultry producers, coupled with ongoing strategies to reduce Salmonella, are aiding in the reduction of the pathogen and the reduction in resistance. Most chicken producers are well ahead of the December deadline to phase out medically important antibiotics for growth purposes.
“One thing consumers should remember is that all pathogens potentially found on raw chicken, regardless of strain or resistance profile, are fully destroyed by handling the product properly and cooking it to an internal temperature of 165°F,” Peterson concluded.
Published by permission from National Chicken Council. Originally posted April 29, 2016.