[golfing eagles]

Originally Posted by jimbo2012

the thread is not about what you buy from your market but what you eat at restaurants and how they respond to the issue.

But in buying meat & fish from your retail markets.......

Antibiotic-resistant (AR) bacteria can spread from farm animals to humans via food, via animal-to-human transfer on farms and in rural areas, and through contaminated waste entering the environment. The most commonly affected populations are those with under-developed or compromised immune systems: pregnant women, children, the elderly and people with certain health conditions. But increasingly, AR bacteria have the potential to affect anyone.

Antibiotic resistance has become a global problem. People get sicker from these infections, as it takes multiple rounds of increasingly stronger antibiotics to stop the infection, allowing the infection to progress further than it might otherwise. Fewer drug options can make it harder for doctors to treat patients with allergies to some antibiotics and make it more likely for patients to require stronger drugs given intravenously.

The Centers for Disease Control and Prevention (CDC) estimates that at least 2 million Americans each year experience AR infections, leading to at least 23,000 deaths. Approximately 22 percent of those infected originate from foodborne pathogens.
Multiple studies have found AR bacteria in retail meat and fish products, including the federal government’s National Antimicrobial Resistance Monitoring System (NARMS), and AR bacteria have cause notable foodborne illness outbreaks.

Once again, I assume you COOK your meat. Foodborne outbreaks are almost always caused by the consumption of raw food that was mishandled---especially vegetables, and in restaurants are usually traced to the salads