Canadians are getting sicker and taking longer to get well - and one of the possible causes of this resistance could be because the animals we eat are also given large amounts of antibiotics, even when they're healthy.
In this week's report, "Superbugs in the Supermarket," Marketplace tests 100 samples of chicken from across the country, including popular name brands. The results -- even about organic poultry that claims to be raised without antibiotics -- may surprise you.
And if you're concerned about antibiotic-resistant bacteria on chicken, here are tips on what you can do:
1. Don't wash your chicken before cooking. It just sprays the bacteria all over your sink and counters.
2. Cook chicken to at least 165ยบ F. Even if it's no longer pink, it can still harbor bacteria, so use a meat thermometer.
3. Bacteria like salmonella can survive on surfaces for months. To avoid cross-contamination, clean all prep areas and your hands thoroughly.
4. Choose supermarket chicken that is well wrapped and at the bottom of the case, where the temperature should be coolest.
5. Make sure chicken is placed in a plastic bag, like those in the produce department, to keep juices from leaking.
6. Get a separate cutting board for raw meat.
7. When possible, buy meat raised without the use of antibiotics.
8. If you are concerned about antibiotic use on farms, contact your local MP about limits on antibiotic use.
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