Reference | QDTCUCXD (87)

This study evaluates the resistance of E. coli isolates from retail broiler chicken to seven different antibiotics. All chicken products sampled are commonly available in Southern California markets. The retail chicken was grouped as Conventional, No Antibiotics, or Humane Family Owned based upon the packaging labels. Differences in the antibiotic resistance of the E. coli isolates between production groupings allow us to better understand the effect that production practices have on the occurrence of antibiotic resistance in the retail meat.

We cultured E. coli isolates (n = 325) from wings, drumsticks, and chicken breast parts from several brands for testing resistance to seven antibiotics. We tested the hypothesis that there would be differences in antibiotic resistance among Conventional, No Antibiotics brands, and Humane Family Owned brands. We cultured E. coli isolates (n = 325) from wings, drumsticks, and chicken breast from several brands and tested for resistance to seven antibiotics chosen for their use in chicken and importance to human health. All meat was purchased and processed in 2015, and all chicken labeling definitions are given to the best of our ability as they were regulated in 2015.

AST Method: Disk Diffusion

Reference explicitly reports AST breakpoints: None

Reference reports using a MIC table: None