With recent news reporting on superbugs, and the on-going outbreak of salmonella from chicken parts on the West Coast, this primer provides some research-based information for clarity on the topic.

The term "superbug," a label coined by the mass media, refers to bacteria that cause serious disease in humans.

Infections from these pathogens are difficult to treat as those organisms have resistance to a number of commonly used antibiotics (multi-antibiotic resistance).

When the discussion of superbugs comes up, some people immediately identify food as a major issue.

Primarily, they identify meat and poultry as a source in the development and dissemination of superbugs.

While there are antibiotic resistant bacteria associated with meat and poultry, the following facts should bring light to some of the myths associated with multi-drug resistant pathogens.

·According to the Centers for Disease Control, the most significant source of antibiotic resistant organisms is in hospitals. Along with this, is the general over-prescribing of antibiotics to people.

·Use of antibiotics in animals is regulated. The administration of those drugs is limited to prevention and control of illness in the herd or flock, and that administration provides sufficient time so there are no residues in the meat at the time of slaughter.

·Use of antibiotics for animal growth is not permitted.

·Classes of antibiotics used in animals are generally different than those used in people.

·Having antibiotic resistance does not necessarily mean an organism is a superbug. Many organisms can have resistance to antibiotics and not cause illness, or in other cases, pathogens can have resistance to antibiotics not normally used to treat human illness.

·Many bacteria have naturally occurring antibiotic resistance, so to have raw meat or poultry with zero antibiotic resistance micro-organisms is impossible.

·If people properly handle, prepare and cook their meat and poultry, they will eliminate all potential pathogens that may be present.

Antibiotic resistance does not give organisms the ability to survive proper cooking or cleaning.

Now this is not to say people cannot get ill from multi-antibiotic resistant pathogens.

There has been the ongoing case of chicken from a single source in California that had been a source of severe illness.

Some product was recalled. That was product cooked at a store and then most likely mishandled leading to cross contamination.

The producer of the chicken has what appears to be an on-going issue with consumers getting ill from the raw chicken parts purchased by consumers through their stores.

While USDA has worked with the facility to put in an action plan, it did not force the company to issue a recall.

Much of the debate is whether salmonella should be considered an adulterant.

To this point in time, it is not considered an adulterant provided the company has safe handling instructions labeled on the product, and the company is following standard accepted practices.

But will consumers properly handle and cook poultry?

There is a push to make those multi-antibiotic resistant strains of salmonella an adulterant, but this is a slippery slope.

Not all multi-antibiotic strains are responsible for making people ill.

In fact, the salmonella strain in the recent California case has antibiotic resistance to antibiotics rarely used to treat people for salmonellosis. So what can the science support?

What is practical, considering salmonella has been associated with birds much longer than modern man has been around?

For more information and references visit pennstatefoodsafety.blogspot.com.

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John Berry is the agricultural marketing educator with Penn State Extension, Lehigh County.