date:Sep 01, 2012
surprised and concernedby the findings.
But, Ingmer added, the study could lead to the development of new processes or additives to combat the risk of foodborne illness.
According to Ingmer, it should be possible to use lactic acid-producing bacteria that are less susceptible to antibiotics. She added, however, that efforts should start with livestock farmers and limiting the use of antibiotics in farm animal.
That is a good strategy to prevent this problem,she said.