Organic reduces emergence of antimicrobial-resistance in poultry
Another study shows the benefits of organic production when it comes to controlling antibiotic- resistant bacteria. Research conducted at Ohio State University examined antibiotic resistance in Campylobacter on organic and conventional poultry farms. While both systems had Campylobacter with genes that could confer antibiotic resistance, tests showed fewer Campylobacter with antimicrobial resistance on organic farms compared to that present on conventional farms. This highlights the complexity of the development of antibiotic resistance in agriculture, and the different levels that organic can aid in preventing the development and spread of antimicrobial-resistant diseases. The researchers concluded that organic farming can impact the emergence of antimicrobial-resistant Campylobacter, so remember to choose organic when looking at poultry and eggs!