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If you’ve been hanging around here for a while, you’ll know that I’m interested in drug resistance in food, because it distributes drug-resistant infection more broadly through the world, and because it often indicates that the resistance arose from antibiotic use in agriculture. If you’re new to this topic, start with this: When people with a foodborne illness go to the doctor, they are often treated “empirically” — that is, they are given what is widely agreed to be the right drug for the organism most likely to be causing what is making them sick. But they often are not tested to see what the actual bacterial cause is, and it is even less likely that the bacterial cause, once cultured, will be tested for drug susceptibility. What all that comes down to: If someone is given a drug to which their organism is resistant, they will not get better — and the longer the infection lasts, the more likely they are to suffer serious long-term consequences down the road.
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