A comparative quantitative assessment of human exposure to various antimicrobial-resistant bacteria among U.S. Ground beef consumers

Agriculture & Biology

• animals 4%
• anti-infective agents 60%
• antibiotic resistance 10%
• antibiotics 16%
• bacteria 43%
• beef 30%
• cephalosporins 26%
• cooking 10%
• Enterococcus 48%
• erythromycin 12%
• Escherichia coli 28%
• exposure assessment 15%
• exposure pathways 15%
• food preparation 14%
• ground beef 100%
• meat products 11%
• methicillin-resistant Staphylococcus aureus 14%
• microorganisms 7%
• purchasing 12%
• Salmonella 9%
• Salmonella enterica 52%
• Staphylococcus aureus 10%
• supply chain 11%
• tetracycline 79%

Medicine & Life Sciences

• Animals 5%
• Anti-Bacterial Agents 14%
• Bacteria 53%
• Cephalosporins 24%
• Cooking 13%
• Enterococcus 52%
• Erythromycin 12%
• Escherichia coli 31%
• Food 7%
• Meat Products 16%
• Methicillin-Resistant Staphylococcus aureus 11%
• Psychological Handling 14%
• Red Meat 95%
• Salmonella 11%
• Salmonella enterica 55%
• Staphylococcus aureus 9%
• Tetracycline 71%
• Tetracycline Resistance 15%