Project:

Investigating Antibiotic Resistant Bacteria in a Major Organic Brand of Chicken

Students:

Anika Hashem, Kevin Shaw

Institution:

Stuyvesant High School, Manhattan

Mentors:

Marianne Williams

Abstract:

Common bacteria associated with chicken and poultry include Salmonella, Enteritidis, Staphylococcus aureus, Campylobacter jejune and Listeria monocytogenes1. Poultry flocks are often raised under intensive care and large amounts of antimicrobials to promote growth and prevent the development of these bacteria. Conversely, if antimicrobial resistant poultry develop in chicken and other poultry, it results in treatment failure and a threat to human health2. Exposure to these bacteria may lead to diarrhea and infextion which may be fatal because of bacterial resistance to antibiotics. Many organic brands and stores such as Harvestland (Purdue) and Whole Foods claim that the poultry they provide to consumers contain no antibiotics, no animal byproducts in feed and no supplemental growth hormones3. It is well known that antibiotic resistance is driven by the overuse and abuse of antibiotics. However, there are examples of antibiotic resistance arising not due to selective pressures. For exa

Poster:

Team samples: