Superbugs and antibiotic resistance: The facts

July 2, 2014 2:24 PM

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UNIVERSITY PARK, Pa. — With recent headlines about dangerous “superbugs,” an outbreak of Salmonella from chicken parts on the West Coast and the announcement by a national restaurant chain that it plans to serve only “antibiotic-free” chicken, it’s no wonder the public is alarmed and confused.

The subject of antibiotic-resistant pathogens and poultry is complicated, frightening and easily sensationalized, according to a food-safety expert in Penn State’s College of Agricultural Sciences.

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