Fox News has been publishing new food and cooking science studies that have found that most meat and poultry contains some form of antibiotic or other antibiotic-resistance gene.
A new study published in the journal Science found that the meat in most sandwiches and pizza is the product of antibiotic-resistant bacteria, rather than the meat itself.
The study, which included a large sample of sandwich-making establishments in the United States, found that of the meat and meat products sold, 80 percent contained a detectable level of antibiotic resistance.
The study found that antibiotic-grade meat has a 99.9 percent chance of coming from animals that are not fed antibiotics.
According to a press release, the research was conducted by researchers at the University of Iowa and the University at Buffalo.
The researchers found that “most meat and meats contain some form” of antibiotic resistant gene, while “fewer than 5 percent contained traces of antibiotic residue,” which is “likely the result of processing or sanitation.”
According to the press release: “Although antibiotics have a large effect on human health, we have not found the most common and effective antibiotics in the diet, such as penicillin, tetracycline, erythromycin, or fluoroquinolones, or the antibiotics used to treat urinary tract infections.”
In contrast, the most commonly used antibiotics in human medicine and in food, namely erystromycin and fluoroquine, are extremely effective in killing bacteria.
“According the release, antibiotic-treated meat is more likely to be produced by animals that have had their meat treated with antibiotics and antibiotics-resistant genes are more likely than unprocessed meat to have antibiotic residues in their meat.
Researchers also found that more than 60 percent of processed meats are made from non-treated meats.
The authors of the study said, “This suggests that the use of antibiotics in meat processing may result in lower antibiotic levels in meat produced from nontreated meat than in meat from treated meat.”
The study did not determine whether the results showed that processed meats were more antibiotic resistant than nonprocessed meats.
But they do show that there are more antibiotic residues and that these residues are more common in processed meats than non-processed.