Recent news reports superbugs and an ongoing outbreak of salmonella from chicken parts on the west coast.

The term "superbug," a label coined by the media, refers to those bacteria that cause serious disease in humans.

Infections from these pathogens are difficult to treat because those organisms are resistant to a number of commonly used antibiotics.

When the discussion of superbugs comes up, some people immediately identify food as a major issue.

Primarily they identify meat and poultry as a source in the development and dissemination of superbugs.

While antibiotic resistant bacteria are associated with meat and poultry, but the most significant source of antibiotic resistant organisms is in hospitals, according to the Center for Disease Control. Along with this is the general over prescribing of antibiotics to people.

The use of antibiotics in animals is regulated. The administration of those drugs is limited to prevention and control of illness in the herd or flock and that administration provides sufficient time so that no residues remain in the meat at the time of slaughter.

The classes of antibiotics used in animals are generally different from those used in people.

Having antibiotic resistance does not necessarily mean an organism is a superbug. Many organisms can have resistance to antibiotics and not cause illness. Many bacteria have naturally occurring antibiotic resistance, so to have raw meat or poultry with zero antibiotic resistance microorganisms is impossible.

If people properly handle, prepare and cook their meat and poultry, they will eliminate all potential pathogens that may be present. Antibiotic resistance does not give organisms the ability to survive proper cooking or cleaning.

Now this is not to say that people can't get ill from multi-antibiotic resistant pathogens.

Chicken from a single source in California has been an ongoing source of severe illness.

Some product was recalled that was product that was cooked at a store and then most likely mishandled leading to cross contamination. The producer of the chicken has what appears to be an ongoing issue with consumers getting ill from the raw chicken parts that are purchased by consumers through their stores.

While the USDA has worked with the facility to put in an action plan, it did not force the company to issue a recall.

Much of the debate is whether Salmonella should be considered an adulterant. To this point in time, it is not considered an adulterant provided the company has safe handling instructions labeled on the product, and the company is following standard accepted practices.

A push to make those multi-antibiotic resistant strains of salmonella an adulterant is a slippery slope. Not all multi-antibiotic strains are responsible for making people ill. In fact, the Salmonella strain in the recent California case has antibiotic resistance to antibiotics that are rarely used to treat people for salmonellosis. So what can the science support? What is practical, considering that salmonella has been associated with birds much longer than modern man has been around?

For more information and references, visit http:pennstatefoodsafety.blogspot.com/2014/05/superbugs-antibiotic-resistance-and.html.