The antibiotics break down when food is heated in cooking, so people
probably wouldn't be eating them. But people are exposed to resistant
bacteria when they prepare the meat for cooking.
> -----Original Message-----
> From: firstname.lastname@example.org
> But if we are always ingesting small amounts of the antibiotic,
> would that
> make the bacterias and germs more resistant eventually?
This archive was generated by hypermail 2b29 : Mon Oct 02 2000 - 17:35:31 MDT