Frequency Of Bacteria Resistant To Three Or More Classes Of Antibiotics On US Retail Meats (2014) By David Wallinga
David Wallinga, the Food Dr., is a physician who’s spent his career advocating for environments and food supplies that support Americans’ health, rather than eroding them. He’s here today to talk about what most experts agree is one of today’s greatest threats to American’s health – the worsening epidemic of drug-resistant superbugs, and how the senseless overuse of precious antibiotics in producing conventional meats are helping render those antibiotics ineffective for you, your grandkids and for generations to come.
Dr. Wallinga currently is Senior Health Officer at the Natural Resources Defense Council. He also is co-founder of Healthy Food Action. He holds a Masters from Princeton University, and a medical degree from the University of Minnesota. You can read more about his work at https://www.nrdc.org/experts/david-wallinga-md; or follow him on Twitter @Food_Dr.
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