A truckload of live turkeys arrives at the Cargill plant in Springdale, Ark., on Aug. 4. Most turkeys in the U.S. are given low doses of antibiotics, which breed resistant strains of bacteria, including Salmonella.
August 5, 2011 The most troubling aspect of the latest Salmonella outbreak, according to some food safety critics, is that the strain that's making people sick is resistant to several antibiotics. But contaminated meats can't be recalled until they actually cause illness.
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