A new study suggests the use of biocides by food industry producers may be contributing to the growth of superbugs resistant to today’s antibacterial drugs. Antithetical to the natural food movement, large-scale traditional food producers may be endangering public health with the use of sub-lethal doses of biocides, investigators the University of Leon conclude in one of the first scientific studies to even probe the issue. In the United States, food producers typically use three types of biocides, a category that includes pesticides and antimicrobials.
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