The number of samples collected per brand is now indicated in the text. Hanning’s comments and suggestions and have revised the manuscript to address each point raised. We thank the reviewers for their reports. coli in kosher chicken could promote efforts to reduce consumer exposure to this potential pathogen. Future research to identify the specific practices that cause the high frequency of antibiotic-resistant E. coli on poultry products available to consumers. These results indicate that production methods influence the frequency of antibiotic-resistant E. coli, nearly twice that of conventional products, a result that belies the historical roots of kosher as a means to ensure food safety. Kosher chicken had the highest frequency of antibiotic-resistant E. coli tended to be only slightly lower for RWA, and organic chicken was statistically indistinguishable from conventional products that have no restrictions. Although the organic and RWA labels restrict the use of antibiotics, the frequency of antibiotic-resistant E. coli isolates from each sample for resistance to 12 common antibiotics. From April – June 2012, we purchased 213 samples of raw chicken from 15 locations in the New York City metropolitan area. coli on raw chicken marketed as conventional, organic, kosher and RWA. We examined the occurrence of antibiotic-resistant E. However, whether these categories vary in the frequency of contamination with antibiotic-resistant E. Consumers have a range of choices for poultry, including conventional, organic, kosher, and raised without antibiotics (RWA) – designations that are perceived to indicate differences in quality and safety. Retail poultry products are known sources of antibiotic-resistant Escherichia coli, a major human health concern.
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