Modern food science has meant a lot fewer people starving, but there has also been an increase in products designed to keep animals and fish healthy, like antibiotics.
Antibiotics do not just disappear. Even in trace amounts, over time they can build up in the environment and that gives bacteria another path to developing resistance.
In a new study, PhD candidate Hansa Done and Dr. Rolf Halden, PhD of Arizona State University's Biodesign Institute, examine antibiotic use in the rapidly expanding world of global aquaculture. They measured the presence of antibiotics in shrimp, salmon, catfish, trout, tilapia and swai, originating from 11 countries. Data showed traces of 5 of the 47 antibiotics evaluated.