Whenever possible, buy certified organic meat

Organic meat is always produced without antibiotics, or meat labeled “no antibiotics added.” Although organic animals still may carry bacteria, a 2009 research review found significantly higher multidrug resistance in conventional meat samples than in organic meat products. And buying organic helps curtail excessive antibiotic use. The bottom line: Handle and cook all meats appropriately.

Practice food safety at home

Keep a separate cutting board for meat, and wash board, knives, countertops, and hands thoroughly with a natural antibacterial soap.

Cook meat thoroughly

Drug-resistant salmonella and E. coli are intestinal bacteria so, like their nonresistant counterparts, they are usually killed with thorough cooking.