Investigating antibiotic resistance in meat and seafood from grocery stores in South Dakota and North Dakota.
Official title: Antibiotic Resistance Surveillance in Retail Meat and Seafood Samples from South Dakota and North Dakota.
Funded at South Dakota State University · NIH-10901851 · Data updated 2026-11-12
This study is looking at how common antibiotic-resistant bacteria are in meat and seafood sold in grocery stores in South Dakota and North Dakota, so we can better understand food safety and keep everyone healthy.
Quick facts
| Grant type | U01 cooperative agreement |
|---|---|
| Study type | NIH-funded research |
| Funding institution | South Dakota State University NIH-funded |
| Lab location | 1 site (Brookings, United States) |
| Project start | September 1, 2020 |
| Project end | August 31, 2025 |
| Funding year | 2024 |
| Award (this year) | $190,000 |
| NIH project number | 5U01FD007156-05 |
| Project ID | NIH-10901851 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal candidates for this research are individuals who frequently consume retail meat and seafood products from grocery stores in South Dakota and North Dakota.
✕Less likely to help
Patients who do not consume meat or seafood or who live outside of South Dakota and North Dakota may not benefit from this research.
What this research studies
This research focuses on assessing the prevalence of antibiotic-resistant bacteria in retail meat and seafood products purchased from grocery stores in South Dakota and North Dakota. Over five years, samples of chicken, turkey, beef, pork, tilapia, salmon, and shrimp will be collected quarterly and analyzed for harmful bacteria such as Salmonella and E. coli. The samples will undergo rigorous testing in a specialized laboratory to identify any antibiotic resistance, which is crucial for food safety and public health. The findings will contribute to a national database aimed at monitoring and controlling antibiotic resistance in food sources.
Why it matters
Potential benefit: If successful, this research could enhance food safety by identifying antibiotic-resistant bacteria in meat and seafood, leading to better consumer protection.
How similar studies have gone: Previous research has shown success in monitoring antibiotic resistance in food sources, indicating that this approach is both relevant and necessary.
Where this research is happening
-
South Dakota State University
Brookings, United States Active
Researchers
- Principal investigator: Ruesch, Laura — South Dakota State University
- Study coordinator: Ruesch, Laura
About this research
- This is an active NIH-funded research project — typically early-stage science, not a clinical trial accepting patient enrollment.
- Some NIH-funded labs run parallel clinical studies or seek volunteers for related work. To check, contact the principal investigator or institution listed above.
- For full project details, budget, and progress reports, visit the official NIH RePORTER page.