Monitoring antibiotic resistance in retail food products in Connecticut
Official title: The State of Connecticut Department of Public Health Retail Food Program
Funded at Connecticut State Dept of Public Health · NIH-10901874 · Data updated 2026-11-12
This study is looking at how common antibiotic-resistant bacteria, like Salmonella and E. coli, are in meat and seafood from grocery stores in Connecticut, so we can make our food safer and protect everyone's health.
Quick facts
| Grant type | U01 cooperative agreement |
|---|---|
| Study type | NIH-funded research |
| Funding institution | Connecticut State Dept of Public Health NIH-funded |
| Lab location | 1 site (Hartford, United States) |
| Project start | September 1, 2020 |
| Project end | August 31, 2025 |
| Funding year | 2024 |
| Award (this year) | $180,000 |
| NIH project number | 5U01FD007158-05 |
| Project ID | NIH-10901874 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal candidates for benefiting from this research include consumers of retail meat and seafood products in Connecticut, particularly those concerned about food safety and antibiotic resistance.
✕Less likely to help
Patients who do not consume retail meat or seafood products may not receive direct benefits from this research.
What this research studies
This research focuses on monitoring antibiotic resistance in various bacteria found in retail food samples, specifically meat and seafood purchased from grocery stores in Connecticut. The Connecticut Department of Public Health will collect and analyze samples to determine the prevalence of antibiotic-resistant bacteria such as Salmonella and E. coli. By conducting this surveillance, the project aims to enhance food safety and public health by identifying potential risks associated with antibiotic resistance in food. The findings will help inform better practices and policies regarding food safety and antibiotic use.
Why it matters
Potential benefit: If successful, this research could lead to improved food safety and reduced risk of antibiotic-resistant infections in the community.
How similar studies have gone: Similar surveillance programs have shown success in identifying antibiotic resistance trends in food products, indicating that this approach is effective and valuable.
Where this research is happening
-
Connecticut State Dept of Public Health
Hartford, United States Active
Researchers
- Principal investigator: Razeq, Jafar — Connecticut State Dept of Public Health
- Study coordinator: Razeq, Jafar
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.