Tracking antibiotic resistance in food from stores in Texas and Oklahoma
Official title: Antibiotic Resistance Surveillance in Retail Food Specimens in Texas and Oklahoma
Funded at Texas Tech University · NIH-10898666 · Data updated 2026-11-12
This study is looking at how common antibiotic-resistant bacteria are in meats and seafood sold in grocery stores in Texas and Oklahoma, so we can better understand any health risks they might pose to shoppers like you.
Quick facts
| Grant type | U01 cooperative agreement |
|---|---|
| Study type | NIH-funded research |
| Funding institution | Texas Tech University NIH-funded |
| Lab location | 1 site (Lubbock, United States) |
| Project start | September 1, 2020 |
| Project end | August 31, 2025 |
| Funding year | 2024 |
| Award (this year) | $200,000 |
| NIH project number | 5U01FD007128-05 |
| Project ID | NIH-10898666 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal candidates for this research are consumers in Texas and Oklahoma who purchase meat and seafood products from grocery stores.
✕Less likely to help
Patients who do not consume retail meats or seafood may not receive any direct benefit from this research.
What this research studies
This research investigates the prevalence of antibiotic-resistant bacteria in retail food products, specifically focusing on meats and seafood sold in grocery stores across Texas and Oklahoma. By analyzing samples of chicken, turkey, beef, pork, and seafood, the study aims to identify strains of bacteria such as Salmonella, Campylobacter, and E. coli that may pose health risks to consumers. The methodology includes standardized testing and whole genome sequencing to provide detailed insights into the antibiotic resistance patterns of these bacteria. The findings will help inform public health policies and risk assessments related to food safety.
Why it matters
Potential benefit: If successful, this research could enhance food safety by identifying and mitigating the risks associated with antibiotic-resistant bacteria in retail food products.
How similar studies have gone: Previous research has successfully identified antibiotic resistance in food products, indicating that this approach is both relevant and necessary for public health.
Where this research is happening
-
Texas Tech University
Lubbock, United States Active
Researchers
- Principal investigator: Echeverry, Alejandro — Texas Tech University
- Study coordinator: Echeverry, Alejandro
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.