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Bacteria found in squid raises concern about spread of antibiotic resistance, study finds

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Researchers in Canada have discovered one of the deadliest kinds of antibiotic-resistant bacteria for the first time in a food product — raw squid — widening the potential exposure for consumers, according to a report published Wednesday by the U.S. Centers for Disease Control and Prevention.

Most antibiotic-resistant bacteria have, until now, been in health-care settings and spread by infected patients, as occurred in the “superbug” outbreak at the National Institutes of Health clinical center in 2011 that killed seven people.

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