Deadly “superbugs” that resist our strongest antibiotics have been found lurking in imported shrimp and scallops sold in American grocery stores, potentially placing millions of Americans at risk from untreatable infections.
Key Takeaways
- University of Georgia researchers discovered colistin-resistant genes in imported seafood purchased in Atlanta markets, posing a significant public health threat as colistin is a critical “last-resort” antibiotic.
- Over 90% of seafood consumed in America is imported, creating a massive potential pathway for antibiotic-resistant bacteria to enter our food supply.
- These dangerous resistance genes can transfer between different bacteria, potentially creating untreatable infections that contribute to the 35,000 annual American deaths from antibiotic resistance.
- Locally produced American seafood did not show these resistance genes, highlighting the need for stricter regulations on imported food products.
- Proper cooking of seafood can reduce infection risk, but cross-contamination during food preparation remains a concern.
A Hidden Danger in Your Seafood
Alarming new research from the University of Georgia has identified a serious threat hiding in America’s seafood supply. Scientists discovered genes that provide resistance to colistin—one of medicine’s last effective antibiotics for treating severe infections—in imported shrimp and scallops sold in Atlanta markets. This discovery represents a potential public health crisis as these resistance mechanisms can spread between different bacteria, effectively creating “superbugs” that could resist our most powerful medical treatments. The findings are particularly troubling given that over 90% of seafood consumed in the United States is imported, creating an enormous pathway for these dangerous genes to enter our food supply.
Lead researcher Issmat Kassem and his team found multiple types of mobile colistin-resistant (mcr) genes in their samples. These genes are especially dangerous because they can transfer between different bacterial species, rapidly spreading resistance. “We love our seafood. But if you go out to lunch today, your plate might have ingredients from six, seven, or eight countries,” said Lead researcher Issmat Kassem.
America’s Vulnerability to Foreign Food Standards
The research highlights a significant weakness in our national food security system. With most seafood consumed in America coming from overseas, we are increasingly vulnerable to substandard antibiotic practices in other countries. Many foreign producers use antibiotics liberally in aquaculture operations, creating perfect breeding grounds for resistant bacteria. Meanwhile, American consumers remain largely unaware of these risks when purchasing imported seafood. Current U.S. screening processes focus primarily on detecting specific pathogens but often miss these dangerous resistance genes, allowing them to slip through our borders and onto dinner plates nationwide.
“Some countries do not have strict regulations for using antibiotics in food animal production, so imported food can be a vehicle for transmission of resistance,” said Lead researcher Issmat Kassem.
The contrast between imported and domestic seafood is stark. When researchers tested locally produced American seafood, they found no evidence of these dangerous resistance genes. This finding underscores how American standards for antibiotic use in aquaculture are providing better protection for consumers compared to some foreign producers. The study raises serious questions about whether we should implement stricter regulations on imported seafood to protect public health.
A Growing Health Crisis
Antibiotic resistance represents one of the most significant public health challenges of our time. According to the research, over 2.8 million Americans suffer from antibiotic-resistant infections annually, with approximately 35,000 dying as a result. Colistin is classified by the World Health Organization as a “critically important antibiotic” – it’s a treatment of last resort when other antibiotics fail against severe infections like pneumonia or sepsis. The discovery of resistance genes in our food supply means that this critical medical resource is increasingly at risk of becoming ineffective.
“The bacteria that were carrying colistin resistance genes are not normally screened,” said Kassem.
Consuming contaminated seafood could lead to colonization of the gastrointestinal tract by these resistant bacteria. While healthy individuals might not immediately become sick, these bacteria can cause deadly infections when the immune system weakens. Most concerning is that the same resistance genes found in seafood were previously identified in Georgia wastewater, suggesting these dangerous bacteria may already be circulating in American communities. This pattern of spread shows how quickly a problem from overseas can become a domestic health crisis.
Protecting Your Family
While the research findings are concerning, there are steps Americans can take to reduce their risk. Properly cooking seafood kills most bacteria, including those carrying resistance genes. However, cross-contamination during food preparation remains a significant risk factor. The study authors recommend that vulnerable populations, including older individuals and pregnant women, should be particularly cautious and avoid raw seafood entirely. Supporting American seafood producers who adhere to stricter antibiotic standards may also help reduce exposure to these dangerous bacteria.
The University of Georgia research team will present their findings at the ASM Microbe 2025 event in Los Angeles, drawing attention to this growing threat. Their work emphasizes the need for stronger international collaboration and more rigorous monitoring systems to address antimicrobial resistance. Without immediate action to control antibiotic use in global food production and improve screening of imported food products, Americans may continue to face increasing risks from these deadly superbugs hiding in plain sight on supermarket shelves.
