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This is a tough question to answer because you do not specify if the food is antibiotic resistant or the person is.

Assuming that you mean antibiotic resistant pathogens as they relate to safe food handling practices... I will endeavor to answer your question.

Disease-causing organisms proliferate whenever the temperature is conducive to their growth. If, while handling raw foods, a bacteria or virus is introduced to the food, it will grow on or within the food and anyone who eats it will get sick.

If the pathogen is antibiotic resistant, then it will simply continue to grow inside your body until such time as it kills the host or causes other bodily processes to malfunction or discontinue functioning.

Safe food handling practices are so important because they can prevent the infection or cross-contamination of foods during processing.

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Q: How do antibiotic resistance and safe food handling relate?
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