Every year, nearly 23,000 Americans die from antibiotic-resistant infections. The excessive use of antibiotics in farm animals and the conditions in which the animals are raised forms an environment for bacteria to develop and spread bacteria. Resistant bacteria have been turning up in the meat and seafood consumed by us.

The tests conducted by Consumer Reports in the last three years have detected superbugs in 57% of the inspected uncooked chicken samples, 83% of the turkey, 14% of the beef, and 14% of the shrimp.

Consumer Reports has suggested that the best meat and poultry practices prohibit the use of all antibiotics and other drugs for boosting growth and to prevent disease in healthy animals.

But shopping for meat brought up without antibiotics can be baffling. For say the ‘natural’ label, meaning that the cut of meat doesn’t have artificial colors or additives and was simply processed. It has no relation with whether antibiotics or other drugs were regularly used or not.

According to Consumer Reports, one should seek for the ‘organic’ label, which confirms that the animal has been raised without antibiotics. Consumers can also look for labels with the terms, including ‘no antibiotics’, ‘no antibiotics ever’, or ‘never given antibiotics’.

Whole Foods’ sold meat is raised without antibiotics. The same is the case of the meat served at Chipotle Mexican Grill and all but the deli turkey sold at Panera Bread. Brands of meat and poultry raised without antibiotics have been becoming more widespread in the supermarket.