Consumer Reports analyzed 257 samples of ground turkey from stores nationwide to examine the relationship between antibiotic treatment and resistance in turkeys. Researchers found either enterococcus, Escherichia coli (E. coli), staphylococcus aureus, salmonella or campylobacter in 90 percent of samples. Bacteria on turkey labeled as antibiotic free or raised without antibiotics was found to be resistant to fewer antibiotics than those on conventional turkey, and resistance was higher to classes of antibiotics used in healthy turkeys.