PHOENIX, AZ. (KTLA) -- A new study on meat and poultry sold in grocery stores has revealed that Staphylococcus aureus is present in much of what is sold, with .

According to the results of the study, published in the journal Clinical Infectious Diseases on Friday, the bacteria can cause serious infections ranging from skin infections to pneumonia, and death in rare instances, but consumers face a relatively small threat of these occurrences as long as precautions are taken in handling and cooking, the chief researcher for the study said.

The Translational Genomics Research Institute, a nonprofit biomedical research group, checked 136 meat samples from 26 grocery stores in Illinois, Florida, California, Arizona and Washington, D.C.

The Food and Drug Administration (FDA) said it is aware of the study's findings, and similar studies of antibiotic-resistant bacteria in meats, and is working with the U.S. Agriculture Department and the Centers for Disease Control and Prevention on the issue.

The study found that in 96 percent of the meats with staph bacteria, the bacteria were resistant to at least one type of antibiotic, and 52 percent were resistant to three or more types.

Turkey was the meat that most often contained bacteria resistant to three or more antibiotics, followed by pork, beef and chicken.