“California is doing better than the rest of the country on this,” he said.

“We have more than 300 million bacteria, which is a lot of bacteria.

And the vast majority of the bugs we have are not bad bacteria.”

California, like most states, has had its share of bugs.

But a 2015 study found that of the 1,200 cases of salmonella and salmonellosis that have been reported in California, the vast bulk of them were caused by contaminated food.

The state’s total annual bacterial count was just under 4 million in 2015, according to the Centers for Disease Control and Prevention.

That’s well below the U.S. average of 7.2 million and more than 20 percent lower than Germany, where bacteria accounted for more than 90 percent of the state’s annual bacterial counts.

“It’s a lot less than what we were having in the late 20th century,” said David Shulkin, California’s former governor and the chairman of the California Senate’s agriculture committee.

“And it’s been falling for a while.

I don’t think we’ve seen it in California.”

California is among only a few states that has been able to increase its ability to fight outbreaks of disease from the inside out.

Last year, it expanded the use of antibiotics to fight infections that have nothing to do with the food.

It also has been more proactive in treating the infections caused by resistant bacteria.

California’s efforts have helped the state reach a milestone, the nation’s second-highest level of infection control, and Shulkins said the state had already made some significant strides.

But there are still hurdles.

In California, there are about 5,000 hospitals that treat nearly 500,000 people a year.

Many of those hospitals have limited capacity and are unable to handle the volume of patients that come in, said Shulker, who also serves on the board of the American Medical Association.

For the past year, Shulka and his colleagues have been pushing for a more efficient system to treat those patients.

“We’ve made some progress in making sure we’re getting the right antibiotics and the right tools to treat the infections,” Shulke said.

But he noted that the state is still working on how to make that system more efficient.

Shulkin said the number of new infections caused every year by resistant bugs is increasing because there are more people getting infections from the spread of the infections, which has led to a spike in infections from foodborne diseases.

“People have been doing their best to get through their winter months, and now the flu season is starting,” he explained.

“People are not going to go back to their traditional diet for months.

They’re going to have to adjust to a new diet, which means a new set of antibiotics, which mean a new system, which makes it more difficult for us to keep the infection rates down.”

The new antibiotic system has taken a big step forward in fighting the spread.

But it is still not perfect, and it still does not address the growing number of infections caused not by foodborne infections but by nonfoodborne infections.

“Infections from food are still the most significant threat, but we still have a long way to go,” Shulerkin said.

In his new book, “The Food Revolution,” Shulinkin calls on other states to do more to address the spread, which he says has grown over the past two decades from a handful of people getting sick to a growing number in many communities.

“I’m not a physician, but if we do not act, the situation will only get worse,” he wrote.

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