Some bacteria in grocery meat resistant to antibiotics: study
NEW YORK (Reuters) – Researchers have found high levels of bacteria in meat commonly found on grocery store shelves, with more than half of the bacteria resistant to multiple types of antibiotics, according to a study released on Friday.
While the meat commonly found in grocery stores is still safe to eat, consumers should take precautions especially in handling and cooking, the chief researcher for the study said.
The study by the Arizona-based Translational Genomics Research Institute (TGRI) examined 136 meat samples from 26 grocery stores in Illinois, Florida, California, Arizona and Washington D.C.
Dr. Lance Price, the head researcher on the study, said high levels of Staphylococcus aureus (S.Aureus) bacteria were found in the meat.
"Staph causes hundreds of thousands of infections in the United States every year," Price said in an interview. "It causes a whole slew of infections ranging from skin infections to really bad respiratory infections like pneumonia."
Here are the real kickers:
Staph infections also kill more people in the United States each year than HIV, he said.
"The bacteria is always going to be there, but the reason why they're resistant is directly related to antibiotic use in food animal production."
And on that cheery little note, ladies and gentlemen, I wish you all a great weekend. If you're grilling out, you'd better go for medium well.
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2 comments:
One more reason I'm glad we're back to butchering our own grass-fed beef (not to mention milking our own cow).
That's what they emphasize in the article, of course--do it yourself or be careful otherwise.
Good for you.
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