Staph in Meat
April 16, 2011 by staff
Staphylococcus aureus, more popularly known as “Staph” bacteria can cause life-threatening human diseases such as pneumonia, heart infections and other diseases.
A new national study found dangerous bacteria in more than one hundred meat, chicken, pork, turkey and samples of 80 different brands. The samples were collected from 26 stores in five cities: Chicago, Flagstaff, Arizona, Fort Lauderdale, Florida, Los Angeles and Washington, DC.
Yahoo! News reports that the results showed that percent of the samples were contaminated and that percent of the bacteria were resistant to at least three different classes of antibiotics.
New DNA evidence showed that the animals themselves were contaminated with bacteria.
Lance B. Price, TGen director of the Center for Food Microbiology and Environmental Health and lead author of the study, said: “For the first time, we know how much of our meat and poultry contaminated with antibiotic-resistant staph, and it is important.
He continued: “The fact that S. aureus resistant to the drugs was so prevalent, and probably came from the food animals themselves, it is worrying and requires attention to how antibiotics are currently used food production animal.
The rate of infections may be the methods of production. Speaking at a press conference on Friday, Price explained that the study results “point directly to the problems on the farm.”
The American Meat Institute Foundation, an organization representing the industry means, has issued a statement saying that the size of the study sample is too small for accurate results.
It is unclear what the infection can mean for consumer health. The study was published in the April issue of the journal Clinical Infectious Diseases.
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