Meat and Poultry Tainted with Staph Bacteria sold in America.

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The Translational Genomics Research Institute conducted a study that found almost half of 136 samples of pork, poultry, and beef in 26 retail grocery stores across the country contained the Staphylococcus Aureus bacteria.  Some of the staph bacteria found was resistant to common antibiotics, similar to the antibiotics used in cows, chickens, and pigs on industrial  feed lots.

Antibiotics are used in cows, chickens, and pigs on industrial feed lots because  the conditions in which they live are highly conducive to the breeding and spreading bacteria; antibiotics are considered “standard industry practice” in feed lot cows, chickens and pigs because in many cases it is the only way to keep the animals viable.   The USDA states Staphylococcus Aureus is the “Main causative agent of staphylococcal food poisoning which occurs following the consumption of food contaminated with preformed staphylococcal enterotoxins”. 

The following is also true of Staphylococcus Aureus: “Improper food handling practices and storage conditions are the main causes of food-borne disease outbreaks.”  The bacteria can be killed when cooked thoroughly, the immediate risk is when the meat or poultry is handled and cross contaminates other food or penetrates the skin of the handler.  The study is published in the journal of Clinical Infectious Diseases.

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About Scott Humphrey

An evolving person, writer, teacher, learner, activist, comedian, actor, photographer, musician, and fun seeker.

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