Are you eating ‘superbugs?’ drug-resistant bacteria found at alarming rates on meat in stores

 

April 16, 2013 – HEALTH – There is a lot of talk these days about how feeding antibiotics to livestock is resulting in ‘superbugs’ – bacteria resistant to drug treatment in humans and animals. But do consumers really need to be concerned about eating meat they buy at the grocery stores? A new report released today by the Environmental Working Group (EWG) says, yes. The group analyzed 2011 data recently released by the U.S. government and found 81 percent of ground turkey and 55 percent of ground beef sold in supermarkets carried antibiotic-resistant strands of salmonella and Campylobacter. Together these bacteria cause 3.6 million cases of food poisoning a year. More than half of all chicken sampled carried antibiotic-resistant E. coli. Almost 90 percent of all store bought meat also had signs of normal and resistant Enterococcus faecium – a bacteria that indicates the product came in contact with fecal matter at some point during or after processing. Even if the idea of a little diarrhea or a urinary tract infection does not faze you (both of which can be caused by E. coli), the problem is that as strains of antibiotic-resistant bacteria become more commonplace in our lives, the less we are able to use the drugs to treat common human diseases. The Center for Disease Control (CDC) and 11 other government departments including the Food and Drug Administration and the National Institutes of Health reported in 2012: “Antimicrobial resistance (AR) is not a new phenomenon; however, the current magnitude of the problem and the speed with which new resistance phenotypes have emerged elevates the public health significance of this issue….Since their discovery, antimicrobials have been used extensively in livestock and poultry for the treatment, control, and/or prevention of animal diseases, as well as for production purposes… The impact of increases in resistant bacteria in food animals on the management of human infections is an ongoing concern as many classes of antimicrobials used in food-producing animals have analogues to human therapeutics and are therefore capable of selecting for similar resistance phenotypes. An estimated 8.9 billion animals a year are raised in confinement where cramped conditions, a lack of exercise (or fresh air), and high stress environment necessitate the use of antibiotics.  These animals are also fed “subtherapeutic” doses of the drugs in their feed to promote faster growth and to make them susceptible to the rampant diseases caused by jamming too many animals into one facility. Alternately, if you purchase organic meats or those raised without antibiotics, bacteria has not had the exposure to the drugs to develop resistance.  Less cramped conditions also mean less disease, and processing only a few animals at a time allows for more care and less contamination of meats. Several stores, like Whole Foods, have a great selection of meats raised without any antibiotics. Or, you could stop eating meat. –Forbes 

“Although no conclusive studies have been done regarding the health risks associated with this chemically-laden (antibiotic-rich) fleshly diet on the human immune system; we can’t help but wonder if this medi-dosed meat is a contributing factor to evolving microbial resistance and overall long-term decline in human immunological health.” –The Extinction Protocol, p. 237, 2009