Superbugs Found In Nearly 80% Of U.S. Supermarket Meat
A new analysis offers alarming findings as many Americans get ready to fire up their grills for the 4th of July—nearly 80 percent of supermarket meat was found to have antibiotic-resistant bacteria, also known as superbugs.
That’s according to the Environmental Working Group (EWG), which sifted through over 47,000 tests of bacteria on supermarket meat, including beef, chicken, pork, and turkey, undertaken by the National Antimicrobial Resistance Monitoring System in 2015, the most recent year for which the data is available.
“Consumers need to know about potential contamination of the meat they eat so they can be vigilant about food safety, especially when cooking for children, pregnant women, older adults or the immune-compromised,” said report author Dawn Undurraga, a nutritionist with the Washington, D.C.-based research and advocacy organization. The high levels, the report notes, call into question the effectiveness of the FDA’s 2013 guidancecalling for reduction in the use of use of antibiotics to make livestock grow more quickly.
“Now is the time for the federal government to get medically important antibiotics out of factory farms.”
—Dawn Undurraga, EWGUndurraga noted that “the government still allows most producers to give highly important antibiotics to healthy animals to compensate for stressful, crowded, and unsanitary conditions,” which are rampant on factory farms. “These non-treatment uses are counter to WHO recommendations, and create a breeding ground for antibiotic-resistant bacteria.”
EWG also says the FDA continues to downplay the data, even as warnings about the threat of antibiotic resistance increase at thenational and globallevel.
According to the WHO, such resistance remains “one of the biggest threats to global health, food security, and development today,” and warns the crisis “is rising to dangerously high levels in all parts of the world.”
(Read more)
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A new analysis offers alarming findings as many Americans get ready to fire up their grills for the 4th of July—nearly 80 percent of supermarket meat was found to have antibiotic-resistant bacteria, also known as superbugs.
That’s according to the Environmental Working Group (EWG), which sifted through over 47,000 tests of bacteria on supermarket meat, including beef, chicken, pork, and turkey, undertaken by the National Antimicrobial Resistance Monitoring System in 2015, the most recent year for which the data is available.
“Consumers need to know about potential contamination of the meat they eat so they can be vigilant about food safety, especially when cooking for children, pregnant women, older adults or the immune-compromised,” said report author Dawn Undurraga, a nutritionist with the Washington, D.C.-based research and advocacy organization. The high levels, the report notes, call into question the effectiveness of the FDA’s 2013 guidancecalling for reduction in the use of use of antibiotics to make livestock grow more quickly.
“Now is the time for the federal government to get medically important antibiotics out of factory farms.”
—Dawn Undurraga, EWGUndurraga noted that “the government still allows most producers to give highly important antibiotics to healthy animals to compensate for stressful, crowded, and unsanitary conditions,” which are rampant on factory farms. “These non-treatment uses are counter to WHO recommendations, and create a breeding ground for antibiotic-resistant bacteria.”
EWG also says the FDA continues to downplay the data, even as warnings about the threat of antibiotic resistance increase at the national and globallevel.
According to the WHO, such resistance remains “one of the biggest threats to global health, food security, and development today,” and warns the crisis “is rising to dangerously high levels in all parts of the world.”
(Read more)
