It’s a good time to give up meat
Johanna R. found an article on CNN.com very interesting; here’s her synopsis:
In a report for CNN Elisabeth Cohen reports that almost half of the meat and poultry sold at U.S. supermarkets and grocery stores contains a type of bacteria that is potentially harmful to humans, a new study estimates. This bacteria is Staphylococcus aureus which is the most common bacteria for human infections. The main problem is if someone touches it, which could lead to minor health problems like skin infections. Also life-threatening diseases such as pneumonia, meningitis, osteomyelitis, endocarditis, toxic shock syndrome (TSS), chest pain, bacteremia, and sepsis.
A recent study by the Translational Genomics Research Institute tested 136 packages of chicken, turkey, pork, and ground beef purchased at 26 grocery stores in five cities around the country, and found that 47 percent contained Staphylococcus aureus. Also they found out that half of the contaminated samples contained strains of the bacteria that were resistant to at least three antibiotics, such as penicillin and tetracycline. Some strains were resistant to a half dozen or more.
The reason for the contamination of staph is believed to be because of the handling the meat raw without using any gloves or washing their hands. So the prevention for this contamination is using gloves, washing hands, cleaning surfaces right after used, cooking meat at proper temperature, and also prevent cross contamination by cutting meat on a board and then doing your salad on the same board. This goes for all kind of bacteria contamination.
Posted on April 19, 2011, in Guest Post, Microbes in the News, Wash your hands! and tagged Staphylococcus aureus, Toxic shock syndrome, Translational Genomics Research Institute. Bookmark the permalink. 1 Comment.