ANTIBIOTIC RESISTANT BACTERIA: IS MEAT TO BLAME?

ANTIBIOTIC RESISTANT BACTERIA: IS MEAT TO BLAME?

courtesy: foodsafetynews.com

The issue of increasingly antibiotic resistant pathogens has been linked to overuse of antibiotics in the meat/poultry industry.

Last year the FDA has passed regulations designed to stop the flagrant abuse of antibiotics in cattle raising. 

However, the FDA's grip seem to have loosened, instead of tightened.  

Indeed the meat tested recently proves it.  The beef and white meat that is available on the market that is not labeled hormone and antibiotic free is rife with antibiotic resistant strains of common pathogens, such as Salmonella, Campylobacter and E. Coli.  

The amount of the antibiotic ab-use can be translated simply this way: 4/5 of ALL  antibiotics produced end up in cattle and poultry farming.  In case that is not clear enough, here are the specific numbers:  antibiotics for human use has leveled off at 8 billion pounds annually, while livestock farming use has reached a record 29.9 billion pounds in 2011 (PEW reports).

The analysis of the raw data pointed to a 2% increase in the use of antibiotics for livestock, showing that, if anything, the use is becoming more intensive, not less.  

Some of the pathogens that are being monitored for antibiotic resistance were :

- Salmonella.  About 78% of the pathogen in turkey meat was resistant to antibiotics, up from 2010.

- Salmonella. About 12% of the strain in chicken was found to to be antibiotic - resistant.

- Campylobacter.  About 95% of chicken products were contaminated with the pathogen, 50% of which was resistant to tetracycline.

Is there an end in sight? Not if there isn't a stepped up efforts, with fines levied and other measures, to contain the practice of antibiotic abuse in livestock farming, and an informed consumer willing to request a stop to the practice..

Source: Mother Jones 2.12.13