Some of the emerging pathologies that are found to derive from eating food is bacteria contained in ground turkey and meat. It seems to be present very often in food that is vacuum packed but also in packaging that is not.
However, some researchers have focused on the fact that these bacteria could be present in turkey for reasons other than the fact that the packaging is airtight, thereby favoring the growth of anaerobic bacteria.
In fact a recent study has revealed that turkey that is contaminated with antibiotic resistant bacteria is almost always turkey that has been raised with antibiotic.
On the contrary, turkey that was raised without antibiotics was found to have a much lower incidence of positive tests for the bacteria.
The researchers tested 257 samples of raw ground turkey for bacteria such as E.coli, Enterococcus, Staph, Salmonella, Campylobacter jejunii and Listeria monocytes. In the samples that had turkey meat raised with antibiotics, the samples were positive for contamination at the rate of 90% and the levels found were high. More worryingly, almost half of the bacteria found was resistant to antibiotics.
The research was done by acclaimed Consumer Report, an advocate for antibiotic free farming. Their findings seem to strongly confirm their premise that widespread antibiotic use in farming should be avoided.
Advocating for fewer antibiotics in farming aligns itself squarely with the medical sector's calls for reducing the overall use of antibiotics for human consumption.
The American Meat Institute has already rebuffed the study's claim by saying that it is skewed and unfair, since it focused primarily on finding antibiotic resistant bacteria.
They also contend that the level of contaminant bacteria is actually low, lower than the guidelines imposed for food safety.
The study's principals however point to the worrisome finding that, for example, even if Salmonella wa less present than other bacteria, the strain was resistant to nearly 8 types of antibiotic.
In addition one of the samples taken was from the core of a 36 million pound ground turkey recall following an outbreak in 2011, which prompted the largest recall in history.
The researchers however say that the study is a guideline, but that its findings are compelling evidence that antibiotics should be used only to treat sick animals and not used en masse for all heads of fowl.
The study also emphasized the need for better handling and preparation of food. Proper storing and cooking can kill existing bacteria.
Source: Food Safety News 4.30.13
