This is serious. This could cost you your life! What if the medication your doctor gave you for an infection didn’t work? What if the second antibiotic didn’t work either? Blame the beef industry. According to a new study, sponsored by consumer and environmental groups, 23 out of 25 U.S. burger chains, including McDonald’s and Burger King, were found serving beef raised with the routine use of antibiotics.
Most of antibiotics sold in the U.S. are fed to farm animals not people. In fact, 70% of medically important antibiotics sold in the U.S. go to food producing animals, and 43% of that goes to the beef industry. The result is that each year in the U.S., at least 2 million people are infected with antibiotic resistant bacteria, and at least 23,000 people die as a result. Read more
The burger test results are in. Researchers bought enough ground beef to make over 1,800 quarter pounders from markets all over the country. Every single burger, without exception, had potentially disease-causing fecal (yuck!) bacteria in it.
It’s getting really bad out there in the meat world. As if that weren’t bad enough, sixty percent of samples had E- Coli, including the much feared 0157 E-Coli, as well as other toxin-producing bacteria. Several other kinds of bacteria were present as well. For instance, ten percent of samples contained Staph Aureus, bacteria which produces a disease-causing toxin that even the usual cooking won’t destroy.
Even worse, 18% of the burgers had antibiotic-resistant bacteria. Even the sustainably-raised burgers had lesser, but still substantial, amounts. That means that if you get sick from these burgers, when the doctor treats you with one or more kinds of antibiotics to fight them, they won’t work.
Choosing sustainably-raised beef won’t help much. Both conventionally raised or “factory farmed” burgers, and so called sustainably-raised burgers were contaminated with fecal bacteria, although the sustainable beef (such as organic and or grass fed) did have lower, but still considerable, rates of antibiotic-resistant bacteria.
The list of reasons behind the bacteria in the burgers is a long one, but it includes unhealthy conditions on the farms, unsavory things in the cow feed such chicken droppings, and even pieces of slaughtered hogs, contamination of the slaughterhouse machinery, inadequate inspection, a too-fast slaughter rate, resulting in stressed workers and inhumane conditions for cows.
Total beef consumption in this country is currently 4.6 billion pounds, and ground beef accounts for half of that. The study was conducted by Consumer Reports, which suggests considering alternate options. We couldn’t agree more. There are so many safer and delicious veggie burgers to try.
The news about chicken just keeps getting worse. As if we needed yet another reason not to eat chicken, the Obama administration has just caved in to “big chicken” by issuing new slaughterhouse regulations. These will save the industry over $256 million every year by speeding up the pace of processing and reducing the number of required food safety inspectors, further compromising both consumer and worker safety. If the White House signs off on the USDA’s proposed regulations as expected, poultry plants could speed up their slaughter lines later this year. The maximum speed for chickens would increase from 140 birds per minute to 175 per minute, and for turkeys, from 45 birds to 55 per minute, and an antiseptic spray will substitute for inspectors.
Workers, who already often complain of carpal tunnel and other musculoskeletal disorders, will have to pluck, cut and sort birds even faster. We’ve already written about how slaughterhouse workers have one of the most dangerous and abusive jobs in the country.
To keep speeds up, the new regulations “would allow visibly contaminated poultry carcasses to remain online for treatment” rather than being discarded or removed for off-line cleaning, as is now common practice. The proposed rules say “all carcasses” on the line would be treated with antimicrobial chemicals “whether they are contaminated or not.” Worse still, when the chicken is tested it is allowed to continue on its way towards being eaten, since tests results won’t come back until much later. This is especially troubling since 97% of raw chicken in U.S. supermarkets are contaminated with bacteria that could make you sick, according to a new Consumer Reports study. We have recently posted how many of those disease-causing bacteria have become resistant to antibiotics.
Then there’s the issue of the safety of the antiseptics themselves. Government agencies have not conducted independent research into the possible side effects on consumers of ingesting the disinfectant residues, not to mention the increased worker exposure.
All of this adds to the many other problems caused by chicken. High levels of saturated fat and cholesterol contribute to clogged arteries and other diseases. Cooking chicken produces more cancer-causing heterocyclic amines (HCA’s) than any other meat when cooked. Raising chickens also causes massive water pollution and contributes to global warming. And the poor chickens are commonly jammed into cages so crowded they can’t even turn around, causing endless animal suffering. The ever-increasing bad news about chicken will certainly encourage more people to think twice about choosing chicken for dinner.
There’s an emergency brewing out there. The miracle of antibiotics, and their ability to quickly and easily conquer once often-deadly, common infections, is fading, and the nightmare of death and disease from bacteria may be about to begin – if we don’t act soon.
It’s scary, and it can be deadly, when antibiotics stop working against bacteria. This is known as antibiotic resistance. Patients suffer and can die from antibiotic-resistant bacteria. Unfortunately, this is happening more and more these days. Many doctors warn that we may soon have no effective antibiotics – a medical catastrophe. In fact, the problem has become so widespread and serious that the World Health Organization calls antibiotic resistance one of the three greatest threats to human health. Read more
Oh yuk! There’s something called pink slime in hamburgers and we’re feeding it to our kids at school! In response to a large number of grossed out parents and the general public at large, a growing number school districts, restaurants and grocery stores are rapidly removing hamburgers and ground beef which contain pink slime from their offerings. Pink slime is the common term used to describe cuttings and scrapings of meat often taken from the less appetizing parts of the cow and then treated with the harsh chemical ammonium hydroxide to kill the bacteria it usually contains.
While we have no problem with removing pink slime from the burgers, there are much more serious problems with the common hamburger that can’t be so easily fixed, and which harm us much more than just making us hold our noses and saying yuk. Ultimately there is no such thing as safe meat. Meat is loaded with cholesterol and saturated fat, not to mention E. Coli and other pathogens that can cause serious illnesses. Let’s take a look at some of them and ask ourselves why, given the problems they cause, we still have hamburgers on the menus at all.
Topping our list are artery-clogging saturated fat and cholesterol that are found in hamburgers in plentiful amounts. While fat and cholesterol may not sound as objectionable as pink slime, the damage they cause is much worse. It turns out that saturated fat and cholesterol are the culprits behind clogged arteries which in the heart can cause heart attacks, and in the brain can cause strokes. These two diseases are the number one and number three causes of death in America.
Next on our list of burger problems are antibiotic-resistant bacteria. Most farm animals these days are raised on what are known as factory farms. On factory farms, animals are badly crowded together, and overcrowding promotes the spread of disease. To enable farm animals to survive under such harsh and unnatural conditions, farmers must routinely give them antibiotics in their daily feed. The problem is that, with repeated use, all antibiotics become less and less effective because the bacteria develop resistance to it. In one study of meat collected from supermarkets, almost all the bacteria found were resistant to at least one antibiotic, and over half the bacteria tested were resistant to three different antibiotics.
Antibiotics have been haled as the miracle drugs of the 20th century, but they are now under threat. Doctors are frustrated by rising numbers of infections resistant to their arsenal of antibiotics. When these medicines don’t work, patients suffer or even die, and our nation’s health tab also ratchets upward. Doctors worry that the day may soon come when their prescriptions will no longer work, and we will go back to the old days when infections were rampant and people died from them.
Rounding out our list are toxic and cancer causing chemicals. Broadly speaking, there are three kinds of toxic chemicals out there that are the most worrisome: those that were deliberately applied in agriculture, industrial chemicals discharged as pollutants, and chemicals directly applied to food or which emerge during its cooking and processing. When agricultural chemicals such as pesticides and herbicides are applied to crops, or industrial pollutants such as PCBs, dioxins and mercury contaminate the air and water, they wind up being consumed by the farm animals. Other toxic chemicals such as heterocyclic amines or HCA’s are formed when the meat is cooked. Many of these toxic chemicals have been shown to cause serious health problems ranging from birth defects to cancer.
The problem is that the farm animals (and fish which consume polluted algae) store these chemicals in their bodies, especially in the fatty portions, in a process known as bioaccumulation. Day after day, and year after year, the levels of these chemicals build until the animal is finally killed for food. When we eat the animal, we get much of the toxic chemicals they have been storing.
What about the toxic chemicals on the crops themselves, that vegetarians eat directly, you may ask? This is a legitimate concern. However meat often has levels of toxic chemicals 10 times higher than in plant foods, as a result of the animals storing and concentrating them day after day. In fact, most Americans get 90% of their toxic exposure through meat, fish, poultry, eggs and dairy.
Just how serious is the problem of toxic chemicals in meat? According to Oxford University Physician Paula Baillie Hamilton, “We are one of the most polluted species on the planet. Indeed, we are all so contaminated that if we were cannibals our meat would be banned from human consumption.” No wonder cancer has become so much more common in recent times.
Here in the US, Neal Barnard MD, President of the Physicians Committee for Responsible Medicine, sums up the overall problem with meat when he says, “Whether it’s pink slime or organic and grass-fed beef, it all leads to obesity, heart disease, type 2 diabetes, and other life-threatening illnesses.” The pink slime victory shows just how powerful consumers can be when they come together to fight an unsafe product. But it’s hardly the end of the battle. It’s time to face up to the consequences of our meaty diets and move to more healthful ways of eating.
It’s scary and it can be deadly when antibiotics stop working against bacteria. This is known as antibiotic resistance. Patients suffer and can die from antibiotic-resistant bacteria. Unfortunately, this is happening more and more these days. Many doctors warn that we may soon have no effective antibiotics – a medical catastrophe. In fact, the problem has become so widespread and serious that the World Health Organization calls antibiotic resistance one of the three greatest threats to human health. As with so many threats besetting humanity, the problem is linked to meat. Read more