Ground meat is very versatile. We can shape it into burgers, meatballs, and meatloaf. It can be stirred into chili and pasta sauce or stuffed into peppers, lasagna, and tacos. Americans like it so much that in 2021 alone, we purchased more than $13 billion worth of ground beef, turkey, pork, and chicken. But there’s a problem.
While meat increases the risk of many diseases, meat, especially ground meat, also often carries bacteria that can make you sick – or worse!
To assess the current safety of the nation’s ground meat supply, Consumer Reports recently tested 351 packages of ground beef, pork, chicken, and turkey purchased at stores throughout the country. Almost a third of the ground chicken packages they tested contained salmonella. They also found salmonella in a few samples of ground beef, pork, and turkey. To make matters worse, every single strain of salmonella was resistant to at least one antibiotic. We’ve written about the problem of antibiotic resistance developing in farmed animals before. That problem doesn’t seem to have gone away.
Raising meat poses a threat to crop farmers, their produce and our health!
Even at a distance, raising meat poses a danger to human health. A new report by the FDA highlights the danger of farm animal operations located close to produce growing fields. Bacteria from farm animals that cause food poisoning can travel over to the produce by water, dust in the wind or via the farmworkers. All kinds of produce are vulnerable to bacterial contamination.
Food poisoning, also called foodborne illness, is illness caused by eating food contaminated with disease-causing bacteria or the toxins produced by the bacteria. These are intestinal bacteria and originate from the guts of animals, since only animals and humans have intestines. Given the large numbers of animals on a factory farm, and the waste they produce, it’s trouble waiting to happen. Bacteria that can cause food poisoning include Salmonella, Staph and E. Coli.
The U.S. Department of Agriculture recently denied a petition by the National Chicken Council to remove the line speed limit on how many chickens can killed per second in the slaughterhouse.
Some food safety advocates cheered at this, calling it a victory for workers and consumers, but we don’t think it’s that much of a victory. The current rate at which chickens can be killed is already ridiculously fast at 3 chickens per second, and accidents and injuries are already a concern. Read more
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
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