Superbugs Found in Nearly 80 Percent of U.S. Supermarket Meat
Those bacteria were resistant to at least one of 14 antibiotics tested for by the National Antimicrobial Resistance Monitoring System, a federal public health partnership.
"Consumers need to know about potential contamination of the meat they eat, so they can be vigilant about food safety, especially when cooking for children, pregnant women, older adults or the immune-compromised," said Dawn Undurraga, EWG's nutritionist and author of the report.
Drug-resistant bacteria—sometimes referred to as superbugs—were detected on 79 percent of ground turkey, 71 percent of pork chops, 62 percent of ground beef, and 36 percent of chicken breasts, wings and thighs sampled in supermarkets by NARMS in 2015, the latest year for which data is available.
"Bacteria transfer their antibiotic resistance genes to other bacteria they come in contact with in the environment and in the gastrointestinal tract of people and animals, making it very difficult to effectively treat infections," said Dr. Gail Hansen, a public health consultant and veterinarian.
Despite this serious threat, the federal government still allows meat producers to give antibiotics important for human health to healthy animals. This practice aims to compensate for stressful, crowded or unsanitary conditions on factory farms.
"When one person or group misuses antibiotics, they cause resistance to the antibiotics to spread, hurting everyone in society," said Dr. Brad Spellberg, who is the chief medical officer at the Los Angeles County and University of Southern California Medical Center, and associate dean for clinical affairs at the Keck School of Medicine at the University of Southern California, but expressed his own opinion. "It's not acceptable for one group of people to profit by hurting everyone else in society."
"By choosing organic meat and meat raised without antibiotics, consumers can help reduce the amount of antibiotics used in farm animals and slow the spread of drug resistance," Undurraga said.
She recommended shoppers follow EWG's tipsheet on how to avoid superbugs in meat. Among other guidance, it tells consumers which food labels accurately identify meat raised without antibiotics.
EWG's new meat and dairy label decoder also helps consumers understand the truth about labels on meat, dairy and eggs, and see through deceptive claims.
In conjunction with the release of its report and label decoder, EWG submitted a letter to the Food and Drug Administration, calling attention to the issue of superbugs in American meat and asking for proactive federal action to curtail the threat.
"The public shouldn't have to wait until 100 percent of the bacteria found on meat are untreatable with antibiotics before the FDA takes strong action," Undurraga said. "Now is the time for the FDA to get medically important antibiotics off factory farms."
Here's Why Most Most of the Meat Americans Eat Is Banned in Other Industrialized Countries https://t.co/mDMgvDrs28 @food_democracy— EcoWatch (@EcoWatch)1499636707.0
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By Brett Wilkins
The U.S. Department of Agriculture (USDA) and the meatpacking industry worked together to downplay and disregard risks to worker health during the Covid-19 pandemic, as shown in documents published Monday by Public Citizen and American Oversight.
<div id="13077" class="rm-shortcode" data-rm-shortcode-id="11b9fe5ff48ebc437353df6df9c2c892"><blockquote class="twitter-tweet twitter-custom-tweet" data-twitter-tweet-id="1305915938148147205" data-partner="rebelmouse"><div style="margin:1em 0">Just a week before the Trump administration issued an executive order aimed at keeping meat packing plants open, th… https://t.co/DkbXgPm4YR</div> — ProPublica (@ProPublica)<a href="https://twitter.com/propublica/statuses/1305915938148147205">1600189597.0</a></blockquote></div>
<div id="36e4c" class="rm-shortcode" data-rm-shortcode-id="e7c8048c2755109629a3b3072fcb3261"><blockquote class="twitter-tweet twitter-custom-tweet" data-twitter-tweet-id="1304424041814593539" data-partner="rebelmouse"><div style="margin:1em 0">Meatpacking union @UFCW, which reps workers at this plant (four of whom died), slams OSHA for the small $13k fine a… https://t.co/tnhfKd89ab</div> — Dave Jamieson (@Dave Jamieson)<a href="https://twitter.com/jamieson/statuses/1304424041814593539">1599833901.0</a></blockquote></div><p>The United Food and Commercial Workers (UFCW) International Union, which represents Smithfield Foods workers, <a href="https://www.argusleader.com/story/news/crime/2020/09/10/osha-fines-smithfield-foods-sioux-falls-south-dakota/5768786002/?eType=EmailBlastContent&eId=f7bf3f03-ce98-4df4-9c45-f44d9a6a5890" target="_blank">slammed</a> the fine as "insulting and a slap on the wrist."</p><p>"How much is the health, safety, and life of an essential worker worth? Based on the actions of the Trump administration, clearly not much," said UFCW president Marc Perrone.</p><p>"This so-called 'fine' is a slap on the wrist for Smithfield, and a slap in the face of the thousands of American meatpacking workers who have been putting their lives on the line to help feed America since the beginning of this pandemic," Perrone added. </p><p>Other critics, including vegans, vegetarians, and animal rights and environmental advocates argued that the accelerated spread of Covid-19 from meatpacking facilities is but the latest compelling argument in favor of reducing—or eliminating—meat consumption.</p><p>"We know that Covid-19 originated in a meat market and that previous influenza viruses originated in pigs and chickens," People for the Ethical Treatment of Animals (PETA) <a href="https://www.peta.org/blog/meat-shortage-slaugherhouses-go-vegan/" target="_blank">said</a> in April amid news that a Foster Farms slaughterhouse in Livingston, California was <a href="https://www.peta.org/blog/coronavirus-covid-19-slaughterhouse-meat-concerns/?utm_source=PETA::Twitter&utm_medium=Social&utm_campaign=0420::veg::PETA::Twitter::Workers%20Blame%20Major%20Pig%20Slaughterhouse%20600%20Infected%20COVID-19::::tweet" target="_blank" rel="noopener noreferrer">ordered closed</a> by local health authorities due to a Covid-19 outbreak that killed eight employees.</p>
<div id="28490" class="rm-shortcode" data-rm-shortcode-id="48ddd3480a2beb42597d9516ef652f0f"><blockquote class="twitter-tweet twitter-custom-tweet" data-twitter-tweet-id="1252416495990140929" data-partner="rebelmouse"><div style="margin:1em 0">THIS IS OUTRAGEOUS! @SmithfieldFoods allegedly took NO PRECAUTIONS to protect the safety of its workers, leaving o… https://t.co/viAJ026pLy</div> — PETA (@PETA)<a href="https://twitter.com/peta/statuses/1252416495990140929">1587434336.0</a></blockquote></div><p>"It's not a matter of <em>whether</em> using and killing animals for food will give rise to another disease outbreak—it's a matter of <em>when</em>," said PETA. "There has never been a better, more obvious time for businesses to put an end to their dirty trade of slaughtering animals for their flesh." </p>
By Andrea Willige
More than half of the world's population lives in cities, and most future population growth is predicted to happen in urban areas. But the concentration of large numbers of people and the ecosystems built around their lives has also been a driver of climate change.