A recent study finds high rates of antibiotic-resistant bacteria in U.S. supermarket meats. These superbugs were found in 81 percent of ground turkey and at least half of ground beef and pork chops, according to the study by the National Antimicrobial Resistance Monitoring System (NARMS).
Researchers analyzed 480 samples each of ground beef, ground turkey, pork chops and chicken breasts, wings and thighs, purchased randomly in supermarkets throughout the country in 2011. The samples were tested for antibiotic-resistant salmonella, campylobacter, E. coli, and Enterococcus.
The study found antibiotic-resistant bacteria in 55 percent of ground beef, 81 percent of ground turkey, 69 percent of pork chops, and 39 percent of chicken breast, wings or thighs. The enterococcus bacteria suggest the meat came into contact with fecal matter at some point. Enterococcus is a highly-resistant bacteria that can pass on its qualities to other bacteria.
The rise of salmonella present in these meats has caused some concern. The proportion of antibiotic-resistant salmonella in chicken has skyrocketed from 48 percent in 2002 to 74 percent in 2011. This suggests that bacteria are finding novel ways to adapt to antibiotics. Salmonella can cause more than 400 deaths and 23,000 hospitalizations per year.
The original report was published in February but received attention when the Environmental Work Group issued a report called Superbugs Invade American Supermarkets. According to the New York Times, the report was partly funded by Applegate, a company selling organic and antibiotic-free meats.
Meat-producing animals are typically given a range of antibiotics to increase their resistance to such bacteria and keep the animal healthy. Some experts claim farms provide antibiotics to otherwise healthy animals to help them gain weight.
Several experts have said the study is misleading. "The bottom line for consumers is that all chicken is safe to consume when properly handled and cooked," said a spokeswoman for the National Chicken Council responded to the NARMS study.
Health experts urge consumers to cook all meats thoroughly using safe and sanitary cooking and preparation methods.
