This article is to issue a warning about drug resistant bacteria. The beef and hog industry feel it’s not alarming, however it remains an issue in many columns and news bulletins stressing the need to stop adding antibiotics to animal feed. This advice has been repeated time and again without heed. To consumers it may be reason to use your dollars to speak to power by not buying as much, -to little, beef and pork products.
With the rise of agri-business, the unaware public consumer is ignorant of the extent to which corporate profits supersede our well being in these massive farms. The statistics are rude and will cause any meat buyer pause. Antibiotic-resistant bacteria cause at least two million illnesses and 23,000 deaths a year in the U.S., according to the CDC! Those are the ones reported! Buyer beware.
Another column from examiner.com written by M.D. Dr. Robin Wulffson also covered this rampant problem recently in his always astute column. For people with disabilities, or any who are compromised, this very real threat is compounded to be life threatening.
The problem stems from the over use and the questionable use of antibiotics routinely in animal feed, and the abhorrent practice of using cattle feed containing rendered animals parts. Cattle are not meat eaters. Nature will object when you go against the systems in place. There is no reason to feed animal parts to cattle, chickens or hogs.
Wikipedia: Rendering animals
The majority of tissue processed comes from slaughterhouses, but also includes restaurant grease and butcher shop trimmings, expired meat from grocery stores, and the carcasses of euthanized and dead animals from animal shelters, zoos and veterinarians. This material can include the fatty tissue, bones, and offal, as well as entire carcasses of animals condemned at slaughterhouses, and those that have died on farms, in transit, etc. The most common animal sources are beef, pork, sheep, and poultry.
Here is a list to help you lessen your chance of ingesting tainted meat.
-Eat less meat. Costs less, and unless you are doing heavy labor or working in the field, two or three, times a week will suffice nicely.
-Rinse all meat under hot water. To destroy any surface bacteria.
-Cook all meat, yes even the prime rib, so it’s not bloody. Pork and chicken should be cooked all the way through.
-Wash in hot soapy water your cutting board, if you have cut meat on it. Ideally, you should have two cutting boards, one for veggies and one for meat.
-Wash all vegetables, especially leafy vegetables in plenty of water. Many grocers stock a veggie wash for removing dirt, wax and to some degree, bacteria.
-Never use the same knife to cut your vegetables, if you used it on the raw meat. The reasons are the same as the cutting boards.
-Wash your hands frequently, especially when handling meat.
-Look around the butcher area including the meat cases. Are they clean and tidy?
Buy free range chickens and eggs when possible.
Nothing can guarantee one won’t get sick, but these measures will go a long way to guiding you from
getting one of the now routine occurrences of food born illnesses.