Potentially Harmful Bacteria Found on 97% of Chicken Breasts Tested in US
About half of samples tested had at least one bacteria resistant to three or more classes of antibiotics; bacteria were more resistant to antibiotics approved for use in chicken production.
While Consumer Reports has consistently been testing chicken for more than 15 years, this is the first time it has looked at the contamination rates for six different bacteria – enterococcus (79.8 percent), E. coli (65.2 percent), campylobacter (43 percent), klebsiella pneumonia (13.6 percent), salmonella (10.8 percent), and staphylococcus aureus (9.2 percent). It also evaluated every bacterium for antibiotic resistance and found that about half the chicken samples harbored at least one multidrug-resistant bacteria.
The judicious use of antibiotics in livestock production is an important subject discussed in Europe as equally as in the US. Do read this article in Food Politics about the steps the FDA is taking to address antibiotic use.
Some concerning results which underline the reason that raw meat should be handled correctly during preparation, kept separate from cooked ready to eat meat during storage and always cooked thoroughly.
Source: Marler Blog
While Consumer Reports has consistently been testing chicken for more than 15 years, this is the first time it has looked at the contamination rates for six different bacteria – enterococcus (79.8 percent), E. coli (65.2 percent), campylobacter (43 percent), klebsiella pneumonia (13.6 percent), salmonella (10.8 percent), and staphylococcus aureus (9.2 percent). It also evaluated every bacterium for antibiotic resistance and found that about half the chicken samples harbored at least one multidrug-resistant bacteria.
The judicious use of antibiotics in livestock production is an important subject discussed in Europe as equally as in the US. Do read this article in Food Politics about the steps the FDA is taking to address antibiotic use.
Some concerning results which underline the reason that raw meat should be handled correctly during preparation, kept separate from cooked ready to eat meat during storage and always cooked thoroughly.
Source: Marler Blog
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