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Meat that is certified organic by the U.S. Department of Agriculture is less likely to be contaminated with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, compared to conventionally produced meat, according to a study from researchers at the Johns Hopkins Bloomberg School of Public Health.
The findings highlight the risk for consumers to contract foodborne illness contaminated animal products that sicken tens of millions of people in the U.S. each year and the prevalence of multidrug-resistant organisms that, when they lead to illness, can complicate treatment.
The researchers found that, compared to conventionally processed meats, organic-certified meats were 56% less likely to be contaminated with multidrug-resistant bacteria. The study was based on nationwide testing of meats from 2012 to 2017 as part of the U.S. National Antimicrobial Resistance Monitoring System, or NARMS.
Organic meat half as likely to be contaminated with antibiotic resistant bacteria, study suggests New research suggests organic-certified meat is less likely to be contaminated with bacteria that can cause human illnesses, including multidrug-resistant organisms, than conventional meat.
The study – published in Environmental Health Perspectives - highlights the risk for consumers to contract foodborne illness through contaminated animal products as well as the prevalence of multidrug-resistant organisms that, when they lead to illness, can complicate treatment, researchers at Johns Hopkins Bloomberg School of Public Health claimed.
The study revealed that USDA certified organic products were 56% less likely to be contaminated with multidrug-resistant bacteria compared to conventionally processed meats. The research was based on nationwide testing of meats from 2012 to 2017 as part of the US National Antimicrobial Resistance Monitoring System (NARMS).
Study: Organic-certified meats less likely to be contaminated with pathogenic bacteria
Meat that is certified organic by the U.S. Department of Agriculture is less likely to be contaminated with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, compared to conventionally produced meat, according to a study from researchers at the Johns Hopkins Bloomberg School of Public Health.
The findings highlight the risk for consumers to contract foodborne illness contaminated animal products and produce sicken tens of millions of people in the U.S. each year and the prevalence of multidrug-resistant organisms that, when they lead to illness, can complicate treatment.