Organic Meat Carry Lesser Chance Of Bacterial Contamination by Karishma Abhishek on May 13, 2021 at 11:57 PM U.S. Department of Agriculture compared to conventionally produced meat, according to a study from researchers at the Johns Hopkins Bloomberg School of Public Health, published in the journal Environmental Health Perspectives.
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. Organic Vs. Conventional Meat
‘Contamination with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, is 56% less likely to occur in certified organic meat by the U.S. Department of Agriculture compared to conventionally produced meat. It was also found that the type of processing facility may influenc
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.
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In a study of 4,000 pregnant women, fish accounted for only 7 percent of blood mercury levels. JackF/iStockphoto.com
The health benefits of eating fish are pretty well-known. A lean source of protein, fish can be a rich source of healthful omega-3 fatty acids and has been shown to benefit heart, eye and brain health.
But for years, pregnant women have been advised to go easy on the fish. The U.S. government advises expecting mothers to eat no more than 12 ounces of seafood like salmon and shrimp per week, and to steer absolutely clear of bigger catch like swordfish and shark. The reason for this caution: concerns that mercury, found in nearly all seafood, could harm their babies developing brains.
Pregnant women exposed to too much nitrate in their drinking water are at greater risk of giving birth prematurely, according to a new study of more than 1.4 million California births.
Agricultural runoff containing fertilizer and animal waste can greatly increase the nitrate level in groundwater, which naturally contains a low level of the chemical.
“We found that higher concentrations of nitrate in drinking water during pregnancy were associated with an increased risk of spontaneous preterm birth, even at nitrate concentrations below the federal regulatory limit,” says Allison Sherris, a graduate student in the Emmett Interdisciplinary Program in Environment and Resources at Stanford University. “That was surprising.”