https://www.afinalwarning.com/522522.html (Natural News) A recent study published in the journal
Researchers arrived at this conclusion after studying data from the National Antimicrobial Resistance Monitoring System (NARMS), a joint program between the
Food and Drug Administration,
Centers for Disease Control and Prevention (CDC)
.
NARMS collected chicken breast, ground beef, ground turkey and pork chops from 19 different states between 2012 and 2017. In each state, it randomly selected a food retailer within 50 miles of its lab and collected 40 samples every month.
For their study, the researchers analyzed nearly 40,000 meat samples to investigate whether different processing methods were associated with the amount of multidrug-resistant organisms (MDRO) in retail meat. The samples were taken from 216 conventional meat processors, 123 processors that split their operations between organic and conventional, and three fully organic processing facilities. Roughly
Dec 11, 2013 04:24 PM EST
The Food and Drug Administration announced Wednesday that it would begin phasing antibiotics out of animal feed designed to help animals grow bigger on smaller portions, as well as phase in oversight of the remaining uses of such drugs.
The shift centers on asking those pharmaceutical companies that produce antibiotics to change the products labeling as to limit their use for medical purposes. What is voluntary is only the participation of animal pharmaceutical companies, HealthDay reported Michael Taylor, deputy commissioner for foods and veterinary medicine, as saying during a press conference Wednesday. Once these labeling changes have been made, these products will only be able to be used for therapeutic reasons with veterinary oversight.
Date Time
Campylobacter Strains Exchange Genes, Can Become More Virulent and Antibiotic Resistant
New research from North Carolina State University has found that Campylobacter bacteria persist throughout poultry production – from farm to grocery shelves – and that two of the most common strains are exchanging genetic material, which could result in more antibiotic-resistant and infectious Campylobacter strains.
Campylobacter is a well-known group of foodborne bacteria, spread primarily through consumption of contaminated food products. In humans it causes symptoms commonly associated with food poisoning, such as diarrhea, fever and cramps. However, Campylobacter infections also constitute one of the leading precursors of Guillain-Barré syndrome, a serious complication that can cause permanent disability and paralysis. Poultry is a known reservoir of the bacteria.