(Reuters) - Meat found on grocery store shelves often contains high levels of bacteria, with more than half of the bacteria resistant to multiple types of antibiotics, a study released on Friday said.
Price said the most significant finding is not the level of bacteria on the meats, but rather how the bacteria are becoming strongly resistant to antibiotics used to treat animals before slaughter.
The study found that in 96 percent of the meats with staph bacteria, the bacteria were resistant to at least one type of antibiotic, and 52 percent were resistant to three or more types.
This is cause for some serious follow-up studies. When antibiotics changed the face of medicine forever, it was immediately taken for granted. For a dash of surprise (at least on my part), when the meats were listed in order of what was safest, chicken won the prize. But seriously, folks. Everybody strays from the safety practices once in a while. This is a solemn reminder to prep food safely and be aware of what can happen when we lapse.
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