Deadly, drug-resistant superbugs now being found in meat products
by: Jennifer Lilley
NaturalNews.com
Thursday, July 16, 2015
MRSA, or methicillin-resistant Staphylococcus aureus, has been a concerning health topic, and for good reason. The superbug is a drug-resistant strain of Staph that infects hundreds of thousands of Americans annually, ultimately killing several thousand of them — and that’s not even taking into consideration the many cases that aren’t included in government incidence statistics. And now, you just might stumble upon this harmful strain while eating certain meat products.(1)
That’s right, while enjoying a barbecue or feasting on your favorite family meal, you might be ingesting MRSA.
Researchers in the United Kingdom analyzed over 100 pre-packaged fresh meat products that were of UK farm origin and sold in various supermarkets throughout England. After first freezing them and then sending the products to the Department of Veterinary Medicine at the University of Cambridge for testing, two of the pork samples (one from sausages, one from minced pork) came back positive for MRSA. In fact, two strains of MRSA were found in the sausage sample.(2)
In particular, further analysis revealed that the bacteria were from a specific type of MRSA called LA-MRSA CC398, which has become more prevalent throughout continental Europe over the past few years. It primarily affects pigs and poultry; those working with livestock or in related environments such as farmers, slaughterhouse workers or veterinarians are thought to be standing in a bacterial ground zero on a regular basis. A correlation has been found between exposure to such animals and MRSA bacteria making their way into human nasal passages, as well as causing increased incidences of clinical diseases.(2)
Expert warns about contaminated livestock and antimicrobial resistance
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