Hidden Dangers in Meat That Is Not Organic
July 4th, 2011
The news about antibiotic-resistant bacteria–Extended Spectrum Beta Lactamase (ESBL)–is killing both people and swine in Denmark. ESBL has been implicated in the deaths of a number of cancer and liver disease patients. The number of infected patients jumped 50 percent in 2009. Health officials said the bacteria is being transmitted to humans through pigs. The increased use of antibiotics in agriculture may be behind the spread of the resistant strain.
Antibiotics used on animals that are not raised organically make up about 70 percent of all antibiotic use in the United States, so when those animals are consumed, it is a significant source of human antibiotic consumption.
Producers of meat products for human consumption are giving their animals antibiotics in their feed. Those animals gain 4 percent to 5 percent more body weight than animals that do not receive antibiotics. This practice also creates the perfect conditions for antibiotic resistance to thrive.
Bacteria resistance to antibiotics is being traced back to animals raised for food production, especially pigs.
In addition to pork another heavily tainted meat product to avoid is conventionally raised chicken.
Mounting evidence suggests the poultry industry’s use of antibiotics induces antibiotic resistance among food-borne bacteria that prey on humans. One such antibiotic-resistant strain is Campylobacter, a pathogen common to chicken products.
Conventional factory farm raised chicken products are actually up to 460 times more likely to carry antibiotic-resistant strains than organic, chicken products, which are antibiotic-free.
In addition, milk has also been shown to carry antibiotics through its consumption.