SalmonellaStaphylococcus aureus
turkeysantibiotics
“Our findings strongly suggest that there is a direct relationship between the routine use of antibiotics in animal production and increased antibiotic resistance in bacteria on ground turkey. It’s very concerning that antibiotics fed to turkeys are creating resistance to antibiotics used in human medicine. Humans don’t consume antibiotics every day to prevent disease and neither should healthy animals.”
90 percent of the meat products tested had at least one of the five potentially dangerous bacteria
The current Salmonella standard isn’t strict enough. The USDA should allow no more than 12% contamination in ground-turkey samples.
almost all of the infected samples were resistant to antibiotics
Salmonella
Many of the turkey products were contaminated with bugs associated with fecal contamination
- 60 percent of the samples contained enteroccus
- 60 percent were contaminated with Escherichia coli (E. coli)
- 80 percent were tainted with Enterococcus bacteria
- More than half of the E. coli were resistant to various different commonly used antibiotics
Consumer Reports advises consumers to seriously consider switching to organic turkey products
Salmonella
“Although foodborne infections have decreased by nearly one-fourth in the past 15 years, more than 1 million people in this country become ill from Salmonella each year.”
Salmonellahave risen by 15% between 1996 and 2010 in the USAE. coli