These superbugs proliferate in the digestive tracts of hosts. Each dose of antibiotics in the animals’ diets at sub-therapeutic levels increases the likelihood of antibiotic resistance bacteria to evolve. The antibiotics kill the antibiotic sensitive bacteria, but bacteria that are resistant proliferate in the gut of the animals. When these antibiotic resistant bacteria are left to grow in the gut, they can cause infection to the animal or people that consume the animal as food (Falco, 2013, Amachawadl et. al.
Introduction A residue is defined as “any amount of the drug and or metabolites that are present in edible tissue of the treated animal at the time of slaughter or that have passed in other edible products such as milk and eggs” (Residues in animal products, 2014). Antibiotics are a prescription animal medicine distributed by veterinarians for the treatment of bacterial infections in animals. They are widely used and are very effective in this purpose. Unfortunately, there are times when animals are injected and the drug is still present in the body when it is sent to slaughter. These antibiotic residues present in the meat then enter the human food chain and can pose a risk to human health.
The objective of this study was to record a quantitative approximation of how many bacteria are present within various samples of meat products. The bacterial content of each meat sample is vital information in regards to improvements within the meat processing industry, and gives reason for changing or sustaining current feeding and processing conditions. Understanding which methods taken in processing meat that is sold to the public is a matter of public health, as obtaining and maintaining lower levels of bacteria in meats will reduce the likelihood of succumbing to illness from the consumption of such products by the end consumer. In a previous study focusing on the levels of antibiotic resistant bacteria found within randomly selected meat samples, it was found that 41.4% acquired meats were infected with strains Staphylococcus aureus (Waters et al. 2011).
Meatpacking pertains to the raising, slaughtering, packaging and processing of livestock such as pigs, cows, and chickens. Prior to slaughter, animals are grown and fed. Food borne illness and pathogens still plague the meatpacking industry since the creation of meatpacking. The government plays a huge role in providing legislation and ensuring the safety of meat products and business. Although the government is meant to inspect and guarantee safety, many unlawful practices appear overlooked pertaining to the safety of meat for consumers.
Some of these effects are antibiotic resistant bacteria due to the overuse of antibiotics in livestock, meat-borne pathogens (e. coli), and diseases associated with diets rich in animal fats (diabetes). Meat consumption all over the world is increasing making meat a global issue. As a result many researchers have been trying to create meat substitutes to minimize the impact of consumption. Substitutes, to date, have been made from soybeans, peas, or even from animal tissues grown in a culture. What exactly is this “meat” grown in a culture?
Throughout the podcast, Dr. Blaser argued that the overuse of antibiotics is damaging the human microbiome. Dr. Blaser also elucidated how antibiotics contribute to obesity. He used livestock as an example. He described how farmers have been feeding their livestock with antibiotics for almost 70 years. They feed them with antibiotics because ...
An international news released in March, Earthsave joined with the physicians committee for responsible medicine (PCRM) in Washington, DC to draw attention to mad cow disease. The release also sought to counter the mistaken, albeit widely reported notion that beef can be safe if only we somehow purge the meat supply of contaminants and contagions, such as the infectious agent responsible for mad cow disease. Is it safe? The fact is, when cows are healthy, eating them isn’t. According to numerous studies by noted researchers, too many people worldwide are already suffering and dying from deadly substances found in beef, as well as in poultry, pork, fish, and dairy products.
Genetically Modified Organisms: Dangerous Health Concerns In the past few years, people have become more and more health conscious about what they eat. However, a new issue that is causing concern is the addition of genetically modified organisms. Genetically modified organisms are organisms whose genes are modified by using engineering techniques. GMOs are scientifically altered to kill insects and change the way the plants grow or taste. The effects of these mutations are causing serious health concerns throughout the world.
Food and Drug Administration (FDA) about 80 percent of all antibiotics sold in the U.S. are being given to animals to make them growth and to avoid diseases. So, every single time people purchase meat at groceries they are potentially exposing themselves to drug resistant bacteria. One very smart decision that people could make to interrupt this process is by choosing antibiotic-free meats, which upon doing research they are available in many groceries stores and restaurants than ever before. Because the food we eat is a one factor to how people are getting drug resistance bacteria. Health professionals are advising people to avoid meats from factory farms that depend on antibiotics to make up for cramped, unsanitary conditions.