waybomb
Well-known member
Wash the meat, then, your hands; use a germicide on your hands; Make sure the stuff is cooked until it’s the “other white meat” (done)
TORONTO, CANADA ― Antibiotic-resistant Staph bacteria has been found by Canadian researchers in pork products bought in retail stores throughout that country, according to The Canadian Press.
[FONT='Arial','sans-serif']Less than 10% of sampled pork chops and ground pork that were recently bought in four provinces tested positive for methicillin-resistant Staphylococcus aureus or MRSA, said Dr. Scott Weese, lead researcher, in a presentation given yesterday to the International Conference on Emerging Infectious Diseases in Atlanta. The bacteria would be destroyed by proper cooking, so Staph food poisoning is not a major concern, said Weese, an expert on zoonoses. This confirmed report of MRSA is the first in retail meat in North America and among jsu a few of such reported findings throughout the world.[/FONT]
[FONT='Arial','sans-serif']Mr. Weese was concerned, however, if people handling meat contaminated with MRSA on its surface would end up accidentally "colonizing" themselves. People who carry the bacteria on their skin or in their nostrils are at greater risk of going on to develop a Staph infection, which can range from a hard-to-heal boil to pneumonia to a potentially deadly bloodstream infection, the report said. [/FONT]
[FONT='Arial','sans-serif']But Weese affirmed that it is premature to conclude that MRSA in meat might be playing a role in increasing cases of such infections outside of hospitals and in people who haven't been taking antibiotics. "It's way too early to say that it does. But we have to look at whether it does."[/FONT]
TORONTO, CANADA ― Antibiotic-resistant Staph bacteria has been found by Canadian researchers in pork products bought in retail stores throughout that country, according to The Canadian Press.
[FONT='Arial','sans-serif']Less than 10% of sampled pork chops and ground pork that were recently bought in four provinces tested positive for methicillin-resistant Staphylococcus aureus or MRSA, said Dr. Scott Weese, lead researcher, in a presentation given yesterday to the International Conference on Emerging Infectious Diseases in Atlanta. The bacteria would be destroyed by proper cooking, so Staph food poisoning is not a major concern, said Weese, an expert on zoonoses. This confirmed report of MRSA is the first in retail meat in North America and among jsu a few of such reported findings throughout the world.[/FONT]
[FONT='Arial','sans-serif']Mr. Weese was concerned, however, if people handling meat contaminated with MRSA on its surface would end up accidentally "colonizing" themselves. People who carry the bacteria on their skin or in their nostrils are at greater risk of going on to develop a Staph infection, which can range from a hard-to-heal boil to pneumonia to a potentially deadly bloodstream infection, the report said. [/FONT]
[FONT='Arial','sans-serif']But Weese affirmed that it is premature to conclude that MRSA in meat might be playing a role in increasing cases of such infections outside of hospitals and in people who haven't been taking antibiotics. "It's way too early to say that it does. But we have to look at whether it does."[/FONT]