The nonprofit Environmental Working Group has done a lengthy analysis of the data from the last NARMS report, titled “Superbugs Invade American Supermarkets.” It should make really striking reading for anyone to whom this issue is new; and even if you’re familiar with the problem, it is a strong addition to the accumulating evidence that farm antibiotic use is making foods a health risk. Excerpting their findings:
- government tests of raw supermarket meat … detected antibiotic-resistant bacteria in: 81 percent of ground turkey, 69 percent of pork chops, 55 percent of ground beef, 39 percent of chicken breasts, wings and things.
- 9 percent of raw chicken samples and 10 percent of raw ground turkey sampled from retail supermarkets in 2011 were tainted with a superbug version of Salmonella bacteria.
- a superbug version of the Campylobacter jejuni microbe was detected on 26 percent of raw chicken pieces. Raw turkey samples contained numerically fewer of these microbes, but 100 percent of those examined were antibiotic resistant.
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