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Posted April 22, 2011: by Bill Sardi
Commercially available foods are supposed to be tested for bacteria and fungi. While the foods we eat at not sterile (devoid of germs) they are supposed to be have low bacteria and fungal counts, leaving our stomach acid to kill off the remaining microbes in the stomach. However, the overseers of the US food supply, the US Department of Agriculture and the US Food & Drug Administration, are permitting unclean food to reach consumer markets, and this time it isn’t just ordinary bacteria, it is life-threatening antibiotic-resistant bacteria like Staphylococcus aureus and E. Coli! And these treatment-resistant germs are killing thousands of Americans. You can read the whole sordid story here.
This problem has been spawned by the use of low-dose antibiotics in animal feeding. Instead of animals being raised and their meat processed in clean environments, the animals are fed grain (mainly in the feeding pen for fattening) rather than grass, and this increases the bacterial count 100-fold. Public health authorities then shift the blame for any foodborne infections on the consumer for not cooking their meat sufficiently to kill bacteria.
Meat wasn’t contaminated decades ago before the widespread use of antibiotics began. Our grandparents didn’t need to be educated about proper cooking of meat because the bacteria and fungal counts were low.
Americans must realize that government overseers are paid off these days. Commercial interests now own government and laws and regulations that protect consumers are being relaxed to allow commercial enterprises to fatten profits at the expense of public health. Nobody is going to jail these days if for no other reason than the US needs to promote jobs over sanctioning companies that make them less profitable. (Look at the financial sector where banksters robbed the public of trillions of dollars and not one has gone to jail, compared to 1800 who served jail time in the 1980s savings and loan meltdown.)
According to a nationwide survey, about half of meat and poultry samples are contaminated with Staph aureus, and more than half of the meat samples were resistant to treatment with antibiotics. The study was published in a recent issue of the journal Clinical Infectious Diseases.
Resistance profiles of S. aureus isolates collected in this study. Gray, susceptible; orange, intermediate resistance; red, complete resistance; black, multi-drug resistant (3 or more antimicrobial classes)
Assume that all meats you and your family eat are contaminated with antibiotic-resistant bacteria and take precautions accordingly. Do as people do in 3rd-world countries — use the antibiotic spices and herbs, like oregano, garlic and allspice, to kill off bacteria as you eat. — © 2011 Bill Sardi, Knowledge of Health, Inc. Not for posting on other websites or for commercial use.
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