Vlees in Amerikaanse supermarkten bevat resistente bacteriën

Een rapport van de Enviromental Work Group maakt data openbaar waaruit blijkt dat een aanzienlijk deel van het Amerikaanse vlees in de supermarkten besmet is met bacteriën.

bacterien in vlees

Een paar quotes uit het rapport:

  • The federal tests published in February determined that 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.

  • In the same federal tests, 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.

  • In its own tests of raw pork, published last January, Consumer Reports magazine found that 63 percent contained a superbug version of Yersinia enterocolitica.

  • Researchers at Northern Arizona University and the Translational Genomics Research Institute found that 74 percent of store-bought raw turkey samples were tainted with Staphylococcus aureus bacteria resistant to at least one antibiotic. Of these staph bacteria, 79 percent were resistant to three or more types of antibiotics. Staph can cause skin infections in exposed cuts or produce toxins that cause foodborne illness.

Lees ook meer bij de New York Times of bij Forbes.

De vraag is natuurlijk hoe is het met het Nederlandse supermarkt vlees?