Kudos to Mark Bittman for addressing the recent FDA withdrawal from plans to regulate the use of antibiotics in livestock feed. The excerpt below is from the New York Times:
A study earlier this year by a nonprofit research center in Phoenix analyzed 80 brands of beef, pork, chicken and turkey from five cities and found that 47 percent contained staphylococcus aureus, a bacteria that can cause anything from minor skin infections to pneumonia and sepsis, more technically called systemic inflammatory response syndrome (SIRS), and commonly known as blood poisoning — but no matter what you call it, plenty scary. Of those bacteria, 52 percent were resistant to at least three classes of antibiotics. So when you go to the supermarket to buy one of these brands of pre-ground meat products, there’s a roughly 25 percent chance you’ll consume a potentially fatal bacteria that doesn’t respond to commonly prescribed drugs.
Click here for Bittman's full column
Want more? Click here for Food Safety News: FDA Backs off Withdrawing Certain Antibiotoics from Livestock Use
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