Why there are pathogens such as MRSA in our pork
Seventy percent of all antibiotics in the United States go to healthy livestock, according to a careful study by the Union of Concerned Scientists — and that's one reason we're seeing the rise of pathogens such as MRSA that defy antibiotics.
Five out of 90 samples of retail pork in Louisiana tested positive for MRSA — an antibiotic-resistant staph infection — according to a peer-reviewed study published in Applied and Environmental Microbiology last year.
Regardless of whether the bacteria came from the pigs or from humans who handled the meat, the results should sound an alarm bell, for MRSA already kills more than 18,000 Americans annually, more than AIDS does.
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As a survivor of MRSA, I can tell you of the horror of being told that the doctors weren't sure, but hoped the course of treatment worked. The fact that most cases are not diagnosed quickly leads to question the statement that no cases of pig to human cases have happened.