I’ve recently read something that stopped me cold and definitely got my attention: an article by Stephanie Woodward in Prevention Magazine about super microbes in our bodies and the meats we consume. (I’m sure my vegetarian friends are softly saying, “told ya!”) To read the complete article go to prevention.com, August 2009 article “The Superbugs in your Supermarket.“
Besides E coli and Salmonella, the new bug to be aware of is a form of Staph, MRSA (Methicillin-Resistant Staphylococcus Aureus) and it’s become a bigger problem in the last two years. Studies have found MRSA in retail cuts of pork, chicken, beef and other meats in the U.S., Europe, and Asia.
Commercially raised animals have about a 40% chance of having MRSA. Organic and/or locally raised animals, about 4%.
Once the meat is cooked MRSA is killed, but, it’s the handling of the raw product that can get you infected. (It can be in your body for a year before it rears its ugly head). Wash your hands with soap and hot water often and don’t touch your face when handling raw meat.
Personally, I’m saying farewell to medium rare steaks and burgers, a long time favorite! Bottomline, purchase your meats locally when possible and cook ’em thouroughly. Wash your hands before and after handling raw meats. And, if you have cuts or scratches on your hands wear gloves.
By Krista Kurvits