Half of meat in the U.S. is infected with staphylococcus

Experts Transnational Genomics Research Institute of Arizona found that half of the meat products in U.S. supermarkets is infected with staphylococcus. They analyzed the biological composition of beef, chicken, pork and turkey purchased from grocery stores in Chicago (Illinois), Los Angeles (California), Washington, DC, Flagstaff (Arizona) and Fort Lauderdale (Florida).
"Our benchmarks show that large amounts of meat and poultry in the country infected with drug-resistant bacteria methicillin-resistant Staphylococcus aureus," — said one of the study authors Paul Kyme. According to the scientist, despite the small number of samples taken, the geographical scope of the study, as well as the fact that it was carried out in large and small cities, points to his objectivity. "Now we need to figure out how big a risk it is for consumers," — said Kaim.
Staph bacteria found in a quarter of healthy people. This, according to experts of the Institute of Arizona, points to a lack of sterility on American farms and food processing plants. Infection with this bacteria may cause intractable diseases, including pneumonia and anemia.
Scientists believe that the emergence of methicillin-resistant Staphylococcus aureus in meat in the United States due to the usual practice of adding antibiotics to animal feed. Most likely, this has led to the emergence of bacterial resistance to drugs.

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