BACKGROUND: Have you ever been out to eat and then felt queasy later on? If so, you're not the only one. In fact, the Center for Disease Control (CDC) estimates that there are 76 million cases of food-borne illnesses in the United States every year. When you eat meat, you could be exposed to dangerous bacteria. Bacteria are single-cell organisms that are usually invisible to the naked eye. Campylobacter, E. coli, listeria, and salmonella are some of the common culprits of food poisoning. Campylobacter is a bacterium that is contracted by eating undercooked chicken or drinking raw milk. It can cause vomiting and diarrhea and even lead to more severe neurological disease. E. coli is a common bacterium that is found in cow and human intestines. While most strands of the bacteria are harmless, occasionally improper slaughtering may cause more deadly strands to appear in meat. Any fruit or liquid that come into contact with the tainted meat will also contain the bacteria. Cooking the meat thoroughly at high temperature will kill the bacteria. Listeria thrives on cold temperatures and is killed during pasteurization and heating. Re-heating refrigerated meats, such as hot dogs, is an important step to take to avoid this bacterium. Salmonella, like E.coli, also lives in human and animal intestinal tracts. It's most commonly found in poultry and chicken eggs. Those who contract salmonella will usually have symptoms of fever, diarrhea, and abdominal cramps. (Source: http://www.pbs.org/wgbh/pages/frontline/shows/meat/safe/foodborne.html)
HOW DO ANTIBIOTICS WORK? Since 1928 and the invention of penicillin, doctors have been using antibiotics to fight bacterial infections. Antibiotics target specific types of bacteria without killing the human cells. Some kill the bacteria, while other types of antibiotics just inhibit their growth in the human body. Staining the bacteria with a Gram stain helps doctors identify the type of bacteria. The specifically formulated dyes attach to the cell wall of the bacteria, which show up as a specific shape and color when viewed under a microscope. (Source: http://ic.steadyhealth.com/how_do_antibiotics_kill_bacteria.html)
ANTIBIOTIC RESISTANCE: Because bacteria are living creatures, they can evolve to adapt to the world around them. This means they can also adapt to antibiotics. The newest concern among health professionals is the emergence of antibiotic-resistant bacteria. The meat we eat is one avenue that may be propagating the trend. Farmers and ranchers have been feeding antibiotics to animals since they discovered that the medicine makes the animals gain more weight, earning them more money when they sell the animals to slaughter houses. Over time, the bacteria become resistant inside the animal. When a person eats its undercooked meat, they may get an infection that can't be cured by antibiotics. Those in the meat industry say that the introduction of antibiotics into meat is not the only thing cultivating resistant bacteria and blame the overuse of prescription antibiotics. (Source: http://www.pbs.org/wgbh/pages/frontline/shows/meat/safe/overview.html)
* For More Information, Contact:
Tom Wagstaff, Director of Nutrition and Food Services
Spaulding Rehabilitation Hospital