When you go to the grocery store and shop for meat, do you feel pretty safe? Do you look at labels when you do so? Even though at first glance, the packages may look alike, some of them may in fact be unsafe. In fact, some of them may even cause illness or be deadly.
If you’ve been watching the news at all lately, you’ve probably heard people talk about “super bugs.” One of them, MRSA, or methicillin-resistant Staphylococcus aureus, is particularly virulent. These super bugs are bacteria that have become resistant to antibiotic, so that they’re no longer killed by those antibiotics.
The reason these bugs are resistant to antibiotics is they have been overexposed to them, which has allowed them to build up a tolerance to them. The over-prescribing of antibiotics for common illnesses is one culprit. The flu, for example, is a virus and therefore immune to antibiotics. However, many doctors persist in prescribing medicine for it.
Super bugs have also sprung up because in many cases, our food source, too, has been dosed with antibiotics. That is, the meats we eat, if commercially produced, likely come from animals that have been given antibiotics throughout their lives to prevent illness, and help with growth. The problem is, when we ingest the meat, we get any antibiotic residues left over, too.
Residue remains in the meat even after it is processed. In theory, the residue in meat is regulated by government guidelines which are designed to ensure it is not at an unsafe level. However, there are some companies that slip through the regulations.
Another cause for concern with meat that contains antibiotics is the potential for illness caused directly by the meat. Animal meat can contain any number of bacteria, not all of which is innocuous. This bacteria can also build a resistance to the antibiotics used on the animals. As a result, the bacteria may live on in the meat. When you eat the meat, it enters your body, where it can make you seriously ill.
Those with allergies to specific antibiotics should also pay close attention to food labels and choose antibiotic free meats. While government guidelines regulate the amount of residue left in meat, they don’t take into consideration those with allergies to these medications. Depending on the severity of your allergy, eating meat which contains this residue could very well set off an allergic reaction.
Antibiotic free meat is produced without the use of antibiotics. It is important to understand that while meat is regulated, the use of the antibiotic-free label is not. There is nothing to prevent a meat producer from falsely labeling their product as antibiotic free.
To ensure you are truly purchasing antibiotic free meat, consider buying organic products. In order to label an item as certified organic, companies must meet stringent guidelines. Failure to do so would result in their loss of ability to use the label. If your local stores do not carry certified organic products, it can be purchased through mail order or online merchants.
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