Most of our meat has superbugs on it. Dr. Daliah from KDWN explains

A study by the Environmental Working Group (EWG) found that most of our meats bought at the supermarket contained antibiotic-resistant bacteria.

The National Antimicrobial Resistance Surveillance System tested they are resistant to one of fourteen antibiotics. These "superbugs" were detected on:

• 79% ground turkey
• 71% Pork chops
• 62% Ground beef
• 36% Chicken bads, wings and thighs tested

Dr. . Veterinary and public health expert Gail Hansen says, "Bacteria are transferring their antibiotic resistance genes to other bacteria in the environment and in the gastrointestinal tract of people and animals. makes it very difficult to effectively treat infections. 19659004] The electronic working group provides a tip sheet on how to avoid the superbugs in the meat.

What's a Superbug?

A super-bacterium is a pathogen, most commonly a bacterium, that can survive antibiotics that most species would fall back on. Its resistance could be caused by a variety of factors. Maybe he's got a mutation that makes him stronger. Maybe his genetic material protects him from toxic drugs. Maybe it's lucky. So shortly after he famously survives the antibiotic badault, he divides to reproduce, making more bacteria. If this offspring maintains the same genetic material as its parent, or if it is included, it can also be resistant to antibiotics.

According to the CDC: Every year in the United States, at least 2 million people are infected with antibiotic-resistant bacteria and at least 23,000 people die each year as a result of these infections.

Why are the superbugs growing on our food?

One theory is that we give antibiotics to farm animals to keep them healthy, avoid disease and improve their growth. These antibiotics can be used and consumed so frequently that bacteria learn to overcome and create new resilient offspring.