Consumer Reports has recently released the results of its ground turkey sampling study from across America. The magazine looked at 257 individual samples including 27 different brands taken from 21 states.
Researchers analyzed the samples for signs of five different bacteria including salmonella, E. coli, Staphylococcus aureus, enterococcus and campylobacter. The results indicated that 90% of all the meat contained at least one of the five bacteria in question. Some of this bacteria is known to induce food poisoning and infections. Although, none contained campylobacter.
The big surprise was that 69% of the meat samples were tainted with E. coli and enterococcus – bacteria that indicate fecal contamination. The Turkey Federation responded to these findings by stating that the E. coli and enterococcus bacteria are not associated with foodborne illness.
The fecal contamination was not the only health risk cited by Consumer Reports. It was also discovered that many of the disease-causing organisms found were resistant to the antibiotics used to fight against them. According to the study, turkey raised without antibiotics was least likely to contain antibiotic-resistant bacteria.
With antibiotic-resistant superbugs on the increase, all eyes are on the fact that the Environmental Working Group, in its own study, found that 81% of raw ground turkey contained resistant bacteria.
The American Meat Institute states that it supports the removal of antibiotic use for growth among livestock. However, the turkey manufacturers were quick to come to their own defense, stating that the report was highly inflated and not at all an accurate representation of all ground turkey meat.
If nothing else, this report stands as yet another caution to consumers, to be aware of what they are purchasing and to understand that no meat purchase is without risk.
What Can You Do?
Here are a few things that you can do to protect your health and the health of your family:
- Buy turkey that is labeled as” organic,” or “no antibiotic,” and that also has a “USDA Process Verified” label.
- Consider purchasing meat with a label “animal welfare approved” or “certified humane.” This means that antibiotics are only used when animals are sick.
- Understand that “natural” really means nothing when it comes to antibiotic use – this meat can still contain antibiotics.
- Cook ground turkey to 165 degrees.
- Use meat within a couple of days of purchase or freeze.
- Be sure to wash your hands with warm soapy water after handling turkey.
- Wash all surfaces that raw turkey comes in contact with.
- Don’t let cooked meat touch a plate that the raw meat was on.
- Eat less meat.
-The Alternative Daily
