A new study from the Translational Genomics Research Institute estimates that half of the meat found in US grocery stores could be contaminated with Staphylococcus aureus (staph), a harmful bacterium. The study looked at 136 samples of red meat and poultry from five US cities and found that 47 percent of the samples contained staph. Perhaps more alarming, however, was that 52 percent of those samples had a form of staph that was resistant to three or more types of antibiotics, a resistance believed to be directly related to antibiotic use in animal agriculture.
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