Methicillin-resistant Staphylococcus aureus, or MRSA, has been identified in pork products purchased at grocery stores. Killing more people in the United States than AIDS, MRSA can cause illness just by skin contact, raising question as to the testing methods of the USDA and FDA.
Independent Testing of MRSA in Pork
MRSA bacteria were detected in four Canadian provinces last year, according to Scott Weese, an Ontario Veterinary College researcher. Of 212 samples of pork chops and ground pork, 10% tested positive as cited in Center for Infectious Disease Research & Policy, Academic Health Center -- University of Minnesota.
Seattle television station, KOMONews.com, reported that they, in partnership with sister stations conducted an independent study of retail pork in 4 western states. Their samples were sent to IEH Laboratories, a USDA-certified lab in Seattle, WA. Of 97 packages of ground pork and pork cutlets purchased, 3 packages of retail ground pork tested positive for MRSA. These samples were purchased in Oregon, California and Idaho.
Pork in grocery stores is already being tested for MRSA in several European countries and Canada. In the United States, however, the USDA has said they had no plans to test.
The Food and Drug Administration have no results yet of a small pilot study of raw meat in Washington, D.C. They have no information on when the study will be finished.
MRSA causes serious skin and soft tissue infections, and serious forms of pneumonia. Caused by Staphylococcus aureus bacteria, MRSA is a possibly fatal infection resistant to the antibiotics used to treat it. Like other staph infections, if the bacteria enter the body through a wound, potentially life-threatening infections of bones, joints, surgical wounds, heart valves, the bloodstream and lungs can occur.
Decades of antibiotic overuse is blamed for the escalation of MRSA as a superbug. Antibiotics in livestock and water compound the problem caused because colds, flu and other viral infections have been unnecessarily treated by antibiotics.
Safe Food Handling
Most bacteria in food, like E. coli, salmonella and MRSA will die as the food is thoroughly cooked, so the question of MRSA being transmitted by ingestion of properly prepared meals is not a risk. But just touching raw, infected pork products with a cut or abrasion on a hand could cause a problem. Questions have also been raised about the possibility of transferring the infection by possibly touching the nose, or perhaps, another part of the body with an abrasion.
Consume Pork Safely
While the detection of MRSA in purchased pork products raises questions, there is no reason to eliminate it from your shopping list. With proper food handling, including washing hands and work spaces, avoiding food contact with cuts or abrasions and properly cooking the food, it should be quite safe.
References:
References: Pork.org, The National Pork Board website article, November 13, 2008
Keep Antibiotics Working website article, November 13, 2008
