The statistics reported by TGEN in Arizona are a bit of an awakening. So what happens when we eat the meat, do we have bacteria living from within that the body needs to fight off? Chickens and cattle have been given antibiotics for yeas before slaughter and this is recycling back. When meat is cooked that reduces consumption of the bacteria but the over all effect questioned here is that is this leading to our bodies become more resistant to antibiotic treatments, are they less effective.
This is a big issue as we have far fewer drug companies than ever doing research and development with antibiotics as the profits have not been there, so add that to the scenario and it doesn’t look to add up to a lot of good odds for the future. Below is an example where J and J bailed on a drug being developed for MRSA after it was not given approval. You wonder in a case like this though if further development in a different direction could be worthwhile pursuing since there’s already a lot of ground work laid.
Johnson and Johnson Drops Investment for MRSA Drug Development After Failing to Meet European CE Mark & FDA Approvals
As hospitals continue to work hard against the spread of MRSA is this a contributing factor with exposure at some point, that I don’t know but MRSA shows up at the gyms and many other places in life too. This clinical trial is ongoing in Irvine California too with a treatment process.
Clinical Trial on Fighting MRSA Infections in Southern California To Begin With 10 Million Dollar Grant
Meat in the U.S. may be widely contaminated with strains of drug-resistant bacteria, researchers reported Friday.
Nearly half of all meat and poultry sampled in a new study contained drug-resistant strains of Staphylococcus aureus, the type of bacteria that most commonly causes staph infections. Such infections can take many forms, from a minor rash to pneumonia or sepsis. But the findings are less about direct threats to humans than they are about the risks of using antibiotics in agriculture.
Antibiotics are routinely given to livestock to promote growth and prevent disease in crowded pens. Last summer, the Food and Drug Administration urged the meat industry to cut back on antibiotics use over concerns that the bacterial resistance bred in stockyards makes antibiotics less effective in humans.