In early August,†Cargill recalled 36 million pounds of ground turkey from its Springdale, Arkansas plant. In September the company recalled another 185,000 pounds from the same plant. In both cases, the FDA found meat tainted with salmonella Heidelberg, a bacteria resistant to antibiotics currently available.
Superbugs that can fight off antibiotics the way superheroes fight off villains used to be fodder for science fiction. Not any more. The World Health Organization reports that 25,000 people a year die of antibiotic-resistant infections just in the European Union.
Since antibiotics arrived on the scene and took much of the fear out of diseases such as scarlet fever, they have become the darling of patients and doctors alike. After years of ignoring warnings that bacteria mutate, those who prescribe antibiotics and those who take them are in for some rude shocks. A new class of superbugs is on the attack, and antibiotic development is not keeping up with them.
It is no wonder. The Union of Concerned Scientists estimated in 2009 that 70 percent of U.S. antibiotics were used on farms. Last December the Center for a Livable Future increased that estimate to 80 percent. As it turns out, no one outside industry is minding the shop. In September 2011, the U.S. Government Accountability Office released a report that took HHS (Health and Human Services), FDA (Food and Drug Administration) and USDA (U.S. Department of Agriculture) to task for inadequate assessment and oversight.
Industry responded quickly. The National Pork Producers Council insisted, “Not only is there no scientific study linking antibiotic use in food animals to antibiotic resistance in humans, as the U.S. pork industry has continually pointed out, but there isnít even adequate data to conduct a study.”
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