Bacteria-eating viruses (bacteriophages) have been approved as meat additives to reduce the food safety risks associated with processed meat and poultry products. There is a concern, however, that viruses fed to chickens could spread toxin genes between bacteria, the subject of today’s NutritionFacts.org video pick above.
In the video I talk about Listeria, the third leading cause of food poisoning related death. For more about leading causes #1 and #2, see my videos Total Recall and Brain Parasites in Meat, and for what Campylobacter can do, Poultry and Paralysis.
The meat industry is concerned that consumers might be wary of the meat sprayed with bacteria-eating viruses: “[C]onsumer acceptance of bacteriophage usage may present something of a challenge to the food industry.”
If they think they’re going to have consumer acceptance issues with spreading viruses on meat, that’s nothing compared to an even more novel technique to preserve meat I profile in my video Maggot Meat Spray. Think about it. Maggots thrive on rotting meat, yet there have been no reports that housefly larvae have any serious diseases, indicating that they may have a strong immune system. They must be packed with some sort of antibacterial properties—otherwise they’d presumably get infected and die themselves. So, researchers took 3-day-old maggots, blended them up, and whallah—good grub! Or shall I say grubs?
Michael Greger, M.D.
Image credit: Bacter / Wikimedia Commons