General Discussion
Related: Editorials & Other Articles, Issue Forums, Alliance Forums, Region ForumsWhat's in that Pork? Consumer Reports
worth a read:
http://www.consumerreports.org/cro/pork0113.htm
Yersinia enterocolitica was in 69 percent of the tested pork samples. It infects about 100,000 Americans a year, especially children. We found salmonella, staphylococcus aureus, or listeria monocytogenes, more common causes of foodborne illness, in 3 to 7 percent of samples. And 11 percent harbored enterococcus, which can indicate fecal contamination and can cause problems such as urinary-tract infections.
Some of the bacteria we found were resistant to multiple drugs or classes of drugs. Thats worrisome, because if those bugs make you sick, your doctor may need to prescribe more powerful (and expensive) antibiotics.
Ground pork was more likely than pork chops to harbor pathogens. Thats to be expected, since grinding meat provides another opportunity for contamination.
Some antibiotic claims youll see on packaging are misleading. And a no hormones added claim might be true but is meaningless, because hormones arent allowed in pork production.
byeya
(2,842 posts)for the most part, did not.
Bacteria resistant to antibiotics is a huge problem and we don't need to add to it by allowing factory production of pork.
MineralMan
(146,281 posts)There are bacteria on most meats. Cooking properly destroys them. Thus has it always been.
closeupready
(29,503 posts)which are used as a preservative in bacon and hot dogs, I severely limit my intake of pork food products.
Pathogens like salmonella are also a concern, but cooking generally kills them - cooking can't kill nitrites, as it's not an organism but a chemical.
kysrsoze
(6,019 posts)Processed meat, including bacon, without nitrates/nitrites. That's about all we buy these days. Trader Joe's has a lot, and most Dietz & Watson and all Applewood stuff is nitrate/nitrite-free. I even see some of this meat showing up at Aldi in small amounts.