Study Reveals ‘Super Bacteria’ in 40 Percent of Supermarket Meat, Doctor Recommends This Tip

According to a study conducted in Spain, 40 percent of meat products sold in supermarkets contain bacteria resistant to multiple drugs. In light of this, doctors in Japan recommend that consumers educate themselves on the risks of consuming contaminated meat, opt for organic meat products that are free of antibiotics whenever possible, and avoid thawing meat more than once to ensure its safety.

Drug resistance occurs when bacteria undergo mutations that render previously effective antibiotics useless. When bacteria develop resistance to multiple antibiotics, they are called multidrug-resistant bacteria. Multidrug-resistant bacteria, also known as superbugs, can be transmitted from animals to humans through the food chain and are among the world’s leading infectious disease killers.

The World Health Organization (WHO) reports that drug-resistant diseases claim the lives of at least 700,000 people every year. Unless this issue is addressed, it could lead to the deaths of approximately 10 million people annually by the year 2050. This will have severe economic consequences similar to those experienced during the 2008 global financial crisis.

Multidrug-Resistant Bacteria Found in 40 Percent of Supermarket Meat

During the European Society for Clinical Microbiology and Infectious Diseases annual meeting in April 2023, a team of Spanish researchers revealed their study findings. The research indicated that antibiotic resistance is rapidly increasing on a global scale. However, data regarding the prevalence of antibiotic-resistant bacteria in food are not widely accessible due to commercial sensitivity.

In 2020, researchers at the University of Santiago de Compostela-Lugo analyzed 100 meat products (25 each of chicken, turkey, beef, and pork) randomly selected from a supermarket in northwestern Spain.

According to the research, 73 percent of meat products contained E. coli within acceptable food safety limits. However, nearly half contained multidrug-resistant and/or potentially pathogenic E. coli.

Out of the 100 products that were tested, 40 were found to contain multidrug-resistant E. coli. This E. coli can produce an enzyme called extended-spectrum beta-lactamases (ESBL), resistant to antibiotics such as penicillins and cephalosporins. The percentage of positive samples of ESBL-producing E. coli varied among different meat species, with turkey having the highest percentage (68 percent), followed by chicken (56 percent), beef (16 percent), and pork (12 percent).

Extraintestinal pathogenic E. coli (ExPEC), responsible for most urinary tract infections, is found in 27 percent of meat products. Urinary tract infections are the leading cause of adult sepsis and the second most common cause of meningitis in newborns. Uropathogenic E. coli (UPEC), which can also cause urinary tract diseases, is present in 6 percent of meat products. In comparison, 1 percent contain E. coli carrying the MCR-1 gene, which is resistant to colistin, the last line of defense for treating infections caused by bacteria resistant to other antibiotics.

The researchers recommend a routine evaluation of the prevalence of antibiotic-resistant bacteria in meat products. Dr. Azucena Mora Gutiérrez, one of the researchers, advises consumers to take necessary precautions such as maintaining the cold chain from the supermarket to home, cooking meat thoroughly, storing it properly in the refrigerator, and sterilizing knives, cutting boards, and cooking utensils used for raw meat. This will prevent cross-contamination and help consumers enjoy meat without risks.

Factors That Cause Bacteria to Grow in Meat

Most microorganisms can thrive in meat. Therefore, when animals are slaughtered, the raw meat is vulnerable to bacterial contamination from their intestines. In 2016, according to the Bureau of Social Welfare and Public Health in Tokyo, Japan, food poisoning incidents occurred in several cities, including Tokyo. The cause was determined to be the consumption of frozen meat that had not been thoroughly cooked at home. Bacteria that cause food poisoning usually survive freezing but die when heated. Therefore, meat should be cooked thoroughly until the color inside changes completely.

Dr. Jay Cheng, a surgeon at the University of Tokyo, told The Epoch Times that it is essential for buyers to be cautious about the possible contamination of meat and to prioritize food safety, particularly for vulnerable groups such as children, pregnant women, the elderly, and those with weakened immune systems. He suggests that understanding the meat grading system, taking note of the expiration date and storage conditions, selecting the appropriate type of meat, and verifying the meat’s slaughter date are all important factors to consider.

Cheng further explained that to prevent the growth of bacteria, the food will be frozen at a low temperature. However, the external temperature increases during thawing, allowing bacteria to multiply rapidly. Although the low-temperature environment of the refrigerator can inhibit bacterial growth when the food is refrozen, it cannot eliminate any already-grown bacteria. When the food is thawed again, the number of bacteria will double. To ensure safe consumption, it is recommended to divide the food into smaller portions and thaw only what is needed. Avoid thawing the food twice after refreezing.

Cheng recommends buying organic meat without antibiotics to reduce the intake of antibiotics in meat, thus reducing the risk of developing drug resistance.