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Our analysis of pork-chop and ground-pork samples from around the U.S. found that yersinia enterocolitica, a bacterium that can cause fever, diarrhea, and abdominal pain, was widespread.

Some samples harbored other potentially harmful bacteria, including salmonella. And there are more reasons to be concerned about ?the other white meat.?

Some of the bacteria we found in 198 samples proved to be resistant to antibiotics commonly used to treat people. The frequent use of low-dose antibiotics in pork farming may be accelerating the growth of drug-resistant ?superbugs? that threaten human health.

About one-fifth of the 240 pork products we analyzed in a separate test harbored low levels of the drug ractopamine, which the U.S. approved in 1999 to promote growth and leanness in pigs. It?s commonly used in pigs raised for food in the U.S. but is banned in the European Union, China, and Taiwan. Our food-safety experts say that no drugs should be used routinely in healthy animals to promote growth.

Here are details from our tests:

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. That?s 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. That?s to be expected, since grinding meat provides another opportunity for contamination.

Some antibiotic claims you?ll see on packaging are misleading. And a ?no hormones added? claim might be true but is meaningless, because hormones aren?t allowed in pork production.

During slaughter and processing, meat can become contaminated with bacteria from the animal?s skin or gut and from workers, equipment, or the environment. Contamination is especially likely to occur if processing lines run too fast or if sanitary practices aren?t followed. Once bacteria are on meat, improper storage can encourage them to multiply.

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Hmm, sounds tasty.

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Simple solution. Cook your food properly. It's not a hard thing to do but so many people fail at it. It is why so many people get sick on Thanksgiving. They don't know how to properly and safely thaw a turkey and then fail to cook it properly. Food handler permit should be a requirement for high school graduation... most will end up as burger flippers anyway. :shiftyninja:

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Simple solution. Cook your food properly. It's not a hard thing to do but so many people fail at it. It is why so many people get sick on Thanksgiving. They don't know how to properly and safely thaw a turkey and then fail to cook it properly. Food handler permit should be a requirement for high school graduation... most will end up as burger flippers anyway. :shiftyninja:

Sadly you are spot on, it's sad to see how many people think I overcook my meat when it's essentially medium/well, and yet no one in my family has contracted any bug or bacterial infections while so many others are always getting sick

img snipped

I would sue any establishment that served me anything close to that, hell where is that from?

Edited by John S.

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Maybe this is why I religiously avoid pork. :p

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Maybe this is why I religiously avoid pork. :p

Religious requirements are a completely different issue :p

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Is you cook your food properly, it'll kill all the bacteria. LOL! I came here thinking someone found some lint, spit, etc. in their food. :x :D

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Is you cook your food properly, it'll kill all the bacteria.

this, I don't care what's in pork before it goes through my oven, as long as it comes out edible. As to the hamburger, that's effing disgusting.

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^ You don't like cow eyeballs ? :p

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Where do I send my cleaning bill after yacking all over my screen from viewing that burger picture?

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Yes this is why -- in the book

THE JOY OF COOKING

It says

Rinse Poultry (chicken,turkey, pheasant, pigeon.duck etc) and Pork products ....then be sure to heat to an internal temperature greater than 160 deg F.

Though Warwagon-- that is grotesque

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I would sue any establishment that served me anything close to that, hell where is that from?

only fear mongering, not a real photo of served food

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Where do I send my cleaning bill after yacking all over my screen from viewing that burger picture?

To Neobond :laugh:

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warwagon has weird fetishes. Thx for the share, one can always learn about sex!

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I just wouldn't trust it due to the added ractopamine or growth hormones which seem to be used a lot, no matter how well you cook it.

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I'm not a big pork fan. And I cook the hell out of any meat cuz I'm picky on getting sick.

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Maybe this is why I religiously avoid pork. :p

Wait...you actually found religion???? :o

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^ I'm joking a bit -- my stomach acts Jewish. :p

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I never eat meat if it's still pink, I have to have it cooked all the way through. And as such I just don't get food poisoning. Proper cooking and a bit of common sense negates most of the risks of eating meat.

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^ I'm joking a bit -- my stomach acts Jewish. :p

post-350302-0-15216100-1354229490.jpg

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I never eat meat if it's still pink, I have to have it cooked all the way through. And as such I just don't get food poisoning. Proper cooking and a bit of common sense negates most of the risks of eating meat.

Not even steak? I love my steak pink in the middle... mmm mmm

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No, don't like rare steak.

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No, don't like rare steak.

We disagree? I HATE YOU! :p

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Sinner! :D

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I've gotten food poisoning from wal-mart meat... that stuff is disgusting.... never eat thier meat. hell most food from there is nasty.... I go krogering or go to giant eagle.

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