Resistant bacteria ‘no concern at all’ if food properly cooked


Food safety | An Agriculture Canada study found enterococcus bacteria in 94 percent of poultry samples collected from Alberta grocery stores

The survey results will contribute to other data collected by the Canadian Integrated Program for Antimicrobial Resistance, which monitors resistance levels as one way to gauge human exposure.

A previous study that examined antimicrobial resistance among feedlot cattle in southern Alberta found that more than 90 percent of antibiotics given to cattle are Category 3 drugs, including tetracyclines, and aren’t used to treat more serious illnesses in humans.

In that study, resistance to Category 3 drugs was most common, while resistance to category 1 and 2 drugs was low.

Among E. coli samples, less than 30 percent were resistant to multiple antibiotics, although the study supports continued long-term funding for surveillance.

“If we do not properly cook our meat, then these bacteria can get into humans,” said Aslam.

“Generally when we cook our meat properly, they’re no longer there. They’re done. That way, no concern at all.”

Western Producer

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4 responses to “Resistant bacteria ‘no concern at all’ if food properly cooked


  1. Wash your hands, cook your food, blah, blah, blah. Pretty soon they’ll be talking about refrigeration and air conditioning and covering your face when you cough/sneeze, and THEN where will we be?

    Oh, right: Canada.

  2. When I was young they cooked the vegetables to death, I hated them. They were mushy, soft and bland tasting. But no one got sick. Now we may or may not cook them, and when we do we prefer them al dente….and now we get sick.

    There was a trend back about 15-20 years ago to start serving pork undercooked because it was a ‘myth’, or an old wives tale that you would get sick. It’s amazing we don’t have more people sick. There was a reason the old timers did the things they did.

  3. We have had a simple technology for 30 years that would solve all our meat, egg, and vegi bacterial issues.It is called food irradiation. You could eat everything raw without issue, but the eco folks have us so afraid of anything that involves radiation that the technique has been effectively banned.

    How many hospital visits could have been avoided and how many deaths could have been avoided every year if we were only allowed to use food irradiation?

  4. Many years ago, canned milk was irradiated. It was so stated on the label and it probably extended shelf life. now they only use it on spices and maybe a few other ag products.

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