Doctor's Note

Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them! Be sure to check out all the videos on pork and in particular Airborne MRSA.

And, for more context don't miss the corresponding blog posts: Talking Turkey: 9 out of 10 retail turkey samples contaminated with fecal bacteriaWhy is it Legal to Sell Unsafe Meat?, and Bugs & Drugs in Pork: Yersinia and Ractopamine

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  • Michael Greger M.D.

    Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them! Be sure to check out all the videos on pork and in particular Airborne MRSA. And don’t miss Monday’s corresponding blog post Talking Turkey: 9 out of 10 retail turkey samples contaminated with fecal bacteria.

  • Jean Maclay

    Ewwww ! So glad I’m vegan !

  • http://www.facebook.com/darryl.roy.752 Darryl Roy

    Feb 3, 2013: 2011 NARMS Retail Meat Annual Report

    http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm335102.htm
    April 18, 2013: The Environmental Working Group report “Superbugs Invade American Supermarkets”, which analyzes the above in lay terms:
    http://static.ewg.org/reports/2013/meateaters/ewg_meat_and_antibiotics_report2013.pdf

    Where are we (as of 2011)?
    Percent of meat samples containing antibiotic resistant Enterococcus faecalis:

    Turkey: 81%
    Pork: 69%
    Beef: 55%
    Chicken: 39%

  • Bill Young

    Hypochlorus acid has been FDA approved to kill MRSA. I soak all my meat and fish in this acid prior to even touching it to avoid contamination.

    • Lawrence

      Hi Bill. You are just kidding us, right? Please respond so we know you are still alive. Cursory examination tells me the FDA approves this stuff to sanitize food processing equipment. But, if you want to soak your flesh foods in bleach, have at it. However, please keep coming back to this website to see how others like myself have transcended this issue as much as possible by eating a low fat, whole food, plant-based (WFPB) diet. Good luck!
      http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=178.1010

    • kmo

      http://www.ncbi.nlm.nih.gov/pubmed/11327319

      Living with a killer: the effects of hypochlorous acid on mammalian cells.

      Abstract

      The production of hypochlorous acid (HOCl) by the myeloperoxidase-H2O2-Cl- system of phagocytes plays a vital role in the ability of these cells to kill a wide range of pathogens. However, the generation of a potent oxidant is not without risk to the host, and there is evidence that HOCl contributes to the tissue injury associated with inflammation. In this review, we discuss the biological reactivity of HOCl, and detail what is known of how it interacts with mammalian cells. The outcome of exposure is dependent on the dose of oxidant, with higher doses causing necrosis, and apoptosis or growth arrest occurring with lower amounts. Glutathione (GSH) and protein thiols are easily oxidized, and are preferred targets with low, sublethal amounts of HOCl. Thiol enzymes vary in their sensitivity to HOCl, with glyceraldehyde-3-phosphate dehydrogenase being most susceptible. Indeed, loss of activity occurred before GSH oxidation. The products of these reactions and the ability of cells to regenerate oxidized thiols are discussed. Recent reports have indicated that HOCl can activate cell signaling pathways, and these studies may provide important information on the role of this oxidant in inflammation.