Nearly half of the meat and poultry U.S. families are purchasing from supermarkets and grocery stores are contaminated with harmful bacteria, according to news reports.
According to a new study, nearly half of meat and poultry sold at U.S. supermarkets and grocery stores contains Staphylococcus aureus. Staphylococcus aureus (S. aureus), is a bacteria that is potentially harmful to humans.
The study examined 136 packages of the meat and poultry from 26 grocery stores in five cities around the country. Results showed 47 percent of tested chicken, turkey, pork, and ground beef purchased had the bacteria,
Some strains of the Staphylococcus found in the meat and poultry were resistant to at least three antibiotics, such as penicillin and tetracycline, while others were resistant to nearly half a dozen medications.
As a Los Angeles personal injury lawyer, I urge consumers to practice safe cooking methods with their meat to ensure any lingering bacteria is killed. This includes cooking ground meat to 160 degrees Fahrenheit and chicken to 165 degrees. Consumers should also be wary of cross contamination when cooking with raw meats.
If you or a loved one has been injured by contaminated food that was recalled, contact a personal injury lawyer in Los Angeles.