Health hazard turkey meat with germs

Health hazard: turkey meat contaminated with germs

01/13/2015

In a study of turkey meat from the discounter, BUND has proven in almost 90 percent of cases strong antibiotic-resistant germs. For consumers, this means a significant health hazard. You should pay attention to strict kitchen hygiene.

Antibiotic-resistant germs on 90 percent of the samples
Cheap turkey meat from discounters is often contaminated with dangerous germs. As reported by the German Federal Government for the Environment and Nature Conservation (BUND) in Berlin, antibiotic-resistant germs had been detected on just under 90 percent of the meat pieces in a nationwide sample. According to a news agency AFP, the organization called for a significant reduction in the use of antibiotics in animal feed.

Packed turkey meat from the discounter
The BUND had bought for the investigation in twelve cities fresh, packaged turkey meat at Aldi, Lidl, Real, Netto and Penny and examined in the laboratory. The samples were tested for so-called MRSA germs (methicillin-resistant Staphylococcus aureus). These bacteria are resistant to the majority of antibiotics and are said to be responsible in this country for the death of 10,000 to 15,000 people a year. According to experts, there is an increased risk especially for people with weakened immune systems. Symptoms that can cause infection in a patient include inflammation, diarrhea, nausea and vomiting, and blood poisoning.

No germs on meat from farm slaughterhouses
In addition, the presence of ESBL-producing bacteria was also investigated. Such bacteria can pass antibiotic resistance to other bacteria. In total, the lab found 42 times in MRSA and 30 times in ESBL. Only seven of the 57 samples were unloaded. The BUND also tested for comparison four samples from farm slaughterhouses in which the turkeys were kept alternatively. No stress was detected on this meat.

Maintain strict kitchen hygiene
According to the BUND, the dangerous germs can be transmitted to humans, for example, if the raw meat is cut with the same knife as other foods, which are then consumed raw. Experts repeatedly point out that germs can basically be killed by heat. When food is heated well above 60 to 70 degrees, as is normally the case when cooking, grilling or frying, the pathogens do not survive. In addition, a strict kitchen hygiene should be maintained. Raw meat should never be cut with the same knife as cooked meat or vegetables and the cutting board should be different. The most important hygiene rule is regular hand washing. Cutlery and dishes should be washed thoroughly after contact with meat.

BUND demands changes in pharmaceutical legislation
Reinhild Benning of the BUND called the study results „shocking, but not surprising“. The BUND chairman Hubert Weiger sees the reason for the high load in the industrial turkey mast and the desire of the consumers for cheap meat. According to the dpa news agency, he said: „If too many animals are kept in a small space, inevitably large amounts of antibiotics must be given, which then end up in the kitchens of consumers“. The BUND therefore demands changes in animal welfare and pharmaceutical law. In particular, the use of so-called reserve antibiotics in factory farming should be prohibited. In human medicine, reserve antibiotics are urgently needed to treat serious infectious diseases that normal antibiotics no longer work against. (Ad)