Generated Summary
This report, based on an analysis by the Environmental Working Group (EWG), investigates the prevalence of antibiotic-resistant bacteria in supermarket meat. The study analyzed data from over 47,000 federal government lab tests on meat samples to assess the extent of antibiotic resistance. The investigation highlights the ongoing challenges in addressing antibiotic resistance within the meat industry, despite regulatory efforts. The report provides insights into the types of meat affected, the specific bacteria involved, and the trends in resistance levels, and underscores the need for continued vigilance and further action to protect public health.
Key Findings & Statistics
- EWG’s analysis of federal data revealed an increase in antibiotic-resistant bacteria in supermarket meat.
- Levels of antibiotic-resistant bacteria remained high in ground turkey and chicken breasts but saw a slight decline.
- In 2014, 73% of salmonella on ground turkey was antibiotic resistant, according to FDA testing.
- As of 2015, 75% of the bacteria found on grocery store meat remained antibiotic resistant.
- Eighty-seven percent of the indicator bacteria found on ground turkey by FDA scientists was resistant to tetracyclines.
- Antibiotic-resistant bacteria was detected on raw supermarket meat for:
- Ground turkey: 79%
- Pork chops: 71%
- Ground beef: 62%
- Breasts, legs, thighs, or wings (chicken): 36%
- Number of samples contaminated with enterococcus faecalis:
- Turkey: 388
- Pork: 341
- Beef: 302
- Chicken: 175
- Number of samples containing enterococcus faecalis resistant to at least one antibiotic tested:
- Turkey: 387
- Pork: 340
- Beef: 296
- Chicken: 175
- Meat samples containing antibiotic-resistant enterococcus faecalis:
- Turkey: 79%
- Pork: 71%
- Beef: 62%
- Chicken: 36%
- Eighty-four percent of the enterococcus faecalis found on pork was resistant to tetracyclines.
- Seventy-three percent of salmonella on ground turkey was antibiotic resistant in 2014.
- On average, 1 in 5 strains of salmonella found on grocery store chicken were resistant to amoxicillin.
- In 2010, more than 18 million children received at least one prescription for amoxicillin.
Other Important Findings
- The Food and Drug Administration (FDA) released a 2017 report, but little has changed since the original analysis.
- The agency deflected from the fact that 75 percent of the bacteria found on grocery store meat remains antibiotic resistant, as of 2015.
- EWG first uncovered the FDA’s downplaying of the data in 2013, leading to federal regulators asking the meat industry to eliminate misuses of antibiotics.
- The government tests for some of the most common sources of foodborne illnesses: Campylobacter, salmonella, and E. coli.
- The World Health Organization (WHO) describes tetracyclines as the “sole, or one of limited available therapies, [available] to treat serious bacterial infections in people.”
- Pharmaceutical companies acknowledge resistance “is widespread because of the extensive use of low concentrations of tetracyclines.”
- Penicillins are the second most used type of antibiotics in food animals.
- The FDA analyzes resistance trends in bacteria only for “combinations of medical importance.”
- Salmonella had developed resistance genes to 13 of the 14 antibiotics the FDA tested in 2014.
- E. coli developed resistance to all of them.
Limitations Noted in the Document
- The report focuses on data from federal government lab tests, which may not represent the full scope of antibiotic resistance in meat.
- The analysis relies on data from the National Antimicrobial Resistance Monitoring System (NARMS), and limitations in this data could affect the results.
- The report primarily focuses on bacterial resistance in specific types of meat, and may not cover all meat products available.
- The study’s findings are based on data up to 2015, and the situation may have evolved since then.
- The report does not include an in-depth assessment of the impact of antibiotic resistance on human health.
- The study does not address the effectiveness of specific interventions or policies.
Conclusion
The EWG report underscores the continuing threat of antibiotic resistance in supermarket meat, highlighting the need for greater vigilance and action. The data reveals high levels of antibiotic-resistant bacteria in various meat products, raising significant public health concerns. The persistence of these trends, despite efforts from regulatory bodies, highlights the complexity of the issue. The report emphasizes the importance of comprehensive approaches, including responsible antibiotic use in animal agriculture and effective monitoring of resistance trends. The widespread resistance to antibiotics, as noted in the report, means that consumers could face infections that are resistant to multiple drugs, which underscores the need for action. The report points out that the FDA analyzes resistance trends in bacteria only for “combinations of medical importance,” and the findings indicate that this approach is inadequate. The report’s findings highlight that it is crucial to address the challenges of antibiotic resistance. As the report states, “the gene for resistance to an antibiotic – for example, tetracycline – can be passed from a resistant enteroccocus indicator bacteria to a neighboring pathogenic salmonella bacteria, creating a resistant infection.” The conclusion is that the time is now for the federal government to get medically important antibiotics out of factory farms.