Over the last decade, reports of superbugs (antibiotic-resistant bacteria) have become more commonplace and concerning. We know a primary driver of antibiotic-resistant bacteria is the overuse of antibiotics. Antibiotics are frequently used in humans for disease management when infection is suspected (or even just hormonal acne). The overuse of antibiotics extends to animals raised as livestock, and the consequence for this is transmission of superbugs to humans, through the meat of the animals.
Organic certification requires animals not be administered antibiotics, as antibiotics are routinely given to conventionally raised livestock animals. A new study highlights the difference in organic and conventional meats and contamination with multidrug-resistant bacteria.
Organic Meat Less Likely to Contain “Superbugs”
Saint John’s cows roam and eat in our organic pastures.
A study from the U.S. National Antimicrobial Resistance Monitoring System (NARMS) found that conventionally produced meat samples were more than 400% as likely to have multidrug-resistant contamination compared to organically produced meat. The study covered a total of 39348 meat samples, and 1422 were found to be contaminated with at least one multidrug-resistant organism.
Contaminated meat is much more likely to contribute to food poisoning and serious illness in people who consume it. Because the meat contains drug-resistant bacteria, it can be challenging to treat illness with standard antibiotics, as they simply don’t work to clear the infection.
“The presence of pathogenic bacteria is worrisome in and of itself, considering the possible increased risk of contracting foodborne illness,” says senior author Meghan Davis, DVM, PhD, associate professor in the Department of Environmental Health and Engineering at the Bloomberg School. “If infections turn out to be multidrug resistant, they can be more deadly and more costly to treat.”
An additional risk factor for whether meat is contaminated with drug-resistant bacteria is the type of processing facility used to process and package the meat. There are three main types of meat processors: organic, conventional, or split -- those that handle both organic and conventional meat. The study found that for conventional meats, those processed at conventional facilities were contaminated with bacteria one-third of the time, while conventional meat handled at a split facility was contaminated one-quarter of the time. The difference may be because disinfection of all equipment is required between batches of organic and conventional meats at split processing facilities. This increase in disinfection may result in lower contamination rates.
“How we raise animals matters,” says Davis. “As a veterinarian, I recognize that we sometimes need to use antibiotics to treat sick animals, but taking advantage of opportunities to reduce antibiotics use could benefit everyone. Consumer choice and regulatory oversight are two strategies to do this.”
Why Conventional Livestock Animals Are Given Antibiotics
Cows in a Caged Animal Feeding Operation are given routine antibiotics.
Preventative antibiotic administration is a matter of routine in much of the livestock industry, especially for beef. The overuse of antibiotics in conventional agriculture may be a major contributor to poor gut health in Americans and the development of antibiotic-resistant superbugs. Steroids are also commonly given to increase the rate animals grow in order to improve profit margins.
Antibiotics are routinely given in conventional livestock settings because the animals are largely in Caged Animal Feeding Operations (CAFOs). The animals’ environments are stressful and make them prone to disease, so antibiotics are given en masse to compensate for their unhealthy environment and a lack of nutritious diet.
How to Avoid Drug Resistant Bacteria Contamination
The best way to avoid drug-resistant bacteria contamination is to choose organic certified meats. Keep in mind that USDA Organic is a needed step in the right direction but far from perfect.
Choosing small, local, organic farms is another way to avoid superbugs because small-scale farms are more likely to use small-scale meat processors that have less likelihood of contamination because of their smaller amount of volume. Talk to your farmer, look at their practices, and find out how they raise their animals and how the meat is processed and packaged.
Our certified organic, grass-fed and grass-finished beef is raised without antibiotics and given our utmost care and attention. Our cows are raised on diverse pasture grass, sunshine, and quality care, providing your family with a healthy protein source. Come see for yourself and taste the difference!
