Organic Meat Carry Lesser Chance Of Bacterial Contamination

Contamination with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, is less likely to occur in certified organic meat by the U.S. Department of Agriculture compared to conventionally produced meat, according to a study from researchers at the Johns Hopkins Bloomberg School of Public Health, published in the journal Environmental Health Perspectives. The findings highlight the risk for consumers to contract foodborne illness--contaminated animal products and produce sicken tens of millions of people in the U.S. each year--and the prevalence of multidrug-resistant organisms that, when they lead to illness, can complicate treatment.

Organic Vs. Conventional Meat

The study enrolled a total of 39,348 meat samples that is, based on nationwide testing of meats from 2012 to 2017 as part of the U.S. National Antimicrobial Resistance Monitoring System (NARMS).

The study team analyzed U.S. Food and Drug Administration-NARMS data from randomly sampled chicken breast, ground beef, ground turkey, and pork for any contamination and for contamination by multidrug-resistant organisms. The analysis covers four types of bacteria: Salmonella, Campylobacter, Enterococcus, and Escherichia coli.

Among the total samples, 1,422 samples were found to be contaminated with at least one multidrug-resistant organism. The rate of contamination was found to be 4% in the conventionally produced meat samples when compared to just less than 1% in those that were produced organically.

The organic-certified meats were thereby 56% less likely to be contaminated with multidrug-resistant bacteria, as compared to conventionally processed meats. In order for meat to be certified organic by the USDA, animals can never have been administered antibiotics or hormones, and animal feed and forage such as grass and hay must be 100 percent organic.

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A longstanding concern about antibiotic use in livestock and livestock feed is the increased prevalence of antibiotic-resistant pathogens. To monitor this trend, in 1996 the federal government developed NARMS to track antibiotic resistance in bacteria isolated from retail meats, farmed animals, and patients with foodborne illness in the U.S.

"The presence of pathogenic bacteria is worrisome in and of itself, considering the possible increased risk of contracting foodborne illness. If infections turn out to be multidrug resistant, they can be more deadly and more costly to treat," says senior author Meghan Davis, DVM, Ph.D., associate professor in the Department of Environmental Health and Engineering at the Bloomberg School.

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The study results also suggest that the type of processing facility may influence the likelihood of meat contamination. It was found that among conventional meats, those processed at facilities that exclusively handled conventional meats were contaminated with bacteria one-third of the time, while those handled at facilities that processed both conventional and organic meats were contaminated one-quarter of the time.

The prevalence of multidrug-resistant bacteria was roughly the same in these two meat processor categories. "The required disinfection of equipment between processing batches of organic and conventional meats may explain our findings of reduced bacterial contamination on products from facilities that process both types of meats," says, Davis.

The study findings layout the relevance for regulatory agencies and consumers, and thereby suggest the need for proper management of animals to avoid contamination.

Source-Medindia