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Consumer Reports: Conventional Ground Beef Twice As Likely To Contain Superbugs As Sustainable Beef

In Consumer Reports new tests of ground beef, 18 percent of the beef samples from conventionally-raised cows contained dangerous superbugs resistant to three or more classes of antibiotics used to treat illness in humans compared with just 9 percent of beef from samples that were sustainably produced. 
 
Consumer Reports' investigation comes as food poisonings are striking an estimated 48 million people in the U.S. each year with beef being a top cause of outbreaks. Compounding the issue, Americans often prefer their beef on the rare side. 
 
The grinding process used to produce ground beef can distribute bacteria throughout the meat and if it's not cooked properly through to the center, the potential for getting sick increases. 
 
The full article, "How Safe is Your Beef," which includes the complete test findings, food labels to look for when shopping for beef, and more, is available at ConsumerReports.org/cro/beefsafety and in the October issue of Consumer Reports, on newsstands September 3rd. 
 
For its investigation, Consumer Reports purchased 300 packages - 458 pounds - of conventionally and sustainably produced ground beef from grocery, big-box, and natural food stores in 26 cities across the country. The samples were tested for five common types of bacteria associated with beef-Clostridium perfringens, E. coli (including O157 and six other toxin-producing strains), Enterococcus, Salmonella, and Staphylococcus aureus. 
 
This testing, which is among the largest conducted to date, found bacteria on all of the beef samples. However, ground beef from cows raised more sustainably was significantly less likely to have two potentially harmful bacteria (S. aureus and E.coli) than those from cows raised conventionally. 
 
In our analysis, the sustainably-produced beef came from cows that were raised without antibiotics and in some cases were either organic, grass-fed, or both. Beef from grass-fed and organic cows have access to pasture, are fed a grass-based diet, and are treated more humanely. Conventional cows can live on feedlots, be regularly fed antibiotics, as well as animal waste and other by-products. 
 
"Better ways of producing beef from farm to fork have real impact on the health and safety of our food and the animals themselves," said Urvashi Rangan, Ph.D., executive director of the Center for Food Safety and Sustainability at Consumer Reports. "Farming animals without antibiotics is the first step toward a more sustainable system. Grassfed animals and good welfare practices produce fewer public health risks." 
 
Other significant findings from Consumer Reports tests include: 
 
More than 80 percent of the conventional beef samples contained two types of bacteria. 
 
Nearly 20 percent of the beef samples contained C. perfringens, bacteria that causes almost a million cases of food poisoning annually. 
 
Ten percent of the beef samples contained a strain of S. aureus bacteria that can produce a toxin that can make people sick - and cannot be destroyed even with proper cooking. 
 
Consumer Reports' findings demonstrate that there are better choices for consumers and sustainable options were available in all but one city in which the beef samples used for testing were purchased. Consumers should read labels to guide their purchases. 
 
Meaningful labels include "no antibiotics," "grass-fed," "organic," and "American Grassfed Association." Among the best options to choose are beef products labeled "grass-fed organic," which ensures the cattle have not been fed grain and eat only organically grown grass and forage and have not received any antibiotics or hormones. There are also meaningful animal welfare labels available to consumers. 
 
No matter what ground beef consumers buy, cooking it to 160 degrees Fahrenheit should kill harmful bacteria. Meat should be stored properly before and after cooking since bacteria can multiply rapidly at temperatures above 40 degrees. If you're reheating leftover burgers or a casserole with ground beef, get it to 165 degrees. 
 
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1. Industry Journey and Vision: Trey shares his industry journey, from humble beginnings to becoming the Managing Partner at AMVC. Exploring the evolution of his vision and how it aligns with the present.

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4. Influence in the Boardroom: Unveiling strategies to create influence at both boardroom and slat levels. Highlighting the crucial messages and Trey's vision for effective communication.

5. Sow Feeding Programs: Insights into the creation and implementation of successful sow feeding programs. Trey shares his methodology, lessons learned, and openness to innovation in line with new trends. Debunking myths about feed and the importance of having a checklist.

6. Collaboration for Industry Progress: Exploring the role of collaboration within the pork industry and the need for internal and external support to drive progress.

Join us for a deep dive into the swine industry's dynamics, challenges, and opportunities with Trey Keller.