01-Sep-2021 | Market Research Store
Consumption of meat & meat products contaminated by microbes and their toxic secretions leads to fatal diseases. The majority of food contaminants comprise of pathogenic bacteria. As per the survey conducted at Bloomberg School of Public Health, animal meat is the most common food item to be contaminated by such disease-causing organisms. Salmonella, Campylobacter, Enterococcus,and Escherichia coliare some of the common species that fall under the category of pathogenic bacteria.
Based on the anticipations, the global consumption of meat isaround 347 million tons per year. Projections set for global meat demand, however, are uncertain, and by 2050, the meat consumption would probably reach between 375 to 570 million tonnes. Compared to global meat consumption stats in 2000, the estimated figures will grow by 70–160 percent in 2050.Owing to such a swift increase in animal meat, public livestock rearing is burgeoning day by day. Meat processing is classified into three broad groups: organic, conventional, and split. Throughout the research conducted on meat, the researchers found that organic meat is 56% less likely to be infected by any MDR (multidrug-resistant bacteria. The reason behind less possibility of contamination is that the livestock dedicated to organic meat production is fed only on only organic food such as grass and hay and not administered with any antibiotics or hormones.
To carry out this study, Bloomberg School took reference information from NARMS, which was formulated in 1996 to track the antibiotic resistance in farm and retail animals along with the infection caused by them. The expertise at the school randomly chose 39,348 samples of pork, chicken, beef, and turkey out of which, 1422 were contaminated with a certaingenus of antimicrobial drug-resistant bacteria. This study concluded that microbial contamination observed more commonly in commercially available meat products as compared to organic ones.
Meghan Davis, who is the senior author of this study, mentioned that the increasing incidences of animal source food contamination by such microorganisms has become a key concern for human health. Such inedible food items may lead to life-threatening conditions such as food poisoning.
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