USDA certified organic meats were found to be less likely to be contaminated with multidrug-resistant organisms, according to Johns Hopkins researchers. Foodborne illness caused by meat and produce contaminated with multidrug-resistant bacteria — including Salmonella, Campylobacter, Enterococcus and E. coli — sicken tens of millions of Americans every year.
Researchers found that organic-certified meats were 56% less likely to be contaminated with multidrug-resistant bacteria when compared to conventionally processed meats.
An organic label certified by the USDA means the animals are fed 100% organic feed and forage, are not given antibiotics or hormones and are raised humanely and in correlation with their natural behaviors, such as grazing on open pastures.
Where the meat is processed is also an indicator of organic. The three types of processing include exclusively organic, exclusively conventional or split processing — meaning both organic and conventional meats are processed at the same facility. The study found conventional meats were contaminated with bacteria one-third of the time while split processing resulted in contamination one-quarter of the time.
SOURCE: Newswise May 12, 2021