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not a nut
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Discussion Starter #1
Just a note of caution for those who eat pork.
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http://www.komonews.com/news/health/33621204.html

SEATTLE -- A ground-breaking investigation by the KOMO Problem Solvers has found toxic, life-threatening Methicillin Resistant Staphylococcus Aureus (MRSA) bacteria in some pork you might buy at grocery stores.

This drug-resistant bacteria is already responsible for more deaths in this country than AIDS. What makes MRSA so potentially dangerous is the bacteria can make you sick just by touching it.

In spite of the risk, the U.S. Department of Agriculture has resisted testing store-bought pork for the aggressive bacteria. So, in partnership with our sister stations across the region, we decided to test it ourselves.

No matter how you prepare it, the popular wisdom holds that as long as you cook meat thoroughly it won't make you sick. But popular wisdom doesn't take MRSA into account.

"MRSA is a very different kind of bacteria," said Dr. Rebecca Goldburg, a biologist with Keep Antibiotics Working.

Last winter, the antibiotic resistant type of staph killed Chris Feden, a healthy 20 year old, when he contracted MRSA-related pneumonia.

"We just thought that we could conquer this with modern medicine," said Feden's father, David.

Three years ago, Puyallup resident Brian Boutte scraped his hip -- a simple, small abrasion. His doctor prescribed antibiotics, but the flesh-eating disease Boutte contracted didn't respond.

"I was running out of time, I was on my last hour -- I was dying," he said, "I was literally dying." Twenty surgeries later, doctors saved Boutte's life, but he lost his leg.

Neither Boutte nor Chris Feden's parents know how they were infected. They're just living with the results.

"I didn't know how serious it would be," Boutte said.

While we can't say these injuries were caused by contact with pork, our investigation has discovered the bacteria in ground pork sold in area grocery stores.

"It all starts with just one bacteria which you cannot see with your naked eyes," said Dr. Mansour Samadpour, an expert bacterial microbiologist with IEH Laboratories.

A few months ago a University of Iowa study found a virulent strain of MRSA in pigs. But, in spite of that information, no one from the USDA is testing.

"As far as I'm concerned," said Goldburg, "USDA and FDA are kind of asleep at the wheel on this one."

So the Problem Solvers, along with our network of stations in Washington, Idaho, Oregon and California did our own testing. At stores around the region, we purchased 97 packages, divided between ground pork and pork cutlets. We sent all the samples to IEH Laboratories, a USDA-certified lab in Seattle.

The scientists followed standard testing protocols and found MRSA in three different samples; all were ground pork. The positive samples were from purchases made in Oregon, California and Idaho -- three of the four states where we tested.

"The interesting situation here," said Samadpour, "is that now we have something that you would worry about in terms of wound infections in foods."

Like most other bacteria, MRSA will die if it's thoroughly cooked. But unlike E. coli or salmonella, MRSA causes skin infections, so just touching raw pork that has the bacteria could be a problem, according to both Samadpour and Goldburg.

"So that raises the possibility," says Goldburg, "that simply handling meat could potentially give you a very nasty infection."

Canada and several European countries already test pork in grocery stores for MRSA. We contacted the USDA and were told they have no plans for any testing.

"It really disturbs me," said Boutte. "We have enough things out there that we can catch, we don't need any help from other sources, and if the government is not going to be able to step up and help us out - what's the point?"

The National Pork Board just began testing pork in retail markets. Their study won't be finished for another six months, but their preliminary results are similar to ours: about a three percent positive rate for MRSA. The Pork Board said MRSA is a priority, but they don't know if it's a risk to you.

"Government should not ignore this information," said Goldburg, "I hope it'll be a bit of a wake-up call."

Boutte hopes the wake-up call makes a difference. "I would like them to think about the people that are possibly going to catch this disease and if they are able to prevent those people from catching it then they've saved one more life."

We also contacted both the Centers for Disease Control and the Food and Drug Administration. The FDA says they have started a small pilot study of raw meat in Washington, D.C., but don't have any results yet and don't know when the study will be finished.

Everyone we've spoken with stresses that while this information is important, it shouldn't cause anyone to panic or not want to buy pork. Just make sure you use safe food-handling practices with one additional precaution: try not to handle raw pork if you have cuts or abrasions on your hands.
 

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*** Forgives, I don't
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After reading the claim that MRSA "has killed more people in this Country than aids", I quit believing anything the article said.

This has to have a hidden agenda somewhere.
 

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not a nut
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Discussion Starter #3
http://www.medicinenet.com/script/main/art.asp?articlekey=84575

More U.S. Deaths from MRSA Than AIDS

In 2005, More Than 18,000 Deaths Attributed to MRSA, CDC Reports

By Salynn Boyles
WebMD Health News

Reviewed By Louise Chang, MD
Latest Infectious Disease News

Oct. 16, 2007 -- It appears that more people in the U.S. now die from the mostly hospital-acquired staph infection MRSA than from AIDS, according to a new report from the CDC.
Methicillin-resistant Staphylococcus aureus (MRSA) was responsible for an estimated 94,000 life-threatening infections and 18,650 deaths in 2005, CDC researchers report in the Oct. 17 issue of The Journal of the American Medical Association.

That same year, roughly 16,000 people in the U.S. died from AIDS, according to CDC figures.

The national estimate is more than double the invasive MRSA prevalence reported by CDC researchers five years earlier, says researcher R. Monina Klevens, DDS, MPH.

"MRSA infections are an important public health problem that can no longer be ignored," she tells WebMD. "We need to put this higher on our list of priorities."

Among the highlights from the newly published study:

* While most invasive MRSA infections could be traced to a hospital stay or some other health care exposure, about 15% of invasive infections occurred in people with no known health care risk.
* Two-thirds of the 85% of MRSA infections that could be traced to hospital stays or other health care exposures occurred among people who were no longer hospitalized.
* People over age 65 were four times more likely than the general population to get an MRSA infection. Incidence rates among blacks were twice that of the general population, and rates were lowest among children over the age of 4 and teens.
 

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I'm the boogey man.......
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Just cook it, MRSA may be antibiotic resistant, but its sure as hell not going to live at 165 degrees!!!!! There are a lot of bacteria found in meats, salmonella, E-Coli, ect and do you know what makes the meats still edible? Cooking them well done. Just cook your food people and don't worry about it.
 
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Information is Ammunition
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there was a strain of E Coli that was the cause of that spinach problem last year that apparently cooking didn't kill.
 
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Ya know I use to eat rare pork its a midwest thing. But any more I try and cook it allot. They have had problems with pork for years. When Germans came to America they had always eaten rare pork. But here the pork and Tricinosis Not sure of the spelling. The German people got very ill from the rare meat. If I eat rare prime rib I get flue like sick for a day or two. The pork also has a virus along the border which causes the brain to swell but they say very little about it. That is caused by under cooking the pork. So Kahn is right on cook it and forget the rare thing hell I boil hot dogs for at least one hour because they are freeking Frankenfood and I want them dead. Crispy bacon is ok with me.
 

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not a nut
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Discussion Starter #9
Mmmmm bacon. Not likely to give up pork myself.
I couldn't give it up, no way no how. I have a pork roast thawing in the fridge right now.

I cook mine even longer then recommended, I like it when it just falls apart and melts in your mouth Mmmmm.

My worry is small cuts on your hands when handling the raw meat, that's when there is also a risk of infection
.
 
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