Concern grows over rise of antibiotic resistant salmonella

By Daily Mail Reporter
Updated: 16:01 EST, 26 December 2011

Outbreaks of antibiotic-resistant salmonella are on the rise, prompting fears it will start an E.Coli scare similar to the 1993 poisoning from Jack in the Box hamburgers.

The rise in frequency has caused concern among consumer groups and food scientists after contaminated ground beef sold in Maine this month became the latest salmonella 'superbug' to send Americans to hospitals.

The meat - which sicked 16 people - was tainted with one of four strains that have become resistant to multiple antibiotics as they evolved.

Concerns: Outbreaks of antibiotic-resistant salmonella are on the rise, prompting fears it will start an E.Coli scare

Concerns: Outbreaks of antibiotic-resistant salmonella are on the rise, prompting fears it will start an E.Coli scare

Fears: It may take a deadly poisoning on the scale of the 1993 E. coli outbreak from Jack in the Box¿ hamburgers to force change in federal regulation

Fears: It may take a deadly poisoning on the scale of the 1993 E. coli outbreak from Jack in the Box¿ hamburgers to force change in federal regulation

The Center for Science in the Public Interest petitioned the U.S. Department of Agriculture this year to prohibit the sale of poultry or ground meat containing those four strains of salmonella.

They are currently considering the measures as government regulators and meat processors contend that if meat sold in stores contains the bacteria, proper cooking will destroy it, making it safe to eat.

Sarah Klein, an attorney with the center's food-safety programme, told the Denver Post: 'There is an urgency around this issue. We are hopeful that antibiotic resistance is another area where they can take steps to prevent future illnesses rather than respond to them.'

Disease: E coli can be found in contaminated meat

Disease: E coli can be found in contaminated meat

Because certain strains of the salmonella are becoming resistant to commonly prescribed antibiotics, there is a greater risk of serious health issues, especially in the young and old.

Ms Klein said: 'You have a consumer who becomes ill and goes to the hospital and is told the roster of antibiotics that would normally be used might not be effective or as effective.'

Some experts contend that relying on consumers to cook the meat properly is not always a safe option.

But the American Association of Meat Processors warned that consumers will pay the price if the USDA declares the four strains of salmonella to be poisonous or deleterious substances that makes the meat dangerous to health.

Jay Wenther, executive director of the association, said: 'Just declaring something an adulterant doesn't solve the problem. That is almost a false sense of security.

'We try to limit any type of pathogens in the product to begin with, but you can't reduce it down to zero.

'It will be the consumer who ultimately pays the price for this.'

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