Methicillin-resistant Staphylococcus aureus, or MRSA, is a strain of Staph that's resistant to methicillin - the drug most commonly used to treat Staph infections.
Using a detailed DNA mapping technique, researchers at the Translational Genomics Research Institute (TGen in Arizona were able to trace one of these superbugs - MRSA CC398 - to its origins, discovering that the human strain of this bacteria developed its drug resistance in animals rather than in people.
Often referred to as "pig-MRSA" or "livestock-associated MRSA," the strain is known to affect humans who have been exposed to live animals, such as farmers or veterinarians. But this study found that CC398 was originally a human bacteria, susceptible to antibiotics, before it spread to animals and then back to people. By the time it returned to humans it had picked up two souvenirs: resistance to methicillin and resistance to tetracycline - a drug often used to treat Staph infections in patients allergic to the penicillin class of antibiotics, which includes methicillin.
Because both tetracycline and penicillins are commonly administered to food animals, the study finds that it is likely that the use of these drugs in livestock gave this Staph bacteria the exposure it needed to develop resistance to these drugs.
In 2010, Tetracycline - used to promote growth and prevent the spread of disease - comprised over 42 percent of all
antibiotics administered to food-producing animals in the United States. That year 12,328,520 pounds of the drug were given to animals, while just over 100,000 pounds of the drug are sold for human use. And while over 1.9 million pounds of penicillin were sold for animal use in 2010, approximately 1.5 million pounds are distributed for
human use.
Both of these drugs are crucial for treating human Staph infections, says Dr. Lance Price, lead author of the study and Director of TGen's Center for Food Microbiology and Environmental Health.
"Methacyline's a really good antibiotic for treating these kinds of infections," he told Food Safety News in an interview. "But a substantial portion of the population is allergic to penicillin and they need alternative drugs like tetracycline. But 69% of the staph we see is resistant to tetracycline."
Price says that animal feeding operation provide the perfect setting for the growth of antibiotic-resistant bacteria. According to the
Centers for Disease Control and Prevention, MRSA is easily transmitted in settings where factors it calls the "5 Cs" are present: crowding, frequent skin-to-skin contact, compromised skin (cuts or abrasions , contamination or lack of cleanliness.
"A CAFO (Concentrated Animal Feeding Operation is the place where these 5 Cs are most prevalent," says Price. "And the single worst thing you could do is add antibiotics to that environment. It's the cocktail for creating superbugs."
Once these superbugs are created, there's no telling where they can go, Price says. While most cases of CC398 come from direct contact with livestock, some human cases cannot be traced to live animals, raising the question of where they came from. Other humans? Contaminated meat?
Several studies have shown MRSA to be prevalent on our meat and poultry. A study published in the
Journal of Food Protection in October of last year found Staph bacteria in 29 percent of grocery store ground meats. And a study led by Price released earlier that year discovered Staph on almost one half of grocery store meats and poultry after putting samples in a bacteria enrichment broth to make Staph more detectable. Half of these contaminated meats were carrying a multi-drug resistant strain of Staph.
Price says the transmission of MRSA from meat to humans is an area that needs more research.
"There is definitely drug-resistant Staph in our food supply and probably in high concentrations. We still don't know whether it's a good route of exposure for people," he explains. "I think that's something we've really got to dedicate some research to."
For now though, Price says the upshot of his research is that antibiotics should be saved for treatment, not growth or prevention.
"We should be using antibiotics prudently, both in human antibiotics and animal production," he notes. "We should only be using them to treat infections - and it should be a last resort - because we're heading towards a time when our antibiotics won't work anymore, and we have to do everything we can to preserve the ones we have."
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Forever Young
by shannan roussface down aging with this year's best and brightest in skin care. prepare yourself for a whole new way to moisturize, a potent at-home peel and more radiance-boosting, wrinkle-fighting finds.
Balms Away
if you haven't heard of bb creams, then let us be the first to tell you that this new section in skin care is about to take off. already popular in asia, bb (short for blemish balms creams are designed to soothe, protect and heal skin, while also providing a bit of coverage. this one from estee lauder contains hyaluronic acid, to help drawn in moisture and antioxidants to neutralize free radicals that age skin.shop now: estee lauder daywear antioxidant bb creme spf 35, $38
Smooth Operator
like a souped-up tinted moisturizer with ultra-hydrating ingredients, this new bb cream is perfect for dry winter months when your complexion could use some extra pampering.shop now: garnier skin renew miracle skin perfector bb cream, $13
Get Glowing
cosmetics brand too faced boasts an oil-free version of bb creams that's ideal for sensitive, breakout-prone skin. light-diffusing pigments and major moisture help create that youthful, dewy glow.shop now: too faced tinted beauty balm, $32
Twice as Nice
similar to bb creams, this new foundation offers more than just a temporary skin-evening fix. infused with an anti-aging serum, it also helps condition skin and protect against wrinkle-causing free radicals.shop now: covergirl & olay tone rehab 2-in-1 foundation, $14
Peel Away
according to the company's research, this new at-home kit is proven to be up to four times more effective than a series of three dermatologist peels. both products in the kit contain retinol, a vitamin a derivate similar to the ingredient in prescription anti-aging creams. shop now: roc retinol correxion max wrinkle resurfacing system, $27
On the Spot
in addition to niacanimide (which has been shown to fade dark spots, fight acne and reduce the appearance of wrinkles , this ultra-soothing serum contains a one-of-a-kind watercress skin lightening complex. the green ingredient is the latest "it" super food, and studies suggest that it soothes and heals damaged skin. shop now: vbeaute lite up intense brightening agent, $150
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A mid-February show of hands, please: how many of us are still sticking with our New Year's resolutions?
Honestly, I'm not sure I made any resolutions this year. If I did, well, they were fleeting and of the altruistic, yet unquantifiable variety, such as
“Be a kinder person.”
You know, the types of resolutions that were intended to elicit similar responses from our kids:
“I'll be nicer to my brother,”
or
“I'll help Mommy more around the house.”
Yep, we're not great about sticking with resolutions here.
Of course, because I'm a woman of a certain age whose metabolism flew the coop about five years ago, I always privately resolve to eat better and exercise more. I just don't speak those words out loud, because I know that the likelihood of me hitting the gym during the insanely busy spring growing season for my business is nil.
And, frankly, I refuse to deprive myself of red wine and chocolate.
So, imagine my shock when I became—inadvertently--a vegetarian.
This is a startling development for several reasons:
I grew up in a meat and potatoes family. Truly. Dinner centered around a roast beast, potatoes, white, squishy bread rolls, and maybe a salad. The overriding focus on meat was, I believe, a generational, socioeconomic attribute. Both of my parents grew up during the Depression. Our father often told stories of his life on the family farm, where the family celebrated the demise of a ill-fated chicken crossing the road with a rare fried-chicken dinner. He also raised a pet pig.
Trust me. You don't want to know what became of his pet.
I rarely ate a vegetable during my entire childhood. There's something to be said about being the baby of the family, particularly if you're a late-in-life, surprise baby. My siblings regaled me with dinner-table horror stories: gagging down ice cold, mushy peas until 10 p.m., eating a ketchup-covered banana that someone thought would be a creative way to avoid eating her fruit...
By the time I made an appearance, my parents were tired. It was easier to cater to my picky palate than deal with dinner drama. Thus, I became the pickiest eater in the Midwest. Not only did my mother make separate meals for me, I was never force-fed broccoli. Or peas. Or squash. My childhood vegetable consumption included:
Iceburg lettuce—plain, thank you. No dressing or weird additions to my crunchy pale green leaves, please.
Corn. With lots of butter and salt.
Potatoes. Honestly, I don't think potatoes even count. And all of the GMOs in the corn probably negates any health benefits the corn theoretically provided.
Embarrassingly, my vegetable phobia continued well into my adulthood. Yes, I added a few bits of green to my repertoire—cucumbers, real lettuce, asparagus, spinach salad—but until five years ago, I didn't even eat tomatoes.
Ironically, I now own an organic, heirloom plant nursery, specializing in 160 varieties of tomatoes.
As a mother, I created my family's meals much like my mother did—meat, starch, and occasional side of quickly microwaved peas. Yes, I added more veggies, but meat took center stage at every meal. Granted—our meat was pristine, raised humanely by local farmers, some of whom are now friends. Our meat originated from happy, healthy animals living happy, healthy lives. Free-range chicken, grass-fed beef, heritage turkeys—delicious, star quality dinner showpieces.
Then, a strange twist of fate.
A raccoon attacked our own backyard flock of hens. (You can read about it
here and
here.
It was traumatic. These girls are my daughter's pets. With names. And personalities. Fortunately, the raccoon only severely injured one hen, Salt, and after extensive consultation with our wonderful veterinarian, she sadly couldn't be saved.
In those moments of holding Salt, trying to assess her wounds and comfort her, something shifted.
My perception about food changed.
I suddenly found myself unable to eat meat.
I thought my aversion was temporary. After all, our daughter, who loves her chickens as if they are her children, still relishes Zaxby's even after the demise of her pet.
But as days passed, I found myself reading Alice Waters' books, heading to Whole Foods, leaving with a cart full of stunning produce, and then trying to figure out how to cook it. And you know what?
It. Was. Good.
Fresh eggs and Swiss Chard frittata. Mushroom risotto. Ratatouille.
Who knew? (Actually, I think many people knew. It was like discovering an amazing secret club, and I'd finally earned admittance.
Even the kids ate more vegetables. Put an asparagus spear on the plate of a six year old boy, and listen to the whines ensue...until you share the “stinky pee” secret.
It was amazing how much more appealing the asparagus became after divulging that crucial bit of info.
My husband joked that I shouldn't write about my emerging vegetarianism, because he knows my carnivorous ways too well. And who knows? Will it stick? Right now, after six weeks without meat, I'm optimistic. And I feel good. I'm not vegan—I eat seafood, dairy products, and eggs, so meal planning is fairly easy. Plus, it's not like I banned chocolate and wine from my life—that would never stick. Actually, eating my veggies and forgoing meat is surprisingly simple.
Last fall, our oldest son brought his new girlfriend home for dinner. Prior to their arrival, he informed me that she was—gasp!--a vegetarian. Panic! What could I cook? If I made risotto, could I use chicken stock, or should I run to the store for vegetable broth? Would she be offended by the steak I already prepared for the family? How much salad does a vegetarian eat? I made more, just in case...
And honestly, I worried. How could this relationship work? Our son is a serious carnivore, like me. He even owns this t-shirt to taunt his vegetarian friends:
Funny thing. Our son is now on his third meat-free week...and he likes it.
Love makes college boys do some crazy things, huh?
I'm not advocating vegetarianism. It's not my place to tell anyone what or how to eat. (Although I do hope you'll support your local farmers as much as possible, please. I still eat crap occasionally. I'm—shamefully--addicted to Diet Coke. (I know, I know...it's really bad for me. I promise, I'll work on it.
But this vegetarian thing? Well. It's pretty delicious.
My parents should have made me eat my peas, after all.
Bon appetit!
~Julie
Julie is the owner of
Garden Delights, an organic heirloom plant nursery specializing in edibles. She writes about growing gardens, growing green, growing locavores, growing kids, and growing one day at a time at
Growing Days.
All vegetable image credits: Julie Thompson-Adolf.
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