In a recent test study by Consumer Reports it was found that sustainable beef has half the amount of bacteria (grass-fed even lower) when compared to conventional. From 26 cities around the country, 458 pounds of beef was tested.
The tests include 5 main bacteria: Salmonella, C. Perfringins, S. Aureus, E. Coli and Enterococcus. The findings were sobering.
Because my sarcasm was lost on the last post… here's the full report from Consumer Reports on what's going on… http://t.co/dLU3aDAGyU
— Food Babe (@thefoodbabe) August 26, 2015
According to their findings:
One of the most significant findings of our research is that beef from conventionally raised cows was more likely to have bacteria overall, as well as bacteria that are resistant to antibiotics, than beef from sustainably raised cows. We found a type of antibiotic-resistant S. aureus bacteria called MRSA (methicillin-resistant staphylococcus aureus), which kills about 11,000 people in the U.S. every year, on three conventional samples (and none on sustainable samples). And 18 percent of conventional beef samples were contaminated with superbugs—the dangerous bacteria that are resistant to three or more classes of antibiotics—compared with just 9 percent of beef from samples that were sustainably produced.