Posted on 06/24/2007 6:10:19 PM PDT by blam
Crappy reporting again. What does MRSA stand for? All the other initials are explained.
Overview of Healthcare-associated MRSA
Go to Community-Associated MRSA
Methicillin-resistant Staphylococcus Aureus (MRSA) is a type of bacteria that is resistant to certain antibiotics. These antibiotics include methicillin and other more common antibiotics such as oxacillin, penicillin and amoxicillin. Staph infections, including MRSA, occur most frequently among persons in hospitals and healthcare facilities (such as nursing homes and dialysis centers) who have weakened immune systems.
MRSA infections that are acquired by persons who have not been recently (within the past year) hospitalized or had a medical procedure (such as dialysis, surgery, catheters) are known as CA-MRSA infections. Staph or MRSA infections in the community are usually manifested as skin infections, such as pimples and boils, and occur in otherwise healthy people. (see Community-associated MRSA. )
http://www.cdc.gov/ncidod/dhqp/ar_mrsa.html
Did this meat, by any chance, come from China?
As usual, no one is protecting the people. Of course, that would actually mean doing your job and not taking from the Yum Yum Graft Tree.
One (more) reason to become vegetarian, or eat only meat from sources you can trust. Cooking can’t kill everything, especially as these things mutate. I’ve yet to hear of a superbug in rice and beans.
I think of it as taking control.
Too bad about all the human feces infected spinach, grapes, strawberries and such last year
ping
Thorough cooking will kill all bacteria and viruses.
You may be thinking of prions from Mad Cow Disease which cooking will not kill.
To be more specific, enough heat, along with sealing containers, will kill botulinum spores. But they can get on the outside of containers, utensils, and the like. They can also be inhaled and get into the bloodstream through respiratory mucus membranes.
They’ve found this primarily in pork products in Holland, eh? Gee, who doesn’t eat pork?
Genome and virulence determinants of high virulence community-acquired MRSA
The second link has a very interesting glossary section. I keep forgetting panton-valentine leukocidin. I found the first link using PVL as a key word that I made when I posted it.
OBTW:
FDA Urgently Warns Consumers about Health Risks of Potentially Contaminated Olives
The U.S. Food and Drug Administration (FDA) is alerting consumers to possible serious health risks from eating olives that may be contaminated with a deadly bacterium, Clostridium botulinum. C. botulinum can cause botulism, a potentially fatal illness. The olives are made by Charlie Brown di Rutigliano & Figli S.r.l, of Bari, Italy and are being recalled by the manufacturer. No illnesses have been reported to date in connection with this recall.
The olives should not be eaten alone or in other foods, even if they do not appear to be spoiled. Consumers should discard these products or return them to the point of purchase. If in doubt, consumers should contact the retailer and inquire whether its olives are part of the recall.
Last I knew.. Olives ain't MEAT.
90% of the baby back ribs sold in restaurants in the US come from Denmark. I know Denmark isn’t mentioned, but it’s in the same neck of the woods. Certainly food for thought (pun intended).
Human? The spinach was infected by pigs.
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