Wow. Our experiment is off to a great start—let's see if we can finish it off sooner than expected.
It's no secret that chowing down on raw pork is probably not the best call, a point emphasized by the USDA and the Centers for Disease Control and Prevention. A new study by Consumer Reports drives this lesson home with sickening clarity: After testing 198 samples of raw grocery store pork loins and ground pork, it found that a full 69 percent of the samples harbored Yersinia enterocolitica, bacteria that can cause abdominal pain, diarrhea, and fever for up to 3 weeks. Salmonella, staphylococcus aureus, and listeria, all potentially sickness inducing, also appeared in 3 to 7 percent of the samples. These bacteria would hypothetically be killed off if the pork is thoroughly cooked, but there's still the potential of spreading the bacteria while slaughtering, processing, and handling the raw meat.
Though this is within the realm of what the USDA considers safe (and inspectors don't test for Yersinia because illness from it is rare, though cases of yersiniosis are thought to be under reported), Consumer Reports' more worrisome finding was that much of this bacteria was resistant to common antibiotics. Over 90 percent of the Yersinia-infected samples, when exposed to antibiotics normally effective against this bacteria, proved resistant to one or more antibiotic, and over 50 percent to two or three antibiotics. Of the 14 samples that revealed staph, 13 of them were resistant to at least one antibiotic, and of the 8 samples with salmonella, 3 were resistant to five antibiotics. The discovery adds to a growing body of evidence that the low-dose antibiotics fed to farm animals for growth are breeding a class of resistant mutant bugs more slippery and dangerous than their progenitors.