Americans can’t get enough of chicken. It’s a fantastic source of protein, along with essential vitamins and minerals like B-vitamins, Vitamin D, Vitamin A, iron, potassium, and zinc. However, it may also be carrying something far less nutritious and much more dangerous: MRSA.
Methicillin-Resistant Staphylococcus aureus (MRSA) is a dangerous and sometimes deadly infection caused by a highly antibiotic-resistant strain of staph bacteria. What usually starts as a seemingly innocuous skin boil can escalate rapidly, with the MRSA bacteria working its way into your bones, joints, bloodstream, heart valves, or lungs, frequently leaving death and devastation in its wake.
Some settings, like hospitals, schools, and childcare centers, have become well-known breeding grounds for MRSA, but until recently, no one suspected that it might be lurking within the wall of their refrigerator. Recent research initiated by a team from George Washington University has definitively confirmed that your chicken dinner could be harboring a frightening secret.
This disturbing new strain of MRSA is directly associated with poultry and can be passed to humans through the handling or consumption of contaminated chicken. Astoundingly, the drivers behind this deadly twist in the tale turn out to be our old allies, antibiotics.
Desperate to ensure that their chickens grow strong and their profits even stronger, farmers have been injecting significant amounts of antibiotics into their livestock. The resulting boost in growth and animal health has proven too lucrative for many farmers to resist, but they may be forgetting to look at the bigger picture.
The overuse of antibiotics in farming has prompted a swift and horrifying deterioration in human health, with increasingly virulent strains of MRSA posing a direct threat to any unsuspecting consumer. Although industrial farmers’ appetite for antibiotics may be impossible to control, the situation is certainly not a lost cause.
To avoid unwittingly exposing yourself to the highly contagious MRSA infection, follow these simple guidelines when shopping for a tasty dinner:
- Only purchase chicken that is labeled antibiotic-free. Chicken that has been certified as antibiotic-free is far less likely to be harboring deadly bacteria like MRSA. This should be your number one rule every time you hit the supermarket.
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Stock up on organic, free-range chicken. According to studies, this type of chicken is even safer than its antibiotic-free counterparts, as the animals are raised in natural, sanitary, and less overcrowded conditions.
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Opt for small local farms. Although not always possible, buying your chicken from small-scale, local farms can be an effective way to dodge MRSA contamination. These smaller establishments often have a strong commitment to enhanced standards of animal welfare.
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Be extra cautious in restaurants. If you’re unsure about the quality of the chicken being served, don’t hesitate to ask or even avoid the dish entirely. Protecting yourself from MRSA is far more critical than your meal choice for one evening.
When it comes to MRSA, taking the risk is just not worth it. To safeguard your health, it’s essential to choose the right chicken and know where it came from. Prioritize local, organic, antibiotic-free, or free-range chicken from small-scale farms to keep yourself safe from MRSA and ensure that you bring home a delicious, nutritious, and risk-free meal every time.
