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We already know we should avoid pork products from China, but home-grown pork from the grocery store may be dangerous in ANOTHER way–it may be contaminated with superbugs.

Retail pork products in the US have a higher prevalence of methicillin-resistant bacteria (MRSA) than previously identified. MRSA can occur in the environment and in raw meat products, and is estimated to cause around 185,000 cases of food poisoning each year. The bacteria can also cause serious, life-threatening infections of the bloodstream, skin, lungs and other organs. MRSA is resistant to a number of antibiotics.
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It isn’t just pork from China that’s the problem?the death of a doctor in Indiana that has been traced to a superbug on a huge pork farm is worrying scientists. These pigs are fed antibiotics, which promotes the growth of superbugs in pork and beef.

In the March 12th edition of the New York Times, columnist Nicholas D. Kristof tells the story of family physician Tom Anderson, who investigated a mysterious skin disease that started showing up in his patients a year ago: huge, painful welts on their skin. When he cultured then and sent them to a lab, the results came back as MRSA, an antibiotic-resistant staph infection, which is usually found only in hospitals.
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