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Meat, Dairy, & Eggs - Greener Choices

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There’s a high cost to cheap protein. The way we raise the animals destined for our dinner tables has a direct impact on the health and safety of our food. There should be no debate: It’s crucial to eliminate the routine use of antibiotics in farm animals.

We know that all meat may contain harmful bacteria unless properly cooked. But how serious is the problem? We tested hundreds of samples of beef, poultry and pork, and routinely found pathogens like E. coli, Salmonella, enterococcus, campylobacter, Yersinia and more—including some that have become multi-drug resistant. Sure, you can cook it thoroughly, but the fact is, we believe pathogens like Salmonella shouldn’t be on your meat in the first place.

Thankfully, the news isn’t all bad. Whether it’s beef, shrimp or chicken, our testing shows that animals raised without antibiotics or even more sustainably are less likely to harbor multidrug-resistant bacteria than meat from conventionally raised animals. That tells us raising farm animals sustainably isn’t just good for them, it’s good for us too.

June 2011

Here’s an overview of some significant developments regarding arsenic in food in the last year...

The drug maker Pfizer announced this week that it will suspend the sale of Roxarsone (3-Nitro), a drug used to kill parasites and promote growth in pigs and poultry, because it contains a form of arsenic that can become carcinogenic in humans.

Mad Cow Disease

Mad cow case highlights need for further investigation and better testing

Following the U.S. Department of Agriculture announcement last week of a new case of mad cow disease in California, Consumers Union, the advocacy arm of Consumer Reports...