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View Diary: Antibiotics used in livestock: Making us even sicker than we thought (120 comments)

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  •  Really? You know why cattle grow larger when (2+ / 0-)
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    churchylafemme, greenearth

    given heavy doses of antibiotics?

    My understanding is that cattle do grow larger when given antibiotics, and the reason is a not well understood if understood at all and is a main reason for giving them antibiotics in the first place.

    Fatter, faster, cheaper. Hell of a food concept.

    "We must make our choice. We may have democracy, or we may have wealth concentrated in the hands of a few, but we can't have both." - Louis Brandies

    by Pescadero Bill on Thu Sep 19, 2013 at 06:27:09 PM PDT

    [ Parent ]

    •  My understanding (3+ / 0-)
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      slouchsock, duhban, skohayes that antibiotic use in cattle has been studied for decades, and the diary suggests it's all a big mystery. The diary also conflates antibiotic use in cattle and in humans and uses that conflation to misrepresent a link between gut microbes and obesity, and claims MRSA is a product of antibiotics used in cattle, when there is no consensus on this at all.

      Unsupported claims, using bait-and-switch "evidence", reaching conclusions based on insufficient evidence - these are the problems, here, not a knowledge I never claimed to posses.

      The problem with going with your gut as opposed to your head is that the former is so often full of shit. - Randy Chestnut

      by lotusmaglite on Thu Sep 19, 2013 at 06:55:46 PM PDT

      [ Parent ]

      •  MRSA came from hospitals in the 60s (0+ / 0-)

        Staphylococcus aureus has a genetic region that was extremely sensitive to mutation that gave rise to penicillin and methicillin resistance.

        The article the diary links too, and the CDC report linked as well, focuses on Salmonella strains resistant to cephalosporins.

        The diarist makes an MRSA connection independently by referencing a letter from a Congresswoman (Slaughter, NY-25) that shows zoonotic transer of MRSA from livestock to owners.

        I think the diary would be more coherent if the first paragraph wasn't plagiarized from one of the links without proper quotations.

        I disagree a bit with the Congresswoman, though. Safe handling of meat and poultry products should prevent Staph, as well as Salmonella, infections. Washing hands, preventing cross-contamination, proper handling and storage and refrigeration.  However, food tainted with staph is the leading cause of "food poisoning", since the TOXIN does not degrade at normal cooking temperatures (165F). Staph-tainted food should be a concern for anyone, but whether it is the resistant or non-resistant strain, it still dies in fire.

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