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Wastewater-based epidemiology's potential was brought to bear during the COVID-19 pandemic. Now, it could help public health officials get ahead of the drug-resistant fungus Candida auris. ....
U Arkansas System Division of Agriculture / Flickr cc A new study examining antibiotic-resistant bacterial contamination in retail meat samples indicate that how the meat is produced matters. But how the meat is processed also matters. The study, published last week in Environmental Health Perspectives, found that retail meat samples from producers certified as organic by the US Department of Agriculture (USDA) had a significantly lower prevalence of multidrug-resistant organisms (MDROs) than meat raised conventionally. In addition, the study also found that retail meat processed at facilities that handle both organic and conventional meat known as split facilities had a lower prevalence of overall bacterial contamination than meat processed at facilities that exclusively handle conventionally raised meat, regardless of how the meat was produced. ....
443-812-8323 Meat that is certified organic by the U.S. Department of Agriculture is less likely to be contaminated with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, compared to conventionally produced meat, according to a study from researchers at the Johns Hopkins Bloomberg School of Public Health. The findings highlight the risk for consumers to contract foodborne illness contaminated animal products that sicken tens of millions of people in the U.S. each year and the prevalence of multidrug-resistant organisms that, when they lead to illness, can complicate treatment. The researchers found that, compared to conventionally processed meats, organic-certified meats were 56% less likely to be contaminated with multidrug-resistant bacteria. The study was based on nationwide testing of meats from 2012 to 2017 as part of the U.S. National Antimicrobial Resistance Monitoring System, or NARMS. ....