Why I Do Not Recommend Pork - Nearly 70 Percent Contaminated with
Dangerous Pathogens
December 12, 2012
Story at-a-glance
According to Consumer Reports, 69 percent of all raw pork
samples tested were contaminated with the dangerous bacteria
Yersinia enterocolitica, which can cause fever and
gastrointestinal illness. Ground pork was more likely than pork
chops to be contaminated
The pork also tested positive for other contaminants. More than
20 percent of samples contained the controversial drug
ractopamine, which is banned in many countries, including Europe
and China
Many of the bacteria found in the pork were resistant to
multiple antibiotics
If you choose to eat pork, I recommend seeking a naturally
raised, pastured source, although this is no guarantee of
safety. Pastured pigs are vulnerable to Trichinella spiralis
infection—aka “pork worm”—due to their exposure to wild hosts.
Trichinella is one of the most widespread parasites in the
world, and can cause potentially serious health complications
By Dr. Mercola
Regardless of your spiritual beliefs, there may be good
reason to carefully consider your decision to include pork as a
regular part of your diet, because despite advertising campaigns
trying to paint pork as a "healthy" alternative to beef,
research suggests it may be hazardous to your health on multiple
levels. One of the most potentially acute hazards is
contamination with pathogenic bacteria.
According to a surprising new investigation by Consumer
Reports1,
69 percent of all raw pork samples tested — nearly 200 samples
in total — were contaminated with the dangerous bacteria
Yersinia enterocolitica, which causes fever and gastrointestinal
illness with diarrhea, vomiting, and stomach cramps.
Ground pork was more likely than pork chops to be
contaminated.
The pork also tested positive for other contaminants,
including the controversial drug ractopamine, which is banned in
many parts of the world, including China and Europe. The drug,
which was found in more than 20 percent of the samples, is used
to boost growth in the animal while leaving the meat lean. Worst
of all, many of the bacteria found in the pork were resistant to
multiple antibiotics, making treatment, should you fall ill, all
the more problematic and potentially lethal.
According to the featured report:
"We found salmonella, staphylococcus aureus, or
listeria monocytogenes, more common causes of foodborne
illness, in 3 to 7 percent of samples. And 11 percent
harbored enterococcus, which can indicate fecal
contamination and can cause problems such as urinary-tract
infections."
While Nutritionally Sound, Pork is Probably Still Best Avoided
Pork is an arguably "healthy" meat from a biochemical
perspective, and if consumed from a humanely raised pastured hog
like those on Joel Salatins' farm and prepared properly, there
is likely minimal risk of infection. However, virtually all of
the pork you're likely to consume do not fit these criteria.
So for most all industrially raised pork, I believe there is
enough scientific evidence to justify the reservations or
outright prohibitions in many cultures against consuming it.
Nearly all pigs raised in the U.S. come from Concentrated Animal
Feeding Operations, or CAFO's. These inhumane environments are
typically toxic breeding grounds for pathogens.
These animals spend their short, miserable lives on concrete
and steel grates. Antibiotics are given liberally with their
feed, making their massive waste even more toxic.
This is why you can smell a CAFO swine operation miles before
you see it. At an operation like Joel Salatin's, you couldn't
smell any sign of pigs. These pigs were raised humanely and
organically, where both animal and land are managed
symbiotically.
Unfortunately, raising animals in CAFO's is the standard for
Americans. For many of us, CAFO pork is the only option
available.
This is why my
nutrition plan recommends consciously avoiding pork whenever
possible unless you can assure yourself that the hogs were
raised like the video above. Granted, the occasional consumption
of pork might be fine, but it's a risk, and the more you consume
it the more likely it is that you will eventually acquire some
type of infection. The pork and swine industry has been
continually plagued, and continues to be so to this day, by a
wide variety of hazardous infections and diseases, including:
PRRS -- A horrendous disease, which I
first reported on in 2001, but which had been a nightmare
for many nations since the mid-1980s, is still alive and
kicking today. At one point referred to as "swine mystery
disease," "blue abortion," and "swine infertility," the
disease was finally named "Porcine Reproductive and
Respiratory Syndrome" (PRRS), and may afflict about 75
percent of American pig herds.
The PRRS virus primarily attacks the pig's immune system,
leaving its body open to a host of infections, particularly
in the lungs. Initial research revealed that the virus was
transmitted via semen, saliva and blood, leaving pigs herded
closely together and transported in close quarters by trucks
more susceptible to infection. However, according to
research presented at the 2007 International PRRS Symposium,
the disease is also airborne, making eradication efforts
very difficult.
The Nipah Virus – Discovered in 1999,
the Nipah virus has caused disease in both animals and
humans, through contact with infected animals. In humans,
the virus can lead to deadly encephalitis (an acute
inflammation of your brain). I originally reported on this
virus in 2000, but according to CDC data, the Nipah virus
reemerged again in 20042.
Porcine Endogenous Retrovirus (PERV) –
According to a study in the journal Lancet, this virus can
spread to people receiving pig organ transplants, and
according to test tube studies, PERV strains do have the
ability to infect human cells3.
PERV genes are scattered throughout pigs' genetic material,
and researchers have found that pig heart, spleen and kidney
cells release various strains of the virus.
Menangle Virus – In 1998, it was
reported that a new virus infecting pigs was able to jump to
humans. The menangle virus was discovered in August 1997
when sows at an Australian piggery began giving birth to
deformed and mummified piglets.
Pork is NOT Advisable in a Raw Diet
As explained by Consumer Reports, thoroughly cooking
your pork is important for safety, so if you're on a raw diet
(which can include raw meats), pork should definitely NOT be
part of your menu... Again, while I don't recommend it, if you
DO opt to eat pork, it would be wise to follow these safe
handling tips and guidelines, issued by Consumer Reports4:
When cooking pork, use a meat thermometer to ensure
that it reaches the proper internal temperature, which kills
potentially harmful bacteria: at least 145° F for whole pork
and 160° F for ground pork.
Keep raw pork and its juices separate from other
foods, especially those eaten raw, such as salad.
Wash your hands thoroughly after handling raw meat.
Choose pork and other meat products that were raised
without drugs. One way to do that is to buy certified
organic pork, from pigs raised without antibiotics or
ractopamine.
Look for a clear statement regarding antibiotic use.
"No antibiotics used" claims with a USDA Process Verified
shield are more reliable than those without verification.
Labels such as "Animal Welfare Approved" and "Certified
Humane" indicate the prudent use of antibiotics to treat
illness.
Watch out for misleading labels. "Natural" has
nothing to do with antibiotic use or how an animal was
raised. We found unapproved claims, including "no antibiotic
residues," on packages of Sprouts pork sold in California
and Arizona, and "no antibiotic growth promotants" on
Farmland brand pork sold in several states. We reported
those to the USDA in June 2012, and the agency told us it's
working with those companies to take "appropriate actions."
When we checked in early November, Sprouts had removed the
claim from its packages.
If your local supermarket doesn't carry pork from
pigs raised without antibiotics, consider asking the store
to carry it. To find meat from animals that were raised
sustainably — humanely and without drugs — go to
eatwellguide.org. To learn about the Consumers Union
campaign aimed at getting stores to sell only
antibiotic-free meat, go to
NotinMyFood.org.