In pork, they are resistant to antibiotics

However, the biggest problem is not the pathogens traditionally associated with pork – salmonella and trichinosis. Instead, 69 percent of the warehouse-tested pork chops and minced meat samples contained the genus bacteria Yersinia enterocolitica. Faecal streptococcus was detected in 11 percent of the meat tested, in seven – staphylococcus aureus, in four – salmonella, and in three – listeria. Most of these bacteria were resistant to at least one type of antibiotic – from 69 percent of faecal streptococcus to 93 percent of staphylococcus aureus. Many experts believe that widespread use in non-medicated antibiotic farmsthat cause animals to grow faster, contributes to the spread of antibiotic-resistant bacteria in the environment. However, antibiotics are not the only agents administered to farm animals. In one fifth of the samples tested, investigators from Consumer Reports also found trace amounts of ractopamine, which increases muscle and fat mass in pigs. In America ractopamine it is legal and considered to be completely safe, however, it has been banned in China, Taiwan and most European Union countries.  Consumer Reports recommends that consumers cook pork to a temperature of up to 160 degreesto at least make sure that the bacteria have been killed.

source: ScienceNews.pl