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93 points mooreds | 2 comments | | HN request time: 0s | source
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ChrisMarshallNY ◴[] No.45409599[source]
This isn’t news. The alarm bells have been clanging away for decades. One of the scariest, is drug-resistant TB. I understand there’s also drug-resistant leprosy, but that doesn’t transmit easily.

I’m old enough to remember that penicillin cured almost everything. You started a 10-day course, and felt better in a day and a half.

The problem was that many folks stopped taking it, when they felt better.

These days, American meat is absolutely overflowing with antibiotics. I don’t know if there’s any kind of serious effort to address that.

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LeonB ◴[] No.45410088[source]
> These days, American meat is absolutely overflowing with antibiotics. I don’t know if there’s any kind of serious effort to address that

There’s several clearly wrong claims in that paragraph alone.

Here’s one counter claim with sources:

https://www.health.state.mn.us/diseases/antibioticresistance...

“Less than 0.5% of all meat samples tested in 2018 contained detectable antibiotics (U.S. Residue Program). Farmers, processors, and regulatory agencies work together to get this number to zero.”

Please challenge the thoughts you carry around. Sometimes it’s isn’t so.

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1. pgalvin ◴[] No.45410139[source]
Perhaps they meant to suggest that factory farms are overusing antibiotics, rather than the antibiotics remain in the meat we consume?

Anecdotally, I’ve heard plenty of concern (from the public) that the latter could breed resistant bacteria, but never even heard of your interpretation as a concern.

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2. ChrisMarshallNY ◴[] No.45412224[source]
That was it. I chose a colorful turn of phrase that muddied the meaning. I can do that, sometimes. I’m too fond of my own sense of humor.

My understanding, is that antibiotics are used in the living animals. I’m sure that they do show up in butchered meats, but I don’t think that they would stay valid through cooking.