Consumer Reports produced a report today – “How Safe Is Your Ground Beef” – and there is some bad news – some fecal contamination in nearly every sample – and there is some good news – what was found will not likely kill you.

Consumer Reports “purchased 300 packages—a total of 458 pounds (the equivalent of 1,832 quarter-pounders)—from 103 grocery, big-box, and natural food stores in 26 cities across the country.”  The bought “conventional” beef – feedlots and finished on grain with a touch of antibiotics; as well as “sustainable” – grass fed and without antibiotics. Below are charts of the findings:


CR-Health-Where-Superbugs-Lurk-Chart-08-15According to the report:

All 458 pounds of beef we examined contained bacteria that signified fecal contamination (enterococcus and/or nontoxin-producing E. coli), which can cause blood or urinary tract infections. Almost 20 percent contained C. perfringens, a bacteria that causes almost 1 million cases of food poisoning annually. Ten percent of the samples had a strain of S. aureus bacteria that can produce a toxin that can make you sick. That toxin can’t be destroyed—even with proper cooking.

Just 1 percent of our samples contained salmonella. That may not sound worrisome, but, says Rangan, “extrapolate that to the billions of pounds of ground beef we eat every year, and that’s a lot of burgers with the potential to make you sick.” Indeed, salmonella causes an estimated 1.2 million illnesses and 450 deaths in the U.S. each year.

One of the most significant findings of our research is that beef from conventionally raised cows was more likely to have bacteria overall, as well as bacteria that are resistant to antibiotics, than beef from sustainably raised cows. We found a type of antibiotic-resistant S. aureus bacteria called MRSA (methicillin-resistant staphylococcus aureus), which kills about 11,000 people in the U.S. every year, on three conventional samples (and none on sustainable samples). And 18 percent of conventional beef samples were contaminated with superbugs—the dangerous bacteria that are resistant to three or more classes of antibiotics—compared with just 9 percent of beef from samples that were sustainably produced. “We know that sustainable methods are better for the environment and more humane to animals. But our tests also show that these methods can produce ground beef that poses fewer public health risks,” Rangan says.