MRSA Threatens Commercial Food Chain
I just found this interesting, albeit somewhat frightening article, about possible dangers that lie in our meat supply. About two years ago, several workers from an Arkansas chicken hatchery experienced mysterious and painful skin rashes. Doctors told these workers that they had contracted a type of "superbug", MRSA, or methicillin-resistant Staphylococcus aureus from handling infected animals. This sort of bacterial infection is resistant to most types of antibiotics and can lead to chronic outbreaks or even death. Animals develop the resistant bacteria as a result of consuming an excessive amount of antibiotics to keep them healthy in crowded and unsanitary conditions on farms. Humans who become infected can also pass MRSA on to other humans who don't come into contact with the animals at all.
Since restaurant operators and employees come into contact with raw meat quite often, the threat of MRSA must be taken seriously. Until current research studies determine a more accurate scope of the threat and what preventative measures should be taken, there are steps you can take to protect yourself and your restaurant from risks involved with handling raw meat. One of the best strategies is to feature organic meat on your menu. Organic meat comes from animals that haven't been fed antibiotics, hormones, or animal byproducts, so they are less likely to carry the bacteria. For employees in the kitchen, make sure all cuts and scrapes are covered with waterproof bandages or rubber gloves, and always have them wash their hands with warm, soapy water before and after prepping meat. Utensils and cutting boards should also be cleaned with hot, soapy water after touching raw meat to prevent any possible bacteria from spreading. Work these strategies in to your daily kitchen routines and you'll be doing your part to keep your restaurant and employees safe and superbug-free.
Learn more about the MRSA infection and tips for keeping yourself and your employees safe at http://www.msnbc.msn.com/id/31766160/ns/health-food_safety//.