Consumer Reports Issues Safety Alert For Ground Beef

PITTSBURGH (KDKA) - Americans eat a lot of ground beef. Last year, we bought more than 2 billion pounds of it in supermarkets and big-box stores. But that hamburger you're grilling could contain harmful bacteria, and unless you cook it thoroughly, it could make you sick.

Consumer Reports tested 300 packages of ground beef purchased in stores across the country.

Almost all contained bacteria that signified fecal contamination. More than 40 percent contained staph aureus. Almost 20 percent contained C. perfringens, which causes almost 1 million cases of food poisoning annually, many related to beef.

Additionally, a significant amount contained superbugs, bacteria that are resistant to three or more classes of antibiotics.

A key reason is the overuse of antibiotics on cattle farms. That practice can lead to the creation of antibiotic-resistant bacteria, which is a major public health problem. If you get sick from those bugs, your infection can be difficult to treat.

The tests did reveal some good news. Ground beef from cows that are grass-fed and raised without antibiotics were three times less likely to have superbug bacteria. This study is significant because it's among the largest scientific studies to show that sustainable methods of raising cattle can produce cleaner, safer ground beef.

Conventional cattle farmers defend their methods, however.

"If all cattle were grass-fed, we'd have less beef, and it would be less affordable," says Mike Apley, Ph.D., a veterinarian, professor at Kansas State University College of Veterinary Medicine, and chair of the Antibiotic Resistance Working Group at the National Cattlemen's Beef Association, a trade group.

When shopping for ground beef, Consumer Reports recommends choosing ground beef labeled as "no antibiotics," "grass-fed," or "organic." Even better is "organic and grass-fed" beef, which in its tests was less likely to contain bacteria and superbugs. That beef also comes from animals raised in more humane conditions.

Chef Nicole Bestsmith, who shops for meat in the Strip District on a regular basis, knows that the bottom line is: cook ground beef thoroughly, to 160 degrees internally if possible.

"If you don't, then you will have e-coli and the six cycles of e-coli are nothing fun," said Bestsmith, who learned about proper food handling from her cooking school courses.

Carl Ledonne, who also shops in the Strip, likes his burgers a little pink in the middle, but also takes precautions to make sure that he and his family are safe when they're grilling.

"I usually make sure we buy it from a reputable place. And try to cook it the best we can, make sure we refrigerate it well. Make sure everything is clean when we're done."

All good advice say the experts from Consumer Reports, who say that in addition to cooking the meat thoroughly, it's important to sanitize any kitchen surfaces and utensils you use to prepare it.

Complete Ratings and recommendations on all kinds of products, including appliances, cars & trucks, and electronic gear, are available on Consumer Reports' website. Subscribe to ConsumerReports.org.

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