Study shows ~25% ground meats has fatal, antibiotic-resistant bacteria.  
HuffingtonPost (excerpts):  Mark Bittman has yet another fascinating column in the New York Times, this time on the prevalence of bacteria in meat.  He discusses a study that analyzed 80 brands of beef, pork, chicken and turkey from five cities.  The study found that 47% of the meat contained bacteria staphylococcus aureus and that 52% were resistant to at least three classes of antibiotics.  One particular line struck us:  "So when you go to the supermarket to buy one of these brands of pre-ground meat products, there is a roughly 25% chance you'll consume a potentially fatal bacteria that doesn't respond to commonly prescribed drugs."  Yep, you read that right folks, based on this study, there is about one in four chances that your ground meat contains a potentially fatal bacteria.  There has always been problems with giving antibiotics to healthy farm animals, but the practice is widespread none the less.  In short, antibiotic use on farms can be linked to rising rates of drug resistant infections.  Now it turns out that the FDA decided not to fight against this antibiotic use.  If you use prepackaged ground beef to make a hamburger, it is best to cook the meat through, rather than keeping it tastily rare (even antibiotic-resistant bacteria can be killed by sufficient heat).   

Commentary:  Today, there is much more risk of deadly bacteria in meat, for the reasons explained in this article.  Jesus said these signs would be prevalent at the time of His return: "Nation will rise against nation, kingdom against kingdom, and there will be famines, pestilences and earthquakes in various places" Matthew 24:7.