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 u...
Continue reading ...