Hog farm workers carry antibiotic-resistant bacteria with them home from work

Friday, March 18, 2016 by: S. D. Wells
Tags: antibiotic resistance, hog farms, MRSA

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(NaturalNews) The following study was accepted in August of 2014 and first published online as an open-access article in the September 2014 edition of the journal Occupational and Environmental Medicine. Industrial hog operation workers in North Carolina were shown to carry multi-drug-resistant Staphylococcus for up to 14 days (96 hours away from work), as 22 workers provided 327 samples from nasal swabs, and the "staph" infection was carried persistently via nasal carriage, including both Staphylococcus aureus and methicillin-resistant S. aureus.

Public health officials are scrambling to contain the spread of these pathogens. This bacterium can contaminate food and give rise to respiratory disease. Better known as MRSA, methicillin-resistant Staphylococcus aureus wreaks havoc on entire hospital systems, sometimes resulting in deaths. Why run a test on the hog farmers? That's where previous research has found the highest incidence. What's for lunch -- ham and bacon? Maybe some pulled pork? Do any of your relatives or roommates work at a hog plant, also known as CAFOs -- concentrated animal feeding operations? Do you?

Most recent data reveal over 75,000 SERIOUS INFECTIONS from MRSA and nearly 10,000 deaths, and this is according to the CDC. Researchers are now concerned about "Mersa" strains that are resistant to antibiotics tetracycline, ampicillin and ciprofloxacin. This just about taps out "modern medicine's" arsenal for dealing with staph infections. We have finally reached the era where CAFO farmers have injected so many antibiotics into animals to stave off infection that bacteria are becoming immune to them all. You are what you eat, and people eating such conventional meats and those working in the factories are subject to infection, more so than ever imagined. Workers are infecting their families and housemates. Pathogens are running amuck, and Western Medicine has NO answer. Eastern Medicine and herbal, natural remedies have viable answers though, as covered later.

Meanwhile, among the 22 workers tested in the new study, 10 carried bacteria in their noses for up to four days and another six were intermittent carriers. Among the 22 workers tested in the new study, 10 workers carried antibiotic-resistant strains of the livestock's bacteria in their noses for up to four days. Another six workers were intermittent carriers of the bacteria.

Remember, these results are talking about strains that are resistant to antibiotics. This is the first study in the US that has found persistence of the bacteria in farm workers. Before this, scientists thought the bacteria cleared from the workers' noses inside of 24 hours. They were very wrong. European studies found the same results from hand-to-nose contact or via bioaerosols.

Are total community infections next?

What are public health officials doing about this right now? Are all of the industrial pig operations going to be more rigorously inspected now? Are new standards of cleanliness being implemented, or restrictions on antibiotic use and ABUSE at hog farms and hog plants? What about the chicken, cow and turkey farms? What about farm-raised fish? There are many pertinent questions afoot. They all need to be addressed.

Want to build natural immunity to infection and staph? Check out the power of oil of oregano, garlic, cinnamon, medicinal mushrooms like chaga and, of course, watch videos presented by the Health Ranger.

So whether you're working at the hog farm or eating hog sandwiches, including pulled pork, always look for organic food raised in humane, pesticide-free "zones" of land. Because an early death is much more "expensive" than non-toxic food.

Sources for this article include:

http://www.nytimes.com

http://oem.bmj.com

http://labs.naturalnews.com

http://www.naturalnews.com

http://www.naturalnews.com

http://www.naturalnews.com

http://science.naturalnews.com