The laboratory analyzed the samples for the presence of important pathogens commonly associated with foodborne illness: Salmonella, Campylobacter jejuni, Listeria monocytogenes, Escherichia coli, and Enterococci. Laboratory technicians also analyzed the samples for the presence of antibiotic-resistant bacteria; in particular, methicillin-resistant Staphylococcus aureus (MRSA), and any other bacteria that produce extended-spectrum beta-lactamases (ESBL), an indicator of antimicrobial resistance (AMR).
Out of the total number of analyzed chicken products sourced from all five countries, the analysis found:
Antibiotic-resistant bacteria in 50 percent of samples
MRSA in 23 percent of samples
E. coli in 57 percent of samples
Salmonella in 9.2 percent of samples
L. monocytogenes in 33.1 percent of samples
C. jejuni in 28.2 percent of samples
Enterococci in 47.9 percent of samples.
Only two samples (1.4 percent) had no positives for any of the bacteria for which the laboratory was looking. Interestingly, with respect to Salmonella, nearly all samples that tested positive for the pathogen were Italian—11 of the 13 samples that tested positive for Salmonella across all five countries came from Italian Lidl stores.
Hey people. It’s Lidl.
what does that effectively mean? is that bad? or just a thing that’s not great but normal?
is this illegal?
You get what you pay for…
Not an expert but I think most of these amr bacterias are non-heat resistant. So basically cooking the chicken well and not touching raw should be alright. Here is an article about it https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8698031/
Should be washing it in bleach or preloading it with antibiotics /s
The problem isn’t the bacteria per se, the problem is the antibiotics resistance… Which points to chickens given too many of these, for reasons of being raised with not enough space to prevent infections occurring and rapidly spreading.
7 comments
So lidl
Important bits:
The laboratory analyzed the samples for the presence of important pathogens commonly associated with foodborne illness: Salmonella, Campylobacter jejuni, Listeria monocytogenes, Escherichia coli, and Enterococci. Laboratory technicians also analyzed the samples for the presence of antibiotic-resistant bacteria; in particular, methicillin-resistant Staphylococcus aureus (MRSA), and any other bacteria that produce extended-spectrum beta-lactamases (ESBL), an indicator of antimicrobial resistance (AMR).
Out of the total number of analyzed chicken products sourced from all five countries, the analysis found:
Antibiotic-resistant bacteria in 50 percent of samples
MRSA in 23 percent of samples
E. coli in 57 percent of samples
Salmonella in 9.2 percent of samples
L. monocytogenes in 33.1 percent of samples
C. jejuni in 28.2 percent of samples
Enterococci in 47.9 percent of samples.
Only two samples (1.4 percent) had no positives for any of the bacteria for which the laboratory was looking. Interestingly, with respect to Salmonella, nearly all samples that tested positive for the pathogen were Italian—11 of the 13 samples that tested positive for Salmonella across all five countries came from Italian Lidl stores.
Hey people. It’s Lidl.
what does that effectively mean? is that bad? or just a thing that’s not great but normal?
is this illegal?
You get what you pay for…
Not an expert but I think most of these amr bacterias are non-heat resistant. So basically cooking the chicken well and not touching raw should be alright. Here is an article about it https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8698031/
Should be washing it in bleach or preloading it with antibiotics /s
The problem isn’t the bacteria per se, the problem is the antibiotics resistance… Which points to chickens given too many of these, for reasons of being raised with not enough space to prevent infections occurring and rapidly spreading.