The TRUTH about Food BORNE Bacteria

Salmonella, E-Coli, Listeria, Campylobacter are ONLY found in the intestinal tract.  They are ANAEROBIC bacteria, meaning they DO NOT need oxygen to live or survive.

So everyone is talking about how to prepare food, handle food, cook food to prevent Food Borne Bacteria from making you and or your family sick.

We have a BETTER IDEA !!!!!! Buy food that is NOT contaminated. Novel idea...... see we hand harvest and hand butcher our animals.  By doing this we do NOT interrupt nor Damage the intestinal tract of the animal where all of the bacteria lives and exists.  By NOT allowing animal poop onto your food to begin with, none of the food borne bacteria is on your food.

Unfortunately, clean, safe food is NOT something you can get from your grocery store. The CDC states that Organic meats have an even higher percentage chance of making you sick from a bacterial infection than processed meats from your grocery store. 

WE, at Premier Foods Group, do not believe you should have to worry about bacteria on your food.  Your grandmother did not, this is a new problem and it is PREVENTABLE. Do not buy your meat from a place that allows bacteria to get on your food in the FIRST PLACE !!!!

Sneaky Salmonella: It’s Common, Costly, and Preventable

Jun 08, 2011

By Capt. Christopher R. Braden, MD, Director of the Division of Foodborne, Waterborne, and Environmental Diseases, CDC

Each year, roughly 1 in 6 people in the United States gets sick from eating contaminated food. Each of those illnesses represents something that went wrong somewhere along the pathway from a farm to our table. Behind these illnesses are familiar culprits (like Salmonella) and causes (like poor food safety practices in farms, factories, restaurants, or homes).

Salmonella are bacteria that cause over one million illnesses each year. This “bug” causes more hospitalizations and deaths than any other type of germ found in food and $365 million in direct medical costs each year. At CDC, we’re concerned that Salmonellainfections have not declined in 15 years. So, how does Salmonellasneak into foods, what foods do they get into, and what can be done?

How does Salmonella get into foods?

Simply put—it gets into food through the poop of animals, such as cows, birds, and mice. Because the natural home for Salmonella bacteria is in the gut of these animals, their poop becomes a carrier of the germ if it gets into food or water. For example, if water used to irrigate a field has animal poop in it, the water can contaminate the food growing in the field. 

Where does E. coli come from?

E. coli O157:H7 bacteria and other pathogenic E. coli mostly live in the intestines of cattle, but E. coli bacteria have also been found in the intestines of chickens, deer, sheep, and pigs. [1, 35]

A 2003 study on the prevalence of E. coliO157:H7 in livestock at 29 county and three large state agricultural fairs in the United States found that E. coli O157:H7 could be isolated from 13.8% of beef cattle, 5.9% of dairy cattle, 3.6% of pigs, 5.2% of sheep, and 2.8% of goats. [36] Over 7% of pest fly pools also tested positive for E. coli O157:H7. [36] Shiga toxin-producing E. coli does not make the animals that carry it ill. [1] The animals are merely the reservoir for the bacteria. [35]

According to a study published in 2011, an estimated 93,094 illnesses are due to domestically acquired E. coli O157:H7 each year in the United States. [25] Estimates of foodborne-acquired O157:H7 cases result in 2,138 hospitalizations and 20 deaths annually. [25]

What makes E. coli O157:H7 remarkably dangerous is its very low infectious dose, and how relatively difficult it is to kill these bacteria. [4, 27]  “E. coli O157:H7 in ground beef that is only slightly undercooked can result in infection.” [4] As few as 20 organisms may be sufficient to infect a person and, as a result, possibly kill them. [28]  And unlike generic E. coli, the O157:H7 serotype multiplies at temperatures up to 44 Fahrenheit, survives freezing and thawing, is heat-resistant, grows at temperatures up to 111 F, resists drying, and can survive exposure to acidic environments. [27, 28]  And, finally, to make it even more of a threat, E. coli O157:H7 bacteria are easily transmitted by person-to-person contact. [4, 13] 

Trace-back and source identification

E. coli O157:H7 and other non-O157 STEC are now routinely “fingerprinted” as part of surveillance of foodborne disease. [52] This surveillance was first initiated in response to the major outbreak of E. coli O157:H7 infections in 1993.  As described by the CDC on the PulseNet website:

In 1993, a large outbreak of foodborne illness caused by the bacterium Escherichia coli O157:H7 occurred in the western United States. In this outbreak, scientists at CDC performed DNA “fingerprinting” by pulsed-field gel electrophoresis (PFGE) and determined that the strain of E. coli O157:H7 found in patients had the same PFGE pattern as the strain found in hamburger patties served at a large chain of regional fast food restaurants. Prompt recognition of this outbreak and its cause may have prevented an estimated 800 illnesses. As a result, CDC developed standardized PFGE methods and in collaboration with the Association of Public Health Laboratories (APHL), created PulseNet so that scientists at public health laboratories throughout the country could rapidly compare the PFGE patterns of bacteria isolated from ill persons and determine whether they are similar.