7 Replies to “C. difficile Superbugs in Meat”

  1. Carcass contamination by fecal matter is likely the greatest source of B12 in meat as well.  I will take a supplement thank you.

  2. Cook your food and don't cross contaminate. Getting nasty microbes is of course a big problem with all raw food but I'll still take my cucumbers and melons raw. Time to move on.

  3. More food police that do not want us to eat PORK.  Are they kidding?  Does anyone care about moose kakes, chief of the food police or what ''she'' or they have to say?

    Highly unlikely and the more we hear from this ''unpaid'' expert in everything, the less we pay attention to what ''she'' has to say about anything.

  4. Thank you for posting! I was sick with non antibiotic CDiff in 2008. It was nine days before treatment worked. I was left 12 lbs lighter and severely anemic. I was so weak I couldn't walk more than 30 steps or so. The dr at my second ER visit was shocked that I had contracted CDiff without antibiotic use first. This explains a lot as I was trying to eat enough Protein and I suspected a package of pork sausage. It didn't effect anyone else I came in contact with. It won't be contracted by everyone but it is an awful awful thing for anyone to go through.

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