Thursday, 30 August 2012

BBC1 not making documentary on MRSA cc398 spreading from pigs to people



If you think that's a strange title, you will have to blame the science.  

Danish TV are making such a documentary and seeking human victims of pig MRSA (MRSAst398 or CC398) for their investigative programme "Behind the Facade"

Unfortunately Google's usually helpful translation facility translates 'DR1' from the Danish as 'BBC1' in English . It changes the channel without a remote control!

But we saved the piece fortunately, because when we went back, this has been replaced by a piece about antibiotic residues in sausage. We give both below.

BBC1 will not be making a programme about MRSA st398 passing from pigs to people. Britain's pigs do not have it according to British government veterinarians - and their word is final. Unlike Denmark, investigative journalists and programme makers are not needed.

Postscipt 2015 GMT 30th August 2012; The original seeking human victims of porcine MRSA (st398 or cc398) can now be found here; http://www.dr.dk/P4/Nord/Nyheder/Nordjylland/2012/08/29/070626.htm

(try the Danish, then the English translation! check the channel)

oooooo




The bacterium is in the pigs' skin and snouts, and here it can "jump" to the people who have daily contact with the animals. In recent years, the CC398 also appeared on persons unrelated to agriculture.


Infected with swine bacterium?

29th August 2012 07:12 News
DR1's investigative documentary, Behind the facade, is reaching out to people who either are or have been infected with the multidrug-resistant bacterium MRSA CC398 - also called swine bacterium. They multidrug-resistant bacteria are increasing in population - and not only in hospitals. And in recent years it has been shown that the so-called swine bacterium MRSA CC398 is a growing part of the multi-resistant bacteria. When a bacterium is multi-drug resistant, it means that it is resistant to antibiotics such as. penicillin.Therefore, the bacterium in cases where you are infected with an infection, at worst, constitute a serious risk.Transmitter and people with no connection to agriculturebackground to CC398 is a massive consumption of medicines in agriculture - particularly in pig production. The bacterium is in the pigs' skin and snouts, and here it can "jump" to the people who have daily contact with the animals. In recent years, the CC398 also appeared on persons unrelated to agriculture. "We know from the authorities that right now is the Danes who are infected with the bacterium - and we would really like to connect with. We like to hear how they have been infected and the consequences, the bacterium has had on them, "says Maria Andersen, host of Behind the facade. Contact the editor Do you have - or have had - problems with the multidrug-resistant bacterium MRSA CC398, so please contact Behind the facade confidential and non-binding on bagfacaden@dr.dk or by phone 23 40 65 95th


Salami can make you sick

29th August 2012 11:36 Health
The salami, you put your teeth in, can easily contain pathogenic coli bacteria. If the meat contains antibiotic residues, acts as a shield against the preservation, giving the sausages, shows research from the University of Copenhagen.
When making sausages, so adding Mon bacterial cultures, in addition to adding the sausage texture and flavor, also inhibits pathogenic bacteria.
But if the pork or beef that you stop in the sausage, containing antibiotic residues, so goes the effect whistle. So one can not be sure that the sausage is free of disease-causing bacteria, concludes forskerer from the University of Copenhagen.
- Industrial sausages should be completely harmless to eat, but yet we sometimes severe food poisoning due to pathogenic VTEC-coli bacteria. We are now in the laboratory confirmed our hypothesis that several known antibiotics - used in agriculture - inhibits the necessary preservation process in sausage production, says Professor Hanne Ingmer, which is behind the research in collaboration with DTU Food.
Permissible concentrations under the microscopescientists have arrived at their findings in the lab - but research should also provide food for thought from producers:
- It is relatively easy for professionals to look at a sausage, the process has failed. But when we talk about large-scale production, there may be sources of error. A few pieces of meat with antibiotic residues can contaminate a large sausage party, and most food inspections carried out by sampling. We point out a possible risk for sausage production - so it is up to manufacturers to assess what the consequences might be in practice, says Professor Hanne Ingmer.
Denmark spends far less antibiotics in agriculture than other countries in the world - the U.S. is the allowable concentrations of tetracycline in meat, say, 20 times higher than in Europe. The rules for the use of medication in organic farming is - in general - anything tougher than in the conventional farmers.