The study also found no significant difference in MRSA contamination between conventional pork products and those raised without antibiotics or antibiotic growth promotants. "We were surprised to see no significant difference in antibiotic-free and conventionally produced pork," Smith says. "Though it's possible that this finding has more to do with the handling of the raw meat at the plant than the way the animals were raised, it's certainly worth exploring further."
February 7, 2012
Original web page at Science Daily