MRSA from pork

Discussion in 'Survival Medicine' started by QuietOne, Mar 13, 2009.

  1. QuietOne

    QuietOne Monkey++

    Article at seems to say pigs in the US are now carrying MRSA. This stuff is very nasty. The bacteria are spreading to farmers, then relatives, then everyone. If the pigs carry it then pork carries it. Wash your hands thoroughly after handling pork, wash surfaces and utensils with bleach and wear gloves if you have any skin abrasions.
  2. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

    Rats in cages.
  3. Um- staph occurs naturally, and our overuse of antibiotics in the animal husbandry industry has developed resistant strains of it. This is nothing new, and nothing to be especially alarmed about. Staph live son the skin - so proper handwashing and food handling techniques will minimize any risk of contracting disease.

    Whether we like to admit it or not, we breathe, eat and drink tens of thousands of potentially deadly bacteria and viruses every day. Our body then does it's job and protects itself. It's only when we overload the body through poor hygeine, poor health, or contact with an especially virulen bug that we get sick.
  4. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

    Yep. You can't live in a bubble and need some of the bad stuff to keep the really bad stuff away. ;)

    I've had MRSA 3 times now...after the first time it was pretty easy to identify...I'm sure working 12 yrs in a hospital, and 5 yrs in a doctor's office ...led to me contracting Staph in the first place...Best place to get it. :)

    Like the man said, proper handwashing and sanitary precautions....If you keep everything totally germ free? And are never exposed to anything? You, and yours, will get sicker more often than others....It's the same reasoning behind allergy shots...They give you doses of what you're allergic to .....(Yep, had asthma as a child and shots for 10 yrs...They said I'd never live to see 16...showed them..;)

    IF you do get it...get Clorox, and Hibiclens...I wished I could have piped it in my home when I was sick the first time...and they kept misdiagnosing me...Hope the 3rd time was the last....fingers crossed.
  5. Falcon15

    Falcon15 Falco Peregrinus

    Yessiree, I caught mine from the hospital I worked at too...I had a sinus infection which turned out to be gram positive Had to have it surgically "removed" (I had a septoplasty done and the surgeon opened my turbinates so my sinues would drain better). Nasty resistant stuff, the infection ate antibiotics like candy.

    As far as MRSA from pork - good food handling practices and fully cooking your meat you should have no problems.
  6. Gator 45/70

    Gator 45/70 Monkey+++

    Yessir,This is the hog trap i built 2 weekend's ago....
    I intend to mount said pig's in the oven with a apple in their mouth's......
    hog trap2.JPG hog trap3.JPG
  7. Mmmm - wild pig 'mounted' in an oven - best use for creatures who are otherwise pests...

    We eat pork in my house pretty regularly - it's one of the cheapest and tastiest meats in the commissary. And last year while training up for deplyment our commander went out into onto one of the ranges to recon a training site - and later a couple of dressed hogs showed up for a battalion barbecue. Wonder how that happened? All I know is, they were delicious!
  8. Joke - City girl moves to the country...

    A city girl moves to the country, and is appalled to learn there is no garbage pickup. She asks her neighbor what they do with the garbage. "Well, you buy a pig and feed him all your food scraps". So our young city girl buys a spring piglet puts him in a pen, and feeds him all the scraps she is used to throwing away. Six months later, she gets a knock at the door. Another neighbor is there, and says "That pig is HUGE - one of the nicest I've seen. What would it take for you to sell him to me?" Well, City Girl says; "I bought him as a piglet for $10- but I've used him all summer - would $5- be too much to ask?"
  9. drdave

    drdave Monkey++

    I have been treating folks with MRSA for 20 years. This includes the incision and drainage of large abscess. I have not gotten this personally yet despite exposure to large amounts of infected tissue. Usual protocols. Keep your hands clean. I would be more concerned with my exposure risks in a walmart

    Dr Dave
  10. BAT1

    BAT1 Cowboys know no fear

    TSA doesn't use fresh gloves each groping session. Could this stuff or C-Diff be spread from person to person by dirty gloves?
  11. Witch Doctor 01

    Witch Doctor 01 Mojo Maker

    With this in mind i wouldn't want anyone who is canning bacon to be affected... so please pack up your bacon and send it this way...;)
  12. mam14225

    mam14225 Monkey+

    Similar articles about the prevalence of MRSA as far as colonizing humans suggest that the rate has surpassed 50%. So, basically, nearly all of us are naturally "covered" in staph aureus (SA) and now roughly half of us carry staph aureus that is the MRSA variety (methicillin / penicillin resistant or "MR")

    I am a healthy 36 year old who was recently diagnosed with cellulitis, a soft tissue infection. I was immediately treated with the I.V. antibiotic Cubicin. Cubicin is recommended for the treatment of this type of infection and is effective against MRSA. The wholesale cost of a single dose of this drug is approximately $200 depending on body weight and does not exist in pill form.

    My doctor chose Cubicin based on the high probability that my cellulitis was caused by MRSA. They didn't wait the several days it takes to find out what type of bacteria it was.

    MRSA is likely to have developed from the use of modern antibiotics. I'm guessing since pigs are treated with antibiotics, only the susceptible bacteria are eliminated, allowing MRSA to colonize the animal.

    Look into "Fish Sulfa Forte" as something to have on hand in a worst case scenario situation.... and only if you're not sulfa allergic. Topical antibiotics might help but only if the infection is at the surface.

    This sucks for farmers and butchers etc. Isn't their job hard enough already?

    Thanks for the pig article, I had not heard of that before now. Any guesses where the price of pork is going?

  13. mam14225

    mam14225 Monkey+

    sorry for the redundancy.... should have read the other medical guy's posts more thoroughly.
  14. tacmotusn

    tacmotusn RIP 1/13/21

    I get the city girl part, but I have to ask, "Was she a Blond also?"
  15. jasonl6

    jasonl6 Monkey+++

    We have been growing our own pork and beef for as long as i can remember. Not only do i know what i've feed it but i know the process of the butchuring. Anyone that comes for a picnic or sunday lunch insits we have the best tasting meat they have ever had (i know thats just because they are use to eating steroid fed products). I really don't trust the big companys to grow my food.

  16. mija

    mija Observer/Contributer

    Retired nurse. Was over infection control at a large state prison in Missouri for years. Double glove on known patients etc., sanitize work area every morning, very cautious. Ended up with MRSA anyway. Tx. with vancomycin 1 gm followed with Rocephin 1 gm every day for 30 days. This was six years ago. Seems to have taken care of it. From what I understand Vanco can be very hard in tissues at the IV site, no ill effects noted. Am now retired and so glad to be.
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