47% of supermarket meat tested around the country in a recent survey had evidence of being tainted by Staphylococcus aureus, which causes most staph infections in humans, including food poisoning and skin infections.
The research was published in the journal Clinical Infectious Diseases.
You can kill most of these little buggers by cooking food thoroughly and at high heat. However if you don't take proper kitchen precautions you risk contamination from handling the meat and there is also the danger of cross-contamination, like if you use the same knife and cutting surface to chop a salad as you did raw meat.
Multidrug-Resistant Staphylococcus aureus in US Meat and Poultry [Clinical Infectious Diseases]
1 In 4 Supermarket Meat Samples Tainted With Drug-Resistant Bacteria [NPR]
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