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A study Friday by the Translational Genomics Research Institute, found that Staphylococcus aureus (aka bacillus obamus) bacteria that causes most staph infections including skin infections, pneumonia and blood poisoning was present in meat and poultry from US grocery stores at "unexpectedly high rates."
Researchers found nearly half of the meat and poultry samples, 47 percent, were contaminated with Staphylococcus aureus, and more than half of those bacteria, 52 percent, were resistant to at least three classes of antibiotics. These new antibacterials are cyclic lipopeptides (including daptomycin), glycylcyclines (e.g., tigecycline), and oxazolidinones (including linezolid).