The next time you are in the grocery store buying meat for dinner, you may want to take a close look at the label. Even though all of the packages may appear to be the same, some may harbor hidden dangers. These meats can make you sick and have the potential to lead to death.

If you have watched the news lately, chances are you have heard about one of the super bugs, bacterial infections that are resistant to common antibiotics. Methicillin-resistant Staphylococcus aureus, or MRSA, is one that frequently hits the news. Have you ever wondered why there are so many of these super bugs popping up everywhere?

The reason these bugs are resistant to antibiotics is they have been overexposed to them, which has allowed them to build up a tolerance to them. The over-prescribing of antibiotics for common illnesses is one culprit. The flu, for example, is a virus and therefore immune to antibiotics. However, many doctors persist in prescribing medicine for it.

Super bugs have also sprung up because in many cases, our food source, too, has been dosed with antibiotics. That is, the meats we eat, if commercially produced, likely come from animals that have been given antibiotics throughout their lives to prevent illness, and help with growth. The problem is, when we ingest the meat, we get any antibiotic residues left over, too.

Residue remains in the meat even after it is processed. In theory, the residue in meat is regulated by government guidelines which are designed to ensure it is not at an unsafe level. However, there are some companies that slip through the regulations.

Another cause for concern with meat that contains antibiotics is the potential for illness caused directly by the meat. Animal meat can contain any number of bacteria, not all of which is innocuous. This bacteria can also build a resistance to the antibiotics used on the animals. As a result, the bacteria may live on in the meat. When you eat the meat, it enters your body, where it can make you seriously ill.

Those with allergies to specific antibiotics should also pay close attention to food labels and choose antibiotic free meats. While government guidelines regulate the amount of residue left in meat, they don’t take into consideration those with allergies to these medications. Depending on the severity of your allergy, eating meat which contains this residue could very well set off an allergic reaction.

When you choose meat that’s been produced without antibiotics, it’s therefore free of antibiotics so that you won’t be exposed to them. Again, there are government regulations to try to control meat safety, but anyone can use a label that says the meat is antibiotic free — even if it’s not.

One of the best ways to make sure that you are buying meat that hasn’t been produced with antibiotics to buy organic meat. To be deemed organic, companies have to meet stringent guidelines; if they don’t, they can lose their organic labeling ability. If your store doesn’t carry certified organic products, you can search for local meat producers who follow organic standards, or you can also often purchase organic meats through online or mail-order merchants, safely.

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