Bacteria in pork raises concerns.

Consumer Reports magazine recently tested pork from U.S. markets and farmers. In the study, “pork-chop and ground-pork samples from around the U.S. found that yersinia enterocolitica, a bacterium that can cause fever, diarrhea, and abdominal pain, was widespread. Some samples harbored other potentially harmful bacteria, including salmonella… Some of the bacteria we found in 198 samples proved to be resistant to antibiotics commonly used to treat people. The frequent use of low-dose antibiotics in pork farming may be accelerating the growth of drug-resistant ‘superbugs’ that threaten human health” (Consumer Reports, January, 2013). “When you give low-dose antibiotics for growth promotion or for prophylaxis of infection, you end up killing off the susceptible bacteria… And you continue to select for those bacteria that, through spontaneous mutations or transfer of genes from other resistant bacteria, allow them to be resistant to antibiotics” (ibid.).

Long ago, God revealed health laws that separated the animals into “clean” (to be eaten) and “unclean” (not to be eaten) categories (Genesis 7:2; Leviticus 20:25). He labeled the pig as “unclean” and commanded that it not be eaten (Leviticus 11:7; Deuteronomy 14:8).

God’s laws benefit us and can prolong our lives (Deuteronomy 5:33). When His laws are broken, there is suffering (Job 4:8). Over time, science has revealed the importance of these laws and why they were given.  For more information on this subject, see the article, “Do You Really Want to Eat That?”