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Minced pork declared 'ticking time bomb'

The Local · 10 Jan 2013, 08:54

Published: 10 Jan 2013 08:54 GMT+01:00

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The party's parliamentary faction found that 16 percent of the meat samples collected for the specially commissioned study contained antibiotic-resistant germs, the Neue Osnabrücker Zeitung reported on Thursday.

According to the report, a laboratory tested some 50 samples collected from ten different German cities. Eight of the samples were found to contain dangerous germs, including some taken from a bakery in Osnabrück and budget supermarkets in Hamburg and Cologne.

Contaminated mincemeat was also found in Leipzig, Munich, and Essen.

The Green party's agriculture spokesman Friedrich Ostendorff said he was extremely concerned about the report. "Antibiotic-resistant germs on meat eaten raw are a ticking time bomb," he told the paper. He said the germs could make bacterial infections like salmonella effectively untreatable with antibiotics.

Mettwurst is a much loved raw sausage meat often eaten with onions on white bread rolls.

The Local/bk

The Local (news@thelocal.de)

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Your comments about this article

09:48 January 10, 2013 by chicagolive
Its raw is somebody reall surprised, first time I had it offered to me I just knew this can't be a healthy thing. Then again in other cultures their are foods that might kill you also.
10:59 January 10, 2013 by Olentangy
Mmmmmmm. Zwiebelwurst.
17:03 January 10, 2013 by Mike Kohler
Ingredients: 50% pork scraps, 30% fiberglass, 19% sawdust, 1% radioactive spices and resistant hospital germs.
17:58 January 10, 2013 by Englishted
If I ate only what was good for me I would not be needing to lose weight after x-mas again .But as they say the only part of a pig that is not used is the oink.

I will try to forget this article next time I eat some.
20:24 January 10, 2013 by mobiusro
Hm, let me think: Steak tartare, Filet Américain, Ossenworst, Carpaccio, Sashimi, Sushi.... All raw.
04:37 January 11, 2013 by stablemate
i will take some mett wurst anytime.......a food for 100 yrs....better than sushi by far.....smile)
14:52 January 11, 2013 by Mark Riggles
MMMMMM......Mett!!! So good!
22:23 January 11, 2013 by agbjr
The one and only raw meat my mother ever served was 90% lean beef top sirloin she ground and seasoned herself for tartar. Even then she cautioned beef tartar should only be eaten in small amounts on crackers or buttered bread for special occasions and holidays. As much as her German heritage gave her a love of pork she never ate or served Mettwurst warning raw pork will ALWAYS make people sick.
18:13 January 12, 2013 by XFYRCHIEF
Hope someone can answer this: I remember as a kid my Dad (who was born and raised near Eutin) was able to buy Mettwurst at a deli in Chicago. It was as described here a soft pork sausage he would spread on bread. When we were with friends in Lubeck they served a hard salami (I LOVE IT!) that they referred to as Mettwurst. Are there two kinds of Mettwurst - or just regional differences (although my wife's Schwabian relatives also called the hard salami Mettwurst, as I recall.)

Thanks anyone -
11:29 January 14, 2013 by Tron McFinger
Mett is the soft raw mince. Mettwurst is sausage and like salami in consistency.
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