In the chapter titled “A Pandora’s Box of Pathogens” of her book
Slaughterhouse, Gail A. Eisnitz writes:
“Another bacterium called Campylobacter, which occurs twice as
frequently as salmonella, has a relatively high occurrence in young
adults, and is now the number-one cause of gastroenteritis in the
United States, causing hundreds of deaths each year. In 1991, a USDA
microbiologist and leading authority on Campylobacter found the
bacteria present in 98 percent of store-bought chickens. According to
the National Academy of Sciences, studies of market-ready chickens
found Campylobacter on up to 82 percent. And in a survey of fifty
brand-name broilers in Georgia, a government researcher found 90
percent contaminated with Campylobacter.”
“Even Food Safety Review, the USDA’s own publication, reported that
“heavily contaminated flocks may result in a contamination rate of 100
percent for finished products.” And again, even with chlorine and the
other “improvements” in place, Campylobacter was found on up to 100
percent of the chickens coming out of the chill tank.”
Is it any wonder that kitchen counters are considered the most
contaminated areas in homes where animal-derived products are prepared
and/or served?
For more information, visit:
http://www.all-creatures.org/health/chickenmeat.html
http://www.all-creatures.org/health/sub-contamination.html
For a listing of health articles, visit:
http://www.all-creatures.org/health.html
Also visit:
http://www.all-creatures.org/anex/index.html
