Interesting article about chlorinated chickens

[Miltonchix]

.....and if the chlorine were NOT added, and YOU got salmonela or some other nasty bug, who'd want to SUE the EVIL people who made you sick?
It's a letigious society run amok that causes businesses to take drastic measures in the interest of "public safety". Instead of RESPONSIBLE people handling their food safely knowing that they can get a nasty bug if they don't properly cook or store their perishable meat.
Not to say there are not BAD companies out there who will do anything to make a buck. But that is a completely different topic.

 

[TheKidAndDame]

I read this article yesterday and was similarly sickened. I have been trying to gear DH up for meat chickens next year but now he has no choice! Chlorine of all nasty chemicals. I don't even use chlorinated diapers or wipes on my 6 mo old. I stopped using conventional baby products after reading up on chlorine, BPA, pthlates, etc but nobody ever talks about your chicken having bathed in the stuff. I guess I will start looking into organic chicken in the interim.

 

[miss_jayne]

make sure you add baby carrots with your store bought chicken dinner....slightly of topic, yet pertinent...
i know 'it's for our protection' but, my family is not buying these any longer.


The following is information from a farmer who grows and packages carrots for IGA, METRO, LOBLAWS, etc.
The small cocktail (baby) carrots you buy in small plastic bags are made using the larger crooked or deformed carrots which are put through a machine which cuts and shapes them into cocktail carrots . most people probably know this already.

What you may not know and should know is the following: once the carrots are cut and shaped into cocktail carrots they are dipped in a
> >>solution of water and chlorine in order to preserve them (this is the same chlorine used your pool) since they do not have their skin or
natural protective covering, they give them a higher dose of chlorine.
You will notice that once you keep these carrots in your refrigerator for a few days, a white covering will form on the carrots, this is the
chlorine which resurfaces. At what cost do we put our health at risk to have esthetically pleasing vegetables which are practically plastic?

We do hope that this information can be passed on to as many people as possible in the hopes of informing them where these carrots come from
and how they are processed. Chlorine is a very well known carcinogen.

 

[Mrs MIA]

That. is. all.

 

[cheeptrick]

Salmonella bacteria is present in ALL forms on vegetables, pork, chickens, beef, EVEN cheese. Most stigmatize chickens with this FEAR that salmonella only comes from chickens. MOST all of us have been exposed to Salmonella SEVERAL times in our lives...it is a form of food poisoning just like e.coli, norovirus etc. This virus is not affected by antibiotics which usually worsen the problem. It is something that must run its course and folks who have a compromised immune system (babies, chronically ill, and the elderly) MAY or may not have an increased risk of salmonella poisoning.

Sueing is difficult since tracking down the salmonella exposure is almost completely impossible...TOMATOES and now Jalapeno's?? Come on...its JUSt somethign that happens...and I BET sterilizing our food only makes it worse. I'm sure there are GOOD flora or bacteria that combat the bad bacteria...and the chlorine kills IT ALL!!

Maybe we should just get rid of all the lawyers who advertise and chase ambulances convincing uneducated people that they can get RICH quick!!

 

[coffeemama]

I am not surprised at all, but so sicked out by this. It just doesn't seem right that we should have to go all commando to get food that is not poisoned.

 

[chickenfanatic]

all i can say is YUCK!!!!!!

 

[brandywine]

This virus is not affected by antibiotics which usually worsen the problem. It is something that must run its course and folks who have a compromised immune system (babies, chronically ill, and the elderly) MAY or may not have an increased risk of salmonella poisoning.


1) Salmonella is a bacterium, not a virus. Big difference. Huge difference.

2) While there are now antibiotic-resistant strains of salmonella bacteria (thanks agribusiness!), most species and strains are not resistant, though most infections are not treated with antibiotics. (Depends on the strain and the patient.)

 

[Lazy J Farms Feed & Hay]

Quote:
Actually many of the scientists in the world also place a substantial portion of the blame for antibiotic resistance on the indiscriminant use of antibiotcis in human medicine. Of course it is not PC to blame humans trying to be healthy. The issue of antibiotic resistant bacteria is much more complex than simply using growth-promoting levels of antibiotics in livestock production, there are a myriad of other factors.

Jim

 

[Dennis1979]

Lazy J Farms Feed & Hay :

Quote:
Actually many of the scientists in the world also place a substantial portion of the blame for antibiotic resistance on the indiscriminant use of antibiotcis in human medicine. Of course it is not PC to blame humans trying to be healthy. The issue of antibiotic resistant bacteria is much more complex than simply using growth-promoting levels of antibiotics in livestock production, there are a myriad of other factors.

Jim

Jim,
I somewhat disagree. While overuse of antibiotics in humans plays a part, you simply can't deny the fact that overuse in agriculture has to be the larger problem. As we all know, 70% of all the antibiotics produced in the U.S. are used for non-therapeutic purposes as growth accelerators and to compensate for the animal health issues that arise from the practice of using overcrowded and unsanitary confinement facilities for cattle, poultry and other livestock. The ratio of antibiotics used in agriculture vs. that used for human health is 8:1. Both the CDC and the WHO have recognized the problem.

Unfortunately, the only real alternative is to move livestock production back in the direction of more sustainable practices which I don't believe the industry is capable of. Not only that, I doubt this country, and for that matter the world, could handle the extreme food inflation that would result. I heard one estimate that 40% of the US population today could not survive if we were on the same food production model that we were about 30 or 40 years back (i.e. pre-Earl Butz). The quantity of food produced, the time it takes to produce it and the cost, could not support our current population.

Of course most of the food we consume today is low quality, fatty, and downright toxic. In short food is plentiful and cheap but it's killing us. I'm not sure I like the trade-off.

Dennis​