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I had salmonella in Jr. High from fast food chicken. It's horrific and it lasts 4-5 days. You throw up everything; take one drink of water and you will vomit it in a few minutes. My fever was close to 105 one night. Just constant pain for days.
Most chicken sold in stores is contaminated, Consumer Reports says
Source: The Oregonian
Read more: http://www.oregonlive.com/health/ind...incart_m-rpt-2A report released Thursday indicates that just about all chicken sold in U.S. stores contains harmful bacteria, and nearly half are tainted with a so-called superbug that's resistant to antibiotics.
The Consumer Reports study, its most comprehensive to date on poultry, tested raw chicken breasts purchased at retail outlets nationwide for six bacteria, then checked for antibiotic resistance. The results showed nearly half of the samples were contaminated with at least one bacterium resistant to three or more classes of antibiotics, what's known as a superbug. Slightly more than 10 percent were tainted with two superbugs.
That finding is cause for alarm, said Urvashi Rangan, a toxicologist and executive director of Consumer Reports National Research Center.
"We're in a public health crisis," Rangan said. "Pharmaceutical companies are not making new antibiotics."
Weak oversight? Two outbreaks of salmonella poisoning linked to the nation’s sixth-largest chicken producer, Foster Farms, may have sickened as many as 15,000 people this year — and underscored significant weaknesses in government food safety oversight, a new report finds.
The U.S. Department of Agriculture’s Food Safety and Inspection Service failed to adequately notify consumers of possible hazards, didn’t demand recalls of potentially tainted chicken parts and allowed poultry producers to continue shipping the meat to stores, despite evidence of contamination, according to a report by the Pew Charitable Trusts released Thursday.
Source: http://www.nbcnews.com/health/foster...ore-2D11770690
I had salmonella in Jr. High from fast food chicken. It's horrific and it lasts 4-5 days. You throw up everything; take one drink of water and you will vomit it in a few minutes. My fever was close to 105 one night. Just constant pain for days.
Cook your chicken and wash up.
It has always been this way.
yep, BigFood's HazMat must be decontaminated.
Why is BigFood allowed to sell HazMat as "food"? Because selling non-HazMat costs them profits. As always corporate profits trump everything.
You have to cook and wash up small food's chicken too.
Washing doesn't do when the microbes have penetrated the food, like in the spinach contamination a few years ago.
And of course, the chickens, like all BigFood industrial animal products, are fed all kinds of weird .
Cooking certainly does the trick with chicken.
Washing works with the prep surfaces.
Do I really have to explain this?
you're avoiding the question: Why is BigFood allowed to sell pathogenic HazMat as "food"?, burdening the customer with HazMat decontamination?
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CDC Estimates of Foodborne Illness in the United States
http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html
Chumpie knows his way around the kitchen, boutons.
Cooking certainly does the trick with chicken.
Washing works with the prep surfaces.
Do I really have to explain this?
Pathogens exist in meat. Period. No matter where the animal is raised.
You're never going get rid of them all in processing.
I take the decontamination onus off myself by buying that's already cooked; I'm lazy that way.
Fabbs continues his obsession with me.
Free range chicken is bacteria free. Didn't you know that?
ThisSlightly more than 10 percent were tainted with two superbugs.
You only purchase pre-cooked meat?
he only eats fast food..
I'm a borderline vegetarian when I cook for myself.
That is not what I asked.
Not only; more often than not.
Never understood why the chicken at HEB would be swimming in a pink bath of bacteria doesn't anyone rinse anymore? Good thing I dropped raw chicken from my diet I only eat GMO free Popeye's where they practically burn the , or until I saw this video.
I wonder what all goes through those three plants in California that mixed the salmonella between so many chicken products.
Chicken
Hate to burst your bubble but the chicken grower that furnishes the chickens for Popeyes is a customer of mine. They push those chickens from hatching from the egg to slaughter in 31 days. You don't do that without pumping a lot of antibiotics and hormones top them.
I read where they laser or slice off their beaks so they can't pick each other into bloody heaps.
never see the sun, never touch the ground, nothing but an obNOXIOUS meat factory.
What's wrong with that? Do you want them to peck each other into bloody heaps?
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