The Consumer Union tested hamburger samples from a cross-section of retail suppliers. In the test, they specifically were able to identify fecal contamination.
The conclusion of this test showed that 73 percent of the samples had a coliform count that was high enough to cause mild sickness.
Knowing that hamburgers constitute more than half of America's beef consumption, it is clearly a significant danger to public health.
I am sure similar tests have been done in Europe with similar results.
They also found that the samples ready to go out to the stores had already begun to putrify.
The GAO's independent check of 68 poultry processing plants found the sanitary conditions unacceptable. Almost half of the results found that they were contaminated by fecal matter, digestive tract contents, bile, and feathers.
Sounds delicious, right?
Cancerous sores are often cut off the carcass, and the rest of the animal is sold for food. Of course, the cancer virus is spread throughout the rest of the body.
Just about all chickens carry leukosis viruses, and chicken farmers run a 6 times more risk of dying from leukemia than nonfarmers.
We can all agree that meat is an excellent medium for growing bacteria, right?
Peutrificatin begins almost immediately in a dead animal and progresses rapidly. There is no way to prevent that.
Once the effects of spoilage become obvious in color, smell, and taste, they pump large amounts of chemicals into the flesh to restore its appearance.
Picture in your mind the combined effects of the animal's waste products trapped in the flesh, the chemical additives of the fast-growing food supply, the filth factor of the packing house, and the various injections given to restore proper appearance. What do you have? A completely unfit source of protein.
Connorlindeman's comments about meat at abattoirs and in fast food outlets does have genuine scientific evidence behind it and is a health concern if the meat is not treated or handled properly before we eat it. This is why we have a Health department and why there are laws about handling and storage of food products and why health departments do regular checks of places that manufacture and sell food.
All meat should be cooked for a long enough period of time to kill any bacteria in or on the meat.
Fruit & vegetables can also become contaminated in harmful and undesirable bacteria and this shows up in the news from time to time when there is a product recall of certain items due to contamination. So all foods (meat & plant based) need to be handled safely and not allowed to become contaminated.
During covid there were people deliberately coughing on fresh fruit and vegetables at stores and that food would have been contaminated by the people coughing on them.
If food is cooked properly and stored correctly, it should be safe to eat and you won't catch anything from it and you shouldn't get sick from eating it.
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The GAO's independent check of 68 poultry processing plants found the sanitary conditions unacceptable. Almost half of the results found that they were contaminated by fecal matter, digestive tract contents, bile, and feathers.
Sounds delicious, right?
Cancerous sores are often cut off the carcass, and the rest of the animal is sold for food. Of course, the cancer virus is spread throughout the rest of the body.
All abattoirs have animal waste, blood, hair, feet, etc, and these are not wanted in our food. However, if you were in the wild hunting your own food, then the meat you got from your prey, would get sand, leaves, grass, partially digested food, waste, hair and other gross things on it. This happens when you chop up an animal.
In the wild if you were gathering plants to eat, there is a possibility some if them would be contaminated by insect, bird or animal waste, hair, dirt, dust and other things.
The fact is, in this day and age, most people buy food in plastic packaging and don't go hunting for it. So we don't see what is actually involved in food preparation. Seeing animals at the abattoir vs picking an apple off a tree is completely different. A 3 year old child can pick a flower or strawberry and not have any issue with it. But most adults would throw up if they walked into an abattoir during business hours.
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There are more dangerous things in poultry abattoirs too. Every commercial poultry abattoir around the world has drug resistant bacteria in the processing rooms, packing rooms, and on the meat they produce. So you have to handle and cook poultry products carefully so you don't catch/ get contaminated by these drug resistant bacteria.
Regarding cancerous sores. Most cancers are not caused by viruses, they are simply mutated cells that the body doesn't recognise as being abnormal. So there isn't going to be cancerous viruses all through the chicken that in turn, infect us and turn into cancers in people.
You can eat cancers, although the idea of it is gross, it sometimes happens. As long as the food is cooked well and handled safely, there is no chance of you catching or developing cancer from eating chicken that had tumours removed from the body at the abattoir.
People with a high meat diet and low fibre and plant based diet, are at a higher risk of developing some cancers compared to people who eat a low meat diet and have lots of plant matter in their diet. But this is a completely different subject to eating chicken that has had tumours removed. So don't mix the two subjects up. One is about chickens with tumours and the other is about humans having too much meat and not enough plant matter. The quote I responded to is about tumours in chickens.
edited to fix a couple of spelling mistakes. shame, I'm bad