Chicken slaughterhouses are using high volume of new bacteria-killing chemicals to hide the presence of salmonella
According to Washington Post, a recent report by US Department of Agriculture shows that the chicken slaughterhouses use high volume of new bacteria-killing chemical that could be masking the presence of salmonella and other pathogens in chickens. The USDA experts also believe that using such strong chemicals can cause medical conditions in people such as increase in allergies, skin rashes and respiratory problems.
Although, in the last few years, the salmonella contamination in chickens has decreased, more people have been affected by salmonella bacteria. The researchers believe that the drastic increase in chemicals at chicken slaughterhouses is responsible for increase in new pathogens and bacteria.
Although, the tests are showing that less chickens are contaminated with salmonella, the recent reports by CDC shows that the numbers of consumers getting sick by salmonella is relatively high and that has raised concerns among USDA inspectors.
“I don’t really know if the new treatments are working or if it’s giving us all false hope,” said David Hosmer, president of the Southwest Council of Food Inspection Locals.
“Food is safer; just not as safe as the tests are showing.” said Howarth. He also mentioned that there is a problem with the chemicals used in slaughterhouses since the number of people who are getting sick from salmonella hasn’t gone down.
Using stronger chemicals and antibiotic resistant bacteria:
Since 2000, the numbers of chemical treatments in chickens have grown from two to four. The recent report by USDA shows that the chemicals are not diluted as they were in the past while stronger chemicals are used to make consumption of factory chickens safe.
Besides, the increase in use of stronger chemicals, the livestock including chickens and cows are fed or injected with antibiotics. If you like chicken wings, you should also know that chickens are injected with antibiotics in their wings and superbug bacteria and antibiotic resistant infections affects more than 5 million Americans a year. http://www.seattleorganicrestaurants.com/vegan-whole-food/antibiotic-resistant-bacteria.php
Recently, the Obama Administration has been trying to pass a proposal that will give even more freedom to chicken plants policy makers by requiring even lower number of inspectors in poultry plants. Please sign this petition to stop USDA plant for unsafe chickens.
Instead of chicken slaughterhouses, FDA is going after organic farmers for salmonella contamination:
FDA new policies are specifically targeting small farmers and local organic producers who have never ever been responsible for any salmonella contamination. FDA recent guidelines require that farmers with more than 3,000 egg laying chickens, should keep their hens indoors to avoid bacterial contamination like salmonella and contact with rats, mice, flies, cats and birds.
In an interview, the co-owner of Fully Belly Farm, Judith Redmond told Atlantic Monthly that “There is a clear difference between farms that harvest 300 acres of a single crop in one day and put it into bags that have a shelf life of 16 days and small farms with 30 acres and 30 different crops that are hand harvested and locally sold in a day or two." She also mentioned that the current policies of FDA have failed to understand that the industrial food system has created this problem (salmonella) at the first place, not organic farmers”. Tell FDA to ban filthy chickens contaminated with arsenic, hormones and antibiotics: http://www.regulations.gov/#!submitComment;D=FDA_FRDOC_0001-4090
Sources:
http://www.foodandwaterwatch.org/blogs/lies-damned-lies-and-salmonella-testing-at-usda/
