Gloria
2007-11-15 17:17:15 UTC
Cooking the Crap Out of It
http://birdflubook.com/a.php?id=22&t=p
Tyson slaughter plant
Cross-contaminationthe infection of kitchen implements, surfaces, or
food during preparation before cookingis considered the predominant
cause of food poisoning.387 It does not require much imagination,
reads a public health textbook, to appreciate the ease with which a
few hundred bacteria can be transferred from, say, a fresh broiler
[chicken] covered in a million bacteria to a nearby bit of salad or
piece of bread.388
Knowing that poultry is the most common cause of food poisoning in the
home, microbiologists had 50 people take chicken straight from a
supermarket and prepare a meal with it as they normally would in their
own kitchen. The researchers then took samples from such kitchen
staples as sponges, dishcloths, and hand towels, and tested them for
the presence of disease-causing bacteria like Campylobacter and
Salmonella. They found multiple contaminated samples. Antibacterial
dishwashing liquid did not seem to offer any protection. They
conclude, Pathogenic bacteria can be recovered relatively frequently
from the kitchen environment.389 Some animal parts are so
contaminated that the CDC recommends that during preparation the
household meat handler find caretakers to supervise his or her
children so as not to infect them.390
The risk of cross-contamination with the bird flu virus may be
especially high because it exists not just in the meat, but on it. The
World Health Organization describes where most bird flu infections
have originated: [D]irect touching of poultry or poultry feces
contaminated surfaces, eating uncooked poultry products (e.g., blood)
or preparing poultry have been considered the probable routes of
exposure leading to infection in most older children and adults.391
Unfortunately, the poultry feces contaminated surfaces may be our
countertops. Influenza virus is excreted in the feces, a CDC
epidemiologist explains. Chickens and ducks have fecal matter all
over them.392
Medical researchers at the University of Minnesota recently took more
than a thousand food samples from multiple retail markets and found
evidence of fecal contamination in 69% of the pork and beef and 92% of
the poultry samples, as evidenced by contamination with the intestinal
bug E. coli.393 This confirms USDA baseline data stating,
astonishingly, that greater than 99% of broiler carcasses had
detectable E. coli.394 If chicken were tap water, journalist Nicols
Fox writes in her widely acclaimed book Spoiled, the supply would be
cut off.395
Most Americans dont realize that our poultry supply is contaminated
with fecal matter. Delmer Jones, president of the U.S. Meat Inspection
Union, describes the current USDA labels as misleading to the public.
He suggests, The label should declare that the product has been
contaminated with fecal material.396 Eric Schlosser in Fast Food
Nation proposes a more straight-forward approach: There is shit in
the meat.397
How did it get there? After chickens are shackled, stunned, have their
necks cut, and bleed to death, they are scalded, defeathered, and have
their heads and feet removed. The next step is evisceration. Birds are
typically gutted by a machine that uses a metal hook to pull out their
guts.398 The intestines are often ripped in the process, spilling the
contaminated contents over the carcass. If even a single bird is
infected, the machinery is then contaminated and can pass infection
down the line. In one study, when one chicken was inoculated with a
tracer bacteria, the next 42 birds subsequently processed were found
to be cross-infected. Sporadic contamination occurred up to the 150th
bird.399 The World Health Organization concludes that large,
centralized, and mechanized slaughter plants may create hazards for
the human food chain.400
Millions of chickens miss the killing blade and are drowned in the
scalding tanks every year,401 in part because the USDA does not
include poultry under the protections of the federal Humane Methods of
Slaughter Act.402 The birds, still conscious, may defecate in the
tanks and inhale water polluted by fecal leakage into their lungs,403
which can lead to further contamination of the carcass down the
line.404 So-called controlled atmosphere killing, which uses inert
gases to essentially put the birds to sleep, is a more hygienic method
of slaughter.405
According to former USDA microbiologist Gerald Kuester, there are
about 50 points during processing where cross-contamination can occur.
At the end of the line, the birds are no cleaner than if they had been
dipped in a toilet.406 The toilet, in this case, is the chill water
bath at the end of the line in which the birds remains soak for an
hour to increase profitability by adding water weight to the carcass.
At this point, the bath water is more of a chilled fecal soup. This
collective soak has been shown to increase contamination levels by
almost a quarter. That extra 24% of contamination the chill water
adds, writes Nicols Fox, can be credited to pure greed.407
As Fox points out in Spoiled, the microbiologists assertion that the
final product is no different than if you stuck it in the toilet and
ate it is not gross hyperbole. Gross, perhaps, but not hyperbole. In
fact, the toilet might actually be safer than your sink. Researchers
at the University of Arizona found more fecal bacteria in the
kitchenon sponges, dish towels, the sink drain, countertopsthan they
found swabbing the rim of the toilet.408 Comparing surfaces in
bathrooms and kitchens in the same household, the investigators note
that consistently, kitchens come up dirtier.409 The excess fecal
contamination is presumed to come from raw animal products brought
into the home. As Fox points out. The bathroom is cleaner because
people are not washing their chickens in the toilet.410
pam the SPAMMERS send an email to ***@urfreesim.co.uk
http://birdflubook.com/a.php?id=22&t=p
Tyson slaughter plant
Cross-contaminationthe infection of kitchen implements, surfaces, or
food during preparation before cookingis considered the predominant
cause of food poisoning.387 It does not require much imagination,
reads a public health textbook, to appreciate the ease with which a
few hundred bacteria can be transferred from, say, a fresh broiler
[chicken] covered in a million bacteria to a nearby bit of salad or
piece of bread.388
Knowing that poultry is the most common cause of food poisoning in the
home, microbiologists had 50 people take chicken straight from a
supermarket and prepare a meal with it as they normally would in their
own kitchen. The researchers then took samples from such kitchen
staples as sponges, dishcloths, and hand towels, and tested them for
the presence of disease-causing bacteria like Campylobacter and
Salmonella. They found multiple contaminated samples. Antibacterial
dishwashing liquid did not seem to offer any protection. They
conclude, Pathogenic bacteria can be recovered relatively frequently
from the kitchen environment.389 Some animal parts are so
contaminated that the CDC recommends that during preparation the
household meat handler find caretakers to supervise his or her
children so as not to infect them.390
The risk of cross-contamination with the bird flu virus may be
especially high because it exists not just in the meat, but on it. The
World Health Organization describes where most bird flu infections
have originated: [D]irect touching of poultry or poultry feces
contaminated surfaces, eating uncooked poultry products (e.g., blood)
or preparing poultry have been considered the probable routes of
exposure leading to infection in most older children and adults.391
Unfortunately, the poultry feces contaminated surfaces may be our
countertops. Influenza virus is excreted in the feces, a CDC
epidemiologist explains. Chickens and ducks have fecal matter all
over them.392
Medical researchers at the University of Minnesota recently took more
than a thousand food samples from multiple retail markets and found
evidence of fecal contamination in 69% of the pork and beef and 92% of
the poultry samples, as evidenced by contamination with the intestinal
bug E. coli.393 This confirms USDA baseline data stating,
astonishingly, that greater than 99% of broiler carcasses had
detectable E. coli.394 If chicken were tap water, journalist Nicols
Fox writes in her widely acclaimed book Spoiled, the supply would be
cut off.395
Most Americans dont realize that our poultry supply is contaminated
with fecal matter. Delmer Jones, president of the U.S. Meat Inspection
Union, describes the current USDA labels as misleading to the public.
He suggests, The label should declare that the product has been
contaminated with fecal material.396 Eric Schlosser in Fast Food
Nation proposes a more straight-forward approach: There is shit in
the meat.397
How did it get there? After chickens are shackled, stunned, have their
necks cut, and bleed to death, they are scalded, defeathered, and have
their heads and feet removed. The next step is evisceration. Birds are
typically gutted by a machine that uses a metal hook to pull out their
guts.398 The intestines are often ripped in the process, spilling the
contaminated contents over the carcass. If even a single bird is
infected, the machinery is then contaminated and can pass infection
down the line. In one study, when one chicken was inoculated with a
tracer bacteria, the next 42 birds subsequently processed were found
to be cross-infected. Sporadic contamination occurred up to the 150th
bird.399 The World Health Organization concludes that large,
centralized, and mechanized slaughter plants may create hazards for
the human food chain.400
Millions of chickens miss the killing blade and are drowned in the
scalding tanks every year,401 in part because the USDA does not
include poultry under the protections of the federal Humane Methods of
Slaughter Act.402 The birds, still conscious, may defecate in the
tanks and inhale water polluted by fecal leakage into their lungs,403
which can lead to further contamination of the carcass down the
line.404 So-called controlled atmosphere killing, which uses inert
gases to essentially put the birds to sleep, is a more hygienic method
of slaughter.405
According to former USDA microbiologist Gerald Kuester, there are
about 50 points during processing where cross-contamination can occur.
At the end of the line, the birds are no cleaner than if they had been
dipped in a toilet.406 The toilet, in this case, is the chill water
bath at the end of the line in which the birds remains soak for an
hour to increase profitability by adding water weight to the carcass.
At this point, the bath water is more of a chilled fecal soup. This
collective soak has been shown to increase contamination levels by
almost a quarter. That extra 24% of contamination the chill water
adds, writes Nicols Fox, can be credited to pure greed.407
As Fox points out in Spoiled, the microbiologists assertion that the
final product is no different than if you stuck it in the toilet and
ate it is not gross hyperbole. Gross, perhaps, but not hyperbole. In
fact, the toilet might actually be safer than your sink. Researchers
at the University of Arizona found more fecal bacteria in the
kitchenon sponges, dish towels, the sink drain, countertopsthan they
found swabbing the rim of the toilet.408 Comparing surfaces in
bathrooms and kitchens in the same household, the investigators note
that consistently, kitchens come up dirtier.409 The excess fecal
contamination is presumed to come from raw animal products brought
into the home. As Fox points out. The bathroom is cleaner because
people are not washing their chickens in the toilet.410
pam the SPAMMERS send an email to ***@urfreesim.co.uk