I called you out on this bullshit several years ago when you tried to claim the same thing. You produced a cite that said contamination could occur if you deliberate injected e.coli into the veins of a dead animal. Can we see a cite that contamination can occur “easily” through blood and lymph nodes?
Just out of curiosity, how do you know the specific type of infection you had if you didn’t go to the hospital?
Cross-contamination. Wiki it
We don’t cook our cantaloupe to 165˚F. In fact, we don’t cook our cantaloupe at all, so should some food-born illness causing bacteria contaminate our vegetables, people will get sick. On the other hand, the chicken, nearly guaranteed to be contaminated, will get cooked, and the bacteria will be killed.
Because I went to the GP and provided a “sample” for testing. I had a fever of 104 for a couple of days (which was fun) and struggled to remain hydrated as nothing would stay in me. The worst of it was over in a week but it was a pretty bad week.
Same here. One of many reasons I don’t eat oysters.
The terms “free-range”, “cage-free”, “organic”, etc. in poultry farming for meat or eggs are essentially meaningless. Large-scale producers still keep birds in overcrowded, filthy conditions. For example, “free-range” can mean that a barn with tens of thousands of birds has one door so small chickens won’t use it, leading to a tiny gravel enclosure.
So, yes, they’ll generally have all the same health problems as caged birds.
The only way I know of to get better eggs or chicken is to buy locally from somewhere you can visit yourself.
I heard once that salmonella vaccines for poultry are extremely cheap, but that the margins are already so thin that no one bothers. I’ll try to look this up when I’m off my phone.
Depending on the poulterer, yes.
Though you can buy chicks or setting eggs guaranteed salmonella free [and you can also buy specialty chickens and eggs for lab use that are guaranteed pretty much free of every disease you can think of.]
Actually, now I think about it, we did buy salmonella-free chicks one year, and they were innoculated against a couple poultry diseases on top of that. They were a meat specific bird, and we had to get a special vitamin and mineral supplement and feed a high protein diet [otherwise they get myelin sheath and muscle development issues] though they were tasty, we didn’t feel the difference between a general purpose or layer chicken and a broiler was really worth the trouble. The classic lil red hen [rhodes island red] lays brown eggs, and is tasty when cooked. [got some lil red hen chicken fricasse in the fridge for dinner tonight :D]
Frankly, its time that we had irradiation of food. Just enough to kill any bugs-it would be safe,cheap and effective. The example of chicken is key-here we have animals raised in the billions, and found to carry all kinds of bacteria causing human disease-why not sterilize our food?
Or become vegetarians.
Me too. It was delicious. I also eat tarter steak regularly. Never gotten sick from it. I assume it is handled specially.
The plucking method is a factor in poultry. Duck, geese, and turkeys may have their feathers removed with a hot wax method that has less tendency to cross contaminate and kills some surface bacteria. I haven’t seen anything about this, but I suspect that plucking feathers leaves pores open in fowl that would be an excellent way for bacteria to penetrate beneath the skin.