The product is "so covered in bacteria that researchers at the University of Arizona found more fecal bacteria in the kitchen -- on sponges and dish towels, and in the sink drain -- than they found swabbing the toilet." Thank God, one of nation's top producers of "lean, finely textured beef" (a.k.a. Pink Slime!) went bankrupt.
Actually, that first line wasn't talking about pink slime, which some say is actually safer than untreated ground beef according to food safety advocates. That line was talking about a much bigger safety threat: White Slime (a.k.a. chicken).
Mark Bittman, reflecting on chicken in the New York Times noted: "Bill Marler, a leading food safety lawyer, told me he assumes that 'almost all chicken and turkey produced in the U.S. is tainted with a bacteria that can kill you.'" That's a fair assumption: According to Consumer Reports, "two-thirds [of store-bought chickens] harbored salmonella and/or campylobacter, the leading bacterial causes of foodborne disease." As Men's Health magazine colorfully notes: "It's a wonder broilers don't come with barf bags."
Public health expert Dr. Michael Greger offers this more graphic description, which I tagged in my opening line:
Chicken carcasses are so covered in bacteria that researchers at the University of Arizona found more fecal bacteria in the kitchen -- on sponges and dish towels, and in the sink drain -- than they found swabbing the toilet. In a meat-eater's house it may be safer to lick the rim of the toilet seat than the kitchen countertop, because people aren't preparing chickens in their toilets. Chicken 'juice' is essentially raw fecal soup.
Within 12 to 72 hours of infection the fever, diarrhea, and abdominal cramps start. If the victim is lucky it's over within a week. If not, the bacteria can burrow through the intestinal wall and infect the bloodstream, seeding its way to other organs, including the heart, bones, and brain... Salmonella kills more Americans than any other food borne illness.
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