I've known for a long time that chicken can be toxic, but an April article in the New York Times showed that almost half of the chicken in grocery stores is contaminated by E coli, which researchers say is an indicator of fecal contamination.
The only thing worse than a chicken with its head cut off is one with its head in the sand. That was my initial reaction after reading Administrator Alfred Almanza's piece defending Big Poultry's push to dramatically increase line speed in our nation's plants.
If you follow USDA recommendations 100% you will be 100% safe and doomed to terrible steaks and lamb chops. And in its effort to make one set of easy to understand rules, the government has oversimplified.
It's hard to shock me, but when I read the report on Friday that almost half of the meat and poultry we're buying at our local grocery stores is contaminated with Staph bacteria, I had to let out a scream of frustration.
Today's industrially produced birds have been selectively bred for enormous body mass. Many of them cannot stand or walk after a few months of life. They are not healthy animals, and they suffer chronic pain.