Posted on 12/19/2013 12:04:43 PM PST by chessplayer
A report released Thursday indicates that just about all chicken sold in U.S. stores contains harmful bacteria, and nearly half are tainted with a so-called superbug that's resistant to antibiotics.
The Consumer Reports study, its most comprehensive to date on poultry, tested raw chicken breasts purchased at retail outlets nationwide for six bacteria, then checked for antibiotic resistance. The results showed nearly half of the samples were contaminated with at least one bacterium resistant to three or more classes of antibiotics, what's known as a superbug. Slightly more than 10 percent were tainted with two superbugs.
That finding is cause for alarm, said Urvashi Rangan, a toxicologist and executive director of Consumer Reports National Research Center.
"We're in a public health crisis," Rangan said. "Pharmaceutical companies are not making new antibiotics."
(Excerpt) Read more at oregonlive.com ...
I learned a lot from War of the Worlds.
It’s why I never wash my hands.
I just plan to never eat any chicken containing processed foods. Actually, I don’t buy and eat processed foods anyway.
If I want chicken tamales or pot pie, I make my own. It’s just not that hard.
People don’t know how to cook anymore.
El Pollo Loco has been serving really small chickens lately.
Great news for me too, since I haven't eaten chicken in about the last 60 years.
Are we supposed to be eating raw chicken now?
Consumer (marxist) Reports is getting lamer every day.
Ditto. But it involves the word that terrifies the public: "radiation."
There is a big difference in flavor and quality between brands. The generic house brands on sale can be awful. After getting a particularly bad house brand sale chicken I only buy Oregon grown Foster Farms. Eggs are similar but you usually never get bad ones, just not as flavorful.
And yes, it is dependant on the quality of feed.
Chinese raised chicken will help clean up China. They will feed them the toxic wastes we ship to them and send it back in a chicken. That way they can put the USA label on it. Semi/sarc
It’s not the cooked chicken that is the problem, it’s the improperly disinfected prep surfaces that cross contaminate food that isn’t going to get cooked.
Reusing a cutting to make salad after a quick rinse under running water is not smart.
Or storing raw meats above produce in the fridge, where leaking liquids from the packages might drip into the lettuce.
Cook the bird! Kill the germs! There is no Crisis! That or kill live birds and cook em fresh.
Put this on it, it will kill anything Wheeew!!
Guess who just bought Smithfield, the huge pork processor with a totally "American" name? According to USA Today the pork will be going to China...for now.
The pork will be going one way for the most part. China imports of pork tripled from 2005 to 2010 to 2 million tons. China's International Finance News reported that Shuanghui was unlikely to send Chinese pork to the U.S. anytime soon because of constant food-safety scandals that still rock mainland China.
No one cooked the chicken. That was the problem. It had a crispy coating but wasn’t THOROUGHLY cooked. I had some severe intestinal trauma.
Government regulation is not preventing them from coming out with other new drugs. It seems that half of the commercials on TV are for some new miracle medicine to make either my wiener, my heart, my prostate or my pancreas work right.
The reason they don't spend tens or hundreds of millions of dollars researching antibiotics is because there is no money in it. People only use antibiotics for a week or so and then never again. The drug companies prefer to spend R & D money on maintenance drugs which once a person goes on, they seldom come off.
Stop it! I still have about 3 more weeks before i'm done remodeling my kitchen to the point I can put in my stove. Waaaaaah. :)
It was da Jews trying to poison the brothers!
Best Sunday dinner, any Sunday.
We get crappy eggs here in Tampa. Some brands are flavorless, other brands have blood in half the eggs.
We end up buying the more expensive ones, less waste.
A good frying chicken should be free range and about 3 lbs. Most of the chickens sold now are over 4 lbs and have enormous breasts which don’t fry well.
What they eat now causes them to have almost no flavor.
This is one of the reasons I don't do uncooked salads. Everything I prepare involves bringing the ingredients to at least 160F.
The good news is the skin of beef is removed before it is sold, and that reduces the bacteria count.
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