2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
As the U. S. Food and Drug Administration continues to lose millions of dollars each year to taxpayers in pursuit of ordinary farmers producing high-nutrient raw dairy products, agricultural factories fill supermarket stalls with products that are downright dangerous to human health.
A recent investigation by Consumer Reports found that 97% of processed products contain substances that are hazardous to health.
Experts from the agency conducted their research in several large American poultry farms, which supply nearly 20% of large supermarkets in the United States and 26 other countries with chicken.
More than 300 breasts, thighs and wings were purchased from grocery stores across the country. It has been found that in almost all swarms of dangerous bacteria of salmonella, Escherichia coli and Campylobacter.
According to consumer reports, chicken meat contains many bacterial strains responsible for causing bloody diarrhea, pneumonia, vomiting, stomach cramps, blood and urinary tract infections and a number of other diseases.
We purchased 316 chicken breasts from major national food chains, large stores, and regional markets in 26 countries. We tested them for several of the main dangerous bacteria that can be found in chicken meat, explains Brian Baker, the team leader who conducted the study. - We were very surprised when we received in almost all samples Salmonella, Campylobacter and Staphylococcus aureus, which are one of the most common causes of bacterial food poisoning; Escherichia coli and enterococci, which are typical measures of fecal contamination, he added.
Samples were also taken from small chicken farms, but no dangerous bacteria were found there.
Although the US Centers for Disease Control acknowledges that raw chicken is the leading cause of death, the government is still focusing on raw milk produced on farms, the study report said.
Experts advise that until responsible measures are taken by the governments of the countries that allow such meat to enter their domestic market, consumers should avoid buying it or subjecting it to prolonged heat treatment.
The worst thing in this case is the fact that the Agency for Medicines and Food still refuses to accept a ban on the use of antibiotics in animal feed on large farms. This refusal is against the background of recent scientific findings that the meat of animals fed such foods is the main cause of antibiotic resistance.
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