101–110 of 219 posts
> chemical-washed chicken Isn't all chicken "chemical-washed chicken"? Surely, they wash it in water at some point?
So, I fail to see the issue with the chemical currently used. Chlorine had obvious negative health issues, but peracetic acid and hydrogen peroxide both decay quickly when exposed to air: http://www.foodprotection.org/files/food-protection-trends/m... I understand the concerns about using such processes over having a clean processing facility but I don't trust the cheap labor (prisoners, migrant farmers, etc) the US…
There's a decent amount of chicken farming and processing in my area (southern Mississippi). I know a few people who work for Southern Hens. The job isn't great, but the benefits are ok and the pay is fairly good for the area (probably doesn't compare well to other parts of the country, though). Better compensated than the majority of unskilled or even semi skilled labor in the area that I've seen. Certainly not chea…
I personally don't get this. European supermarkets are full of cheap chicken meat. Can the US food industry actually beat that low quality meat with even cheaper and lower quality junk food and still be profitable? Please somebody call the ALF squat team. This is sick.
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This is an estimate vs reported cases. Not exactly good numbers to compare.
Maybe, but it's not going to be wrong by several orders of magnitude like this.
https://en.wikipedia.org/wiki/Salmonellosis_in_the_United_St...
142,000 cases were reported annually several years ago. Not 1.3 million. So it is indeed an order of magnitude off.
Imagine comparing estimated flu infections vs people that go to the doctor for flu and you'd get similarly ridiculous results.
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This is an estimate vs reported cases. Not exactly good numbers to compare.
Maybe, but it's not going to be wrong by several orders of magnitude like this.
Some stats. EU - ~500 Million people. "In the EU, over 91,000 salmonellosis cases are reported each year." [1] US. ~330 Million People. "CDC estimates Salmonella bacteria cause about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year. Food is the source for most of these illnesses." [2] 1- https://www.efsa.europa.eu/en/topics/topic/salmonella 2- https://www.cdc.gov/salmon…
Perhaps the US has a significantly higher per capita consumption of Salmonella infection vectors. Perhaps people in the US are less clean in ways that increase infections. Perhaps EU cases are under reported.
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Genuinely interested in good numbers to compare then, any chance to elaborate?
Actual reported numbers from both ends. But this is a tricky case because our culture, healthcare and governments are different. I'm definitely not an expert on the matter but comparing an estimate vs a reported value is silly.
> Perdue on Monday defended [...] the technique to disinfect poultry [...], arguing that U.S. farmers now use a chemical called peracetic acid rather than chlorine: "Peracetic acid ... is a great pathogen reduction treatment. You know what it is? It's vinegar, essentially. To say that's unsafe or not to be used, we don't think there's a basis for that in sound science." I always thought the EU doesn't want this proce…
I would mostly be concerned about the sub-products of peracids reacting with foods. I don't know if there is any studies on this subject.
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I'm not sure we can trust US resident's opinions on taste as long as Hershey's chocolate still exists.
>I'm not sure we can trust US resident's opinions on taste as long as Hershey's chocolate still exists. As an American, I agree with you 100%. Our opinions on taste are utterly worthless. It's not just Hershey's chocolate either (which is already bad enough), it's so many other foods that are commonplace here. Food quality in this country is abysmal. You can get great food here, but it's harder to find and you'll pay…