151–160 of 219 posts
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> If the end result is unequivocally good... I think they'd argue "cleanliness" is not the only aspect of what "good" is. The chickens' diets and living conditions affect the quality of the chicken. To say nothing of the animal cruelty angle...
Then why focus on the chemical wash and not the actual problem people care about?
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You are comparing apples and oranges. The 142000 number is from chicken, alone. The 1.3 (or 1.2 at the top of the same wiki page you cite) is for all sources. There is a epidemiological problem here, of a) reported vs. estmated and b) the basis of both those things. But it isn't the one you thought it was.
The context of this thread is chicken, but thanks for noting that. But the point stands -- estimated infections cannot be compared with reported cases. If you can find actual reported cases in the US from all sources, that would be great to compare -- otherwise we shouldn't make the comparison at all.
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I understand it isn't the case everywhere, but slave labor in the US poultry industry is a thing: https://thinkprogress.org/the-hellish-conditions-facing-work...
Tyson is apparently not a great employer, but I'm not sure I would call that slave labor.
I remember when I visited a supermarket in the states and noticed something very weird: Not only chicken breast was super super cheap but the color was whiteish and didn't look right to me. Since a young age I visited egg farms and I can tell you the conditions are far from ideal, they even turn on the lights at 3am to enhance egg production. We're talking about egg farms that are regulated by EU laws. About 12 years…
>I remember when I visited a supermarket in the states and noticed something very weird: Not only chicken breast was super super cheap but the color was whiteish and didn't look right to me. Could it be woody breast? https://old.reddit.com/r/keto/comments/c9lbu3/psa_can_we_tal... https://www.wsj.com/articles/bigger-chickens-bring-a-tough-n...
I think that's a diet thing, though.
Woody breast tends to give a striated appearance to the meat.
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I've heard that people in the US are discouraged from eating raw eggs. That makes it sound like the EU would be at greater risk, but if we the US doesn't do proper measurements we can pretend that it makes it impossible to even attempt to compare.
Eggs are a funny one, as the regulation is very different between US and EU. In the US all commercial eggs must be washed, which destroys the cuticle and is why eggs are stored in a fridge to keep fresh. In the EU commercial eggs cannot be washed, and are typically stored outside the fridge (and vaccinated against salmonella, iirc). There is a lot of contention about the effect on bacterial culturing, but research I'…
> 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…
That's warning sign right there. It has a certain interpretation which is different from "good science". Quoting https://en.wikipedia.org/wiki/Junk_science#Use_as_corporate_...
> Theories more favorable to corporate activities are portrayed in words as "sound science." Past examples where "sound science" was used include the research into the toxicity of Alar, which was heavily criticized by antiregulatory advocates, and Herbert Needleman's research into low dose lead poisoning. ...
> According to epidemiologist David Michaels, Assistant Secretary of Energy for Environment, Safety, and Health in the Clinton Administration, the tobacco industry invented the "sound science" movement in the 1980s as part of their campaign against the regulation of second-hand smoke
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Having lived in Europe (UK, France) and North America (Canada) I can assure you that American chicken is not just as good. It's not just chicken. All sorts of meats are worse in quality.
>All sorts of meats are worse in quality. Well not really, especially when it comes to Beef. Pork has has a rather diverse selection from both side, but generally I think they are about the same.
Don't even get me started on trying to get unsmoked ham but that's a cultural thing.
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The US has 450 deaths from Salmonella every year, the UK has had 1 in the last ten years. https://en.wikipedia.org/wiki/Salmonellosis_in_the_United_St...
That's because of mandatory salmonella immunization in the UK, it's not because of sanitary practices.
> 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…
==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.== Why aren't they just using vinegar if it's the same thing?
Why aren't they just using vinegar if it's the same thing?
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I don't want meat washed in vinegar, bleh. Maybe co-incidentally, that's how some supermarkets used to prolong the shelf life of meat once it started becomming smelly and sticky. Just washed it like that in vinegar, and re-packaged it. Like 20 years ago. Thanks but no thanks.
I might try that with meat that has started to go bad in my fridge. Seems like a good way to avoid waste.