This is what, as a parent, has scared me for years and still does. Not to get off topic, but Thankfully we had pediatricians that weren't so quick to prescribe AB's all the time. The growth hormones fed to cows is another thing I worry about with the children.Now for the BAD news.... If you get ill from one of the 7 strains of salmonella found in FF chicken, and it's anti-biotic resistant, your doctor can't treat the infection/illness because it is anti- biotic resistant.... NOT FF fault.... try the FDA, USDA etc. for allowing AB's in the food supply of "food we eat"....
Some say, if allowing AB's in the food supply, of the "food we eat" continues, a simple scratch on the arm could kill you, because there will be no medications left on the shelf to deal with the infection....
Disclaimer.... I could be wrong about the above.... All I do is read and try and verify....
I disagree. Why each of us is responsible for his/her family and should handle food properly industrial processors and farms have the responsibility to ensure their product is free of contaminants.Dave, the info you posted is accurate and to the point. The Chicken is not the problem, whomever prepared the chicken got them selves or family members sick...JJ
I treat every piece of chicken as if it is contaminated.
No offense meant, but after spending the best part of 4 years sleeping nightly 38 ft from a working Westinghouse S5W nuclear reactor. I completely disagree. I got less radiation that you did from the sun in that same period. But a day is coming when there will be an accidental yield.Irradiation is the answer but folks won't allow it to happen in the US due to unrealistic fears about irradiation consequences. Corporations have a hand in it too. Imagine shelf stable meat, fruit, vegetables, grain and dairy that will last for years then be as fresh as the day it was packaged. No glow in the dark milk or third eyes, just safe food. It is well past the time it should be used here in the US. Won't happen anytime soon though. Too much money is made from spoilage and keeping supplies artificially in check.
I disagree. Why each of us is responsible for his/her family and should handle food properly industrial processors and farms have the responsibility to ensure their product is free of contaminants.
If they cannot do that they shouldn't be in business. These outbreaks are always a consequence of lack of procedures, enforcements or sloppy housekeeping.
Soooooo....... You want the government to protect you from all possible things that may harm you...... You want to take no responsibility upon yourself to keep you and your family safe.......
Sounds like........ wait for it....... SOCIALISM...... But you already live in Canada.......
OK Chef JJ..... you probably don't like this post either..... so go ahead and delete it.....
Don't candy coat it.......LOL Tell 'em what you think Dave........ROFLMAO!Soooooo....... You want the government to protect you from all possible things that may harm you...... You want to take no responsibility upon yourself to keep you and your family safe.......
Sounds like........ wait for it....... SOCIALISM...... But you already live in Canada.......
OK Chef JJ..... you probably don't like this post either..... so go ahead and delete it.....
Actually, I believe that response from the CDC was regarding a question about a garlic infused oil which was left at room temperature and never heated to a safe temperature or refrigerated? Not something I would ever try or recommend? If you check that thread, you will see I recommended against it. What you will never see is a PM that I sent about that thread to a certain member who later posted?
"Due to the seriousness of the nature of botulism" if I had reason to believe chicken was contaminated WITH BOTULISM, I would not eat it.
I do have reason to believe that much of the mass produced chicken MAY be contaminated with salmonella or e coli among other nasties that do not include botulism. And I will handle and cook it accordingly.
I do not have reason to believe that much of the mass produced chicken will be contaminated with botulism. I am trying to remember a chicken related botulism problem? I am sure there must be some, but they just don't come to mind.
On the other hand, many food items from your garden are "contaminated" with botulism. That is where proper handling and preparation come in. You must especially "avoid" things like onions, garlic, leeks, carrots, potatoes and anything else that comes into contact with the ground. You avoid them, I choose to handle them properly and enjoy them.
Producing poultry with zero salmonella?
Irradiation is the only way I can see that happening. I just don't think it is necessary.
Most food poisoning CASES come from the home kitchen.
Most food poisoning OUTBREAKS come from large scale food preparation. Such as restaurants, schools, hospitals, nursing homes, prisons, cruise ships, etc.
Breakdowns in following USDA guidelines for handling and preparation are where most of the problem lies.
With proper handling and preparation, I do not fear commercially produced poultry products in this country.
If others do, they should not eat them until the perfect solution is found and agreed upon by all parties.
Good luck and good smoking.