The heavy use of antibiotics as a substitute for cleaner, more spacious and less stressful factory farm animal quarters is the driver behind more antibiotic-resistant germs getting into our food supply. MRSA and clostridium difficile (c. diff) recently joined the number of deadly bugs in our meat supply. C. diff can survive cooking chicken at 200 F for over 2 hours. Boiling causes it to form protective spore coverings so it can still open up inside you. It is surpressed in the gut usually by friendly flora. However, if and when you take antibiotics, this protection then ceases and it goes crazy. The result is toxic megacolon, in which the colon grows into a huge mass of this bacteria. It is very gross and often fatal. Chicken and turkey are the main sources of infection, but...even shaking hands with someone who has handled raw chicken can transfer the spores to anyone, even a vegan. The note on the bottle of hand cleaner that says: 99.99 percent effective, the .01 percent is C. Diff. I dont expect people to take this seriously without symptoms or cases hitting around them, but it will be too late for the general public on this one. MRSA just passed HIV/AIDS in deaths in the USA, BTW. MRSA is carried on 5 percent of chicken even on the outside of the packages in the supermarket, meaning you should be wearing gloves when handling the packages or even touch anything in the meat aisle, possibly the whole market. 5 percent likelihood of MRSA would trigger an alarm at any hospital and everyone would need to be suited and gloved. Its up to the public at this point to get very ill, die, and possibly then react to this. E. coli is already legal to have in markets as its been declared by the courts natural..! Handling raw chicken is 100 percent e. coli except organic chicken which is 80 percent e. coli contaminated due to using the same slaughterhouses as non-organic, and the chicks coming from the same farms. Handling raw, then cooking, then placing the cooked chicken into contact with or touching it with e. coli contaminated items makes it again contaminated after the cooking. This can be true at home or restaurant kitchens alike. The law on e. coli is only in the US, other nations dont tolerate it at all. It is borne in fecal matter on and inside the poultry, and spreads easily around the house. Extreme care is warranted, especially if someone is immune compromised, infants, elderly, etc, but anyone can get a bad e. coli infection and even die from it.
Posted on: Thu, 13 Mar 2014 19:08:34 +0000
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