To Reduce Rampant Salmonella Poisoning in Chickens & Turkeys, Poultry Plants Have Begun Soaking and Spraying the Birds with Powerful Toxic
Chemical Agents that Sicken and Kill Workers. This Washington Post Report is MUST READING!
“Although procedures vary among plants, in a typical scenario, high-powered nozzles shoot water and chemicals into the interior of a
bird and along its surface. Next, the bird moves through one or two spray cabinets, where it is showered with other chemicals. Finally, it
is chilled and soaked, usually in chlorine and water.”
AT CHICKEN PLANTS, CHEMICALS BLAMED FOR HEALTH AILMENTS ARE POISED TO PROLIFERATE
The Washington Post
, Kimberly Kindy, April 25, 2013
When Jose Navarro landed a job as a federal poultry inspector in 2006, he moved his wife and newborn son to a rural town in Upstate New York near
the processing plant, believing it was a steppingstone to a better life.
Five years later, Navarro was dead. The 37-year-old’s lungs had bled out.
His death triggered a federal investigation that raised questions about the health risks associated with a rise in the use of toxic,
bacteria-killing chemicals in poultry plants. Agriculture Department health inspectors say processing plants are turning to the chemicals to remove
contaminants that escape notice as processing line speeds have accelerated, in part to meet growing consumer demand for chicken and turkey.
The department is now poised to allow a further increase in line speeds, boosting the maximum speed by about 25 percent. This change is part of new
regulations that officials say would make poultry production more efficient and transfer more responsibility for inspections to industry.
READ THE WHOLE HORRIFIC REPORT AND SHARE IT WITH ANYONE WHO THINKS POULTRY IS “healthy.”