Pediatricians: Farm Use of Antibiotics Harms Children

In a new technical report, the American Academy of Pediatrics (AAP) argues that unnecessary use of antibiotics in livestock is fueling drug-resistant, life-threatening infections in humans, particularly young children. The report, published Monday in Pediatrics, recommends limiting the use of antibiotics on farms.

Source: Pediatricians say farm use of antibiotics harms children

There are very definitive studies that show that animals fatten more quickly and to larger final sizes with low level antibiotics. That’s why companies that sell meat and poultry are willing to spend the money on it.  And we’ve seen a similar effect of weight gain on children who take antibiotics

What to Do If You Think You Have Food Poisoning

The worst food poisoning I ever had was a few days after returning from a weekend vacation with friends. When I finally dragged myself out of the bathroom, an email was waiting for me: “Is everybody else feeling okay? I know our dinner together was a few days ago so I’m sure it’s not that, but I just wanted to check.”

Source: What to Do If You Think You Have Food Poisoning

All you can do is prepare for the worst 24-72 hours of your life, with the added bonus of feeling like shit (though thankfully things stop involuntarily coming out of you) for about a week while your body recovers from the trauma.

The Science of Why Chicken Goes Bad So Quickly

Food-borne bacteria are the primary cause of spoilage and food poisonings. Thriving in moist, low-acid environments where lots of protein is present, pathogens like Salmonella, Campylobacter and E. coli live with the bird during its life and stay with its meat after slaughter; likewise, other bacteria, such a Acinetobacter and Pseudomonads fluroescens, putida or fragi, thrive on the meat after it’s processed. Given chicken’s somewhat unique qualities, quick spoilage is inevitable, and can only be mitigated by careful attention to time, temperature and moisture.

Source: The Science of Why Chicken Goes Bad So Quickly

It also depends on whether the chicken is organic, or Portland organic and whether it was able to take another chicken under it’s wing. Always look at the chicken’s dossier before making your final decision.  And count its fingers!

Some are reporting a trend to sell “Chicken without salmonella” and “eggs without salmonella”. From research, it shows that 99,99% of eggs is salmonella-free these days (without extra work, straight from the chicken) and Salmonella is killed at 75°C, so if you, by bad luck, have a salmonella infested piece of chicken or egg, just cooking it thoroughly already kills the virus.

UK: Fresh Chicken Contaminated

Chickens sold in Britain are still being contaminated with high levels of the potentially deadly food poisoning bug campylobacter due to poor practice within the poultry industry, public health officials have warned.  Supermarkets have also continued to allow chickens to be sold to consumers even though they have tested positive for high levels of the bacteria.

Officials at Public Health England claim that without sufficient legislation the industry will resist implementing measures that could help to reduce the contamination of chickens for fear it will drive up the cost of meat. Their warnings come as the Food Standards Agency is preparing to publish a survey assessing the campylobacter levels on chicken being sold at leading UK supermarkets. Preliminary results showed that the bacteria could be found on the meat 59% of fresh chicken products on sale.

Source: Campylobacter contamination found in over half of UK’s fresh chicken