Mother Jones
<!DOCTYPE html PUBLIC “-//W3C//DTD HTML 4.0 Transitional//EN” “http://www.w3.org/TR/REC-html40/loose.dtd”>
Remember that proposed US Department of Agriculture plan to speed up kill lines at factory-scale poultry slaughterhouses, and cut way back on the number of USDA inspectors to oversee them?
Part of the proposed plan involves allowing the poultry companies to ramp up the antimicrobial sprays they aim at bird carcasses as they zoom along the kill line—a chemical fix to the problem of the various pathogens, often antibiotic-resistant, that are commonly found on chicken, including salmonella and campylobacter. A recent Washington Post story by Kimberly Kindy delivers an ominous taste of what this chemical deluge could mean for both the safety of the chicken you eat and that of the workers who prep it for you.
Continue at source:
