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In reply to the discussion: Most chicken sold in stores is contaminated, Consumer Reports says [View all]mainer
(12,018 posts)64. OK, I guess it varies state to state
Here in Maine, you can sell direct farmer-to-consumer without inspections, and maybe slip in some sales at local farmers' markets, but to sell to grocery stores or to restaurants requires certified slaughtering facilities that small farmers can't afford to use.
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Nah...we all use quaternary ammonium salts now, bleach is a thing of the distant past.
sir pball
Dec 2013
#74
Worked as a typist in a microbiology lab when my husband was a graduate student.
JDPriestly
Dec 2013
#54
Add Thyme and Basil essential oils which is probably the best disinfectant available, to the vinegar
Hestia
Dec 2013
#101
From a microbiology tech: Make sure your bleach solution is freshly made and other tips
du_grad
Dec 2013
#66
Indeed, this has always been the case and is why you have to cook it thoroughly. nt
NYC_SKP
Dec 2013
#4
Which isn't to say that overuse of antibiotics isn't a problem, because it certainly is.
NYC_SKP
Dec 2013
#13
Cooking it is just about the only way to get rid of a good portion of the bacteria
ag_dude
Dec 2013
#67
Yeah, the way the rules are they might as well be inspecting themselves...
HereSince1628
Dec 2013
#37
The concern is the over-use of antibiotics, not that there's some bacteria on the meat.
snot
Dec 2013
#17
I'm one sick dude. I read your post as: "There is a humorous chicken 'processing' plant.."
BlueJazz
Dec 2013
#49
While the resistance of the bacteria is concerning, there's no meat that's sterile.
TwilightGardener
Dec 2013
#27
Which wouldn't be a problem if people would properly cook their chicken.
Spider Jerusalem
Dec 2013
#30
i stopped eating grocery/super store meat over a decade ago, except hotdogs + bacon.
pansypoo53219
Dec 2013
#34
I buy lots of the rotisserie chicken, the pre cooked ones. Do you think thats ok?
Katashi_itto
Dec 2013
#39
So is that good? I mean I have no idea if thats bad. I go to a local supermarket
Katashi_itto
Dec 2013
#47
Gotcha, thanks I go home the Hospital tomorrow or sat and rather not poison myself
Katashi_itto
Dec 2013
#59
To be sure you could pop it in your microwave and reheat it to at least 175 degrees F.
totodeinhere
Dec 2013
#48
Exactly why I buy it too! But thats good advice to nuke it in the Microwave.
Katashi_itto
Dec 2013
#53
I stick it in the oven at 325F for 15 minutes. It does get dry but I cannot eat meat from a
Hestia
Dec 2013
#102
I've always been super careful with chicken. You've got to cook it right and be careful about germs.
Pterodactyl
Dec 2013
#71
E coli? Here's some latest breaking news for ya - there's e coli in all of us.
progressoid
Dec 2013
#72
It's like they think people don't cook their chicken, or wash their hands when they're done.
Brickbat
Dec 2013
#73
Surely the right will chime in with the meme that government has its hands full doing the bidding
indepat
Dec 2013
#77
Since grocery store chicken is already contaminated, why require central slaughter facilities?
mainer
Dec 2013
#80
"The study found no significant difference between the two in terms of contamination:"
dorkulon
Dec 2013
#88