Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

mainer

(12,013 posts)
97. p.s. I have slaughtered chickens on a small farm
Sat Dec 21, 2013, 12:52 PM
Dec 2013

And I think those chickens ended up cleaner and less contaminated than in a USDA-approved facility. Since it was a small operation (only 100 chickens killed on a single day) we took our time with each chicken, and were very, very careful about gutting and cleaning. The rare time I accidentally nicked the gallbladder, that chicken was labeled unsellable and fed to the farm dog.

Damn.. darkangel218 Dec 2013 #1
Good thing I'm fasting right now. theaocp Dec 2013 #2
This February marks two years chervilant Dec 2013 #15
Our family eats chicken once or twice a week OKNancy Dec 2013 #3
My concern would be contamination of kitchen surfaces alfie Dec 2013 #6
All raw meats.. sendero Dec 2013 #18
For many years now I keep a bleach solution (10%) in my kitchen azurnoir Dec 2013 #21
I use just plain old white vinegar Major Nikon Dec 2013 #42
I learned that it's what medical labs and operating rooms use to sanitize azurnoir Dec 2013 #43
Commercial kitchens and butchers are using bleach as well Major Nikon Dec 2013 #45
Nah...we all use quaternary ammonium salts now, bleach is a thing of the distant past. sir pball Dec 2013 #74
My time in a commercial kitchen goes considerably farther back Major Nikon Dec 2013 #79
Sani buckets are still a 100% must, we've just moved on from chlorine sir pball Dec 2013 #83
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
thanks for your informative post. KittyWampus Dec 2013 #94
I do, too. leftyladyfrommo Dec 2013 #69
I do all my fresh food prep first Marthe48 Dec 2013 #50
Yes. You are fine with safe handling practices and cooking to 165+ KurtNYC Dec 2013 #25
I've seen this also Major Nikon Dec 2013 #38
Yes, they do. A lot of people don't use good handling and prep practices Warpy Dec 2013 #29
Not always laundry_queen Dec 2013 #61
Indeed, this has always been the case and is why you have to cook it thoroughly. nt NYC_SKP Dec 2013 #4
Agreed. nt cstanleytech Dec 2013 #5
What NYC_SKP said….. Demoiselle Dec 2013 #10
Which isn't to say that overuse of antibiotics isn't a problem, because it certainly is. NYC_SKP Dec 2013 #13
that's only a makeshift solution CreekDog Dec 2013 #22
Bingo. Absolutely right. laundry_queen Dec 2013 #63
Cooking it is just about the only way to get rid of a good portion of the bacteria ag_dude Dec 2013 #67
Well, there goes the chicken sushi industry down the tubes. Kablooie Dec 2013 #33
The difference is not the bacteria but the... polichick Dec 2013 #52
Thank god... AlbertCat Dec 2013 #7
I do too... KansDem Dec 2013 #8
Seriously tho'.... if you have kids... AlbertCat Dec 2013 #20
"Cluck cluck." - Industrial Chicken Beings Berlum Dec 2013 #9
That has to be an industry-generated pic. chervilant Dec 2013 #16
That is why you cook it Botany Dec 2013 #11
ok, but is that kind of blithe, like "oh well..." CreekDog Dec 2013 #23
Raw Chicken has been known to host tons of nasty critters for a long time Botany Dec 2013 #62
Superbugs, regular bugs, splitting hairs when it's on chicken. sir pball Dec 2013 #75
This is what happens when corporations write laws, and republicans get elected loudsue Dec 2013 #12
Yeah, the way the rules are they might as well be inspecting themselves... HereSince1628 Dec 2013 #37
Even free-range organic chickens get contaminated in slaughterhouses. mainer Dec 2013 #14
The concern is the over-use of antibiotics, not that there's some bacteria on the meat. snot Dec 2013 #17
I understand that. I was referring to antibiotic-resistant bacteria mainer Dec 2013 #24
Ok, thanks; sorry I didn't get that. (But snot Dec 2013 #32
Not true.... BronxBoy Dec 2013 #56
OK, I guess it varies state to state mainer Dec 2013 #64
There is a humongous chicken 'processing' plant a few miles from us. onehandle Dec 2013 #19
I'm one sick dude. I read your post as: "There is a humorous chicken 'processing' plant.." BlueJazz Dec 2013 #49
k&r for exposure. n/t Laelth Dec 2013 #26
While the resistance of the bacteria is concerning, there's no meat that's sterile. TwilightGardener Dec 2013 #27
Best to cook it before you eat it. Besides raw chicken is too chewy. olddad56 Dec 2013 #28
Which wouldn't be a problem if people would properly cook their chicken. Spider Jerusalem Dec 2013 #30
Related Article: Foster Farms salmonella outbreaks: Why didn't USDA do more? Kablooie Dec 2013 #31
i stopped eating grocery/super store meat over a decade ago, except hotdogs + bacon. pansypoo53219 Dec 2013 #34
if you are still eating bacon and hot dogs, what is the difference? olddad56 Dec 2013 #36
Nuke the food SCVDem Dec 2013 #35
I buy lots of the rotisserie chicken, the pre cooked ones. Do you think thats ok? Katashi_itto Dec 2013 #39
Ever see how much those things shrink? Spitfire of ATJ Dec 2013 #41
So is that good? I mean I have no idea if thats bad. I go to a local supermarket Katashi_itto Dec 2013 #47
Just make sure they do them in full batches.... Spitfire of ATJ Dec 2013 #57
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
Be careful using plastic to cook Politicalboi Dec 2013 #55
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
Good thing there's no such thing as "rare" when cooking chicken. Spitfire of ATJ Dec 2013 #40
I get my chicken from Publix grocery stores. MynameisBlarney Dec 2013 #44
Just wait. You ain't seen nothing yet. Enthusiast Dec 2013 #46
The bacteria they are speaking of will come from even the smallest producers ag_dude Dec 2013 #68
Giving anitibiotics to poultry and other livestock Enthusiast Dec 2013 #81
You've put your finger on the problem mainer Dec 2013 #82
The "superbugs" are killed the same way as normal bacteria...heat. ag_dude Dec 2013 #86
But during any food preparation, Enthusiast Dec 2013 #87
What, may I ask, do you think my "argument" is? ag_dude Dec 2013 #90
Your argument is Enthusiast Dec 2013 #93
I see, you took a different slant on that than intended. ag_dude Dec 2013 #95
Consumers always make mistakes. And a superbug will more likely kill them. mainer Dec 2013 #96
p.s. I have slaughtered chickens on a small farm mainer Dec 2013 #97
There are food safety issues involved with all slaughtering ag_dude Dec 2013 #99
No, I'm not against regulation. ag_dude Dec 2013 #85
Damn LOL illachick Dec 2013 #51
I actually think... BronxBoy Dec 2013 #58
Because of all these reports of contaminated meats, RebelOne Dec 2013 #60
Dude, that's what I'm talking about libodem Dec 2013 #65
It's always a good time to be a vegetarian! roody Dec 2013 #70
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
I once got really sick, after eating at Pollo Tropical darkangel218 Dec 2013 #76
Surely the right will chime in with the meme that government has its hands full doing the bidding indepat Dec 2013 #77
K&R DeSwiss Dec 2013 #78
Since grocery store chicken is already contaminated, why require central slaughter facilities? mainer Dec 2013 #80
But will people stop eating factory-farmed chicken? bitchkitty Dec 2013 #84
"The study found no significant difference between the two in terms of contamination:" dorkulon Dec 2013 #88
Better yet, stop eating meat and dairy. bitchkitty Dec 2013 #89
I agree workinclasszero Dec 2013 #91
As I've pointed out above mainer Dec 2013 #92
Hardly matters if they do when they arrive in your home. dorkulon Dec 2013 #98
Salmonella infections about 30X what's actually diagnosed mainer Dec 2013 #100
I'm certainly not for it. dorkulon Dec 2013 #103
Phase 2 of Evil Veg*n Plot to Take Over the World is complete. flvegan Dec 2013 #104
Latest Discussions»Latest Breaking News»Most chicken sold in stor...»Reply #97