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Between Pathogens and Chemical Contaminants, Chicken Is Best Avoided

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  • Between 2009 and 2015, there were 5,760 reported foodborne outbreaks resulting in 100,939 illnesses, 5,699 hospitalizations and 145 deaths
  • Chicken was responsible for the most outbreak-associated illnesses — 3,114 cases in all (12 percent), followed by pork and seeded vegetables, each responsible for 10 percent of illnesses
  • Food testing through the years has shown that chicken is particularly prone to contamination with dangerous pathogens, including antibiotic-resistant bacteria
  • Raw chicken has become a notorious carrier of salmonella, campylobacter, clostridium perfringens and listeria bacteria. Salmonella contamination is of particular concern, as multidrug-resistant salmonella has become prevalent
  • According to predictions, 10 million people worldwide will die from antibiotic-resistant diseases by 2050 lest swift action is taken to curb resistance — and that necessitates the elimination of unnecessary agricultural use of antibiotics

By Dr. Mercola

While health agencies make a big stink about unsterilized foods such as raw organic milk, the food associated with the greatest number of foodborne illnesses is factory farmed chicken.


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