Ultimate Guide to Combating Coronavirus Ultimate Guide to Combating Coronavirus


Between Pathogens and Chemical Contaminants, Chicken Is Best Avoided

Story at-a-glance -

  • 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.

Read the Full Article for Free!
Subscribe to the #1 Natural Health Newsletter
  • Unlock censored health information that Google doesn't want you to read
  • Keep your privacy secure — We are no longer active on Facebook and are blocking our content from Google search to ensure your privacy stays protected
  • Get access to all of Dr. Mercola's health articles, E-books and special reports

Existing Subscribers: Enter your email address for instant access