Speaking Of Meats, Have Chickens Joined A Union?

[58limited]

Chicken hell, what about the pigs??? Just paid $6.50 for a pack of bacon!

 

 

<a name="start_41212.610257">There is actually a burger chain where the cows on a billboard hold a "hoofmade" sign that says EAT THE CHIKKIN!
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Chik-Fil-A, a chicken fast food chain, has signs like that: black and white cows holding signs that say "Eat Mor Chikken" and similar things.

 

 

[brummybear]

Meat and veg.

Hi All, Still upto our armpits in water here I'm a vegetarian and vegetables are going through the roof. Soy from America is going up because of the heatwave.

It's getting to the point do I buy food or a new part for one of my washers.

 

[aldspinboy]

I saw the chik-Fil-A man at the mall today.

 

[aldspinboy]

Pic 2.
Darren k

 

[twintubdexter]

stay away from Chick-fil--a

Chick-fil-a's finest gourmet creation. You can get a grease bib for 50 cents extra. They make 37 of these from one chicken.

 

[arbilab]

Dreadfully sorry, can't be helped, but the drought thing here is going to havoc a lot of food markets. It's not doing us any good either.

 

[aldspinboy]

The Chik Chik man said do I want a coupon ...
I said no thanks until the company lets everyone eat there
Those GAY PEOPLE are not welcomed or derserve your dry chicken
and dry waffle fries.
My mom liked Chikkes but I never cared anyway for the Food.
I'm glad I did not fuel them with buying there.

Darren k

 

[arbilab]

I ate at Chik twice. Not knowing their sociopolitics. The portions were stingy for the price and the quality 'adequate' nothing more. Had I known, never would.

I don't shop any fish-symbol business. I'm more Christian than anything. But the ones who flaunt it commercially would hate me if they knew me so I don't give them the opportunity.

 

[sudsmaster]

Speaking of gross chicken..

I think Consumer Reports recently did an article on whole chicken and parts. Just about all the major brands, like Tyson and Foster Farms, had more bacterial contamination than one would like to consume.

The only brands that passed muster with low bacteria counts were the "organic" varieties... which of course cost two to three times what the mass produced sardine caged chickens cost. But if they don't result in the runs I suppose they are worth the extra $$$.

 

[twintubdexter]

I wonder if the bacteria survives the cooking process? I don't know. Mayby there's bacteria strains like cockroaches that can survive a nuclear attack. Hard to believe anything could make it through a quick dip in Paula Deen's deep fat fryer.

 

[lordkenmore]

I have to assume that the bacteria wouldn't survive cooking. Indeed, a reason for cooking is to kill off the stuff that makes us sick. I have even heard it argued that humans are by nature vegetarian. Reason cited: we can't reliably eat raw meat without getting sick. Not sure if this is true--and the person making this argument was clearly a firm vegetarian--but it gave me "food for thought."

But one advantage of having chicken with lower bacteria counts is that there is less bacteria to potentially spread around the kitchen. Although, of course, one should always be careful with cleaning, regardless of what type of chicken one cooks. (As mentioned before, at the moment I'm pretty much entirely on a vegetarian diet. One more reason: it eliminates all the worries and hassles of pathogens in meat. These days, living alone, the easier I keep things, the more likely it is that I'll actually cook from scratch.)

 

[arbilab]

we can't reliably eat raw meat without getting sick. Not sure if this is true
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

It is. The animals that can, their stomach acid is much stronger than ours.

If we go back far enough, raw wildlife wasn't necessarily contaminated as long as it was fresh (still warm). With the advent of bulk processing, ALL meat must be presumed contaminated.

Other than shellfish in months without an R, chicken is the most contaminated commercial meat. If you assume anything in contact with raw chicken is crawling with salmonella, you will be right more than 85% of the time.

But you already knew all that, right?

 

[maytagbear]

However.......

Listeria, E.coli, and Hep A are all known to have been on salad greens, and not only bagged ones.

Vigilance in food selection, storage, preparation, and serving is necessary!

Lawrence/Maytagbear

 

[sudsmaster]

Well, cooking may kill live bacteria but not necessarily bacteria spores. That would require canning temps that most people don't use to cook meats at home because it would render them tough and inedible. Spores may hatch in one's gut and cause problems.

Also bacterial growth releases toxins into the food, which are not destroyed by cooking. Botulism kills not primarily because of the bacteria but because of the toxin it secretes.

PS-Guess what is the most contaminated object we come in contact with in public?

Gas pump handles!

 

[arbilab]

Without looking it up, I think you'll find that botulinum is the only (major) foodborne bacteria that spores. It's also the only one that produces a toxin unaffected by cooking.

Nitrates inhibit botulinum. Why they are used in every commercial "cured" meat.

The most dangerous home-preserved vegetable is olives. Green beans are the runner up. I've had commercial green beans botulize. They had the good grace to puff the can so I knew to throw them away.