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Which is why you always wash your hands after handling raw meat and make sure it's properly cooked (to 80 Deg C internal temp for chicken and pork).Originally posted by Unix View Post"Being nice costs nothing and sometimes gets you extra bacon" - Pondlife. -
omg, that's foul(\__/)
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("")("") Born to Drink. Forced to WorkComment
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+1 Not exactly news.Originally posted by DaveB View Post
What was disturbing recently however was the presence of the contaminants on the outside of the packaging, which obviously gets handled in the shops, by the cashier etc and would result in cross contamination of other goods they were touching. That's where your comes from. 
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ftfyOriginally posted by EternalOptimist View Post
omg, that's fowl"Being nice costs nothing and sometimes gets you extra bacon" - Pondlife.Comment
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Old news. Always wash your hands carefully after handling raw chicken, or its packaging. Don't wash the chicken under a tap, as it will spread the lurgies over all the surfaces in the kitchen.Down with racism. Long live miscegenation!Comment
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The missus eats a lot of chicken, and she does seem to get bouts of gastro rather regularly
Whilst my diet of donner kebabs and takeaway pizzas seems to leave me untouched from food poisoningSocialism is inseparably interwoven with totalitarianism and the abject worship of the state.
No Socialist Government conducting the entire life and industry of the country could afford to allow free, sharp, or violently-worded expressions of public discontent.Comment
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Are you surprised? Really?
Cluck!The dust such operations raises is an*exquisite compound*of aerialised faeces, chicken dander (dead skin), mites, bacteria, fungal spores, mycotoxins, endotoxins, veterinary medicines, pesticides, ammonia and hydrogen sulphide. It is listed as a substance hazardous to health, and helps explain why 15% of poultry workers*suffer from chronic bronchitis.
[..]
Inside chicken factories are scenes of cruelty practised on such a scale that they almost lose their ability to shock. Bred to grow at phenomenal speed, many birds collapse under their own weight and lie in the ammoniacal litter, acquiring*burns on their feet and legs*and lesions on their breasts. After slaughter they are graded. Those classified as grade A can be sold whole. The others must have parts of the body removed, as they are disfigured by bruising, burning and necrosis. The remaining sections are cut up and sold as portions. Hungry yet?My subconscious is annoying. It's got a mind of its own.Comment
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and yet if you watched the billion dollar chicken shop you would know this is not the case everywhere.
and besides it's just a source of protein.
once it has been wrapped in breadcrumbs and deep fried who cares???
they are chickens they loose we win!Comment
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