Contamination in Chickens
Recent analysis of fresh, whole broilers bought at stores nationwide
indicate that two-thirds harbored salmonella and/or campylobacter, the
leading bacterial causes of food-borne disease. Therefore, consumers are
advised to cook chicken to at least 165º F and prevent raw chicken or
its juices from touching any other food. Although the government is well
aware of this wide-spread contamination, nothing is done to regulate the
issue in order to prevent this type of food-borne disease.
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How safe is that chicken?
Americans want cheap meat. However, the exploitation of God’s farmed
animals carries many negative consequences including health risks. The
best diet for our bodies, temples of the Holy Spirit, is a plant-based
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