stop-eating-chicken-now-foster-farmsPreparing and eating chicken has always been a tricky proposition in the United States, as factory farming and slaughtering practices virtually guarantee salmonella bacteria are present in chicken carcasses.

Government, along with the poultry processing industry, have long advised steps, including cooking at 165 degrees Fahrenheit, to reduce this threat.

It now appears a new strain of salmonella, not killed by cooking and immune to antibiotics, may be on the loose, sickening hundreds of people, hospitalizing many. Read more…



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