Bastardizing chicken
There is an increadible book that I first read a couple of years ago. The book is NOT ON THE LABEL by FELICITY LAWRENCE. Reading this book WILL make you think twice about what you buy to consume & may put you off eating some things completely, for life.
I re-read the chapter on chicken this week & want to share some of the information given in this book. Felicity exposes some of the grossly unethical conduct of the meat industry, by doing undercover investigations & even taking low paid shifts in meat production factories to gain the inside knowledge of what actually happens to the meat that we eat. So often blissfully unaware , we often are, of what has happened to our meat before it goes anywhere near a packing factory or supermarket shelf. Felicity is /was a reporter for The Guardian Newspaper & writes very factually about her investigations.
In the early stages of poultry processing, the birds are put into a scold bath. 180 dead birds a minute are dipped into this to make the plucking process easier. The water in the scald bath is changed, just once a day so try to imagine if you wish, the amount of excrement & feathers that float around in the bath for hours. The temperature of the bath is 52 degrees, which is an ideal temperature for salmonella & campylobacter contamination.
During the next stage our chickens are ridded of what feathers are left by a rubber fingered plucking machiene. Lots of faeces gets squashed out of the carcasses during this process. If just one of these birds is colonised with campylobacter the rest will be contaminated also. Organic & free range birds go through the same process, same machienes, same day, no less at risk of contamination than mass the produced, cheap, factory chicks.
Felicity went undercover, on shift, at a family run, Devon factory whilst doing a report for The Guardian. This factory supplied to Sainsburys & also produced West Country & Organic Poultry for supermarket sales. Their website quotes ” total control & traceability “. Word had gotten out that chicken breasts from Dutch crates had been seen there, re packed, labeled with new use by dates & sent out for a Sainsburys special offer. A Brittish red tractor logo stuck onto them to identify the meat for un suspecting shopper to buy. Under UK food labeling law it is NOT ILLEGAL to label foreign meat with a Brittish red tractor logo as long as the meat is from the EU.
Annother company, Denby Poultry was annonymosly tipped off to Derbyshires Chief Envorionmental Officer. The caller reported that Denby Poultry was taking condemned chicken, diseased & contaminated birds ( which should have been sent for rendering or for pet food production ) . Denby Poultry was trimming it, washing it with bleach and selling it back to the human food chain. Denby poultry products was a pet food processing plant. It sold, cleaned up, waste meats to annother company who applied illigitamate health marks before selling it again to other companies. The owner of Denby poultry was found guilty in his absence at Nottingham Crown Court ( suspected of having fled the country ).
The tumbling industry is even more scary. Tumbling is the process where the ” bulking up ” of a chicken takes place. Most of this takes place in The Netherlands as chickens arrive their from Thailand & Brazil via Dutch ports.The chickens are often salted, as the tarrif on salted meats is significantly lower than that of unsalted. Tumbling helps to dilute the salt. During the tumbling process chickens are defrosted, then injected with additives & water & tumbled in huge, concrete mixer type machienes. Then they are re frozed and shipped for further processing. Tests conducted by Hull City Council & The FSA have found chicken breasts that have contained pork & beef waste & hydrolyzed proteins. Hydrolyzed proteins are skin, hyde, bone even ligaments and feathers, where the proteins are extracted through exposure to high temperatures or by chemical hydrolysis. Yep! then it’s injected into a chicken. Yum! By the way, adding proteins from other animals is NOT ILLEGAL either. Some of the concerns & implications of this are, with alduterated beef waste in our chickens, could that spread BSE ? With antibotics being injected into our chickens, is that lowering our human tollerance to antibotics ? And with pork being added to chickens that have even been labeled ” halal ” is that not an outragous abuse & insult to Hindus & Muslims?
We have the right to know what is in our food. The governments do not protect us on this issue and despot supermarkets have outragous levels of control.
The chapters in this book are: 1) chicken, 2) salad, 3) beans, 4) bread, 5) apples and bananas, 6) coffee & prawns 7) the ready meal. All the chapters listed have raised my eyebrow several times at what the food industry gets away with.
An essential read.
