The average person doesn’t know that poultry sits in a fecal bath for 30-60 minutes when it comes down the production line. This is caused by workers on the line who are inexperienced and cut open part of the digestive system prior to removing the entire thing. Salmonella coats the entire bird while it is being ‘washed.’
Due to dirty conditions at feed lots, where cattle are taken to fatten up for the kill, the animals remain in a pen too tight to turn around in or even lie down. There they stay for up to six weeks, with their feces stacking up to their bellies. Besides being filthy, these animals are being tortured before they are butchered.
I suggest soaking poultry, red meat and pork in a bath of water, plus one-fourth-cup of vinegar. This will help kill germs and tenderize the meat at the same time. Adding salt to the bath will also help tenderize.
Rinse the meat well, then season and prepare as usual. Vinegar helps pull any remaining blood out of the cut of meat. Blood may be the life of the animal and add flavor, but it also harbors pathogens.
Always assume that meat is dirty with the bacteria for food poisoning. Cut way down on consumption of red meat and try using it just for flavoring a meal instead of making it the main course. An example would be chili with beans. Use about one-half pound of extra-lean chuck or sirloin for the chili.
Consumers must take steps to keep themselves safe. There is no point waiting for legislature to pass a bill making slaughter houses clean up. They donate too much money to the democratic political machine.