New USDA rule allows hidden feces, pus, bacteria and bleach in conventional poultry

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(NaturalNews) The U.S. Department of Agriculture (USDA) is currently in the  process of trying to ram through passage of a new “modernization” rule for  conventional poultry production that would eliminate a large percentage of USDA  inspectors and speed up the factory production process. And existing safeguards,  as minimally effective as they currently are, would also be eroded, allowing for  more hidden feces, pus, bacteria and chemical contaminants to persist in  conventional chicken and turkey meat.
Even though salmonella rates as  detected in meat and poultry have been steadily dropping year after year in the  U.S., roughly the same numbers of people seem to be getting infected with the  pathogen annually. The primary reason for this statistical anomaly appears to be  that the current testing methods authorized by the USDA for meat and poultry are  wholly inadequate and outdated and actually cover up the presence of  contaminants borne on factory farms and in processing plants.
But a whole  new set of guidelines being proposed by the USDA will make things even worse by  allowing companies to self-inspect themselves, as well as use an even more  aggressive barrage of chemicals to treat their tainted meat before selling it to  consumers. This is good news for the factory poultry industry, of course, which  is expected to cut its costs by about $250 million a year, thanks to its buddies  at the USDA, but it’s bad news for consumers who will be subjected to all the  toxic consequences.
If you have ever seen any of the shocking, undercover  footage showing how chickens, turkeys and other animals are treated at factory  farms, then you already know the type of filth and abuse to which these poor  animals are routinely subjected. Because of their horrific living conditions,  factory farm animals are often teeming with harmful pathogens, which is why  their meat has to undergo chemical treatments in the first place before being  packaged and served on dinner tables — it is a truly disgusting process, to say  the least.
According to documented reports, after the animals are  slaughtered, conventional poultry is essentially hung on long conveyor  lines and sprayed, bathed and injected with all sorts of chemical solutions,  including chlorine bleach, before ultimately being hauled off to the  supermarket. These chemical solutions are, of course, carefully designed to kill  any bacteria and render the meat “safe” for human consumption,  the ultimate “don’t ask, don’t tell” policy for the factory food industry, if  you will.

USDA intends to throw more chemicals, less regulation at poultry industry  dilemma

But like all other chemical-based solutions that compliment  industrial food production, this process is ultimately failing to subdue and  kill pathogens the same way that it used to back in the old days. A cohort of  new scientific research recently submitted to the USDA reveals that the routine processes by which the  factory food industry covers its frightful tracks are no match to a whole new  generation of “superbugs” that resist these chemicals — and the USDA’s proposed  solutions only further add to the problem by covering it up with even more  chemicals.
“If the new rule is implemented, all chicken will be presumed to be contaminated with feces,  pus, scabs, and bile and washed in a chlorine solution,” explains “Consumers will eat  chicken with more chemical residue and contaminants. With faster production  rates, workers’ injuries will increase. They will also face breathing and skin  problems from constant exposure to chlorine wash. OSHA will take the next 3  years to study the impact of the faster processing lines on workers, but USDA  wants to implement the rule immediately.”
To take direct action against  this heinous USDA agenda for factory chicken, you can contact the White House by  visiting the “Take Action Now!” page:
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