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Packaged
After a miserable life and a torturous death, chickens are dismembered and packaged for consumers. Their flesh is usually contaminated with bacteria because of the filthy conditions in factory farms and slaughterhouses. One U.S. Department of Agriculture study found more than 99 percent of the chickens it tested to be tainted with E. coli bacteria, and scientists at the Johns Hopkins Bloomberg School of Public Health recently reported that 96 percent of the Tyson chicken flesh it tested was contaminated with dangerous, antibiotic-resistant campylobacter bacteria. |
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