When a large amount of chickens are put into a tight space, it’s a breeding ground for bacteria, including salmonella and E. coli. In fact, research from the Center of Disease Control and Prevention found 85 percent of urinary tract infections are caused by E. coli bacteria found in chicken.
Chicken producers often pump saline into chickens to plump them and keep them juicy and flavorful. So that chicken you’ve been eating? One-fifth of it is actually water.
This poisonous substance is put into the chickens’ feed. Why? For no other reason than to improve the pink coloring in raw chicken meat. In 2013, Dr. Oz got everyone in a tizzy when he revealed that as much as 36 parts per billion (ppb) of arsenic was found in apple juice. Here’s what you really should be in a tizzy about: chicken can have as much as 430 ppb, which is 30 times more than apple juice.
Chickens that are farmed for food have been manipulated so much that they barely resemble what we think of a normal chicken. In 2013, author Karen Davis wrote, “Chickens bred for meat have been rendered ill and unfit as a result of genetic manipulation, unwholesome diets, drugs, antibiotics, and the toxic air and bedding in the sheds where they live in almost complete darkness.”
The living conditions of factory farmed chickens are so bad that they suffer from painful deformities or routine deformities inflicted by the workers, such as debeaking. They are packed into warehouses so tightly that they are trampled, killed in fights and have such bad air quality due to the high amount of waste that disease spreads. Additionally, they are starved, dehydrated, suffocated and stuffed into close quarters with dead, decaying or extremely ill chickens.
In order to produce more quickly, factory farmers are no longer required to test for E.coli and salmonella. Instead, they can just dunk the chickens into chlorine and hydrogen peroxide to streamline production.