87 percent of the US supermarket meat (including beef, pork, chicken, and turkey products) tests positive for normal and antibiotic-resistant forms of Enterococcus bacteria. Between 2003 and 2011, antibiotic use on US livestock farms soared from 20 million pounds per year to 30 million pounds - a jaw-dropping 50 percent leap. These facilities now suck in 80 percent of the antibiotics consumed in the United States. The great bulk of these drugs are used not to treat sick animals, but rather to make them grow faster and keep them alive until slaughter under tight, filthy conditions. Link
- In 1998, the USDA implemented microbial testing for salmonella and E. coli 0157h7 so that if a plant repeatedly failed these tests, the USDA could shut down the plant. After being taken to court by the meat and poultry associations, the USDA no longer has that power.
- In 1972, the FDA conducted 50,000 food safety inspections. In 2006, the FDA conducted only 9,164.
- In the 1970s, the top five beef packers controlled about 25% of the market. Today, the top four control more than 80% of the market.
- In the 1970s, there were thousands of slaughterhouses producing the majority of beef sold. Today there are only 13.
- The average American eats over 200 lbs. of meat a year. Link
What’s bugging your meat? Shit and antibiotics, probably ➜ goo.gl/U5Kzr
The truth about your food with filmmaker R. Kenner ➜ goo.gl/y9mkg
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The video the meat industry doesn't want you to see ➜ goo.gl/IT2eN
Antibiotics and the Meat We Eat ➜ goo.gl/wduUI
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