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The poultry farmer named the main danger of chicken meat


The stories that we consume a lot of antibiotics through chicken meat are quite popular. Poultry farmer Dmitry Salnikov told us how dangerous chicken can be. He advises to be wary of the superbugs that form when the birds are being fed antibiotics, not the residues of these drugs. And wash the chicken with soap after purchase.

For some reason, doubts about the quality of chicken meat that we buy in stores often slip through. Perhaps the reason for this is that it is the cheapest of the other types. This means that we eat it more often and more.

What do they write? Say, store chickens are raised on chemistry and special feed. And in order to gain weight faster and not get sick, growth hormones and antibiotics are used in production. And what gets into our body with them is unknown.

In fairness, it must be said that there are certain doubts. It is difficult to imagine that a chicken meat broiler gains weight up to 2 kilograms in 30-35 days without any additional stimulation. At modern large enterprises, there is a large crowding of poultry, and in order to prevent mass transmission of infection from one to another, special veterinary control has been established for them.

“The most important thing for us is that the poultry meat is in good sanitary condition,” a former technologist of one large poultry farm told us. – As much as possible – to achieve sterility, to kill all pathogens. The saturation and taste of meat, of course, suffer from this – but who is surprised by this today? The motto of any major manufacturer is a lot, cheap and safe. The entire technological chain of poultry growing is subject to him.

He says that he keeps a couple of dozen egg-laying birds at home: they are not meat. And if you need to cook something from chicken, then he buys a broiler in the supermarket. In fact, most of his former colleagues do the same. Moreover, keeping meat breeds of chicken in your backyard is perhaps even worse from the point of view of meat safety than using store-bought breeds.

“If you have a choice: home or store – buy store. It’s guaranteed to be safe. And it is impossible to disinfect the carcass at home, to disinfect the way it is done in large-scale industries. It turns out that it is better to go to the retail network … “

In the technology of industrial production, the interlocutor continues, uniform feeds are used based on grain, corn, soybeans and sunflower – high-calorie, but neutral in taste. To get rid of dangerous microbes before being sent to retail, the meat is treated with chlorine reagents.

In general, in large enterprises, all water already initially contains the addition of chlorine. According to the ex-technologist, according to the new standards, it is no longer just chlorine, but chlorine dioxide is a more powerful agent.

The bird is disinfected twice: immediately after slaughter, before gutting, and after cutting. This procedure is necessary due to the routine use of antibiotics during the growing process.

Experts explain it like this. High crowding in poultry farms means that pathogens are easily transmitted from one bird to another. To prevent an outbreak of infection, antibiotics are added to the feed.

Actually, this stage of technology raises a lot of questions from the public. It is believed that for a short chicken life (30-35 days) antibiotics are not completely eliminated from the body, and supposedly a certain part goes to the workers’ table. It is known that antibiotics in poultry meat can cause allergic reactions in humans. The accumulation of the drug in the body can cause dermatitis, cause a decrease in immunity or cause morbidity in the digestive tract.

In a word, a whole bunch of unwanted diseases. And given the fact that Russians prefer chicken meat, the increased interest in this drug is understandable.

The use of antibiotics in Russia, as well as throughout the world, is officially permitted. They even say that the maximum permissible concentration of antibiotics in our country is much lower than in many other countries.

Antibiotics, on the one hand, help get rid of most pathogens and avoid widespread infections. On the other hand, their constant use leads to the emergence of drug-resistant microorganisms. To prevent them from hitting the counter, it is necessary to apply powerful disinfection. If everything works as it should (as a rule, it works), then in the store we buy safe meat that saves from hunger. Although from the point of view of quality, it can hardly be considered a complete meal.

– Is there a risk of getting antibiotics into the human body? I ask.

“If all the rules are observed, the risk is minimal,” says Dmitry Salnikov, a poultry farmer from Ruza, who is one of the few in Russia engaged in pasture poultry farming – aerobatics, so to speak. – This industry, like pig breeding, is developing according to American patterns and their standards. The cultivation process itself is thought out so that when a consignment of goods leaves the gates of the poultry farm, no antibiotics are diagnosed in it. Doses are selected in such a way that such drugs are not fixed in the bird’s body by the time of slaughter.

In a word, we do not need to be afraid of antibiotics – we should be afraid of microbes resistant to them.

The results of the examination of the goods are shown on TV at various shows. Chlorine content is often found in the presented specimens. However, there is no danger here for the consumer. Water is pumped out of the package and nitrogen is pumped into it so that aerobic bacteria do not decompose. Or they use vacuum packaging so that the meat can be stored for as long as possible. Therefore, during the cooking process, it is enough to wash off this fat-containing film from the carcass, on which bacteria develop. To do this, use any soapy detergents – for example, with which you wash the dishes (of course, not those that wash the sink).

When it comes to the use of growth hormones, experts deny this. Fast growing chickens are the result of selection, breed. “To raise a St. Bernard,” says Dmitry Salnikov, “you don’t need to inject a German shepherd with hormones. This is a question of the breed – an animal with what characteristics to select from generation to generation. “

But flavoring agents, especially in inexpensive products, according to experts, can be used to make meat juicy and tender. Salt solutions with a dominant taste can be pumped in through special equipment.

Nevertheless, despite the tough sanitary barriers, there are times when the “infection” breaks out on the shelves. In the same America, this is an emergency, the entire party is immediately withdrawn from sale and destroyed. We do not know anything about such cases. Maybe they don’t exist at all, or maybe they just don’t tell us about them.

Let us recall the not so distant history – the beginning of economic reforms in the 90s of the last century, when our shelves in stores were empty. Then Bush’s legs poured into us in the form of “brotherly help”. Only the lazy did not write that they are unhealthy, that this meat contains antibiotics.

– Was there such a thing?

– Today it is definitely impossible to establish. But if Russia at that time, due to its poverty, bought the cheapest bird to feed the people, then this bird was most likely raised on the cheapest feed, the cheapest technology and the strongest antibiotics. That is, such an option, probably, cannot be ruled out.

There is information on the Web that if you constantly consume chicken from the store, then sooner or later harmful substances will accumulate in the body, and the person will certainly get sick. Experts answer that if you constantly eat one beef or red (black) caviar, then such food will also not add to our health.

The problem of industrial poultry farming is often not in harmful substances, but in the absence of a sufficient amount of useful ones. Man is omnivorous, he eats poultry, pork, bananas and apples. A varied diet is necessary, since our body cannot produce all the useful microelements, some of which are just what gives us a varied diet. And the conditions for growing poultry are such that it receives all the nutrients only from compound feed – in quantities that ensure its survival.

– The packaging in which the bird is stored –  how informative is it for the buyer? Can you choose a better quality product according to it?

– Quality can only be determined by a special laboratory, packaging has absolutely nothing to do with it, – says Dmitry Salnikov. – Look first at the expiration dates and buy the fresher products that are the least on the shelf. In any case, the goods from large poultry farms are absolutely safe, you will not catch any infection, such as salmonella.

The problem is not that the meat is processed with bleach, but that after it there will be no useful trace elements. Bleach disinfects all organic matter, that is, taste, together with harmful bacteria, kills those substances that give it.

– What gives the taste?

– It depends on many factors: how complete the bird’s physiology was, how varied it ate, and how actively it moved. And how thoroughly it later had to be disinfected.

The taste we perceive is amino acids. In conditions of large-scale production, they are practically nonexistent. The chicken sits under artificial light, does not move, the muscles do not work, but according to genetics, they are programmed to grow. The meat is loose, fibrous. With this lifestyle, complex proteins are not produced in the body, they are simply not needed.

– Can the hostess improve, restore the taste of purchased chicken meat in her kitchen? Or, besides, how to rinse, nothing can be done?

– From the point of view of getting a real, natural taste – you can’t do anything. It is impossible to restore the killed useful microelements. However, tasteless meat is a great platform for eating different spices, giving meat different flavors. Modern people take this for granted. Turn to Georgian cuisine, for example, to chakhokhbili …

By and large, the chicken meat avoids all of these risks in the backyard. No antibiotics or hormones are added to her feed – unlike what we buy in the store. From which we can conclude that they are just something – a solid aroma and beneficial microorganisms.

But here another danger lies in wait for the eater: from the lack of disinfection and means of preventing diseases of domestic chicken, you can become infected with salmonella or other “bird” disease.

It’s up to you to decide: which is more important – delicate taste or food safety?

Article Source By ( https://www.mk.ru/social/health/2021/08/23/pticevod-nazval-glavnuyu-opasnost-kurinogo-myasa.html )

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