thousands of microorganisms on it, and while most of them are harmless, it only

takes one dangerous microorganism to kill a person. Bacteria can infect

unprotected meat, once again leading to the illness or death of the consumer.

Viruses can run rampant through meat, completely undetected until the meat is

digested. (poisons in our food. pg. 255) Some animal carcasses are even dropped

on the floor and shipped regardless; and of course the always present issue of the

slaughter of diseased animals! Where does all this pestilence spring from and how

can it be stopped? This report hopes to investigate all these legitimate concerns

and dispel some myths about the meat industry; Also an important aspect is the

true danger Vs the social impact caused by misinformation.

The best starting point for such a broad topic is to begin at the birth of the animals.

Farms and ranches raise mainly cows and pigs for the slaughter. The animals are

fed hormones to bulk them up. While the safety of even this is doubtful, there are

many hormones and drugs that have been outlawed by the FDA that are smuggled

again. Ultimately the safety of the meat is dictated by the cook, as he is the final one to cook the meat. Next stop on the ladder of filth, the home.

ers. (contaminated animal feed. cox news) For

dispelled by the animal before it’s untimely death at the hands of a buzz saw. After

viruses are responsible for most food poisoning cases. But how do bacteria and viri

regulate itself! Which brings this paper to its next point.

Some topics in this essay:
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