5 ms·

You forgot risk of salmonella and other diseases from not properly handling chicken products (meat, eggs, cleaning up after handling them, etc.), and subsequent

You forgot risk of salmonella and other diseases from not properly handling chicken products (meat, eggs, cleaning up after handling them, etc.), and subsequent lack of medical help because of lack of money and/or lack of insurance. That said, you have to break some eggs to make an omelette (ok, I guess the pun was intended). These are things you can help educate about in the process and shouldn't stop something like this from being rolled out.

ktRolster 10y ago
Especially a problem if chickens are kept (or allowed) inside the house.
sailfast 10y ago
Based on watching the video chickens being everywhere is not really going to cause bigger problems here. If anything, if this program is wildly successful you see the price of a chicken drop to something lower than $5 instead which lowers the overall value of chickens in the market. Let's just get these people some dang chickens. Heiffer Project has been doing amazing for a long time and it's awesome to see this kind of backing go into it.
stouset 10y ago
As I understand it, salmonella and other food-borne illnesses are quite rare in non-factory-farmed chickens. The biggest contributor in the US is water chilling (as opposed to air chilling), which causes one infected carcass to infect the rest.
venomsnake 10y ago
Read modernist cuisine. You have to try really hard to be able to get salmonella in home conditions. Chances are 1/10000 for the eggs. And cooking off the meat properly is not hard. http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2004/the-danger-zone-reevaluated/ http://www.foodsafetymagazine.com/magazine-archive1/february...
secstate 10y ago
Salmonella grows best in places that are kept very close to sterilized, like in fully stainless steel kitchens. The environment in many of these third world locations would be hostile to the salmonella or e. coli that kills us.

ktRolster 10y ago

Especially a problem if chickens are kept (or allowed) inside the house.

sailfast 10y ago

Based on watching the video chickens being everywhere is not really going to cause bigger problems here. If anything, if this program is wildly successful you see the price of a chicken drop to something lower than $5 instead which lowers the overall value of chickens in the market. Let's just get these people some dang chickens. Heiffer Project has been doing amazing for a long time and it's awesome to see this kind of backing go into it.

stouset 10y ago

As I understand it, salmonella and other food-borne illnesses are quite rare in non-factory-farmed chickens. The biggest contributor in the US is water chilling (as opposed to air chilling), which causes one infected carcass to infect the rest.

venomsnake 10y ago

Read modernist cuisine. You have to try really hard to be able to get salmonella in home conditions. Chances are 1/10000 for the eggs. And cooking off the meat properly is not hard. http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2004/the-danger-zone-reevaluated/ http://www.foodsafetymagazine.com/magazine-archive1/february...

secstate 10y ago

Salmonella grows best in places that are kept very close to sterilized, like in fully stainless steel kitchens. The environment in many of these third world locations would be hostile to the salmonella or e. coli that kills us.