4 ms·

>The same effect could be created by just using proper hygienic conditions in the slaughterhouse That's a pretty strong assertion. How did you find out that eq

by zeteo 13y ago

>The same effect could be created by just using proper hygienic conditions in the slaughterhouse That's a pretty strong assertion. How did you find out that equivalent hygienic conditions could be created in slaughterhouses at a moderate cost? Aren't antibiotic sprays just getting the germs that got through, despite reasonable precautions being taken?

Xylakant 13y ago
The article asserts that the increased usage is to compensate for speeding up the kill lines - so less precaution. Bacteria-related food poisonings due to spoiled meat are pretty rare in germany and since the practice is forbidden here I assume it must be perfectly viable, albeit properly more expensive to create proper conditions.
- zeteo 13y ago
  >The article asserts that the increased usage is to compensate for speeding up the kill lines Yes, but we're not talking about restricting usage, this is about banning them altogether. It would be interesting to know how German producers dealt with the ban. Hopefully it didn't lead to an increased use of other chemical products that aren't banned yet but soon will be etc.
  - Xylakant 13y ago
    I'm no expert on this, but given what I know about food safety the practice would need to be explicitly allowed. I'd be very surprised if such a practice has ever been allowed. Same holds for other chemical products.
claudius 13y ago
> How did you find out that equivalent hygienic conditions could be created in slaughterhouses at a moderate cost? Simple: Meat is not terribly more expensive in the EU than in the US, people don’t regularly die from food poisoning here[0] and such measurements are prohibited in the EU, hence it must be possible to ensure hygiene with different means at similar, possibly slightly higher, costs. [0] At least not more often than the US, I would assume.

4 ms·

>The same effect could be created by just using proper hygienic conditions in the slaughterhouse That's a pretty strong assertion. How did you find out that eq

by zeteo 13y ago

Xylakant 13y ago
The article asserts that the increased usage is to compensate for speeding up the kill lines - so less precaution. Bacteria-related food poisonings due to spoiled meat are pretty rare in germany and since the practice is forbidden here I assume it must be perfectly viable, albeit properly more expensive to create proper conditions.
- zeteo 13y ago
  >The article asserts that the increased usage is to compensate for speeding up the kill lines Yes, but we're not talking about restricting usage, this is about banning them altogether. It would be interesting to know how German producers dealt with the ban. Hopefully it didn't lead to an increased use of other chemical products that aren't banned yet but soon will be etc.
  - Xylakant 13y ago
    I'm no expert on this, but given what I know about food safety the practice would need to be explicitly allowed. I'd be very surprised if such a practice has ever been allowed. Same holds for other chemical products.
claudius 13y ago
> How did you find out that equivalent hygienic conditions could be created in slaughterhouses at a moderate cost? Simple: Meat is not terribly more expensive in the EU than in the US, people don’t regularly die from food poisoning here[0] and such measurements are prohibited in the EU, hence it must be possible to ensure hygiene with different means at similar, possibly slightly higher, costs. [0] At least not more often than the US, I would assume.