Poultry is the most common cause of serious food poisoning outbreaks, followed by fish then beef. But what, aren’t people more likely to order their burgers rarer than their chicken sandwiches? The primary location where outbreaks occur is the home not restaurants.
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What about organic chicken? See Superbugs in Conventional vs. Organic Chicken (https://nutritionfacts.org/video/superbugs-in-conventional-vs-organic-chicken/).
Chicken infections can be particularly concerning because of the antibiotics they use in production (Past the Age of Miracles: Facing a Post-Antibiotic Age (https://nutritionfacts.org/video/past-the-age-of-miracles-facing-a-post-antibiotic-age/)) and because of some of the specific pathogens involved (Avoiding Chicken to Avoid Bladder Infections (https://nutritionfacts.org/video/avoiding-chicken-to-avoid-bladder-infections/)).
What about food poisoning from plant foods? See Norovirus Food Poisoning from Pesticides (https://nutritionfacts.org/video/norovirus-food-poisoning-from-pesticides/).
Some cooking methods may increase the risk of other diseases. For example How to Reduce Cholesterol Oxidation (http://nutritionfacts.org/video/How-to-Reduce-Cholesterol-Oxidation).
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-Michael Greger, MD FACLM
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