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Your meat from farm to fridge

by Catherine Bassindale
What's happening to the British food industry? Not only do we have to contend with mad cows and infected lambs, but now we learn that most supermarket chickens are infected with a food poisoning bug. If you care about how your meat goes from farm to plate, read on. But finish off your chicken nuggets before you start…

A 2002 study by the Food Standards Agency found that 50% of raw chicken on retail sale in the UK contained bacteria that cause food poisoning. And don't think that if you buy organic or free-range birds that you'll be safe - they are just as likely to be infected.

The FSA found that about half of the fresh and frozen chicken on sale were infected with the campylobacter bacterium, the single biggest cause of foodbourne illness in this country. This finding follows hard on the hooves of stories about Mechanically Recovered Meat (MRM) containing spinal tissue being served up in school dinners. So what is happening to our food? Why are we at such risk from what we eat?

Catherine Bassindale decided to investigate the problem by following her food from farm to fork. What she unearthed was a disturbing and gut-wrenching tale of sex, drugs and sausage rolls…

iVillage TV - Food zone

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Created: 23/07/2001  Updated: 16/05/2006
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