This post is an addition to the material previously submitted about the way commercial chickens are raised.
On March 5, 2017, the United States Department of Agriculture reported that a lethal outbreak of avian flu had struck a poultry farm in Mississippi. The very next day that news was followed with confirmation that a poultry farm in southern Tennessee also had an infected flock with a more severe strain of avian flu. The news has been met with trepidation from poultry farmers across the nation who were forced to destroy millions of birds just two years ago after the bird flu last hit.
Domesticated birds (chickens, turkeys, ducks, etc.) may become infected with avian influenza A viruses through direct contact with infected waterfowl or other infected poultry, or through contact with surfaces that have been contaminated with the viruses. An avian influenza epidemic infecting many poultry flocks in Asia several years ago also infected some people, resulting in 330 human deaths worldwide. This was called highly pathogenic avian influenza H5N1.
There is a blatant lie being circulated that “U.S. Department of Agriculture inspectors check flocks of chickens and turkey before they are processed for food, and every animal is inspected after slaughter to ensure that it is wholesome and properly labeled. Animals showing any signs of disease are rejected.” Please call the USDA and ask how many inspectors they have.
(Sources: USDA, Nationalchickencouncil. Org, CDC.gov)