2. "Yet many of the biggest slaughterhouses would sell their meat only to hamburger makers like Cargill if they agreed not to test their meat for E. coli until it was mixed together with shipments from other slaughterhouses."
- Michael Moss, Salt Sugar Fat: How the Food Giants Hooked Us
3. "Fresh in modern memory, for hamburger eaters anyway: Toxin gene transfer to E. coli bacteria in cattle, Turner began. Modern factory farming and slaughterhouse technique puts severe stress on the cattle, who send hormonal signals to their multiple tummies, their rumen. E. coli react to these signals by taking up phages—viruses for bacteria—that carry genes from another common gut bacteria, Shigella. Those genes just happen to code for Shiga toxin. The exchange does not hurt the cow, fascinating, no? But when a predator kills a cow-like critter in nature, and bites into the gut—which most do, eating half-digested grass and such, wild salad it’s called—it swallows a load of E. coli packed with Shiga toxin. That can make the predators—and us—very sick. Sick or dead predators reduce the stress on cows. It’s a clever relief valve. Now we sterilize our beef with radiation. All the beef."
- Greg Bear, Darwin's Children
4. "Michael Pollan: "The industrialization--and dehumanization--of American animal farming is a relatively new, evitable, and local phenomenon: no other country raises and slaughters its food animals quite as intensively or as brutally as we do." U.S. consumers may take our pick of reasons to be wary of the resulting product: growth hormones, antibiotic-resistant bacteria, unhealthy cholesterol composition, deadly E. coli strains, fuel consumption, concentration of manure into toxic waste lagoons, and the turpitude of keeping confined creatures at the limits of their physiological and psychological endurance."
- Barbara Kingsolver, Animal
5. "In another telling anomaly of the meat-grinding business, many of the larger slaughterhouses will sell their product only to grinders who agree to not test their product for E. coli contamination--until after it's run through a grinder with a whole bunch of other meat from other sources...It's like demanding of a date that she have unprotected sex with four or five other guys immediately before sleeping with you--just so she can't point the finger directly at you should she later test positive for clap."
- Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
6. "For years I’ve been asking myself (and my readers) whether these propagandists—commonly called corporate or capitalist journalists—are evil or stupid. I vacillate day by day. Most often I think both. But today I’m thinking evil. Here’s why. You may have heard of John Stossel. He’s a long-term analyst, now anchor, on a television program called 20/20, and is most famous for his segment called Give Me A Break, in which, to use his language, he debunks commonly held myths. Most of the rest of us would call what he does lying to serve corporations. For example, in one of his segments, he claimed that buying organic [vegetables] could kill you. He stated that specially commissioned studies had found no pesticide residues on either organically grown or pesticide-grown fruits and vegetables, and had found further that organic foods are covered with dangerous strains of E. coli. But the researchers Stossel cited later stated he misrepresented their research. The reason they didn’t find any"
- Derrick Jensen, Endgame
8. "Health officials soon traced the outbreak of food poisoning to undercooked hamburgers served at local Jack in the Box restaurants. Tests of the hamburger patties disclosed the presence of E. coli 0157:H7. Jack in the Box issued an immediate recall of the contaminated ground beef, which had been supplied by the Vons Companies, Inc., in Arcadia, California. Nevertheless, more than seven hundred people in at least four states were sickened by Jack in the Box hamburgers, more than two hundred people were hospitalized, and four died. Most of the victims were children. One of the first to become ill, Lauren Beth Rudolph, ate a hamburger at a San Diego Jack in the Box a week before Christmas. She was admitted to the hospital on Christmas Eve, suffered terrible pain, had three heart attacks, and died in her mother’s arms on December 28, 1992. She was six years old."
- Eric Schlosser, Fast Food Nation: The Dark Side of the All-American Meal
9. "[from an entry by her daughter Camille] On the other hand, if cattle remain on pasture right to the end, that kind of beef is called "grass finished." The difference between this and CAFO beef are not just relevant to how kindly you feel about animals: meat and eggs of pastured animals also have a measurably different nutrient composition. A lot of recent research has been published on this subject, which is slowly reaching the public. USDA studies found much lower levels of saturated fats and higher vitamin E, beta-carotene, and omega-3 levels in meat from cattle fattened on pasture grasses (their natural diet), compared with CAFO animals ... Free-range beef also has less danger of bacterial contamination because feeding on grass maintains normal levels of acidity in the animal's stomach. At the risk of making you not want to sit at my table, I should tell you that the high-acid stomachs of grain-fed cattle commonly harbor acid-resistant strains of E. coli that are very dangerous to"
- Barbara Kingsolver, Animal
10. "Scientific studies and government records suggest that virtually all (upwards of 95 percent of) chickens become infected with E. coli (an indicator of fecal contamination) and between 39 and 75 percent of chickens in retail stores are still infected. Around 8 percent of birds become infected with salmonella (down from several years ago, when at least one in four birds was infected, which still occurs on some farms). Seventy to 90 percent are infected with another potentially deadly pathogen, campylobacter. Chlorine baths are commonly used to remove slime, odor, and bacteria. Of course, consumers might notice that their chickens don't taste quite right - how good could a drug-stuffed, disease-ridden, shit-contaminated animal possibly taste? - but the birds will be injected (or otherwise pumped up) with "broths" and salty solutions to give them what we have come to think of as the chicken look, smell, and taste. (A recent study by Consumer Reports found that chicken and turkey products"
- Jonathan Safran Foer, Eating Animals