- Are artificial hormones in beef really something to worry about?
- Does organic food have more vitamins than nonorganic food? (kind of)
I watched Food, Inc. (LINK) perhaps two years ago and recalled a clip from Joel Salatin (wiki), a "natural only" farmer who started Polyface Farms. There's a clip from the movie in which Joel is killing and de-feathering chickens and says that when the USDA tried to shut him down for butchering/preparing meat in the open air, he had his meat tested at a local microbiology lab. The lab found that Joel's chickens had 133 Colony Forming Units (CFU, a measure of microbe concentration levels) and local grocery store meat had 3600 CFU, supposedly after being through many chlorine baths.
The clip is HERE and opens to the moment right before he makes these claims.
- Is there any evidence to support the claim that grass-fed or "naturally raised" chickens (or any meat for that matter) will contain less bacteria than "traditionally raised" (feedlots/slaughterhouses) animal products? Put another way, is there evidence to support that naturally raised chickens (or other animals) would have 1/30 of the amount of bacteria compared to meat one would buy at a grocery store?
- Secondly (and more for curiosity's sake), are chickens actually processed through many chlorine baths?
I'm fine with answerers proposing what the alternative to "naturally raised" actually is. Perhaps comparing Joel's method to whatever Tyson does is the route to take? I'd like to evaluate his claim compared to whatever was likely at the grocery store, so evaluating against a "big name" method of raising chickens may be the best approach?