Quality of chicken in the US versus Canadain product.......I will leave plenty of space near the bottom of this post for Miss Hunter to publish her puking emojis .......
First, there must be the egg before the chicken, which brings into question the breeder flocks that produce the hatching eggs, that supply the Broiler chicks.
In the US the Breeder flocks are reared and raised on their own litter for their lifetime, about two years.
There is a high level of Coxi bacteria in the intestines of a chicken to allow them to digest food. This level of bacteria increases when a bird is kept in an enclosed environment.
Coxi is controlled at low levels by a anti- biotic called coxidiostat, and is fed at low levels to control the build up of the bacteria to maximize production.
Here in Canada the breeders are reared to egg production age then moved to a clean floor with slats that allow the litter to be dropped into pits below the rearing floor......this allows the bird to live on a lower standard of anti- biotic throughout its lifetime of egg production.
Now we have the egg........in the States the egg is sprayed with an anti- biotic before being placed in the hatcher, a practice that is not done here in Canada.
The eggs environment is then controlled with Formaldihyde gas that controls humidity, as well as bacteria levels to control the hatch production........Canada doesn't use Formadahyde in its hatchers.
The chick is hatched then in the US is sprayed with various viruses to enhance its immunity to various Avian viruses......Canada will do this inoculation , only if there is a recorded outbreak reported to the provincial Governments.
In the US it is standard practice without Government control....it is regulated on a State by State basis.
The chick is then raised on low level Coxidiostat for its lifetime, at higher levels than here in Canada, as there is no laws to ensure that the farmer cleans the litter out of the barns at the end of a production cycle.......Here in Canada, a farmer must clean out the litter and disinfect the surfaces by law......The raising cycle is 5 to 7 weeks depending on the size of bird required by market.
The withdrawal time in the US for anti- biotic so within the living bird is 2 days in the US.....even though the Coxidiostat levels are higher than Canadian standards.....here it is 5 or 6 days.
The chicken is then brought to slaughter.....The US uses a scald method that draws the carcass through a giant tank of water that is just below boiling to defeather the carcass.......changing of the water varies from State to State.
Here we use steam jets, not dip tanks ,so there is no need to disinfect the carcass with chemicals to get rid of salmonella.
, because it doesn't run through a soup of their own crap, but instead is disinfected by the heat of the steam while hanging from shackles.
The evicaration process and inspection process is night and day in difference between the two nations, and would require a textbook to explain......lets just leave it at ...the Canadian standards are higher, and are arguably the best in the world.
Canada has addressed the ever changing anti- biotic resistance in humans and linked it to low level anti- biotic use in the food supply......something the US has chosen to ignore at the moment , stating that " there is no evidence that there is a direct link between anti- biotic resistance in humans ,and it's use in food production"
The World Health Organiztion disagrees.
For the record........I have no financial interest, nor have I ever owned a chicken farm.....I have studied the over use of anti- biotics and related it in my industry, which is the raising and marketing of cattle, and beef production.
It is my opinion that ....if your going to buy factory farmed chicken, it will have anti- biotics used to produce the product, but here in Canada it is kept at a well managed, minimum level.
The quota system, or Supply Management that is now under attack, is the best way to manage raising a product, for a large population, without threatening a populations health for the generations.
First, there must be the egg before the chicken, which brings into question the breeder flocks that produce the hatching eggs, that supply the Broiler chicks.
In the US the Breeder flocks are reared and raised on their own litter for their lifetime, about two years.
There is a high level of Coxi bacteria in the intestines of a chicken to allow them to digest food. This level of bacteria increases when a bird is kept in an enclosed environment.
Coxi is controlled at low levels by a anti- biotic called coxidiostat, and is fed at low levels to control the build up of the bacteria to maximize production.
Here in Canada the breeders are reared to egg production age then moved to a clean floor with slats that allow the litter to be dropped into pits below the rearing floor......this allows the bird to live on a lower standard of anti- biotic throughout its lifetime of egg production.
Now we have the egg........in the States the egg is sprayed with an anti- biotic before being placed in the hatcher, a practice that is not done here in Canada.
The eggs environment is then controlled with Formaldihyde gas that controls humidity, as well as bacteria levels to control the hatch production........Canada doesn't use Formadahyde in its hatchers.
The chick is hatched then in the US is sprayed with various viruses to enhance its immunity to various Avian viruses......Canada will do this inoculation , only if there is a recorded outbreak reported to the provincial Governments.
In the US it is standard practice without Government control....it is regulated on a State by State basis.
The chick is then raised on low level Coxidiostat for its lifetime, at higher levels than here in Canada, as there is no laws to ensure that the farmer cleans the litter out of the barns at the end of a production cycle.......Here in Canada, a farmer must clean out the litter and disinfect the surfaces by law......The raising cycle is 5 to 7 weeks depending on the size of bird required by market.
The withdrawal time in the US for anti- biotic so within the living bird is 2 days in the US.....even though the Coxidiostat levels are higher than Canadian standards.....here it is 5 or 6 days.
The chicken is then brought to slaughter.....The US uses a scald method that draws the carcass through a giant tank of water that is just below boiling to defeather the carcass.......changing of the water varies from State to State.
Here we use steam jets, not dip tanks ,so there is no need to disinfect the carcass with chemicals to get rid of salmonella.
, because it doesn't run through a soup of their own crap, but instead is disinfected by the heat of the steam while hanging from shackles.
The evicaration process and inspection process is night and day in difference between the two nations, and would require a textbook to explain......lets just leave it at ...the Canadian standards are higher, and are arguably the best in the world.
Canada has addressed the ever changing anti- biotic resistance in humans and linked it to low level anti- biotic use in the food supply......something the US has chosen to ignore at the moment , stating that " there is no evidence that there is a direct link between anti- biotic resistance in humans ,and it's use in food production"
The World Health Organiztion disagrees.
For the record........I have no financial interest, nor have I ever owned a chicken farm.....I have studied the over use of anti- biotics and related it in my industry, which is the raising and marketing of cattle, and beef production.
It is my opinion that ....if your going to buy factory farmed chicken, it will have anti- biotics used to produce the product, but here in Canada it is kept at a well managed, minimum level.
The quota system, or Supply Management that is now under attack, is the best way to manage raising a product, for a large population, without threatening a populations health for the generations.
