July 2005 Issue

Meat and Poultry: How to Defend Against Microbes, Mad Cow and More

(Part 2 of a 3-part series on food safety.)
As the mercury rises, so does the likelihood of getting sick from meat and poultry, because bacteria breed faster in hot and humid summer air. Not only are animals more likely to be contaminated, but the heat makes it more likely that bacteria on meat will multiply.

To continue reading this entire article you must be a paid subscriber.

Subscribe to Environmental Nutrition

Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.

Already subscribe but haven't registered for all the benefits of the website? Click here.

Subscriber Log In

Forgot your password? Click Here.