He conducted interviews with nearly a hundred USDA poultry inspectors from thirty-seven plants. Every week, he reports, millions of chickens leaking yellow pus, stained by green feces, contaminated by harmful bacteria, or marred by lung and heart infections, cancerous tumors, or skin conditions are shipped for sale to consumers. Next
In "Eating Animals," Jonathan Safran Foer explores the disturbing realities of poultry production in the United States. Through interviews with numerous USDA inspectors, he reveals the shocking conditions under which poultry is processed. Many chickens are found to have serious health issues, including visible infections and contamination, yet they are still sent to market for consumer purchase.
Foer's work highlights systemic problems in the meat industry, where profit often takes precedence over animal welfare and food safety. The findings emphasize the need for a critical examination of our food choices and the ethical implications tied to factory farming practices.
