On 07/02/07, Will Chapman <[EMAIL PROTECTED]> wrote: >> Hhhm. Excuse me, but surely the danger of an infected bird is > going to be the handling BEFORE it is cooked. And there is more > handling of the bird before it is cooked....surely anyone > handling an infected bird (farmer, slaughterer, packer, packer, > butcher and purchaser, etc) is at risk of at least spreading the > disease before it is cooked?
Oh, the poutry rearing industry is well-used to handling infected birds. Most chilckens sold, even in the supermarkets, are salmonella infected. No-one cares, that's the trouble. Steve Steve
