FOX lp back cover '75
NOOSHA on a FOX 45
NOOSHA looks GREAT in every photo and here displays unique fashion sense with a long white dress with rosary.......
DEBRA CLINGER
DEBRA CLINGER is the brunette in this picture, like NOOSHA above she made super bubblegum pop, from the CLINGERS to the ROCK FLOWERS to KAPTAIN KOOL and the KONGS she has had a long and varied career....
Four companies control 83% of beef production.
Four companies control 64% of pork production.
Four companies control 56% of broiler chicken production.
The drastic expansion of industrial animal production in the US has been accompanied by the rapid consolidation of the meat industry. This industry is now dominated by a handful of huge corporations that produce most of the country¡¯s meat at enormous processing facilities. By 2005, four companies had gained control of processing the majority of the country¡¯s beef and pork and over half of the broiler chickens.i In 1996, 79 percent of cattle were slaughtered at only 22 plants.ii As a result of this concentration, meat packing companies have become increasingly powerful, while the government bodies that regulate them have done little to keep them in line.
When animals are slaughtered and processed (the meat is cut up and packaged), several dangerous elements come into play. The first is the presence of fecal matter from slaughtered animals, which can contaminate meat with high levels of bacteria such as E. coli. Other sanitation lapses can also contaminate food, as can other animal diseases like salmonella and campylobacter. Another food safety hazard is the risk from mad cow disease (a key step to preventing humans from contracting the disease is the proper removal of risky nervous system materials from the beef supply). And in addition to these food safety risks, the use of hazardous machinery and sharp knives can injure workers when mistakes are made.
Food Safety Federal health authorities have estimated that foodborne illness sickens 76 million people, causes 325,000 hospitalizations, and kills 5,000 Americans every year.iv Likewise, a number of studies have confirmed the presence of harmful bacteria in meat in the US. After collecting ground beef samples from meat processing plants around the country in 1996, the USDA determined that 7.5% of the beef samples were contaminated with Salmonella, 11.7% were contaminated with Listeria monocytogenes, 30% were contaminated with Staphylococcus Aureus, and 53.3% were contaminated with Clostridium perfringens.v
These unacceptable levels of contamination are caused by the filthy conditions in which conventional food animals are raised, as well as the high speed at which meat is processed. In order to maximize profits, meat processors have continually increased the speed of their production lines. Twenty years ago, meatpacking plants slaughtered about 175 cattle an hour, while today plants can slaughter as many as 400 cattle per hour.
In order to assure the safety of the meat supply, processors must make efforts to keep feces from spreading from the animals¡¯ intestines or hides onto the tables and tools for butchering, along with the meat itself. But because the production lines are forced to move so quickly, it is exceedingly difficult to butcher the carcasses with the care necessary to prevent this kind of contamination. The result is meat contaminated with bacteria that cause foodborne illness.
see this link for more info ~
http://www.sustainabletable.org/issues/processing/
see also the MEATRIX info site ~
http://www.themeatrix.com/inside/