High in protein and low in fat, poultry has always been a great source of nutrition for people of all ages. However, a significant number of chicken processing plants nationwide involve a high concentration of new chemicals in production. The Open Cancer Network reveals the potential cancer hazards of these chemicals, which shouldn’t be underestimated by consumers.

In a recent Washington Post article, Kimberly Kindy wrote about the dangers of newly sped up chicken processing plants. In order to achieve greater productivity, the chickens are sprayed with a cocktail of bacteria-killing chemicals in greater and greater quantities.

The main danger stems from the fact that new, stronger antibacterial chemicals, in conjunction with an older testing regimen, may not reduce the rate of bacterial contamination but rather mask it. As a result, USDA may no longer have a complete picture of contamination levels in the poultry supply chain.

However…