Factory farming is a huge breeding ground for bacteria and disease, and the rapid turnover of the animals once they reach slaughter size speeds the generational process. Couple this with non-local feed sources (China) where you have little control over the conditions where the food is produced, and it's frankly surprising that this doesn't happen more often.
http://detroit.cbslocal.com/2014/04/16/bacon-pork-prices-rise-as-diarrhea-virus-wipes-out-michigan-pigs/
Intensive farming practices like this exceed the capacity of the environment to absorb the changes, leading to issues with runoff and pollution. A measured approach to reduction of meat consumption is the only way out of this bind.
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