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Factory Farming: Mechanized Madness

The green pastures and idyllic barnyard scenes of years past, which are still portrayed in children’s books, have been replaced by windowless metal sheds, wire cages, gestation crates, and other confinement systems—what is now known as “factory farming.”

Farmed animals have no legal protection from horrific abuses that would be illegal if they were inflicted on dogs or cats: neglect, mutilations, genetic manipulation, and drug regimens that cause chronic pain and crippling, transport through all weather extremes, and inhumane slaughter. Yet farmed animals are no less interesting, intelligent, or capable of feeling pain than are the dogs or cats whom we cherish as companions.

Deprivation and Disease

The factory farming system of modern agriculture strives to produce the most meat, milk, and eggs as quickly and cheaply as possible, and in the smallest amount of space possible. Cows, calves, pigs, chickens, turkeys, ducks, geese, rabbits, and other animals are kept in small cages or stalls, often unable to turn around. They are deprived of exercise so that all their bodies’ energy goes toward producing flesh, eggs, or milk for human consumption. They are fed drugs to fatten them faster and are genetically altered to grow faster or to produce much more milk or eggs than they would naturally.

Because crowding creates a prime atmosphere for disease, animals on factory farms are fed and sprayed with huge amounts of pesticides and antibiotics, which remain in their bodies and are passed on to the people who eat them, creating serious human health hazards. Both the World Health Organization and the American Medical Association have supported ending the use of antibiotics.(1,2) Although McDonald’s has announced that it will phase out growth-promoting antibiotics, the fast-food chain is not likely to decrease overall antibiotic use.(3) The industry simply cannot raise the billions of animals per year that it does in such gruesome conditions without the drugs that allow their bodies to survive conditions that would otherwise kill them.

Chickens

Chickens are inquisitive animals, and when in their natural surroundings, they form friendships and social hierarchies, recognize one another and develop pecking orders, love and care for their young, and enjoy a full life that includes dust-bathing, making nests, and roosting in trees. On the factory farm, however, chickens are denied these activities.

Laying hens live in battery cages stacked tier upon tier in huge warehouses. Confined seven or eight to a cage, they don’t have enough room to turn around or spread even one wing. Conveyor belts bring in food and water and carry away eggs and excrement. Farmers induce greater egg production through “forced molting”: Chickens are denied food and light for days, which leads to feather and weight loss.(4) To prevent stress-induced behaviors caused by overcrowding, such as pecking their cagemates to death, hens are kept in semi-darkness, and the ends of their beaks are cut off with hot blades (without pain relief). The wire mesh of the cages rubs their feathers off, chafes their skin, and cripples their feet. Chickens can live for more than a decade, but laying hens on factory farms are exhausted and unable to produce as many eggs by the time they are 2 years old, so they’re slaughtered.(5,6) More than 100 million “spent” hens die in slaughterhouses every year.(7) Ninety-eight percent of the egg industry’s hens are in cages on factory farms.(8)

Nearly 9 billion “broiler” chickens are raised in sheds each year.(9) Artificial lighting is manipulated to keep the birds eating as often as possible. To keep up with demand and to reduce production costs, genetic selection calls for big birds and fast growth (it now takes only 6 weeks to “grow out” a chick to “processing” weight), which causes extremely painful joint and bone conditions.(10) Undercover investigations into the “broiler” chicken industry have repeatedly revealed birds who were suffering from dehydration, respiratory diseases, bacterial infections, heart attacks, crippled legs, and other serious ailments.

At the slaughterhouse, chickens are hung upside-down, their legs are snapped into metal shackles, their throats are slit open, and they are immersed in scalding hot water for feather removal. They are often conscious through the entire process. Learn More

Cattle

Cows who are left to roam pastures and care for their young form life-long friendships with one another and have demonstrated the ability to be vain, hold grudges, and play games.(11) But the cows raised for the meat and dairy industries are far removed from sun-drenched pastures and nursing calves.

Cattle raised for beef may be born in one state, fattened in another, and slaughtered in yet another. They are fed an unnatural diet of high-bulk grains and other “fillers,” which can include expired dog and cat food, poultry feces, and leftover restaurant food.(12) They are castrated, their horns are ripped out of their heads, and they have third-degree burns inflicted on them (branding), all without any pain relief. During transportation, cattle are crowded into metal trucks where they suffer from trampling, temperature extremes, and lack of food, water, and veterinary care. At the slaughterhouse, cattle may be hoisted upside down by their hind legs and dismembered while fully conscious. The kill rate in a typical slaughterhouse is 400 animals per hour, and “the line is never stopped simply because an animal is alive,” says one worker.(13)

Calves raised for veal are the male offspring of dairy cows. They’re taken from their mothers within a few days of birth and chained in stalls only 2 feet wide and 6 feet long with slatted floors.(14) Since their mothers’ milk is used for human consumption, the calves are fed a milk substitute designed to help them gain at least 2 pounds a day.(15) The diet is purposely low in iron so that the calves become anemic and their flesh stays pale and tender.(16)

Pigs

With corporate hog factories replacing traditional hog farms, pigs raised for food are being treated more as inanimate tools of production than as living, feeling animals.

Approximately 100 million pigs are raised and slaughtered in the U.S. every year. As babies, they are subjected to painful mutilations without anesthesia or pain relievers. Their tails are cut off to minimize tail biting, an aberrant behavior that occurs when these highly-intelligent animals are kept in deprived factory farm environments. In addition, notches are taken out of the piglets' ears for identification.

By two to three weeks of age, 15% of the piglets will have died. Those who survive are taken away from their mothers and crowded into pens with metal bars and concrete floors. A headline from National Hog Farmer magazine advises, "Crowding Pigs Pays...", and this is exemplified by the intense overcrowding in every stage of hog confinement systems. Pigs will live this way, packed into giant, warehouse-like sheds, until they reach a slaughter weight of 250 pounds at 6 months old.

The air in hog factories is laden with dust, dander, and noxious gases, which are produced as the animals' urine and feces builds up inside the sheds. Studies of workers in swine confinement buildings have found sixty percent to have breathing problems, despite their spending only a few hours a day inside confinement buildings. For pigs, who spend their entire lives in factory farm confinement, respiratory disease is rampant.

Modern hog factories are fertile breeding grounds for a wide variety of diseases. A pork industry report explains:

Porcine Reproductive and Respiratory Syndrome, or PRRS, was first reported in U.S. herds in 1987. It is now estimated to be in as many as 60 percent of U.S. herds...Swine arthritis has increased in economic importance with confinement rearing, partly because of damage related to flooring conditions and partly because of faster growth rates and lack of exercise...The incidence of salmonellosis has continued to increase. It is estimated that one-third to half of farms have some level of salmonellosis...Epidemic transmissible gastroenteritis, or TGE, is a dreaded disease because it's hard to keep out of herds, there's no effective treatment and it carries a devastating mortality rate in baby pigs. Nearly all pigs less than 10 days old die if infected...Forty to 70 percent of U.S. pigs show evidence of infection with bratislava (a type of Leptospirosis)...Tests indicate 80 percent to 85 percent of sows in major swine producing areas have been exposed to parvovirus.

Modern breeding sows are treated like piglet-making machines. Living a continuous cycle of impregnation and birth, each sow has more than 20 piglets per year. After being impregnated, the sows are confined in gestation crates — small metal pens just two feet wide that prevent sows from turning around or even lying down comfortably. At the end of their four-month pregnancies, they are transferred to similarly cramped farrowing crates to give birth. With barely enough room to stand up and lie down and no straw or other type of bedding to speak of, many suffer from sores on their shoulders and knees. When asked about this, one pork industry representative wrote, "...straw is very expensive and there certainly would not be a supply of straw in the country to supply all the farrowing pens in the U.S."

Numerous research studies conducted over the last 25 years have pointed to physical and psychological maladies experienced by sows in confinement. The unnatural flooring and lack of exercise causes obesity and crippling leg disorders, while the deprived environment produces neurotic coping behaviors such as repetitive bar biting and sham chewing (chewing nothing).

After the sows give birth and nurse their young for two to three weeks, the piglets are taken away to be fattened, and the sows are re-impregnated. An article in Successful Farming explains, "Any sow that is not gestating, lactating or within seven days post weaning is non-active," and hog factories strive to keep their sows '100 % active' in order to maximize profits. When the sow is no longer deemed a productive breeder, she is sent to slaughter.

In addition to overcrowded housing, sows and pigs are also endure extreme crowding in transportation, resulting in rampant suffering and deaths. As one hog industry expert writes:

Death losses during transport are too high — amounting to more than $8 million per year. But it doesn't take a lot of imagination to figure out why we load as many hogs on a truck as we do. It's cheaper. So it becomes a moral issue. Is it right to overload a truck and save $.25 per head in the process, while the overcrowding contributes to the deaths of 80,000 hogs each year?

Prior to being hung upside down by their back legs and bled to death at the slaughterhouse, pigs are supposed to be 'stunned' and rendered unconscious, in accordance with the federal Humane Slaughter Act. However, stunning at slaughterhouses is terribly imprecise, and often conscious animals are hung upside down, kicking and struggling, while a slaughterhouse worker tries to 'stick' them in the neck with a knife. If the worker is unsuccessful, the pig will be carried to the next station on the slaughterhouse assembly line — the scalding tank — where he/she will be boiled, alive and fully conscious.

Dairy Cows

Traditional small dairies, located primarily in the Northeast and Midwest, are going out of business. They are being replaced by intensive 'dry lot' dairies, which are typically located in the Southwest U.S.

Regardless of where they live, however, all dairy cows must give birth in order to begin producing milk. Today, dairy cows are forced to have a calf every year. Like human beings, cows have a nine-month gestation period, and so giving birth every twelve months is physically demanding. The cows are also artificially re-impregnated while they are still lactating from their previous birthing, so their bodies are still producing milk during seven months of their nine-month pregnancy.

With genetic manipulation and intensive production technologies, it is common for modern dairy cows to produce 100 pounds of milk a day — ten times more than they would produce naturally. As a result, the cows' bodies are under constant stress, and they are at risk for numerous health problems.

Approximately half of the country's dairy cows suffer from mastitis, a bacterial infection of their udders. This is such a common and costly ailment that a dairy industry group, the National Mastitis Council, was formed specifically to combat the disease. Other diseases, such as Bovine Leukemia Virus, Bovine Immunodeficiency Virus, and Johne's disease (whose human counterpart is Crohn's disease) are also rampant on modern dairies, but they commonly go unnoticed because they are either difficult to detect or have a long incubation period.

A cow eating a normal grass diet could not produce milk at the abnormal levels expected on modern dairies, and so today's dairy cows must be given high energy feeds. The unnaturally rich diet causes metabolic disorders including ketosis, which can be fatal, and laminitis, which causes lameness.

Another dairy industry disease caused by intensive milk production is "Milk Fever." This ailment is caused by calcium deficiency, and it occurs when milk secretion depletes calcium faster than it can be replenished in the blood.

In a healthy environment, cows would live in excess of twenty-five years, but on modern dairies, they are slaughtered and made into ground beef after just three or four years. The abuse wreaked upon the bodies of dairy cows is so intense that the dairy industry also is a huge source of "downed animals" — animals who are so sick or injured that they are unable to walk even stand. Investigators have documented downed animals routinely being beaten, dragged, or pushed with bulldozers in attempts to move them to slaughter.

Although the dairy industry is familiar with the cows' health problems and suffering associated with intensive milk production, it continues to subject cows to even worse abuses in the name of increased profit. Bovine Growth Hormone (BGH), a synthetic hormone, is now being injected into cows to get them to produce even more milk. Besides adversely affecting the cows' health, BGH also increases birth defects in their calves.

Calves born to dairy cows are separated from their mothers immediately after birth. The half that are born female are raised to replace older dairy cows in the milking herd. The other half of the calves are male, and because they will never produce milk, they are raised and slaughtered for meat. Most are killed for beef, but about one million are used for veal.

The veal industry was created as a by-product of the dairy industry to take advantage of an abundant supply of unwanted male calves. Veal calves commonly live for eighteen to twenty weeks in wooden crates that are so small that they cannot turn around, stretch their legs, or even lie down comfortably. The calves are fed a liquid milk substitute, deficient in iron and fiber, which is designed to make the animals anemic, resulting in the light-colored flesh that is prized as veal. In addition to this high-priced veal, some calves are killed at just a few days old to be sold as low-grade 'bob' veal for products like frozen TV dinners.

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Eggs

There are approximately 300 million egg laying hens in the U.S. confined in battery cages — small wire cages stacked in tiers and lined up in rows inside huge warehouses. In accordance with the USDA's recommendation to give each hen four inches of 'feeder space,' hens are commonly packed four to a cage measuring just 16 inches wide. In this tiny space, the birds cannot stretch their wings or legs, and they cannot fulfill normal behavioral patterns or social needs. Constantly rubbing against the wire cages, they suffer from severe feather loss, and their bodies are covered with bruises and abrasions.

In order to reduce injuries resulting from excessive pecking — an aberrant behavior that occurs when the confined hens are bored and frustrated — practically all laying hens have part of their beaks cut off. Debeaking is a painful procedure that involves cutting through bone, cartilage, and soft tissue.

Laying more than 250 eggs per year each, laying hens' bodies are severely taxed. They suffer from "fatty liver syndrome" when their liver cells, which work overtime to produce the fat and protein for egg yolks, accumulate extra fat. They also suffer from what the industry calls 'cage layer fatigue,' and many become 'egg bound' and die when their bodies are too weak to pass another egg.

Osteoporosis is another common ailment afflicting egg laying hens, whose bodies lose more calcium to form egg shells than they can assimilate from their diets. One industry journal, Feedstuffs, explains, "...the laying hen at peak eggshell cannot absorb enough calcium from her diet..." while another (Lancaster Farming) states, "... a hen will use a quantity of calcium for yearly egg production that is greater than her entire skeleton by 30-fold or more." Inadequate calcium contributes to broken bones, paralysis, and death.

After one year in egg production, the birds are classified as 'spent hens' and are sent off to slaughter. Their brittle, calcium-depleted bones often shatter during handling or at the slaughterhouse. They usually end up in soups, pot pies, or similar low-grade chicken meat products in which their bodies can be shredded to hide the bruises from consumers.

With a growing supply of broiler chickens keeping slaughterhouses busy, egg producers have had to find new ways to dispose of spent hens. One entrepreneur has developed the 'Jet-Pro' system to turn spent hens into animal feed. As described in Feedstuffs, "Company trucks would enter layer operations, pick up the birds, and grind them up, on site, in a portable grinder... it (the ground up hens) would go to Jet-Pro's new extruder-texturizer, the 'Pellet Pro.'"

In one notorious case of extraordinary cruelty at Ward Egg Ranch in February 2003 in San Diego County, California, more than 15,000 spent laying hens were tossed alive into a wood-chipping machine to dispose of them. Despite tremendous outcry from a horrified public, the district attorney declined to prosecute the owners of the egg farm, calling the use of a wood-chipper to kill hens a "common industry practice."

In some cases, especially if the cost of replacement hens is high, laying hens may be 'force molted' to extend their laying capacity. This process involves starving the hens for up to 18 days, keeping them in the dark, and denying them water to shock their bodies into another egg-laying cycle. Commonly, between 5 and 10% of birds die during the molt, and those who live may lose more than 25% of their body weight.

For every egg-laying hen confined in a battery cage, there is a male chick who was killed at the hatchery. Because egg-laying chicken breeds have been genetically selected exclusively for maximum egg production, they don't grow fast or large enough to be raised profitably for meat. Therefore, male chicks of egg-laying breeds are of no economic value, and they are literally discarded on the day they hatch — usually by the cheapest, most convenient means available. Thrown into trash cans by the thousands, male chicks suffocate or are crushed under the weight of others.

Another common method of disposing of unwanted male chicks is grinding them up alive. This can result in unspeakable horrors, as described by one research scientist who observed that "even after twenty seconds, there were only partly damaged animals with whole skulls". In other words, fully conscious chicks were partially ground up and left to slowly and agonizingly die. Eyewitness accounts at commercial hatcheries indicate similar horrors of chicks being slowly dismembered by machinery blades en route to trash bins or manure spreaders. Learn More

Fish

For millennia, fish have been taken from the world's oceans, lakes, and rivers and killed by humans for food. In recent decades, consumer demand for seafood has increased in the U.S., while new technologies have improved our ability to find and catch fish. Over the latter half of the 20th century, wild catches have increased by approximately 500% to nearly 100 million tons per year.

As a result, wild fish populations have been decimated. In addition to fish who are caught by factory trawling vessels, other — economically useless — sea life are caught and killed in the nets. Called 'by-catch,' these animals — including non-target fish, sea turtles, sea lions, and even dolphins — are thrown back into the water dead or dying. The U.S. government estimates more than 100, 000 marine mammals are killed every year by the U.S. commercial fishing industry, and worldwide, it is thought that approximately one third of wild-caught fish are considered 'by-catch.'

One agribusiness publication, Feedstuffs, states that

Under current management strategies of commercial harvests in open-access fisheries, such as oceans or Great Lakes commercial fisheries, increased production is possible only in the shortest runs. Every new seafood fad leads to the decimation of another species of fish... Any major increase in seafood consumption can be sustained only if the seafood is grown on farms or in other managed environments.


In a subsequent Feedstuffs article, agribusiness profiteers appeared undaunted by the tragic loss of sea life and proclaim that the situation "may offer opportunities for aquaculturalists to profitably produce farm-raised fish."

The quantity of farm-raised fish has doubled over the past decade and is "one of the fastest growing food producing sectors," according to the United Nations' Food and Agriculture Organization (FAO). Today, approximately one in five fish consumed worldwide is raised in captivity.

The life of a farm-raised fish begins in temperature-controlled hatching tanks. From here, small fish (called "fry") are transferred to rearing areas where they grow to maturity. The fish may be raised in highly- controlled tanks or raceways (rectangular concrete enclosures up to 20 acres in size) constructed inland, or they may be raised in artificial enclosures in coastal estuaries. Fish crowded into small areas are susceptible to disease and suffocation, as exemplified by an article from the Cornell Countryman, which states, "...growing 2,500 pounds of fish in 2,500 gallons of water doesn't give the fish much room to breathe..."

Raising fish in crowded, excrement-laden water necessitates the broad use of agrichemicals. An FDA Veterinarian article explains that fish farmers "use chemicals as disinfectants and to kill bacteria; herbicides to prevent the overgrowth of vegetation in ponds; vaccines to fight certain diseases; and drugs - usually combined in the feed - to treat diseases and parasites."

In addition, the fish industry insists that "access to spawning and production hormones is one of the 'essential and critical' needs of the U.S. aquaculture industry," as described in Food Chemical News. When aquaculture operates in coastal estuaries, the chemicals and waste products it generates pollute and destroy vast expanses of valuable and increasingly rare estuaries every year.

When they reach market weight, aquaculture fish are loaded into oxygenated tanker trucks bound for the kill plant. Needless to say, this is a very stressful process. Feedstuffs comments, "Conventional pond harvest methods, such as pond draw-down or seining (the use of nets), often severely stress or damage fish."

Upon arriving at the processing plant, the tanker trucks pour their cargo — water and fish — into large, metal, mesh cages. As the water pours through, fish who have survived the ordeal of "harvest" and transportation die of suffocation.

The ability of fish to feel pain and distress is given so little consideration that in some restaurants, fish are actually eaten alive — eviscerated, filleted, and delivered to the serving table. The eyes are covered so that the fishes will not see and react to diners reaching for parts of their bodies.

One article, written by Hodding Carter IV, describes eating a live fish in gruesome detail: "We each reached in with our chopsticks. The fish buckled... Now, as it slowly died, would it feel each piece of its body lifted away and hungrily masticated?"

Environmental and Health Concerns

Factory farms are harmful to the environment as well: Factory farms produce billions of pounds of manure a day, which ends up in lakes, rivers, and drinking water. A Missouri hog farm paid a $1 million fine for illegally dumping waste, causing the contamination of a nearby river and the deaths of more than 50,000 fish.(26)

Of all the agricultural land in the U.S., 80 percent is used to raise animals for food and to grow the grain to feed them—that’s almost half the total land mass of the lower 48 states.(27) Chickens, pigs, cattle, and other animals raised for food are the primary consumers of half the water in the U.S.(28)

An estimated one out of every four cattle who enters a slaughterhouse may have E. coli.(29) A Consumer Reports study of nearly 500 supermarket chickens found campylobacter in 42 percent and salmonella in 12 percent, with up to 90 percent of the bacteria resistant to antibiotics.(30) Eggs pose a salmonella threat to one out of every 50 people each year.(31) In total, the Centers for Disease Control and Prevention estimates that there are 76 million instances of foodborne illness each year, and more than 5,000 deaths.(32)

Food-processing firms depend on a ready supply of willing labor, no less today than when Upton Sinclair shocked the nation with The Jungle. Despite increased automation, meat, poultry, and fish processing remain labor-intensive. Today's major food- processing companies still draw their workers from among minorities, new immigrants, refugees, and women.

According to the Occupational Safety and Health Administration (OSHA), meat-, poultry-, and fish-processing jobs are among the most hazardous in America. A principal cause of excessive injury is the speed of the disassembly line along which carcasses are processed. Workers make thousands of repetitive motions each day, leading to cumulative trauma disorders, the most common being carpal tunnel syndrome.

As people across the country agonize over rising health care costs and the transfer of health care from the private to the public sector, injury rates in meat, poultry, and seafood processing place an added burden upon host communities.

Food processing workers rarely earn a "living wage" - one sufficient for workers to reproduce their households. The income needs for labor-force reproduction approximate federally established poverty levels, the income necessary to feed, clothe, and shelter a family of four. Gross annual incomes from meatpacking jobs usually fall a few thousand dollars above or below these levels; income in poultry processing is less, while in fish processing earnings can fall to half of established poverty levels. These income estimates all assume workers will enjoy full employment, but seasonal slowdowns in demand, occasional plant closings, and occupational injuries reduce time on the job and hence reduce annual earnings.

Plant foods improve human health, while animal 'foods' degrade it. The most comprehensive study to date regarding the relationship between diet and human health found that the consumption of animal-derived ‘food’ products was linked with "diseases of affluence" such as heart disease, osteoporosis, diabetes, and cancer. T. Colin Campbell's landmark research in The China Project found a pure vegetarian (i.e. vegan) diet to be healthiest. Dr. Campbell estimates that "80 to 90% of all cancers, cardiovascular diseases, and other degenerative illness can be prevented, at least until very old age - simply by adopting a plant-based diet."

The meat, poultry, dairy and egg industries employ technological short cuts— as drugs, hormones, and other chemicals — to maximize production. Under these conditions, virulent pathogens that are resistant to antibiotics are emerging. These new ‘supergerms,’ whose evolution is traceable directly to the overuse of antibiotics in factory farming, have the potential to cause yet unknown human suffering and deaths.

Peculiar new diseases have been amplified by aberrant agribusiness practices. For example, "Mad Cow Disease" (bovine spongiform encephalopathy or BSE), a fatal dementia affecting cattle, spread throughout Britain when dead cows were fed to living cows. When people ate cows with "Mad Cow Disease," they got Creutzfeldt-Jakob Disease (CJD), a fatal dementia that afflicts humans.

Another farm animal disease beginning to jeopardize human health is avian influenza. In Hong Kong, where scores of people have died from the so-called "bird- flu," over one million chickens have been destroyed in the panic to stop the spread of the disease.

Millions of Americans are infected, and thousands die every year from contaminated animal ‘food’ products. Despite repeated warnings from consumer advocates, the USDA's meat inspection system remains grossly inadequate, and consumers are now being told to "expect" animal products to be tainted.

Meanwhile, the agribusiness industry, rather than advising consumers to curtail their intake of animal products, has devised extreme measures (overcooking, antibiotics, etc.) to help consumers circumvent the hazards of animal products and maintain their gross over-consumption of meat and dairy. Learn More

Laws and Lifestyles

One way to stop the abuses of factory farming is to support legislation that abolishes battery cages, veal crates, and intensive-confinement systems. Florida voters have banned the use of the tiny gestation crates used on hog farms.(33) The United Kingdom prohibits the use of gestation crates and veal crates.(34,35) The European Union is phasing out the use of battery cages as of 2012.(36)

The best way to save animals from the misery of factory farming is to stop buying and eating meat, milk, and eggs. Vegetarianism and veganism mean eating for life: yours and animals’. Call 1-888-VEG-FOOD or visit GoVeg.com for a free vegetarian starter kit.

Resources

1)Marc Kaufman, “WHO Urges End to Use of Antibiotics for Animal Growth,” The Washington Post, 13 Aug. 2003.
2)“Groups Applaud AMA Action on Antibiotics in Agriculture, Antibiotic Resistance,” U.S. Newswire, 20 Jun. 2001.
3)“McDonald’s Calls for Phase-Out of Growth Promoting Antibiotics in Meat Supply, Establishes Global Policy on Antibiotic Use,” McDonald’s Corporate news release, 19 Jun. 2003.
4)Joy A. Mench and Paul B. Siegel, “Poultry,” South Dakota State University, College of Agriculture and Biological Sciences, 11 Jul. 2001.
5)Molly Snyder Edler, “Chicken Love Leads to Book Deal,” OnMilwaukee.com, 26 Sep. 2002.
6)Ryan A. Meunier et al., “Commercial Egg Production and Processing,” Department of Curriculum and Instruction, Purdue University, 4 Apr. 2003.
7)Barbara Olejnik, “Dwindling Spent Hen Disposal Outlets Causes Concern,” Poultry Times, 15 Sep. 2003.
8)Mench and Siegel.
9)Food and Agriculture Organization of the UN, “Chicken Meat, Slaughtered/Prod Animals (1,000),” FAOSTAT Database, 2002.
10)Cindy Skrzycki, “Old Rules on Poultry Categories May Fly the Coup,” The Washington Post, 7 Oct. 2003.
11)Rosamund Young, The Secret Life of Cows, United Kingdom: Farming Books and Video, 2003.
12)Elizabeth Weise, “Consumers May Have a Beef With Cattle Feed,” USA Today, 10 Jun. 2003.
13)Joby Warrick, “‘They Die Piece by Piece’; In Overtaxed Plants, Humane Treatment of Cattle Is Often a Battle Lost,” The Washington Post, 10 Apr. 2001.
14)Tammy L. Terosky et al., “Effects of Individual Housing Design and Size on Special-Fed Holstein Veal Calf Growth Performance, Hematology, and Carcass Characteristics,” Journal of Animal Science, 75 (1997): 1697-1703.
15)John M. Smith, “Raising Dairy Veal,” Ohio State University, information adapted from the Guide for the Care and Production of Veal Calves, 4th ed., 1993, American Veal Association, Inc.
16)“Top New York Restaurants Stop Serving White Veal,” Reuters, 6 Jul. 2000.
17)“New Slant on Chump Chops,” Cambridge Daily News, 29 Mar. 2002.
18)Marc Kaufman, “In Pig Farming, Growing Concern; Raising Sows in Crates Is Questioned,” The Washington Post, 18 Jun. 2001.
19)Kaufman.
20)William G. Luce et al., “Managing the Sow and Litter,” Oklahoma Cooperative Extension Service, Mar. 1995.
21)Luce et al.
22)Joe Vansickle, “Quality Assurance Program Launched,” National Hog Farmer, 15 Feb. 2002.
23)Warrick.
24)Warrick.
25)Marc Kaufman, “Ex-Pig Farm Manager Charged With Cruelty,” The Washington Post, 9 Sep. 2001.
26)“Cargill Fined $1 Million for Dumping Hog Waste in River,” Press, 20 Feb. 2002.
27)Marlow Vesterby and Kenneth S. Krupa, “Major Uses of Land in the United States, 1997,” Statistical Bulletin No. 973, U.S. Department of Agriculture, 1997.
28)Bill McKibben, “Taking the Pulse of the Planet,” Audubon, Nov. 1999, p. 104.
29)Philip Brasher, “Summer’s Here—Along With Threat of E. Coli,” Press, 3 Jul. 2000.
30)“Food Safety. Tests. Of Birds and Bacteria,” Consumer Reports, Jan. 2003.

Source: People for the Ethical Treatment of Animals (PETA), FactoryFarming.com
 

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