Just seen this article on the Beeb’s website. I can’t recall seeing anything like this in Swiss supermarkets, but then I rarely buy chicken on the bone.
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Awful and disgusting indeed. We make a conscious effort to avoid poultry, which is essentially the worst possible protein out there. Even if the situation is better in CH vs. UK, it’s still in relative terms the worst “meat” one can consume. Our own food pyramid is: “Wild” (boar and bison) > Beef > Lamb > Spanish pork > Pork and poultry is a distant, distant last.
This issue has come up in the past in the UK. Instead of addressing the root cause, some supermarkets added an extra step to have these marks ‘cleaned off’ before packaging for the shelves.
I only buy Swiss poultry.
The Swiss Animal Protection Ordinance contains the minimum requirements for the keeping and use of animals. Among other provisions, it stipulates the minimum dimensions and equipment for enclosures, enrichment options and social contacts, outdoor runs and animal house climate. Further animal welfare provisions are outlined in the following sections.
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I always thought the Swiss poultry is better in these regards as not only the standards are higher here but the Swiss are also known to stick to (their own) rules and regulations too.
Could be, but I was talking in relative terms. Even if the Swiss chick has a better life than the British chick, the mere fact that it’s a much smaller animal, the risk of contamination of the meat with salmonella and other bacteria during slaughter is much higher as the digestive system is next to the meat. This is why you can have your Spanish pork medium rare, but you should never have anything poultry rare. Duck breast is a lovely thing, but the risk is way higher than, say, a steak tartare.
AFAIK Swiss Poultry is vaccinated against salmonella and other diseases, unlike other jurisdictions where the poultry isn’t protected but they use chlorine baths to ‘purify’ the meat.
They also wash eggs before sale to consumers for the same reasons. Ever wonder why US eggs have to be refrigerated?
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Didn’t know this. If true, this would be another proof of the true cliche that Swiss food is by and large of very high quality.
One of the reasons I went vegetarian 7 years ago…
It’s been an EU ruling since 2006. Farms containing more than 250 chickens have to be vaccinated against salmonella. Covers both laying chickens and chickens for consumption.
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I think it’s an EU rule that CH reluctantly followed.
The alternatives being the chlorine baths or maybe just stuffing them down with antibiotics…
No, CH had to align quite a number of standards with the EU with the ‘bilateral accords’. I’m certainly happy they did.
No salmonella vaccines permitted in CH.
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Correct. Which is why I said…
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It wasn’t you.
Anyway, personally I don’t eat raw chicken sandwiches.
I cook chicken to 75°C and use a sharp temperature probe so even when BBQing, I can check every piece of chicken in a couple of seconds.
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Looks like we were too happy too soon…