We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

CSPI Criticizes Pumping Poultry With Salt Water; Raises Health Concerns

February 24, 2010: 10:37 AM EST
CSPI (Center for Science in the Public Interest) Executive Director Michael F. Jacobson expressed concerns about dishonest and unsafe practices of some poultry producers who pump chickens with salt water to increase their weight and raise their value. This practice continues without any restraint because of a lack of action from the U.S. Department of Agriculture. Aside from the added financial burden to the consumers, this practice also poses a health risk because of the high sodium content found in these chickens. Salt is the number one contributor to diseases such as heart disease, high blood pressure and stroke which causes about 100,000 deaths every year. The average US adult consumes substantially more than the daily recommended 1,500 milligrams and the CSPI contends that reducing unnecessary salt in poultry is an important starting point.
Statement of CSPI Executive Director Michael F. Jacobson, "Salt-Water-Soaked Chicken Not at all Natural, Says CSPI", Center for Science in the Public Interest, February 24, 2010, © Center for Science in the Public Interest
Food Safety
External Guidance & Action
Quality & Internal Procedures
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.