An article by the New York Times, That Chicken in Your Soup, discusses many of the hazards that come from or are found in food from China. Stories like “eggs with toxic levels of melamine” and “rat labeled as lamb in Shanghai” are some reasons why America doesn’t import some foods from China. And now there is another threat of bird flu breaking out which is why America doesn’t import chicken from China normally. But recently the department of agriculture certified 4 production facilities in China as similar to those in America. “As a result, chicken growers in the United States, Canada and Chile could soon send their poultry to these Chinese facilities where the meat could be processed and then shipped back to the United States primarily for use in products like potpies or noodle soups.” The article goes on to say that it is right to question these changes because of China’s history with contaminated foods.
-Basilio Sambanidis
