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FDA-Approved Virus Meat Additive

Bacteria-eating viruses (bacteriophages) have been approved as meat additives to reduce the food safety risks associated with processed meat and poultry products. There is a concern, however, that viruses fed to chickens could spread toxin genes between bacteria, the subject of today’s video pick above.

In my book Bird Flu I have a chapter about more of these creative meat industry “technofixes.” Rectal poultry superglue, anyone?

In the video I talk about Listeria, the third leading cause of food poisoning related death. For more about leading causes #1 and #2, see my videos Total Recall and Brain Parasites in Meat, and for what Campylobacter can do, Poultry and Paralysis.

For videos on other risks associated with processed meat consumption, see Preventing COPD with Diet, Prevention Is Better Than Cured Meat, and Hot Dogs & Leukemia.

Other feed additives of questionable safety in chicken are depicted in my videos Arsenic in Chicken and Drug Residues in Meat.

The meat industry is concerned that consumers might be wary of the meat sprayed with bacteria-eating viruses: “[C]onsumer acceptance of bacteriophage usage may present something of a challenge to the food industry.”

If they think they’re going to have consumer acceptance issues with spreading viruses on meat, that’s nothing compared to an even more novel technique to preserve meat I profile in my video Maggot Meat Spray. Think about it. Maggots thrive on rotting meat, yet there have been no reports that housefly larvae have any serious diseases, indicating that they may have a strong immune system. They must be packed with some sort of antibacterial properties—otherwise they’d presumably get infected and die themselves. So, researchers took 3-day-old maggots, blended them up, and whallah—good grub! Or shall I say grubs?

Other videos liable to bug you include Cheese Mites and Maggots, Are Artificial Colors Harmful?, and Nontoxic Head Lice Treatment.

In health,
Michael Greger, M.D.

Image credit: Bacter / Wikimedia Commons


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Dr. Michael Greger

A founding member of the American College of Lifestyle Medicine, Michael Greger, M.D., is a physician, author, and internationally recognized speaker on nutrition, food safety, and public health issues. Currently Dr. Greger serves as the Director of Public Health and Animal Agriculture at The Humane Society of the United States. Hundreds of his nutrition videos are freely available at


+ add your own
12:59AM PST on Nov 10, 2014

Thank you!

4:08PM PDT on Mar 14, 2013

So Happy To Be Vegan.

3:18PM PST on Mar 2, 2013

In the end what will kill us is greed and laziness.

3:37PM PST on Feb 6, 2013

Wow. Organic meat for sure.

8:16AM PDT on Oct 20, 2012


8:24AM PDT on Jul 31, 2012

Factory farming is always full of toxins, if one buys meat then one needs to simply avoid the factory farm. Buy local and organic and a lot of these problems will not exist. Same goes for veggies, do you want to eat spinach sprayed constantly with toxic chemicals that slowly poison your system over time Before one eats that soy burger, 60 per cent of the world's soy is genetically modified.

As for people feeding on death, we all do, as a species we cannot escape that be it veggies or nuts and seeds, these were once living. Who are we to say that the existence of a plant is less important than that of a hen? That is a man made idea that our lives are more valuable because we have nerve endings and a brain. If Mother Nature redesigns the planet so we can all subsist on rock pate then we will be able to live and dine off non living material. Until then, we all feed on what was formerly alive or we ourselves would die.

Eating organic spares us from most toxins.

10:35AM PDT on Jul 3, 2012

OK so these folks are freaks and have this problem. The problem is other folks who want to create a blend of fake and real parts to create a processed food to sell for profit. First if most people understood what went into most of those ready to eat lunch meats, they would hurl. Second, if you seriously think that a product that is so saturated with chemicals that it can sit on a shelf for ever and not change is in any way good for us..... well.........

And also, our bodies are equipped to handle a large number of toxic things that can enter in many ways, but when you on purpose bombard your body with this sludge daily, there is nowhere to go but down.

Our personal health changed dramatically and continues to do so, each day, due to our family farm of roughly 880 acres, 632 is now certified organic, our cattle are all grass fed, our garden is thriving, our health and the health of the land and animals is so good, we have had no vet needed in over 4 years. No sickness raging through our herds, not death from well whatever. It is awesome. We have sold all our beef as meat in the package since 2006 and are thrilled with the response from the general public.

We do not need to be able to keep food on the shelf for months, that should spoil, what we need to do in concentrate on making food available everywhere again, not the large corp industrial farms that have taken over produce and meat production. Take back our lives our health and help your local farmers,

6:22AM PDT on Jul 2, 2012


3:28AM PDT on Jun 27, 2012

I once heard that there's a country in eastern Europe (I think it's Georgia) where they have a hospital that has been treating patients for various ailments with phage, which is basically sewage, for more than half a century! Go figure.

6:18AM PDT on Jun 26, 2012


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