E. Coli: The Dangers Of The Cattle's Natural Food

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E. coli
There are many strains of E. coli. Most strains are considered harmless. In fact, E. coli plays a necessary role in the human digestive system. The danger of E. coli comes from the specific strain known as STEC, or Shiga toxin-producing E. coli. STEC lives in the guts of animals, such as cattle, goats, sheep, deer, and elk (Centers for Disease Control and Prevention, 2015). When this strain of E. coli enters the intestine of human, symptoms such as diarrhea occur (Hedge, 2016).

STEC has not always been an issue. The feeding of grain-based feed to dairy and beef cattle, in an attempt to fatten them up quicker at a lower cost, has caused this strain to develop (Cummins, 2006). Cattle’s natural food is grass and roughage. A cow’s
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Unfortunately, the over use of antibiotics is the cause of many antibiotic-resistant bacteria (Frontline, 2014). Not to say that factory farming is the cause of the antibiotic issue, but it does compound the issue. When antibiotics are administered, bacteria are kills. But not all bacteria die. Some bacteria mutate and form a resistance to the antibiotic (Centers for Disease Control and Prevention, 2016). It is these resistant bacteria that are making people sick.

Many factory farms have rhetoric that says they are not raising their animals with antibiotics, but the truth is, they are administering the antibiotics during the gestation phase which technically is not raising them with the antibiotics but still exposing them to antibiotics (Gutierrez, 2008). This is advertising abuse and should be considered unethical. Unfortunately, companies like Tyson chicken do not care about the social problem as much as they care about their bottom line.
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Owners/shareholders, employees, special interest groups, and end consumers make up the more prominent of these. Each stakeholder values different things when it comes to factory farming. Owners/shareholders value the income received from operations. Employees value job security and income. Special interest groups value their own views on the industry. End consumers value a low cost source of meat to purchase. While each of these stakeholders have unique values, each comes at a

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