Remember Acronizing?

In modern agriculture, chickens often take a winding path from farm to table—and, in the 1950s, they used to stop for a dip in an antibiotic bath, a process called Acronizing. The goal was to keep meat fresh, allowing chickens to be sold days, and sometimes weeks, after slaughter.
That long-abandoned practice makes for a particularly interesting episode in the story of antibiotics’ role in industrial agriculture—and it’s the focus of an excerpt from acclaimed journalist Maryn McKenna’s new book, “Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats.”
Source: NPR’s The Salt

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