Myths about the flesh
Myth
People become infected with salmonella by consuming infected meat.
Find out the truth 
Truth
Find out the truth
Salmonella is destroyed by heat treatment at temperatures higher than 70°C, which means that there are no bacteria in the meat we consume.
Infection most often occurs due to cross-contamination of food, that is, the transfer of bacteria from raw meat to other foods such as salad that are not thermally processed later. Therefore, hands, dishes and cutting boards should be thoroughly washed before and after handling raw meat.
According to American experts, Salmonella is destroyed even at temperatures lower than 70°C.
Find out the myth
Myth
Antibiotics are used extensively and inappropriately in poultry feed.
Find out the truth
Truth
Find out the truth
We do not use antibiotics when raising poultry. Poultry develop their own immunity that protects them from disease.
Find out the myth
Myth
Hormones and steroids are added to poultry feed.
Find out the truth
Truth
Find out the truth
Hormones and steroids are not given to the poultry at any point during their stay on the farm. The poultry feed mixture is based on corn and soy with the addition of vitamins and minerals necessary for proper development.
Find out the myth
Myth
All poultry is raised in cages.
Find out the truth
Truth
Find out the truth
Poultry are never confined to cages at any time during their time on the farm. For the first three weeks of their life, they are raised in a spacious, air-conditioned space where they can roam freely, followed by outdoor living, as nature intended for animals.
Find out the myth
Myth
Frozen food loses its nutrients during freezing.
Find out the truth
Truth
Find out the truth
Deep freezing does not destroy the nutrients in the meat, but rather prevents the growth of bacteria and the spoilage process. The condition for frozen meat to be safe is that it is frozen fresh and microbiologically acceptable.
Find out the myth
