In the second of a four-part series examining society's changing attitudes to the eating of meat, Derek Cooper looks at another aspect of the switch from red to white meat. Beef consumption is down 40 percent since 1971, while people now eat 80 per cent more chicken than they did then. But according to new evidence, eating poultry may carry unexpected health risks. The greatest cause for concern is the use of antibiotics within the poultry industry - drug resistance in chicken meat could, if transferred to humans, lessen the power of antibiotics to combat disease.
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