> How did you find out that equivalent hygienic conditions could be created in slaughterhouses at a moderate cost?
Simple: Meat is not terribly more expensive in the EU than in the US, people don’t regularly die from food poisoning here[0] and such measurements are prohibited in the EU, hence it must be possible to ensure hygiene with different means at similar, possibly slightly higher, costs.
[0] At least not more often than the US, I would assume.
Simple: Meat is not terribly more expensive in the EU than in the US, people don’t regularly die from food poisoning here[0] and such measurements are prohibited in the EU, hence it must be possible to ensure hygiene with different means at similar, possibly slightly higher, costs.
[0] At least not more often than the US, I would assume.