The average American in the US pork belt knows one thing about pigs in China: they float.
So it’s hardly surprising that some US legislators have raised concerns about the food safety implications of the proposed takeover of the pork powerhouse Smithfield Foods, by a Chinese purveyor of pig meat.
The issue, of course, is not just the flotation properties of Chinese porkers, over 10,000 of which were found dead in the Shanghai water supply earlier this year. It’s the health worries that they bring to the surface.
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