Do you know how we can tell that many of these anti-vaxxers are undereducated and/or just antisocial, disruptive troublemakers?
Ask them if they eat meat.
They will rant against vaccines, but I have never seen them balk at eating steaks, ribs, bacon, or chicken wings, even though cattle, pigs, and chickens are routinely vaccinated.
They’ll happily pound down a big plate of barbecue without giving a second thought to antibiotics, steroids, or vaccines, despite vaccination rates of 98% to 99%.
They’ll never whine about the meat we import from other countries, where vaccination rates are also 98% to 99%.
Nor will they ask a host at a barbecue or a restaurant whether the animals are vaccine-free.
If they really believed vaccines were as dangerous as they claim, you would think they would stop eating meat from vaccinated animals and campaign against it.
Of course, they don’t. Hypocrisy.
And I would suggest that people watch out for bad actors and foreign trolls spreading toxic anti-American and anti-Western messages in an attempt to create anger, division, unhappiness, and chaos in the United States and around the world.
China, North Korea, Russia, and other hostile actors love our divisiveness and uncertainty. At the very least, make sure they’re not trolling Americans with nonsense.
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In beef cattle, researchers detected residual plasmid DNA from an experimental DNA vaccine 242 to 292 days after the last vaccination. It was found only in muscle at the injection site. The researchers estimated that a person eating that tissue could consume about 400 femtograms of vaccine plasmid DNA per gram of meat, an extremely small amount.
Orság, Petr, et al. “Quantitative Real Time PCR Study on Persistence of pDNA Vaccine pVax Hsp60 TM814 in Beef Muscles.” Genetic Vaccines and Therapy, vol. 6, 2008, article 11. doi:10.1186/1479-0556-6-11.
In chickens vaccinated against Newcastle disease with an inactivated vaccine containing mineral oil, researchers found that hydrocarbons from the vaccine remained in tissue near the injection site for as long as 282 days. This demonstrates that a vaccine adjuvant component can remain in chicken tissue for a long period after vaccination.
Piretti, M. V., A. Franchini, and T. Zanetello. “Investigation of the Hydrocarbons Found in the Tissues of Chickens Injected with Inactivated Oil Adjuvant Vaccine.” Zeitschrift für Lebensmittel Untersuchung und Forschung, vol. 175, no. 4, 1982, pp. 245–248. doi:10.1007/BF01892976.
Another chicken study tracked a radioactive marker attached to octadecane, a hydrocarbon in an oil adjuvant vaccine. Vaccine related hydrocarbons spread into different tissues after injection, and a large portion was eliminated through the hens’ eggs. This provides direct evidence that material originating from a vaccine adjuvant can reach a food product that people eat.
Franchini, A., et al. “Hydrocarbons in Hens Injected with Inactivated Oil Adjuvant Vaccine.” Poultry Science, vol. 63, no. 12, 1984, pp. 2504–2507. doi:10.3382/ps.0632504.
In pigs, researchers studying foot and mouth disease vaccination reported that oil based vaccine adjuvant can remain at injection sites and produce granulomas and abnormal or “denatured” meat. The researchers specifically described residual adjuvant at the injection site in pigs as a problem at slaughter.
Park, Min Eun, et al. “Immune Responses in Pigs and Cattle Vaccinated with Half Volume Foot and Mouth Disease Vaccine.” Journal of Veterinary Science, vol. 18, suppl. 1, 2017, pp. 323–331. doi:10.4142/jvs.2017.18.S1.323.
A Canadian study tested 1,027 samples of pig meat from slaughterhouses and detected PRRS virus genetic material in 19 samples. Six of 15 strains that researchers were able to sequence were vaccine like strains, showing 98 to 99.7 percent genetic similarity to the Ingelvac RespPRRS/Repro vaccine. Raw meat containing residual PRRS virus, including vaccine like virus, was capable of infecting other pigs when they ate it. The study did not show infection of humans.
Magar, Ronald, and Renée Larochelle. “Evaluation of the Presence of Porcine Reproductive and Respiratory Syndrome Virus in Pig Meat and Experimental Transmission Following Oral Exposure.” Canadian Journal of Veterinary Research, vol. 68, no. 4, 2004, pp. 259–266.
USDA regulations recognize the possibility of human dietary exposure to veterinary vaccine ingredients. For new vaccine additives, USDA guidance specifically calls for an estimate of human consumption or exposure to each additive and measurement of residue levels remaining in animal tissue at the proposed slaughter withdrawal period. Food producing animals receiving veterinary biological products generally have slaughter withdrawal requirements designed partly to control this exposure.
United States Department of Agriculture, Animal and Plant Health Inspection Service. Additives in Administered Animal Biological Products. Veterinary Services Memorandum No. 800.51, USDA APHIS, 2018.
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For a chicken, a representative hatchery vaccine such as INNOVAX ND is given at 0.05 or 0.1 mL in ovo, or 0.2 mL when injected under the skin of a day-old chick. Merck Animal Health. “INNOVAX ND.” Merck Animal Health USA, accessed 28 Aug. 2026.
For a market pig, Fostera PCV MH is given at a total dose of 2 mL per pig. It can be given as one 2 mL injection or as two 1 mL injections. Zoetis. “Fostera PCV MH.” Zoetis, package insert, accessed 28 Aug. 2026.
For a beef calf, Oklahoma State’s VAC 45 program calls for two respiratory vaccinations, two clostridial vaccinations, and one Mannheimia haemolytica vaccination. Common products in these categories use about 2 mL per dose. If all five vaccinations were given separately at 2 mL each, that would equal roughly 10 mL of vaccine per calf. Combination vaccines can reduce the number of separate injections. Oklahoma State University Extension. “Vac 45 Information.” Oklahoma State University, 2026.
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