US RECALLS

News US Recall


Staphylococcus Aureus In Quesito Colombiano, Colombian Style CheesePosted: 10 Aug 2012 07:25 AM PDT

New York State Agriculture Commissioner Darrel J. Aubertine today warned consumers in the Metropolitan New York area not to consume “Quesito Colombiano, Colombian style Cheese” made by Productos Tita Corp., 70-06 88th Street, Glendale, New York 11385 due to possible … Continued

New Government Proposal Threatens Food Safety

New Government Proposal Threatens Food Safety

Posted By Nourishing the Planet On April 11, 2012

The U.S. Department of Agriculture (USDA) plans to fully implement a high-speed poultry production model that allows industry and private companies to take over inspection at poultry production plants. The model includes cutting 1,000 USDA poultry inspection employees and replacing them with plant inspectors who have to examine 165–200 birds per minute (bpm), from the original 140 bpm. That’s the inspection of more than three chickens per second.

Poultry inspectors protest inspection proposal at USDA (Photo credit: Food Safety News)

The proposal, formally known as the HACCP Based Inspection Models Project, or BIMP, will improve food safety and save taxpayer dollars, according to the USDA’s Food Safety and Inspection Service (FSIS). But under the proposed rule, the USDA would shift federal inspectors away from quality inspection tasks, allowing slaughter lines to speed up production.

The FSIS is responsible for ensuring public health and food safety by examining all poultry for feces, blemishes, or visible defects before they are further processed.

About 1.2 million cases of food poisoning are caused by salmonella each year from contaminated chicken, according to the Centers for Disease Control and Prevention (CDC).

The program could pose a serious health risk by allowing a greater chance for contaminated meat to reach consumers. In affidavits given to the Government Accountability Project, current inspectors say the proposal speeds up assembly lines so much so that it hampers any effort to fully examine birds for defects.

“It’s tough enough when you are trying to examine 140 birds per minute with professional inspectors,” said Stan Painter, a federal inspector in Crossville, Alabama. “This proposal makes it impossible.”

“Cutting the budget does not justify putting the health and safety of consumers and workers in the balance,” said Wenonah Hauter, executive director of Food and Water Watch.

This week, food inspection workers (members of the American Federation of Government Employees) rallied outside the USDA to oppose the proposal. At the protest rally, inspectors held signs that read: “Chicken Inspection Isn’t a Speed Sport,” “Don’t Play Chicken with Safety,” and “Speed Kills.”

We count on USDA inspectors to help us keep our families safe and healthy.

Tell the USDA you won’t settle for unclean chicken. Sign the petition today!

To purchase State of the World 2011: Innovations that Nourish the Planet please click HERE. And to watch the one minute book trailer, click HERE.

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Article printed from Nourishing the Planet: http://blogs.worldwatch.org/nourishingtheplanet

URL to article: http://blogs.worldwatch.org/nourishingtheplanet/new-government-proposal-threatens-food-safety/

Soylent Pink: 7 Million Pounds Of (Mystery) Meat For Children’s School Meals

Pink Slime For School Lunch: Government Buying 7 Million Pounds Of Ammonia-Treated Meat For Meals.

Pink Slime For School Lunch: Government Buying 7 Million Pounds Of Ammonia-Treated Meat For Meals

Pink Slime In Schools

First Posted: 03/ 5/2012 5:19 pm Updated: 03/ 6/2012 9:03 am

Pink slime — that ammonia-treated meat in a bright Pepto-bismol shade — may have been rejected by fast food joints like McDonald’s, Taco Bell and Burger King, but is being brought in by the tons for the nation’s school lunch program.

The U.S. Department of Agriculture is purchasing 7 million pounds of the “slime” for school lunches, The Daily reports. Officially termed “Lean Beef Trimmings,” the product is a ground-up combination of beef scraps, cow connective tissues and other beef trimmings that are treated with ammonium hydroxide to kill pathogens like salmonella and E. coli. It’s then blended into traditional meat products like ground beef and hamburger patties.

We originally called it soylent pink,” microbiologist Carl Custer, who worked at the Food Safety Inspection Service for 35 years, told The Daily. “We looked at the product and we objected to it because it used connective tissues instead of muscle. It was simply not nutritionally equivalent [to ground beef]. My main objection was that it was not meat.”

Custer and microbiologist Gerald Zernstein concluded in a study that the trimmings are a “high risk product,” but Zernstein tells The Daily that “scientists in D.C. were pressured to approve this stuff with minimal safety approval” under President George H.W. Bush’s administration. The USDA asserts that its ground beef purchases “meet the highest standard for food safety.”

Controversy surrounding “pink slime” stems from various safety concerns, particularly dangers associated with ammonium hydroxide, which can both be harmful to eat and has potential to turn into ammonium nitrate — a common component in homemade bombs, according to MSNBC. It’s also used in household cleaners and fertilizers.

In 2009, The New York Times reported that despite the added ammonia, tests of Lean Beef Trimmings of schools across the country revealed dozens of instances of E. coli and salmonella pathogens.

Between 2005 and 2009, E. coli was found three times and salmonella 48 times, according to the Times, including two contaminated batches of 27,000 pounds of meat.

A public outcry against the “slime” is led perhaps most prominently by celebrity chef Jamie Oliver,
who had also successfully waged war against flavored milk in Los Angeles schools and continues a crusade for healthier school lunches.

News of the USDA’s plan to bring 7 million pounds of “pink slime” to school cafeterias nationwide comes just weeks after the government announced new guidelines to ensure students are given healthier options for school meals. The new standards call for more whole grains and produce as well as less sodium and fat in school meals. While the measures mark a step forward from previous years, they still compromise amid push-back from Congress to keep pizza and french fries on the menu — counting both the tomato paste on pizza and the potatoes that make fries as vegetables.

Still, some schools — like several in California — have taken the matter into their own hands, and have found ways to profit from those efforts. Umpteen school districts have taken part in a decade-long initiative, supported by a philanthropic organization, that provides schools with equipments and chefs who teach cafeteria workers to cook from scratch and produce fresh meals.

A recent report by the Centers for Disease Control and Prevention revealed that more than a third of high school students were eating vegetables less than once a day – “considerably below” recommended levels of intake for a healthy lifestyle that supports weight management and could reduce risks for chronic diseases and some cancers.

Article Link:

http://www.huffingtonpost.com/2012/03/05/pink-slime-for-school-lun_n_1322325.html

Is Your Cell Phone Carrying Bacteria? | Health Freedom Alliance.

Is Your Cell Phone Carrying Bacteria?

Submitted by Brooke Adison on December 12, 2011 – 3:01 am

According to research picked up by the Sacramento Bee, iPhones, iPads, Android phones, anything with a touch screen, is likely to be covered in germs and viruses. The Sac Bee writes, “Mobile phones harbor 18 times more bacteria than a flush handle in a typical men’s restroom.” If you use another person’s phone, you can pick their germs. 30% of a virus can make it to your fingertips from a screen. If you rub your eyes, or bite your nails, or put your hands to your face otherwise, the virus can get into your system. As fall gets going and flu season kicks in, keep this in mind if you play with a friend’s mobile device.  ~ Health Freedoms

I’m always a little grossed out when I see someone walk out of the bathroom with a cellphone in hand — either checking messages or already mid-conversation.

Don’t ask when — or where — that conversation started… you probably don’t want to know.

The thought alone is enough to make you sick, but the latest research shows how it could make you literally ill: Cellphones are crawling with germs, including the nasty bacteria that live in poop.

I don’t know about you, but that’s enough to make me think twice about borrowing someone else’s cellphone.

British researchers collected 390 samples from cellphones and hands in 12 U.K. cities and found bacteria on 92 percent of phones and 82 percent of hands.

Now, you know there are different types of bacteria out there. Some of them are bound to be crawling on you at any given time, and most of them are pretty harmless.

But 16 percent of hands and cellphones had the E. coli bacteria found in feces — even though 95 percent claimed to have washed their hands.

Yeah, right.

The researchers say they didn’t ask if people used their phones on the toilet — but point out that since people use their phones pretty much everywhere else, it’s not out of the question that people are conducting business while doing their business.

And that means you could transfer germs to the phone while on the toilet, wash your hands and then get germy all over again when you pick up the phone — because phones don’t get washed.

Not if you want to be able to use the phone, anyway.

You’re not supposed to use liquids of any kind on the newest phones, and the alcohol that can kill bugs is a definite no-no on those shiny smartphone screens.

That means the best defense is prevention: Don’t touch your phone when you’re in the bathroom. Write on the walls instead.

Then, wash you hands before you even think of checking to see who texted you you while you were doing your business.

Finally, don’t borrow anyone else’s cellphone. And, just to be safe, don’t let anyone borrow yours.

Source:

http://healthrevelations.com/2011/10/27/bacteria-cellphone/

How to save yourself from brain-eating amoeba | MNN – Mother Nature Network

How to save yourself from brain-eating amoeba | MNN – Mother Nature Network.

 

How to save yourself from brain-eating amoeba

The parasitic amoeba kills by getting into the brain through the nose, most often by swimmers.

By LiveScienceFri, Aug 19 2011 at 10:56 AM EST
tissue infected with the amoeba Naegleria fowleri
SUMMER INFECTION: Tissue infected with the amoeba Naegleria fowleri. The amoeba typically kills three people a year in the United States. (Photo: Govinda S. Visvesvara/CDC)
Jeremy and Julie Lewis were dreading the warm months, when so many people go swimming, and the headlines that emerged in August confirmed their fears. Three more people had died from the brain-eating amoebas that killed their son a year ago.
 

On Aug. 29, 2010, the Texas couple lost their 7-year-old boy, Kyle, who had been camping with them, his sister and two cousins. He contracted the amoeba while swimming in warm water.

“We don’t know why it picked him and it didn’t get anybody else,” Jeremy Lewis said. “As bad as this is to say, this is luck of the draw.”
Since then, he and Julie have founded the Kyle Lewis Amoeba Awareness Foundation and have worked to give others the knowledge they didn’t have.
The hot weather of summer brings the urge to cool off with a freshwater dip and, as a result, a peak in infections by the amoeba, Naegleria fowleri, which can kill an unfortunate swimmer within days.
The infection strikes perhaps three people in the United States each year. In many cases it is very easy to prevent  — people can avoid warm fresh water or simply pinch their nose, which is where the amoeba enters  — but for those who contract it, it is almost always fatal. No treatment exists. [7 Devastating Infectious Diseases]
Three people have already died of it this summer, with a month to go. High temperature is the main indicator that the single-celled blobs will be in the water, and while officials don’t have enough information to tie those three cases to any heat wave, July’s was a doozy.
This season, it appears two of the three contracted it from taking a dip.

Scared of your salad? How to wash veggies safely – Health – Food safety – msnbc.com

Scared of your salad? How to wash veggies safely – Health – Food safety – msnbc.com.

Image: salad

Getty Images stock

Despite the recent E. coli outbreak, swearing off fresh produce is not the answer. Washing it is.
By Brittany Risher
Womens Health
updated 6/6/2011 2:58:55 PM ET 2011-06-06T18:58:55

This will make you shudder: Studies conducted at Tennessee State University found that the vegetable bin is the dirtiest part of the refrigerator. And no wonder: Fresh from the grocery store, a standard head of romaine lettuce can have as many as 2 million bacteria per gram, plus yeast, mold, and assorted germ carriers.

Swearing off fresh produce is clearly not the answer. What is?   (Read more)

E.coli: Is my salad safe? – CNN.com

E.coli: Is my salad safe? – CNN.com.

E.coli: Is my salad safe?

By Bryony Jones, for CNN
June 3, 2011 1:10 p.m. EDT
Experts say washing, peeling and cooking vegetables can help cut the risk of E.coli contamination
Experts say washing, peeling and cooking vegetables can help cut the risk of E.coli contamination
STORY HIGHLIGHTS
  • E.coli outbreak linked to salad vegetables has left 18 people dead
  • Experts say bacteria from animal waste is likely to blame
  • Washing, peeling or cooking vegetables can help cut risk of illness

(CNN) — From milk powder tainted with industrial chemicals in China to eggs contaminated with salmonella in the UK, food safety scares are nothing new, but the latest — a deadly outbreak of E.coli in Germany is different.

While previous scandals have left consumers wary of burgers, ready-made sauces and juicy t-bone steaks, this case has struck at those who thought they were doing all they could to eat healthily: Salad vegetables are emerging as the prime suspect.

Health experts are working against the clock to find the exact source of the killer strain of E.coli which has left 16 dead and hundreds more sick, some of whom are critically ill with kidney and neurological complications.

The outbreak, focused on the northern German city of Hamburg, has spread to 10 countries worldwide, and left health authorities at its epicenter warning people not to eat raw vegetables.

“The source is still a mystery,” Dr Jörg Debatin, director of the Hamburg Medical Center, told CNN. “At this point, we still have to assume it has something to do with vegetables.

E. coli outbreak appears to spread

“For people living in northern Germany, or visiting northern Germany, the advice is to refrain from eating raw vegetables: No cucumbers, no tomatoes, no salads.

“To sum it up, either peel it, cook it or leave it. That’s a good way to live by, and fortunately there are lots of other things we can eat.”

Study Finds Antibiotic-Resistant Staph in U.S. Food Supply

Study Finds Antibiotic-Resistant Staph in U.S. Food Supply.

Study Finds Antibiotic-Resistant Staph in U.S. Food Supply

April 27, 2011

The ongoing debate regarding antibiotics use with animals destined for the table has centered on whether drug-resistant organisms created on farms travel from the farm to humans. According to a newly published study (PDF), they do.

Researchers from the Center of Food Microbiology and Environmental Health at the Translational Genomics Research Institute in Flagstaff, Arizona, found one in four packages of meat and poultry purchased contained multi-drug resistant staph.

This is the first such study of drug-resistant staph in the U.S. food supply. The researchers say it remains unknown whether humans can be infected from raw meat.

Meat producers reportedly provide healthy animals with low doses of antibiotics for several reasons. The two leading rationales are to promote young animals’ growth and to reduce the spread of infections in factory farm operations.

The researchers purchased packaged meats — 136 packages of ground beef, chicken breasts and thighs, pork chops and ground pork, and ground turkey — in five U.S. cities. Of the meat samples tested, 47 percent were contaminated with Staphylococccus aureus. Of those, more than half were resistant to three or more antibiotics.

Representatives from the turkey and pork producers contend their products are safe. “Staphylococcus aureus is a very common bacteria found in the environment, and is one of the most common found on human hands. It rarely causes any health problems,” says Hilary Thesmar, director of scientific and regulatory affairs for the National Turkey Federation in Washington, D.C., in a statement reprinted by WebMD.

“Contamination by human hands is a likely source of contamination of the products in this study,” Thesmar says. “The most important message for consumers is to follow proper food safety methods, such as washing your hands and cooking meat and poultry thoroughly. Following good food safety practices will ensure that consumers continue to enjoy safe, high-quality, and nutritious turkey products.”

Even so, there is no conclusive data showing these measures will curb or prevent the spread of staph. These forms of staph live on the skin and can continue to live there without causing illness for an unpredictable amount of time. The risk of contamination has not been studied.

Antibiotic resistance’s cost to medicine in the US has exceeded the billion dollar mark, according to The Los Angeles Times. Among the most egregious contributors to this is the predominance of methicillin-resistant Staphylococcus aureus (MRSA), which is a dangerous antibiotic-resistant infectious disease.

Although there is a system in place in the U.S. that looks for antibiotic-resistant bacteria, it does not look for MRSA. Even so, testing food for MRSA would not have found the various multi-drug resistant strains revealed in this latest study because they were not MRSA.

This newest work supports previous research from The Netherlands that found live poultry and meat carried identical, highly drug-resistant E. coli. This led them to conclude that antibiotic resistance seems to be moving from poultry raised with antibiotics to humans via food. The study specifically looked at extended-spectrum beta-lactamase resistance (ESBL).

The Los Angeles Times notes that antibiotic resistance has long been a problem. In 1969, a British government study recommended banning antibiotics. “The first observation that giving antibiotics to animals spreads antibiotic-resistant bacteria to humans was made in 1976, and there has been a steady accumulation of evidence since,” wrote Maryn McKenna, author of Superbug and Beating Back the Devil, in a March Wired article.

Organizations including World Health Organization, the Centers for Disease Control and Prevention, the American Medical Association, and others support restricting antibiotic use, including for treating humans. This new study was partially funded by the Pew Charitable Trusts, which also studied the issue in its Pew Commission on Industrial Farm Animal Production.

“For more than 50 years microbiologists have warned against using antibiotics to fatten up farm animals. The practice, they argue, threatens human health by turning farms into breeding grounds of drug-resistant bacteria,” wrote Scientific American’s editors in a March 30, 2011, editorial.

“Although even the proper use of antibiotics can inadvertently lead to the spread of drug-resistant bacteria, the habit of using a low or subtherapeutic dose is a formula for disaster: the treatment provides just enough antibiotic to kill some but not all bacteria. …  The data from multiple studies over the years support the conclusion that low doses of antibiotics in animals increase the number of drug-resistant microbes in both animals and people. …Stronger measures to deprive drug-resistant bacteria of their agricultural breeding grounds simply make scientific, economic and common sense.” (Article Link)

By Linda Dailey Paulson

Image by nate steiner, used under its Creative Commons license.

CDC: “Superbug” Speads To 35 States; Kills Upwards Of 40% Of The People Who Come In Contact | Health Freedom Alliance

CDC: “Superbug” Speads To 35 States; Kills Upwards Of 40% Of The People Who Come In Contact | Health Freedom Alliance.

CDC: “Superbug” Speads To 35 States; Kills Upwards Of 40% Of The People Who Come In Contact

Submitted by Lois Rain on March 31, 2011 – 5:56 pm9 Comments

This is possibly our biggest infection control dilemma yet. Although cases of this bacterial infection has been on the rise worldwide for the last 10 years, there is an alarming spread recently across the US. Thirty-five states have reported the outbreak, but there could be more in states not required to report it. What makes this opportunistic “superbug” such a nightmare is that it is Carbapenem-Resistant, meaning “last resort antibiotic” resistant. It’s a Carbapenem-Resistant Klebsiella pneumoniae (CRKP); Klebsiella pneumoniae is a strain of Klebsiella which is related to E. Coli and Salmonella from the family Enterobacteriaceae.

Found inside the gut, outside of the gut, it can cause lethal infection. The major reservoirs of infection are the gastrointestinal tract of patients, catheters, unclean instruments, and the hands of hospital personnel. It zeros in on hospitals, ICUs, long term care faciities like nursing homes, and those with immuno-compromised conditions. It is a potential community-acquired type of pneumonia (different, not acquired from hospitals) and the bug has an incredible ability to mutate and resist. It does indeed carry a fatality rate between 35 and 50 percent or more.

Are we just to avoid hospitals and nursing homes to keep from this public threat? While CRKP and other resistant strains laugh in the face of antibiotics, there is some glimmer of hope. As of 2005, the EPA registered chlorine dioxide (aka MMS) as a disinfectant for MRSA. Pathogens cannot resist it and it does not harm humans. Unlike bleach, it requires very small concentrations, and leaves no residue. It completely breaks down thick cell walls which is one of the reasons these superbugs are so resistant.

As of 2006, Purdue University researchers found that besides laser detection technology,

“A second innovation uses chlorine dioxide gas to kill pathogens on produce, fresh fruits and vegetables. This would be a large step up from current technologies, which mainly involve washing and scrubbing, and cannot completely rid a product of a pathogen like E. coli,” said Richard Linton, a professor of food science.

“We can use the laser technology to detect problems more quickly, determine exactly what the pathogen is and where it came from,” Linton said. “As for using this gas as a disinfectant, I would say that in my 13 years of doing research, it is 10,000 to 100,000 times more effective than any process I have seen.”

It is not clear at this time if hospitals are rigorously trying to control the bug with this disinfectant. Let’s hope that hospitals, nursing homes and others not forget this lifesaving preventative and controller.  (Read more)

~Health Freedoms

Rise of the superbugs: When drugs don’t work – Health – Infectious diseases – msnbc.com

Rise of the superbugs: When drugs don’t work – Health – Infectious diseases – msnbc.com.

David Livermore

Suzanne PlunkettREUTERS

David Livermore, director of the Antibiotic Resistance Monitoring & Reference Laboratory at the Health Protection Agency, holds a plate which was coated with the antibiotic-resistant bacteria called Klebsiella with a mutation called NDM 1 and then exposed to various antibiotics, in his laboratory in north London.
By Kate Kelland and Ben Hirschler
Reuters
updated 3/31/2011 11:37:10 AM ET 2011-03-31T15:37:10

David Livermore is in a race against evolution. In his north London lab, he holds up an evil-smelling culture plate smeared with bacteria. This creamy-yellow growth is the enemy: a new strain of germs resistant to the most powerful antibiotics yet devised by humankind.

Out on the streets, Steve Owen is running the same race — physically pounding the pavements to draw attention to the problem of drug-resistant infections.

Owen’s father Donald died four years ago of multiple organ failure in a British hospital. He had checked in for a knee operation. But what he got was methicillin-resistant Staphylococcus aureus, commonly known as MRSA, a so-called “superbug” that all the drugs his doctors prescribed couldn’t beat. After almost 18 months of severe pain, the infection got into his blood, overpowered his vital organs and killed him.

Owen and his wife Jules have pledged to run 12 big races in as many months, to raise funds for a charity that is working to fight MRSA. “It just shouldn’t have happened,” says Jules, as the pair nurse their own aching limbs after running a half-marathon. “It was his knee — that’s not something he should have died from.”

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Welcome to a world where the drugs don’t work  (Read Full Article)

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