Massive beef recall linked to antibiotic-resistant salmonella outbreak
By Rory Harrington, 06-Aug-2009
California firm Beef Packers Inc has recalled over 800,000 pounds of ground beef linked to an outbreak of antibiotic-resistant salmonella that has sickened people across nine states.
The US Department of Agriculture (USDA) issued the alert yesterday for a range of the company’s ground beef products processed between June 5-23 that were sent to retail distribution centres in Arizona, California, Colorado and Utah. The 825,769 pounds (375,349 kg) of meat had been repackaged into consumer-size amounts and sold under different retail brand names. Consumers were warned to check with local retailer to find out if they were at risk.
Nine states hit
The US authorities said it had raised the alarm after being contacted by Colorado health officials about an ongoing investigation into an outbreak of Salmonella Newport.
The Colorado Department of Public Health and Environment (CDPHE) announced last week that it was involved in a nationwide investigation with the USDA and other state authorities to investigate cases of salmonella infections that were “resistant to several commonly used antibiotics”.
While reports of illnesses have come from nine states, the majority of those affected were in Colorado – with ground beef pin-pointed as the most likely cause for the 21 people sickened in the state, said the CDPHE.
Second outbreak in a month
The body said it was the second major salmonella outbreak in the state in a month and that both incidences had been linked to ground beef. It cautioned that because it takes up to two weeks for illnesses to be reported to the state health department, further tainted beef could still be on sale.
Last week’s suspicions that ground beef was at the centre of the contamination were confirmed yesterday following epidemiological and trace-back investigations conducted by Food Safety Inspection Service (FSIS) and CDPHE.
USDA officials also confirmed that the illnesses had been linked through the epidemiological investigation by their uncommon pulsed-field gel electrophoresis (PFGE) pattern found in PulseNet, a national network of public health and food regulatory agency laboratories coordinated by the Centers for Disease Control and Prevention.
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FOR IMMEDIATE RELEASE: 30 July, 2009
The Oake Centre for natural health education is pleased to announce its second and expanded edition of one of the most popular in their Healthy Handouts© series.
Focused on food safety, the food cleansing protocols include the Healthy Food Soak used by the leaflady and taught in her classes since 1991. The new, expanded second edition also includes additional methods to improve food quality, increase oxygenation & remove toxic residues, even reduce the impact of food irradiation.
The publication today of “FOOD SAFETY: CLEANSING OPTIONS” is timely in consideration of three recent news articles:
Strawberries help reduce cognitive decline
Strawberries protect the heart, reduce risks of cancer, act as an anti-inflammatory and may be good for the brain, too, U.S. researchers say.
Researchers from the Chicago Healthy Aging Project found that older adults who eat strawberries at least once a month have less cognitive decline.
More specifically, women who consumed more than one serving of strawberries per month had a 16.2 percent slower rate of cognitive decline versus those who consumed less. The findings were presented at the Berry Health Symposium in Monterey, Calif.
Researchers at the Berry Health Symposium described how berries may be contributing to the preservation of brain function.
Most disease processes in the body are believed to begin through inflammation and oxidation which damage cells. Healthy nerve cell membranes promote optimal communication within the brain and nervous system so preventing membrane damage from inflammation and oxidation is essential, the researchers said.
Published 30 July, © 2009 United Press International, Inc. All Rights Reserved.
Organic food is no healthier, study finds
LONDON (Reuters) – Organic food has no nutritional or health benefits over ordinary food, according to a major study published 29 July.
Researchers from the London School of Hygiene & Tropical Medicine said consumers were paying higher prices for organic food because of its perceived health benefits, creating a global organic market worth an estimated $48 billion in 2007. A systematic review of 162 scientific papers published in the scientific literature over the last 50 years, however, found there was no significant difference.
"A small number of differences in nutrient content were found to exist between organically and conventionally produced foodstuffs, but these are unlikely to be of any public health relevance," said Alan Dangour, one of the report's authors." Our review indicates that there is currently no evidence to support the selection of organically over conventionally produced foods on the basis of nutritional superiority.
The results of research, which was commissioned by the British government's Food Standards Agency, were published in the American Journal of Clinical Nutrition.
Sales of organic food have fallen in some markets, including Britain, as recession has led consumers to cut back on purchases.
The Soil Association said in April that growth in sales of organic products in Britain slowed to just 1.7 percent in 2008, well below the average annual growth rate of 26 percent over the last decade, following a plunge in demand at the end of the year.
Reporting by Ben Hirschler; editing by Simon Jessop. © 2009 Reuters. All Rights Reserved.
While strawberries are known to be health promoting, including being great at cancer fighting along with other berries, they are one agricultural crop that receives extremely high applications of herbicides and pesticides in commercial production.
At the same time reporting against the benefits of organically grown food continues to aim at your acceptance of Big Ag methods of large scale factory farming resulting in low quality food with reduced nutrition, along with greater exposure to hormones, antibiotics, MSG, herbicides and pesticides, and even irradiation along with reduced food safety.
Our publication is an inexpensive way for you to be able to improve the health and nutrition of the food you purchase, and ultimately improve your own better health status.
From our original web site’s nutrition section posted in the 1990s – Read the complete article at leaflady.org.
“SCIENTISTS PROVE SUPERIOR NUTRITIVE VALUE OF ORGANIC FOOD - Researchers at Rutgers University set-out to disprove the claim that 'Organic Is Better'. They purchased selections of produce at and health food stores and analyzed for mineral content. Organic foods were those grown without the use of chemical pesticides or artificial fertilizers. Non-organic foods, referred to here as 'commercial,' were grown with a variety of chemicals that enhance growth or destroy pests, many of which are known or suspected carcinogens (cancer-causing) and which cause greater erosion to the environment and wildlife. The idea that organic crops are nutritionally superior has been accepted largely on faith. There has been very little hard evidence to support this supposition. Rutgers researchers expected the organic produce to be maybe slightly higher in comparison, but the results were astounding! The amount of iron in the organic spinach was 97% more than the commercial spinach, and the manganese was 99% greater in the organic. Many essential trace elements were completely absent in the commercial produce whereas they were abundant, comparatively, in their organically grown counterparts.”
And perhaps it will be of interest to you to note that the White House garden seems to have become a failure because of toxins in the soil. Michelle Obama's toxic veggie nightmare: White House organic garden polluted with sludge.
Good soil preparation would have prevented this. You can learn more by purchasing your copy of another TOC publication, "My Happy Garden", for $7.95, which comes with "My Medicine Garden".
Tuesday, April 01, 2008
From NaturalHealthNews, April 2008: Don't laugh, Organic Really is Better
Studies Show Organic Plant-Based Foods More Nutritious
A new report published by The Organic Center, "New Evidence Confirms the Nutritional Superiority of Plant-Based Organic Foods," is a comprehensive review of 97 published studies comparing the nutritional quality of organic and conventional foods. The report shows that organic plant-based foods (fruits, vegetables, grains) contain higher levels of eight of 11 nutrients studied, including significantly greater concentrations of health-promoting polyphenols and antioxidants.
In this first comprehensive review of the scientific literature comparing nutrient levels in organic and conventional food completed since 2003, a team of scientists concluded that organically grown plant-based foods are 25 percent more nutrient dense, on average, and deliver more essential nutrients per serving or calorie consumed. The full report and its executive summary are free at the Center's website, Organic-Center.org.