A reminder for Jeffrey Smith's four-session online Non-GMO Speaker Training, running June 14 through July 12 at $80 for individuals and $140 for couples. Participants get a scripted PowerPoint and reference list, practice presenting, and learn to organize local activist groups.
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Food Safety
Contaminants, chemicals, genetically engineered food and what is really in the food supply.
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- Antibiotic
Biological
Sneaky Salmonella: It’s Common, Costly, and Preventable
CDC's Christopher Braden explains how Salmonella travels from animal droppings into irrigation water, ingredients and kitchen surfaces. The bacteria cause over a million illnesses and $365 million in direct medical costs a year, and infections have not declined in 15 years.
Biological
Making Food Safer to Eat - CDC
CDC reports that roughly 1 in 6 Americans gets sick from contaminated food each year. Dangerous E. coli infections have been cut almost in half over 15 years, but Salmonella, which sickens a million people annually and costs $365 million in direct medical costs, has not declined.
Chemical
Fresh and Frozen Seafood: Selecting and Serving it Safely - FDA
FDA advises buying only fish kept refrigerated or on thick, unmelting ice, and checking that the counter looks and smells clean. Fresh fish smells mild, not fishy or ammonia-like, with clear, slightly bulging eyes, firm shiny flesh and bright red gills free of slime.
Biological
No Progress in Salmonella During Past 15 Years
CDC's Vital Signs report on 2010 FoodNet data shows Salmonella infections have not fallen in 15 years and rose 10 percent recently, while E. coli O157 illnesses nearly halved and six foodborne infections dropped 23 percent overall. Salmonella sickens more than a million Americans a year.
Biological
90% Sprout Contamination Conventional, Not Organic (PR)
The Cornucopia Institute notes German officials found no evidence that sprouts from an organic farm caused the deadly E. coli outbreak, and argues the underlying cause of new, more toxic foodborne pathogens is raising cattle on high-grain feedlot rations rather than pasture.
Chemical
Toxic chemical found in foods made in Taiwan
News reports say the plasticizer DEHP turned up in hundreds of foods made in Taiwan, traced to a flavor company that used it as a clouding agent. A government analyst found it by chance in a probiotic product at 600 ppm. Affected foods include sports drinks, juices, tea drinks and jams.
GMO
GM Hormones in Dairy
Monsanto's genetically engineered bovine growth hormone, banned in most other industrialized nations, is still injected into US dairy cows to raise milk output. The piece recounts fired whistleblowers and manipulated research behind its approval and dairies' fight to label milk rBGH-free.
Food Safety FAQ
Food Safety in a Power Outage
FDA's Howard Seltzer advises keeping appliance thermometers in the refrigerator and freezer and leaving the doors shut when power fails. A closed refrigerator holds food about four hours and a full freezer about 48; discard perishables that sat above 40 degrees for two hours or more.
Biological
CDC update: E. coli O104 (STEC O104:H4) Infections Associated with Travel to Germany
As of June 2, 2011, Germany's Robert Koch Institute had confirmed 520 patients with hemolytic uremic syndrome and 11 deaths in the STEC O104:H4 outbreak. Four suspected US cases, all in people who had recently travelled to Hamburg, awaited laboratory confirmation.
Chemical
The Watermelon You Should Never, Ever Eat
Watermelon fields around Danyang in eastern China burst after farmers applied the growth regulator forchlorfenuron during wet weather and too late in the season. About 20 farmers and 115 acres were affected, and surviving melons turned out fibrous and misshapen.
Chemical
New evidence suggests acrylamide can cause cancer
Two-year National Toxicology Program studies dosing rats and mice with acrylamide in drinking water found clear evidence of carcinogenic activity in both sexes, with tumours at multiple sites. Acrylamide forms through the Maillard reaction when foods such as potatoes and grains are cooked hot.
GMO
GMO:FAQ
A FAQ explaining that genetic engineering moves genes across species barriers conventional breeding cannot cross, and listing combinations scientists have tried, including spider genes in goats, jellyfish genes in pigs and Arctic fish genes in tomatoes and strawberries.
Chemical
U.S. Scientists Find BPA in Canned Foods (PR)
An FDA study in the Journal of Agricultural and Food Chemistry found BPA in 71 of 78 canned foods, with canned green beans reaching 730 parts per billion. EWG, whose 2007 tests found the chemical in 55 of 97 cans, says buyer beware is not adequate health policy.
GMO
Dangerous Toxins From Genetically Modified Plants Found in Women and Fetuses
Jeffrey Smith reports that doctors at Sherbrooke University Hospital in Quebec detected Bt toxin from genetically modified corn in the blood of 93 percent of 30 pregnant women, 80 percent of their babies' umbilical blood and 67 percent of 39 non-pregnant women, prompting calls for a GM crop ban.
Chemical
Reports Find Dangerous Metals in Meat and Seafood
Consumer Reports found measurable mercury in every tuna sample it tested, from 0.018 to 0.774 parts per million, and an FDA spokesman said the agency has never pulled a product over it. A government report notes drugs, pesticides and heavy metals survive cooking in meat.
Food Safety FAQ
Cooking Meat? Check the New Recommended Temperatures
The USDA lowered its recommended safe cooking temperature for whole cuts of pork from 160 to 145 degrees F, with a three-minute rest, and added the same rest for beef, veal and lamb. Ground meats stay at 160 degrees and all poultry at 165 degrees.
Food Safety FAQ
USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat
USDA lowered its recommended safe cooking temperature for whole cuts of pork from 160 to 145 degrees, adding a three-minute rest, which also now applies to beef, veal and lamb. Ground meats stay at 160 degrees and all poultry at 165.
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