RECALL ON FOOD TAINTED WITH E COLI AND SALMONELLA

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RECALL ON FOOD TAINTED WITH E COLI AND SALMONELLA

It has been one recall after another. In October 2006 it was Green Leaf Lettuce, E coli was found in the irrigation water. In July 2009 there was a recall on Romaine  Lettuce which was tainted with E coli. Now there is a recall on hydrolyzed vegetable protein it is tainted with Salmonella. This hydrolyzed vegetable protein  is a flavoring used in every type of processed food.

  How are consumers supposed to know if lettuce has E coli, you can’t!

With beef and chicken  we are told to cook it to temperature of 155 degrees Fahrenheit, but we can’t do that with lettuce. we can wash lettuce under running water and hope that is enough.

  Consumers are at the mercy of these companies that produce processed foods.  Dr. Margaret Hamburg told reporters that the risk of illness was very low and so far, no consumers have reported getting sick from products containing the flavoring. I think someone got sick after eating one of  the recalled items, but  just dismissed it as stomach flu. Dr.

Jeff Farrar associate commissioner for the food safety said “We expect this to get larger over the next several days, actually several weeks.”

   We can all prevent the spread of E coli and Salmonella by washing our hands and utensils  with hot soapy water before and after handling meat and washing all surfaces that the meat touched. Do not thaw meat on the counter, put cooked food in the refrigerator promptly after its cooked Salmonella can cause sever illness in the very young, very old and frail. To all you consumers please read all  processed food ingredients labels, avoid processed foods containing hydrolyzed vegetable protein.

http://chattahbox.com/us/2010/03/05/chips-dips-salad-dressings-hot-dogs-tainted-with-salmonella/

http://www.accessdata.fda.gov/scripts/HVPCP/

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