BILLIONS OF TAINTED EGGS

Image via WikipediaBILLIONS OF TAINTED EGGS




Egg lovers like my self are you pissed off, about this latest Salmonella outbreak? I know I am. I don’t understand why the FDA has not put stricter rules on farms that mass produce our food supply. This has been happening more often than I care to count.


I think the two Iowa farms Wright County Eggs and Hillandale Farms should be shut down. They knew that their supplier Jack DeCoster has been in news in the 90’s for heath a safety violations. Doing  business with a person like this is bound to have a bad effect on you. DeCoster Egg Farm should have been put out of business along time ago. Jack DeCoster apparently has no regard for human life. He his a man that is all about the money and that’s all. I blame the FDA as well, for dropping the ball when it came to Jack DeCoster. The FDA should have been watching Jack DeCoster with a fine tooth comb.


 People like myself with a weakened immune systems, are at such a high risk to becoming ill or dying from any contaminated food. The only way I know how to prevent myself and my family from getting sick is not to use eggs. I’m making my own food using egg substitute. When I eat out I make sure I know that what I’m eating  and it does not have eggs in it. Egg lovers hopefully this Salmonella outbreak get under control quickly, try to stay well.




LM


http://www.cbsnews.com/stories/2010/08/24/health/main6800278.shtml


http://www.cbsnews.com/video/watch/?id=6797484n&tag=related;photovideo


http://www.mpbn.net/Home/tabid/36/ctl/ViewItem/mid/3478/ItemId/13291/Default.aspx

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RECALL ON FOOD TAINTED WITH E COLI AND SALMONELLA

Image via Wikipedia

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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