Creating Waves of Awareness
December 3, 2013 | Eggs and Salmonella - Rules, Regulations, Proper Storage and Handling
The U.S. is one of the only countries on Earth that keeps chicken eggs in cold storage as a way to stave off disease from highly contaminated eggs. The production of eggs in crowded and unsafe condition leads to higher rates of salmonella, even in inoculated or immunized chickens against the disease. In Europe, eggs are grown, delivered and stored at room temperature, instead of in refrigerated units, because this encourages better and more humane treatment and handling of chickens and eggs. In America, the eggs must be washed and misted with chlorine to tamp down bacteria growth. This treatment is unnecessary in other countries.
October 8, 2013 | Chickens Salmonella
Foster Farms raw chicken products made at three California sites may have sickened nearly 300 people in 18 states, according to a public health alert issued Monday by U.S. Department of Agriculture officials.
At least 278 illnesses caused by salmonella Heidelberg linked to the chicken brand have been reported, mostly in California, according to the USDA’s Food Safety and Inspection Service. The products were distributed mainly to outlets in California, Oregon and Washington state.
August 2013 | Spices and Salmonella |
The United States Food and Drug Administration will soon release a comprehensive analysis that pinpoints imported spices, found in just about every kitchen in the Western world, as a surprisingly potent source of salmonella poisoning.
In a study of more than 20,000 food shipments, the food agency found that nearly 7 percent of spice lots were contaminated with salmonella, twice the average of all other imported foods. Some 15 percent of coriander and 12 percent of oregano and basil shipments were contaminated, with high contamination levels also found in sesame seeds, curry powder and cumin. Four percent of black pepper shipments were contaminated.
Each year, 1.2 million people in the United States become sick from salmonella, one of the most common causes of food-borne illness. More than 23,000 are hospitalized and 450 die. Symptoms include diarrhea, fever and abdominal cramps that begin 12 to 36 hours after infection and can last three to five days. Death can result when infection spreads from the intestines to the bloodstream and affects vital organs. Infants and older people are most at risk.
Mexico and India had the highest share of contaminated spices. About 14 percent of the samples from Mexico contained salmonella, the study found, a result Mexican officials disputed.
Peanut Butter and Salmonella
Los Angeles Times | The recall started with Trader Joe's, a family store that you would never suspect would sell tainted food. They have a reputation for quality at a reasonable price.
Sunland Inc. expanded its nut butter recall to include all raw and roasted shelled and in-shell peanuts processed in its Peanut Processing Plant because the products have the potential to be contaminated with Salmonella.products made in its Portales, N.M., facility between March 1, 2010 and Sept. 24, 2012 — bringing the total number of products potentially implicated in a recent Salmonella outbreak to 240.
Salmonella and Chickens
Isn't it interesting that at a time when there is a rise in raising your own chickens, growing your own gardens, and home-schooling simultaneously we see a rise in these contagious deadly diseases in the industrial farming system?
Note that this video explains the problem originates with handling baby chicks.
LIMAU ORANGE | Poultry employees at enhanced chance of carrying antibiotic-resistant E. Coli shown in John Hopkins Study
(ABC 6 NEWS) – A Salmonella outbreak has sickened dozens of people and hospitalized at least nine more in several states, including Minnesota.
We have been explaining on the recent radio shows about E-coli and contagious disease that washing hands is the best way to stop the spread of illness. Wash for two solid minutes and soap up hands. We learned this from the swine flu pandemic scare.
Learn Proper Hand Washing Technique
What is the proper technique for washing your hands?
I'm more conscientious about washing hands when I come indoors from handling shopping carts, opening doors and shaking hands. CDC tells us also to wash after:
Most importantly, always wash hands thoroughly after handling pets, going to the bathroom and before preparing any meals or snacks.
Today, we call every increase in illness an epidemic. In 1990 a report was published in PubMed: International increase in Salmonella enteritidis: a new pandemic?
According to the report from the CDC, the other seven food borne illnesses it gathers data for, including E.Coli has decreased during the past 15 years, while Salmonella increased.
Salmonella also affects swine herds. What do you think the connection between birds, swine and influenza? And, now we also see links to salmonella and poultry and pigs. What homeopathic remedies and remedy pictures come to mind?
I wrote considerably about the salmonella outbreak of 2010 in an older blog.
Arsenicum album : Take for severe, burning abdominal pain with prolonged diarrhea, ice cold body and extremities, extreme thirst and outbreaks of sweating.
Veratrum album : Take for crampy abdominal pains with nausea and vomiting or diarrhea
April 29, 2012 | Banned Antibiotics Found in Poultry
Researchers find evidence of illegal use of antibiotics in poultry products.
By Jef Akst | April 6, 2012
Fluoroquinolones—a class of broad spectrum antibiotics that was banned from use in US poultry production by the US Food and Drug Administration in 2005—may still be in use illegally, according to a study published March 21 in Environmental Science & Technology. Researchers at the Johns Hopkins Bloomberg School of Public Health and Arizona State University found residues of the drugs in 8 of 12 samples of feather meal, a common byproduct of the poultry processing industry. The findings suggest that the animals were given fluoroquinolones prior to their slaughter and sale.
“The discovery of certain antibiotics in feather meal strongly suggests the continued use of these drugs, despite the ban put in place in 2005 by the FDA,” lead author David Love, a microbiologist with Johns Hopkins Center for a Livable Future, said in a press release. “The public health community has long been frustrated with the unwillingness of FDA to effectively address what antibiotics are fed to food animals.”
Antibiotic use in farmed animals is a concern because it may be fueling drug resistance to human infectious diseases. “Particularly worrisome is the continued use in animals of antibiotics that are close structural relatives of those that are used in human medicine,” wrote Bonnie M. Marshall and Stuart B. Levy of Tufts University in this month’s Critic At Large column. “It is feared that, in time, these drugs will lose potency as bacteria express ‘cross-resistance’ to the related drugs.”
Indeed, the current findings that fluoroquinolones may still be in use could explain the trends of fluoroquinolone resistance among Campylobacter bacteria. “In recent years, we’ve seen the rate of fluoroquinolone resistance slow, but not drop,” study co-author Keeve Nachman, also at the Center for a Livable Future, said in the press release. “With such a ban, you would expect a decline in resistance to these drugs” that is much greater, he said.
Other vectors where salmonella can spread to populations include fruit farms.
The CDC reports a multi-state outbreak of Salmonella Typhimurium tied to Cantaloupes.
We have often been told to wash the outside of melons thoroughly before cutting due to the potential spread of this disease. Summer heat combined with poor sanitation and irrigation routines may jump start the propagation throughout entire fields and harvests that go to market.
Another tainted fruit, the mango from
Types of items where salmonella has been detected at unsafe levels:
African Dwarf Frogs, Alfalfa and Spicy Sprouts, Alfalfa Sprouts, Banquet Pot Pies, Cantaloupe, Cheesy Chicken Rice Frozen Entrée, Chicks and Ducklings, Clinical and Teaching Microbiology Laboratories, Dry Dog Food, Fresh Imported Papayas, Frozen Mamey Fruit Pulp, Frozen Rodents, Ground Beef, Ground Beef, Ground Turkey, Kosher Broiled Chicken Livers, Live Poultry, Malt-O-Meal Rice/Wheat Cereals, Mangoes, Peanut Butter, Pistachios, Raw Scraped Ground Tuna Product, Red and Black Pepper/Italian-Style Meats, Restaurant Chain A, Shell Eggs, Small Turtles, Tomatoes - Salmonella Typhimurium, Turkey Burgers, Turkish Pine Nuts, Veggie Booty, Water Frogs
Salmonella Typhimurium is a leading cause of human gastroenteritis. The genus Salmonella contains over 2,000 sero-species and is one of the most important pathogens in the family Enterobacteriaceae. Salmonella are Gram-negative, anaerobic bacteria of the family Enterobacteriaceae, made up of nonspore-forming rods, usually motile by flagella. Salmonella enterica serovar Typhimurium is the among the most common Salmonella serovars causing Salmonellosis infections in the US. In humans, Salmonellosis causes diarrhea, fever, and abdominal cramps 12 to 72 hours after infection and may last for up to 7 days. Some cases result in hospitalization. Some in death. Salmonella is readily transmitted through the faeces of people or animals.
Worldwide over 50 billion chickens are now being slaughtered every year. 8.39 Billion Chickens are slaughtered every day. In other birds, 3 million chickens are killed in the U.S. for food--that's 269 deaths per second!
As a result of genetic manipulation for overgrown muscle tissue (meat) of the breast and thighs, these birds suffer miserably from painful lameness causing them to crouch and hobble in pain, from gastrointestinal and blood diseases, and chronic respiratory infections. The parents of these birds are raised in darkness and kept on semi-starvation diets to reduce the mating infirmities caused by forcing chickens bred for meat to grow too large too fast.
During their 45 days of life, “broiler” chickens live in semi-darkness on manure-soaked wood shavings, unchanged through several flocks of 30,000 or more birds in a single shed. Excretory ammonia fumes often become so strong that the birds develop a blinding eye disease called ammonia burn. So painful is this disease that afflicted birds rub their hurting eyes with their wings and let out cries of pain.
“Broiler” chickens are crowded by the thousands into filthy, closed sheds contaminated with poisonous Salmonella and Campylobacter bacteria. In addition to sickening the birds, these bacteria often remain in the cooked flesh, a common cause of food poisoning.
The modern hen used for egg production is far removed from the active Southeast Asian jungle fowl from whom she’s derived and from the active farmyard birds of the more recent past. She is a painfully debeaked, tortured bird who is jammed in a wire cage for a year or two, squeezed together with 8 or 9 other tormented hens in sheds holding 50,000 to 125,000 terrified, bewildered birds.
A small bird, forced to churn out huge numbers of large eggs, this hen is prone to a cruel condition known as Uterine Prolapse. When a small chicken pushes and strains day after day to expel large eggs, her uterus pushes out through the vent area leading to painful infection and a slow, agonizing death. The egg industry deprives hens of all food or severely restricts their rations from one to three weeks straight to manipulate egg laying and market prices, and to “save feed costs.” This practice is called Forced Molting.
Cooped for life without exercise while constantly drained of calcium to produce egg shells, laying hens develop osteoporosis, a mineral depletion and breaking of the bones from which many hens die miserably in their cages, often with their heads trapped between the bars. This disease of imprisonment is called Caged Layer Fatigue. Approximately 300 million hens are caged for egg production in the U.S. each year, 26 million in Canada, and 40 million in the U.K. Worldwide, about 5600 million hens are living in cages.
What happens to the 250 million male chicks born to hens in the U.S. egg industry each year?
Along with defective and slow-hatching female chicks, they are trashed as soon as they hatch. Upon breaking out of their shells, instead of being sheltered by a mother’s wings, the newborns are ground up alive, electrocuted, or thrown into trashcans where they slowly suffocate on top of one another, peeping to death while a human foot stomps them down to make more room for more chicks. Because the male chicken of the egg industry cannot lay eggs, and has not been genetically manipulated for profitable meat production, he is of no use to the egg industry. Destruction of unwanted male chicks is a worldwide practice.
At 6 - 12 weeks old, baby “broiler” and “roaster” chickens are cornered and grabbed by catching crews and carried upside down by their legs – struggling, flapping, and crying – to the transport truck. Jammed inside coops they may travel up to 12 hours to the slaughterhouse through heat, wind, rain, sleet, and snow without food or water.
Spent laying hens are simply flung from the battery cages to the transport crates by their wings, feet, legs, head, or whatever is grabbed. They are electrocuted, suffocated, buried alive, gassed, or chopped to pieces, alive, by woodchipper blades. Half-naked from feather loss caused by crowded caging, and terrorized by a lifetime of abuse, hens in transport experience such intense fear that many are paralyzed by the time they reach their final destination – the rendering company, slaughterhouse, landfill, grinder. Starved for 4 days before catching, they are a mass of broken bones, oozing abscesses, bruises, and internal hemorrhage. They are covered with the slime of broken eggs and pieces of shells. When not buried alive, these hens are shredded into human food, pet food, mink feed and poultry feed.
At the slaughterhouse, after being held in the trucks for 1 to 12 hours, chickens raised for meat are torn from the cages and hung upside down on a movable rack. As they move towards the killing knife, they are dragged through an electric current that paralyzes them but does not render them unconscious or pain-free. Millions of birds are alive, conscious and breathing not only as their throats are cut but afterwards, when their bodies are plunged into scalding water to remove their feathers. In the scalder “the chickens scream, kick, and their eyeballs pop out of their heads.” The industry calls these birds “redskins” – birds who were scalded while they were still alive.
Is it worth to become clear vegetarian, after all?
You have not painted a pretty picture, Vik. I believe home-grown eggs from chickens who are family pets may have a better life.
Better avoid raw egg :)
I have no problem with raw egg if you wash eggshell and get wholesome organic eggs. Even most eggs are fine. Mike Adams highly recommends raw egg in drinks. Do you remember the time when raw eggs were part of hangover folk remedy?