THERE ARE SUPERBUGS IN OUR MEAT

It is always nice to know you are right. But, there are times I wish I wasn't. When writing The Safe Food Handbook : How to Make Smart Choices about Risky Food, I tried to be ahead of the issues in food safety - not behind. It has been the same in this blog (as in the case of the Japan - Daichii nuclear tragedy leading to radiation in food, the case of "bird flu" which is once again an issue, and the Listeria bacteria threat in our food plants).

One of the issues I stressed was the presence of antibiotic-resistant bacteria in our food - particularly in meat. This was several years ago. At that point it was an emerging and very frightening problem about which I was - and still am - particularly concerned. I also strongly oppose the U.S. practice of sub-therapeutic (preventive) use of antibiotics in industrialized livestock production for that reason, even though I am aware that it helps to keep our meat prices down.

Today, CNBC has an article by Mark Koba titled : Antibiotic-Resistant "Super-Bugs" Creep into Nation's Food Supply. This article seems to have been triggered by secondary analysis of data from the National Antimicrobial Resistance Monitoring System ( published in February) by the Environmental Working Group (EWG).

The EWG concluded that that antibiotic-resistant bacteria are turning up very, very frequently in meat sold in the U.S. It was found in 81 percent of raw ground turkey, 69 percent of raw pork chops, 55 percent of raw ground beef and 39 percent of raw chicken bought over the counter in 2011. Even if this is an overestimation of our exposure in 2011, it is likely to be that much or even more in 2013. Our food regulators, and some of our politicians are aware of the problem, and trying to do something about it, but only small steps have been taken so far.

The data is scary, to say the least. If nothing else convinces you to give up eating meat, this well might. The CNBC on-line article quotes Lance B. Price, a professor of environmental and occupational health at George Washington University: "I think this is one of the greatest threats to us as a nation and the planet." I agree.

The Safe Food Handbook has more information on this food threat, particularly in the Meat and Poultry chapter, under the section "The Superbug Issue." Yes, I wish I wasn't right on this issue. But I was. I will also bet that we'll be hearing more about it in the future.

To your good health,
TSF

WHY WE DON'T WANT E.COLI IN SCHOOL LUNCHES

This week's recall of E.coli 0157-contaminated beef, meant for school lunches in Georgia (see previous post), reminds me again that institutional food tends to be more deadly. We don't want this dangerous E.coli anywhere in our food. But having it in the meat destined for the school cafeterias is even worse. Here are three reasons why.

First, food stored and produced in large quantities is more likely to not get as cold as it needs to throughout, or reach the no-risk temperature it should reach to kill such bacteria. This applies to all institutional food, not just to that served in schools.

Secondly, because of budgetary constraints, many schools, particularly in some districts, have inadequate or poorly functioning equipment, such as refrigerators and cooking equipment. This increases the preceding risks.

Thirdly, studies have shown that school children who become ill with food poisoning at school frequently pass it on to their siblings, and especially younger siblings, at home. This bacteria can be particularly dangerous for such younger children.

For these three - and other reasons - it is especially important to make sure that any food served to school children is not just healthy, but safe for them to eat.

To your good health,

TSF

LISTERIOSIS OUTBREAK: IS IT CANTALOUPES?

Today's media attention has been on widening of controls for E.coli bacteria in U.S. meat. The food safety advocates have finally got the government to agree to checking for six other deadly strains in addition to the common E.coli 0157:H7. But, like it or not, there is evidence that these bacteria - and many others - are more likely to be present in our "healthy" fruit and vegetables. Besides, we cook the meat - or, at least we are supposed to cook it - whereas we often eat fruit and vegetables raw. Raw is more risky, because there is no "kill" step.

Take that wonderful cataloupe (which I currently have in my refrigerator). When it is good, it is totally delicious (I always test them in the store by pushing the ends and smelling). And you can do so many things with it - raw, of course. And today, the Food and Drug Administration (FDA) together with the Centers for Disease Control and Prevention (CDC) has issued a scary announcement about cantaloupes.

There is an ongoing outbreak of Listeriosis (caused byListeria monocytogenes bacteria) in Colorado, Nebraska, Oklahoma and Texas. This is probably a partial list, as research continues. Reportedly, 3 people in New Mexico have died, and at least 15 are seriously ill.

And the culprit food may be whole cantaloupes, most likely marketed from the Rocky Ford growing region of Colorado. This is fairly unusual, since this bacteria is usually associated with ready-to-eat food - for instance, cantaloupe that has been peeled and sliced up as well as a myriad of other popular convenience foods. But, it is occasionally found in soil, which probably happened in this case.

So beware - especially if you are pregnant or have a compromised immune system, cancer, or are an older adult. Listeria monocytogenes can be fatal. I have talked about this bacteria often in the past, but in case you haven't read those posts, here are the basics. Listeriosis symptoms can be easily confused with the flu - muscle aches and fever. Onset of symptoms after eating Listeria-contaminated food can vary tremendously from a few hours (which is rare) to as long as 70 or 90 days. Usually it is about 12 days.

If you are in a high risk group - skip the cantaloupe for now. I am on my way down to the refrigerator to toss it out.

To your good health,
TSF

UPDATE: An alert and a recall have now been announced.