Food pathogens ranked by cost to society

K

KISHOR LAL

New member
Mark Thorson wrote:

co


Mark,

Of the three, the deli roast beef caused me terrible diarhea . I forget
which brand.

Same thing also with Honey-Baked smoked turkey.

Nothing of either was physically painful just terribly diarhea-able!

Never figured out which food poisoning it was.

Andy
 
On Apr 29, 6:18?pm, Mark Thorson wrote:

Many people just don't understand what "clean" really means. Nobody
eats food off a clean plate. A plzate may have been clean when food
went on it (Let's hope so!) but if it were clean when the food was
done, it wouldn't need washing. The point is not what is on the plate,
but how much time little fungooses had to grow.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
Andy wrote:

I doubt if brand would make much difference.
More likely, it was how the meat was handled
in the supply chain and at the retailer.
I've seen some rather incompetent handling
at the retail level, like the responsible
parties had no clue how meat should be
handled.
 
On 29/04/2011 6:18 PM, Mark Thorson wrote:

Over the last few years there have been a number of incidents of food
contamination arising from particular processing plants. According to
the lists of recalled foods there were dozens of brands affected. It
seems that,just like the fruit and vegetable canning businesses slapping
different name brand labels on their production runs, the meat
processing business is also producing stuff under numerous brand names.
 
Dave Smith wrote:

There are contract processors that process for many smaller brands, and
also it's always easiest to compete against yourself, so many producers
sell under multiple brands.
 
On Fri, 29 Apr 2011 13:25:41 -0800, Mark Thorson wrote:


According to the USDA, "widespread testing does not ensure the
nation's food supply and false positives could scare consumers".

That was right before they convinced a federal judge to make it
illegal to test for mad cow disease. That same argument could be
applied to all food testing.

I'd like to see that case go to the Supreme Court. Lets see if THEY
have bought by the beef lobby, too. By refusing the case without
comment, probably. After all, we could apply that same argument to
all the testing done by the USDA and manufacturers. The USDA isn't
exactly timely in suggesting recalls. How many times have you seen a
meat recall for products that haven't reached their expiration date or
wouldn't otherwise been consumed alrerady (in the case of frozen
patties)?

The whole mad cow decision is an excellent example of how big
corporations and lobbies have bought the government in the name of
greed.

-sw
 
On Fri, 29 Apr 2011 13:25:41 -0800, Mark Thorson wrote:


Not to mention:

"Most suffer mild symptoms and recover on their own, but more than
100,000 are hospitalized and 3,000 die."

Isn't that about how may died in the World Trade Center EVERY YEAR.
yet the government threw, what, a trillion dollars at Homeland
Security and related causes/excuses? Not to mention a bunch of dead
US soldiers.

-sw
 
On Fri, 29 Apr 2011 14:18:00 -0800, Mark Thorson wrote:


The meat and cheese slicers are often the innocent culprits. Hormel
is adverting pathogen/bacteria-free high pressure pasteurized,
pre-sliced deli meats in "Restaurant Business" magazine. What they
don't say is they offer guarantee for their whole chubs that delis
use/sell (at half the price).

-sw
 
On Fri, 29 Apr 2011 14:27:55 -0700 (PDT), Jerry Avins wrote:


That doesn't make much of a point. Of course we wash plates. i
prefer not to have dried sauerkraut from Oktoberfest on the plates I
eat off of today. Even though it's unlikely that it's harmful.

-sw
 
On Fri, 29 Apr 2011 18:41:43 -0400, Dave Smith wrote:


All meat products have an establishment (est) number on them that
tells you exactly who the manufacturer and which plant it was. Even
on those seemingly unlabelled packer cuts - they all have a small
"est" circle with a number inside them if you look hard enough. And
the list of est #'s is easily obtainable.

-sw
 
On Fri, 29 Apr 2011 20:01:08 -0500, Sqwertz wrote:


I forgot another "Don't". They don't guarantee their chubs are
pathogen-free (they specifically mention Listeria).

-sw
 
On Apr 29, 2:25?pm, Mark Thorson wrote:

"In second place is toxoplasma in pork"

I call bullshit. Toxoplasmosis is spread through cat shit, including
the shit that cats climb a six foot fence to bury in my back yard. Who
gets toxoplasmosis from pork? Someone who eats pork tartare?
 
On Fri, 29 Apr 2011 20:30:29 -0700 (PDT), spamtrap1888 wrote:


How come we never hear about that one? I'm sure to be infected with
that one. I've had a lot of cats and eat a lot of pork, including raw
(ready to cook) ham.

They say 19% of the population is infected with this. I'm sure to be
one of the 5.

-sw
 
In article ,
Omelet wrote:


Ummm, without feeding spamtrap1888's trolling, I should note that this
reference gives exactly _zero_ data relevant to potential epidemiology
to humans from consuming pork. It does -- in a bare minimum of words --
suggest _some_ degree of prevalence of the disease in _pigs_. So?
[Note: this is not to claim there is no such problem, but popular
reportage -- especially in a rag like the WashPo -- is not a very good
guide...]
 
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