No, most worrying is the development of resistance to the overuse of
antibiotics. But, maybe you're right. Maybe the presence of ex food
company employees is why we still have overuse of antibiotics.
Chuck Norcutt
On 7/3/2015 11:33 AM, ChrisB wrote:
We’re going that way, Chuck, fear not. But my concern would not be
so much the immediate danger of salmonella in eggs or other nasties
in under-cooked meat. We of course take personal precautions,
particularly in the light recent revelations in the British press
about the prevalence of salmonella in chicken and of other nasty
bacteria in pork, for instance. But I worry more about the
mass-production of food.
For instance a film* we watched recently pointed out that in the USA
there are only 13 slaughterhouses, that 4 food companies dominate the
market and that intensive livestock farming requires the equally
intensive use of various antibiotics and other medicines to combat
the inevitable disease in the livestock – which then gets spread
between livestock on their long journeys to the abattoir. Most
worrying was the presence on the FDA of senior employees of the food
companies. I’m sure that there might be perfectly reasonable motives
for this state of affairs, but I remains suspicious, particularly of
any similar moves in this country or the rest of the EU.
There are too many greedy people running large corporations around
the world for my liking.
Chris
* Food Inc, I believe. And here’s a rebuttal of that film’s points:
http://www.safefoodinc.org/index.php?option=com_content&view=article&id=3&Itemid=11
<http://www.safefoodinc.org/index.php?option=com_content&view=article&id=3&Itemid=11>
On 3 Jul 2015, at 13:09, Chuck Norcutt
<chucknorcutt@xxxxxxxxxxxxxxxx> wrote:
Yes, just 2 of many such warnings in the litigation-happy US.
Chuck Norcutt
On 7/3/2015 7:00 AM, ChrisB wrote:
I see. A bit like, “objects in the mirror . . .” perhaps.
Chris
On 3 Jul 15, at 06:40, Chris Crawford
<chris@xxxxxxxxxxxxxxxxxxxxxx> wrote:
That statement is required by law here; all restaurants that
serve meat or eggs where the customer can choose how well-done
they want them have to print it in their menus. It refers to
bacterial infections that you can get from eating undercooked
meat. Some of them can kill you; I have personally gotten
seriously ill from eating undercooked meat, and now I donąt eat
anything that isnąt well done, no pink inside.
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