It’s Time to Stop Eating Bagged Salads

It pains me to say this, because I’m lazy. But after the umpteenth outbreak of food poisoning from bags of freshly washed greenery, I think it’s time we all stop eating bagged salads.

Source: It’s Time to Stop Eating Bagged Salads

TLDR: bagged lettuce comes from a number of different farms, and because it has multiple sources, each possibly with bacteria on it, increasing the risk of contamination. That’s versus lettuce sourced from a single farm.

Advertisements

This Failed Experiment Is Still Causing Farmers Trouble Almost a Decade Later

Nine years ago, an E. coli outbreak led to an expensive, labor-intensive change to the way a lot of our farms operated. But things didn’t get better—in fact, they got worse.

Source: This Failed Experiment Is Still Causing Farmers Trouble Almost a Decade Later

Unless the food is irradiated right before they serve it to you (plate included) it doesn’t really stop supply chain contamination or cross contamination at processing/prep.

The best system would be to package products in totally sealed packages and then irradiate with a monitor mark on each package to ensure proper dose is delivered. But I highly doubt food irradiation does this as it would cost too much for all the extra packaging, radiation sensitive dosing labels, and QA/QC required.

Pascalization is an interesting sterilization(ish) technique which literally crushes everything under pressures so high not much survives the process.

UV Water Purifiers Are Bullshit

To achieve its claimed ability to remove pathogens, water going into CamelBak’s new UV purifier must first be cleaned by a filter from a rival manufacturer. And that rival product is cheaper. That’s according to CamelBak’s own lab testing. And its not the only water treatment technology that’s incapable of performing as claimed.

Source: UV Water Purifiers Are Bullshit

Good read!  I have a better understanding now of why I boil water when I’m preparing hummingbird food.

Genetically-Engineered Bacteria Can Keep Mice From Getting Fat

Genetically engineered bacteria can prevent mice offered a high-fat diet from overeating. The beneficial effects of the bacteria last for about four to six weeks, suggesting that they temporarily take up residence in the gut.

Researchers developed the anti-obesity therapy to test a new way of treating chronic diseases. Sean Davies, a pharmacologist at Vanderbilt University, is modifying bacteria that live in and on the body—known collectively as a person’s microbiome. The hope is that engineered microbes could secrete drugs to treat diabetes, high blood pressure, or other conditions over the long term, eliminating the need to remember to take a pill. Another benefit is that many drugs—including the one tested by the Vanderbilt group—cannot be administered orally because they wouldn’t survive digestion. Bacteria could make it easier to administer such drugs.

Source: Microbes Engineered to Prevent Obesity

The concept is interesting, but this is the first mice trial – meaning, nowhere near prime time.

While most know E. coli from the scares in the recent years, we have E. coli in our intestines.

9 Types Of Bacteria You Didn’t Know You’re Sharing Your House With

They owe me rent!

We all know that the homes we believe belong to us are actually varied landscapes in which billions of creatures live, but we usually try not to think about our microbial roommates. Find out why your bathroom is the ultimate bacteria battleground, and why cleaning it can sometimes make it worse.

Source: 9 Types Of Bacteria You Didn’t Know You’re Sharing Your House With

I’m imagining all the hypochondriacs going into convulsions right now about this article.  But on the bright side, cleaning services should be seeing a nice uptake now.

The Science of Why Chicken Goes Bad So Quickly

Food-borne bacteria are the primary cause of spoilage and food poisonings. Thriving in moist, low-acid environments where lots of protein is present, pathogens like Salmonella, Campylobacter and E. coli live with the bird during its life and stay with its meat after slaughter; likewise, other bacteria, such a Acinetobacter and Pseudomonads fluroescens, putida or fragi, thrive on the meat after it’s processed. Given chicken’s somewhat unique qualities, quick spoilage is inevitable, and can only be mitigated by careful attention to time, temperature and moisture.

Source: The Science of Why Chicken Goes Bad So Quickly

It also depends on whether the chicken is organic, or Portland organic and whether it was able to take another chicken under it’s wing. Always look at the chicken’s dossier before making your final decision.  And count its fingers!

Some are reporting a trend to sell “Chicken without salmonella” and “eggs without salmonella”. From research, it shows that 99,99% of eggs is salmonella-free these days (without extra work, straight from the chicken) and Salmonella is killed at 75°C, so if you, by bad luck, have a salmonella infested piece of chicken or egg, just cooking it thoroughly already kills the virus.

Can E. Coli in Supermarket Meat Cause UTIs?

The research has not been peer reviewed.

After testing more than 1,200 samples from Flagstaff-area infections, Price says he’s genetically linked more than 100 of them to supermarket meats. A quarter of those were resistant to several antibiotics.

Source: Can E. Coli in Supermarket Meat Cause UTIs?