Veggies from hell
What do bean sprouts, carrot juice, tomatoes, and chocolate have in common? Click on any of the links to find the answer.
(Not chocolate! Say it aint so!!)
Undercooked hamburger, I can understand. But spinach, lettuce, almonds …? USA Today reports:
- Common food pathogens are evolving. For example, most forms of E. coli are harmless. It wasn’t until the 1970s that a deadly version emerged — a version that causes kidney damage and death.
- Two forms of the salmonella bacteria, Salmonella typhimurium and Salmonella newport, have evolved to resist most of the antibiotics that doctors are comfortable giving to children.
- At least one form of salmonella, formerly thought to be able to live for only a few days outside of the gut of a warm-blooded animal, now appears to be able to take up residence in the soil.
It’s a scary world, when even vegetables are out to get you!
Nov 14, 2006 @ 20:25:14
Oh, I completely agree with you. The focus of my anthropology class is on food, and as we have been reading Michael Pollan’s book, “The Omnivore’s Dilemma,” it is not encouraging to see the safe food supply dwindle to the point where we must completely raise our own food to at least have some indication of safety.
Nov 15, 2006 @ 17:04:29
Planning a move to CFIA?
Nov 17, 2006 @ 07:25:34
• steamymcd:
I would never take one of those food preparation courses, where they tell you all the ways that food can be contaminated during preparation, unless your practices are as sanitary as those of a hospital. I fear I would never again eat without anxiety.
An anthropology class? … I would have thought that was safe!
Nov 20, 2006 @ 00:57:17
It is unfortunately sad that I only knew of the food contaminations risks via my anth class – not sure who to blame for this one.