By Kim Stagliano
The New York Times reports HERE that food companies can not guarantee that the food you buy is safe and not infected with pathogens. Next time you sit down to a calorie laden chicken pot-of-crap pie, think of this article. My niece had salmonella poisoning as a toddler. It almost killed her.
Don't worry, ConAgra is teaching the American consumer how to be a food safety engineer. Meanwhile the media had to teach people how to wash their hands during the Swine flu outbreak (you remember that?) Preparation instructions on food boxes now have to say, "Open box. Remove product. Throw box in trashcan...."
How different is pharma, I wonder, when it comes to safety?
The pie maker, ConAgra Foods, began spot-checking the vegetables for pathogens, but could not find the culprit. It also tried cooking the vegetables at high temperatures, a strategy the industry calls a “kill step,” to wipe out any lingering microbes. But the vegetables turned to mush in the process.
Increasingly, the corporations that supply Americans with processed foods are unable to guarantee the safety of their ingredients. In this case, ConAgra could not pinpoint which of the more than 25 ingredients in its pies was carrying salmonella. Other companies do not even know who is supplying their ingredients, let alone if those suppliers are screening the items for microbes and other potential dangers, interviews and documents show.
Kim Stagliano is Managing Editor for Age of Autism. She thinks the little black dress she's wearing at the Autism One auction for SafeMinds will be a bit loose.