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Urgency !!!
We got a Contamination here in little world ! CSI Team did their job already but has left without cleaning the crime scene. Therefore we do have this special operations team. We all know this will be a hards job...but someone has to do it !
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It's been a big week for me with the Weekly Flickr episode (www.flickr.com/photos/flickr/15409384236/in/set-721576398...) coming out! Hi to everyone who is following my work, old and new!
Before I get into my most recent topic - GMO’s, I’m excited to mention that this ongoing series won an Honourable Mention in the International Photography Awards. It really has motivated me to keep pushing forward with this and I’m excited for things to come!
So now onto the controversial topic of GMO’s....
If you'd like to read about it you can check out my blog - macmilla31309.c4.cmdwebsites.com/blog/
or go to my facebook page
December Is Worldwide Food Safety Month
Chef Charlene is busy whipping up pies and pasteries for the small parties coming for New Year's Eve. When not busy in the kitchen, she is studying food safety techniques and attending classes to learn more on food safety.
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Worldwide Food Service Safety Month is an annual designation observed in December. The goals of this month are to focus on keeping food safe as it’s prepared in the service industry, as well as reminding us to be safe and cook properly when we are making our own food at home. This month, the holidays are in full swing; so what better a time than now to practice safety while cooking?
Did you know more than 200 diseases are spread through food alone? One in ten people become sick every year from eating contaminated food, and 420,000 people are killed from these illnesses every year. These types of illnesses can cause long-term health problems if they don’t kill you, so it’s very important to be adamant about consuming safely prepared food. Children younger than 5 years old are at the highest risk. The good news is, proper food preparation can prevent almost all food-borne illnesses. Remember, everyone has a role in keeping food safe. It’s a shared responsibility among the government, producers, food service industries, and consumers.
HOW TO OBSERVE
Here are some food hygiene tips for next time you’re cooking a meal at home.
Wash your hands with warm water and soap before handling food and make sure you thoroughly wash them again when you’re done.
If you have any cuts on your fingers, hands, or wrists, cover them with bandages before handling food. Wear gloves when practical.
Thoroughly wash your fruits and veggies with clean, warm water before use.
Make sure your cooked foods are separate from raw foods to avoid harmful bacteria cross-contamination.
Use fresh utensils when switching from raw meat to other foods during preparation.
Regularly wash your dishcloths and towels in the kitchen using hot water to keep as clean as possible.
Do not under-cook your meat. Use a thermometer to make sure you get it right!
HISTORY
Worldwide Food Service Safety Month has been recognized since December 1994 to remind everyone that food safety is crucial when cooking for others and ourselves.
The Codex Alimentarius (Latin for "food code" or "food book") is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety. Its name derives from the Codex Alimentarius Austriacus. Its texts are developed and maintained by the Codex Alimentarius Commission, a body that was established in 1963 by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The Commission's main aims are stated as being to protect the health of consumers and ensure fair practices in the international food trade. The Codex Alimentarius is recognized by the World Trade Organization as an international reference point for the resolution of disputes concerning food safety and consumer protection.
E numbers are number codes for food additives and are usually found on food labels throughout the European Union. The numbering scheme follows that of the International Numbering System (INS) as determined by the Codex Alimentarius committee . Only a subset of the INS additives are approved for use in the European Union, the 'E' prefix which stands for Europe. In casual language in the UK and Ireland, the term "E-number" is used as a pejorative term for artificial food additives, and products may promote themselves as "free of E-numbers" even though some of the ingredients (e.g. bicarbonate of soda) do have such a code.
E numbers are also encountered on food labeling in other jurisdictions, including the GCC, Australia, New Zealand and Israel. The "E" prefix is omitted in Australia and New Zealand. They are increasingly (though still rarely) found on North American packaging, especially in Canada.
In Dhaka city, fresh (literally) fruits are perhaps some of the rarest things to find. Most fruits which are locally produced are dipped in preservatives (Formalin) in the orchards, and the imported ones are dipped in preservatives or industrial colors right after they reach our land. No one cares.
Because the authorities who are supposed to regulate such malpractice suffer from lack of manpower, scientific equipment and personnel with specialized knowledge.
Strange thing is, people hardly seek treatment. Is it likely that people of Bangladesh are developing resilience against these poisonous chemicals?
Hand washing after handling raw meat or poultry or its packaging is a necessity because anything you touch afterwards could become contaminated. Wash hands with warm water and soap for 20 seconds before and after handling food. USDA Photo.
Double dipping happening in all 8 sample chutneys, how gross! Nothing was being done to address this issue, even after I mentioned it to one of the stall holders. Hence I took a photo.
Where? The Matlock Victorian Christmas Market. Hall Leys Park, Matlock.
Vendors. The Crusty Pie Company. Liongate House, Stanage Ln, Halifax.
Info.
'Double-dipping' is officially even more disgusting than we feared - and some dips are worse than others. It's a habit a lot of us are guilty of, but it could result in catching all sorts of diseases including strains of the herpes virus, glandular fever, respiratory diseases and even TB can all be passed on through residual saliva lurking in dips according to recent research by leading science journals.
The U. S. Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) recommends an internal cooked temperature of 165 to 180 degrees for poultry. The food thermometer depicted here is thermistor-style food thermometer, which uses a resistor (a ceramic semiconductor bonded in the tip with temperature-sensitive epoxy) to measure temperature. The thickness of the probe is approximately 1/8 of an inch and takes roughly 10 seconds to register the temperature on the digital display. Since the semiconductor is in the tip, thermistors can measure temperature in thin foods, as well as thick foods. Because the center of a food is usually cooler than the outer surface, place the tip in the center of the thickest part of the food. This type of thermometer does not remain in the food while it is cooking but should be used near the end of the cooking process. USDA Photo.
This image is excerpted from a U.S. GAO report:
www.gao.gov/products/GAO-16-425
FOOD SAFETY: FDA Coordinating with Stakeholders on New Rules but Challenges Remain and Greater Tribal Consultation Needed
Flash-back forward update:
> flic.kr/p/og9MWf √
You like 2vote, right? You can do voting here all right:
jpgmag.com/photos/3572059 -- ends end of july.
A couple of copies were given to the four person panel on GM. This magazine is now called "Organic New Zealand".
The Soil & Health Association has published a magazine since 1942. Our magazine was called Soil & Health from August/September 1965 until March/April 2001. It is now called 'Organic NZ'.
Organic NZ is a leading source of information on organics and sustainable living.
Our magazine is published six times a year and includes information on organic gardening, farming and growing; health, food and additives; pesticide reports, genetic engineering, animal health, international issues, new products, profiles, and recipes. The magazine also includes an organic Goods & Services Directory.
en.wikipedia.org/wiki/Royal_Commission_on_Genetic_Modific...
Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two and large items like turkeys may take longer, approximately one day for each 5 pounds of weight. USDA Photo.
School Nutrition Professionals washing their hands during training. Find Team Nutrition handwashing resources at: www.fns.usda.gov/tn/handwashing-and-cleaning-resources.
All photos are property of USDA with unlimited rights to the use and redistribution of the images.
Shannon Jordre, a consumer safety officer in FDA’s Center for Veterinary Medicine’s (CVM) Division of Compliance, and Jenny Murphy, a consumer safety officer in FDA’s Center for Veterinary Medicine (CVM), look at an enclosed conveyor at the Wild Turkey distillery.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
www.mfe.govt.nz/publications/hazards/report-royal-commiss...
Report of the Royal Commission on Genetic Modification
Publication date:
July 2001. Retired Judge, Thomas Eichelbaum chaired the Royal Commission on Genetic Modification.
A Royal Commission on Genetic Modification was established by the Government on 8 May 2000 to look into and report on issues about genetic modification in New Zealand. This report presents their findings: "proceed with caution".
www.beehive.govt.nz/release/about-royal-commission-geneti...
The Royal Commission on Genetic Modification was established in May 2000 to report to the government on the options available to New Zealand to deal with genetic modification and to advise on appropriate changes to the relevant laws and policies.
Its members were Sir Thomas Eichelbaum (Chair), Dr Jacqueline Allan GP, Dr Jean Fleming (chemist) and the Rt Rev Richard Randerson (Anglican Bishop)
In the formal part of its consultation it heard from approximately 400 witnesses and other interested people in more than three months of formal hearings resulting in close to 5,000 pages of transcripts. The people who gave evidence during those hearings included representatives from research institutions and the biotechnology industry, New Zealand's primary production sector, the organics industry, church and religious groups, Maori organisations, the health and food sectors and environmental groups.
As well, more than 10,000 members of the public provided written submissions and, in the course of its 14-month inquiry, the Royal Commission consulted widely with the New Zealand public, holding 50 public meetings, hui and workshops in regional centres from Invercargill in the south to Kaikohe in the north.
There was also a three-day national hui at Turangawaewae marae in Ngaruawahia and special youth forum in Wellington.
The Commissioners considered all the material submitted to them and produced a four-volume report, including 49 recommendations that have provided the basis for the government's decision making on how New Zealand should proceed in managing genetic modification.
The Royal Commission on Genetic Modification report is available online at:
www.gmcommission.govt.nz/RCGM/index.html
More information is available at :
Marian Hobbs
Former Environment Minister
The Corngate scandal during this time challenged the Ministers credibility and competence.GE /GMO food became an election issue for 2002 and beyond.
en.wikipedia.org/wiki/Corngate
home.greens.org.nz/factsheets/notes-select-committees-cor...
"Corngate" was a political scandal which took place in New Zealand in 2002 and involved the suspected release of genetically modified corn seed in 2000. The possibility of the presence of a small percentage of GE corn in a seed shipment from the U.S. was raised publicly by Nicky Hager in his book 'Seeds of Distrust'.[1] The percentage was found well after sowing to be above "allowable limits" of contamination - the allowable limit being zero as the question of the accidental presence of GE content or the unreliability of low level testing had not been considered. The results showing GE contamination were later seen as being a PCR artifact, likely being due to contamination of the samples rather than the corn?
It became politically important due to the New Zealand Green Party stance on genetically engineered crops. The ruling Labour Party policy regarding GE research was brought into the argument allowing Corngate to become an election issue as the book, Seeds of Distrust was released a few months prior to the 2002 Parliamentary elections.
A select committee, including members of the Green Party, was formed to investigate the matter. Green Party statements claim the committee was "obstructed" by Syngenta refusing to release test results.[2] The final report, released in late 2004, was inconclusive due to a lack of clear evidence, poor reporting in the original incident and the deletion of raw data critical for a full re-evaluation. Scientific assessment highlighted a lack of rigor in the testing procedures at that time and noted failures in the administration and interpretation of the results by the regulatory body, the Environmental Risk Management Authority (ERMA).So ERMA has been given the more American like name under the later National government since: the EPA the Environmental Protection Authority. It may have continued without doing its own on testing on GMOs.The 'economy' becomes more important than much else. "In achieving our mission to protect people and the environment, we understand the need to consider New Zealand’s ability to develop economically, culturally and socially. We do this by delivering robust, objective decisions on environmental matters, and ensuring compliance with rules."
www.epa.govt.nz/new-organisms/for-ibscs/Pages/default.aspx
The incident also highlighted the problems of testing for the presence of GMOs down to a regulatory level of zero when all available detection methods have a relatively high base threshold before results become unreliable.
The scandal was further intensified when news journalist John Campbell interviewed then NZ Prime Minister Helen Clark about the issue.[3] It ended with Clark labelling Campbell a "sanctimonious" due to what she considered the "ambush" style of the interview.[4] The Broadcasting Standards Authority (BSA) later ruled that the infamous "Corngate" interview was unbalanced, unfair and lacked impartiality and objectivity.[5]. Clark did not like surprises.
Corngate is one of many scandals suffixed with "-gate", ultimately originating from the Watergate scandal in U.S. politics.
This is a map showing the network of terms associated with food and agriculture. To create the map, we collected two months worth of tag data from delicious.com in the Fall of 2008. The network was visualized using techniques from the field of social network analysis.
How to read the map:
Each node is a tag. The larger the node, the more the tag showed up in the dataset. Links between tags means they co-occurred as tags for a website. The thicker the line between tags, the more tags co-occurred. The distance between nodes indicates how closely related the terms are in the minds of Delicious.com users (theoretically). Groups of tags were identified using a cluster algorithm. The cluster names were chosen by the research team (for instance, "Food Safety" in the upper right hand corner).
Purpose of the map:
The map was created to help a foundation frame food policy issues for engaging industry and the public. Their program goal is to improve the environmental performance of agriculture. Our recommendation based on the map and other analysis was to frame their food policy agenda as "total security net for agriculture" taking into account farmers' need for financial security, consumers' need for a healthy and reliable food supply, and an overarching, long-term need for environmental sustainability of agriculture. In other words, we recommended that the framing lead with what is closest to farmers' and consumers' immediate personal concern.
Escherichia coli or E. coli. Not very nice when it turns up in your food or drinking water. This is on EMB agar. Some info: en.wikipedia.org/wiki/Escherichia_coli
School Nutrition Professional washing hands with soapy water. Find Team Nutrition handwashing resources at: www.fns.usda.gov/tn/handwashing-and-cleaning-resources.
All photos are property of USDA with unlimited rights to the use and redistribution of the images.
Shannon Jordre, a consumer safety officer in FDA’s Center for Veterinary Medicine’s (CVM) Division of Compliance, observes active fermentation at the Woodford Reserve Distillery in Versailles, KY.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
Keep an appliance thermometer in your refrigerator to check the temperature. The temperature in the refrigerator should be set at 40 °F or below. USDA Photo.
While on the campaign trail in 2007, Barack Obama promised to label GMO foods if elected.
In 2009, Michelle Obama began planting an organic garden using organic seeds on the grounds of the White House for her family and the White House staff. I wonder why the genetically modified seeds where not good enough? She wrote a book about her garden called, "American Grown", which I am sure will provide her with a small fortune in personal revenue.
On March 26, 2013, Barack Obama signed his name to H.R. 933, a continuing resolution spending bill approved in Congress days earlier. Buried 78 pages within the bill exists a provision that grossly protects biotech corporations such as the Missouri-based Monsanto Company from litigation.
With the president’s signature, agriculture giants that deal with genetically modified organisms (GMOs) and genetically engineered (GE) seeds are given the go-ahead to continue to plant and sell man-made crops, even as questions remain largely unanswered about the health risks these types of products pose to consumers.
In light of approval from the House and Senate, more than 250,000 people signed a petition asking the president to veto the spending bill over the biotech rider tacked on, an item that has since been widely referred to as the “Monsanto Protection Act.”
Obama ignored the people, instead choosing to sign a bill that effectively bars federal courts from being able to halt the sale or planting of GMO or GE crops and seeds, no matter what health consequences from the consumption of these products may come to light in the future.
James Brumley, a reporter for Investor Place, explains a little more thoroughly just how dangerous the rider is now that biotech companies are allowed to bypass judicial scrutiny. Up until it was signed, he writes, “the USDA [US Department of Agriculture] oversaw and approved (or denied) the testing of genetically modified seeds, while the federal courts retained the authority to halt the testing or sale of these plants if it felt that public health was being jeopardized. With HR 933 now a law, however, the court system no longer has the right to step in and protect the consumer.”
hmmmm......me wonders why the GMO's and GE's are good enough for everyone else but not the Obama's? And.....me wonders why Barack Obama caved and broke his promise to the American people? hmmm....makes you wonder, doesn't it?
**photo courtesy of www.businessinsider.com
PS....I could caption this photo but I had better not....lol
An empty seed bag blew into the yard from passing farm machinery. This year's corn crop; next year's high-fructose corn syrup. I hope it doesn't do a gene swap with poison ivy! The tag boasts of three patented genes that the corn contains that make it resistant to herbicides. So: farmers can spray harsh chemicals on the corn without killing it, and thus yield more of it to make our cornflakes!
This is one of my most viewed photos because it is widely reprinted. The res is pretty good and if you zoom in on the tag in the upper left you can read about the specific genes that are modified.
Roasting is one of the best methods for cooking tender meats. The U.S. Department of Agriculture (USDA) recommends cooking meat and poultry at a minimum of 325 degrees. The Food Safety Inspection Service (FSIS) recommends an internal cooked temperature of 165 to 180 degrees. The food thermometer depicted here is designed to remain in the food while it is cooking in the oven, and is generally used for large items such as a roast or turkey. USDA Photo.
Cpl. Briana Lawrence closely examines the dates on bottles of smoothie in Fort Knox, KY on Wednesday, May 31, 2023. | Lanie Guinn
MSU AgBioresearch scientists and assistant professor of Food Science and Human Nutrition and Animal Science Ik Soon Kang and Professor of Food Science and Human Nutrition Al Booren instruct the making of brats in the MSU meat lab.
Day of Action. Against Monsanto and genetically modified food. A small but vocal protest group. In the city
Fruit and vegetables on sale alongside other food items in a local market in Addis Ababa, Ethiopia (photo credit: ILRI/Geraldine Klarenberg).
Jenny Murphy, a consumer safety officer in FDA’s Center for Veterinary Medicine (CVM), with handful of dried spent grain at the Wild Turkey distillery. In background, from left: Shannon Jordre, a consumer safety officer in CVM’s Division of Compliance, Jim Sanders, Distillery Manager at the Wild Turkey Distillery, Steve Barber, director of FDA’s Cincinnati District Office, and Jennifer Erickson, a regulatory policy analyst in CVM’s Office of Surveillance and Compliance.
A team of FDA, Kentucky and Distilled Spirits Council representatives, led by Dr. Stephen Ostroff, FDA’s former deputy commissioner for foods and veterinary medicine, toured distilleries and a craft brewery over Jan. 11 and 12, 2017. The goal was to facilitate industry understanding of applicable FDA rules under the Food Safety Modernization Act, including those related to spent grains used in animal foods, and to increase FDA’s understanding of how distilleries and breweries operate.
This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required. For more privacy and use information visit: www.flickr.com/people/fdaphotos/
FDA photos by Jennifer Erickson and Lillian Hsu
Campylobacter! Some of our students isolated these from Quidi Vidi lake. No surprise given the number of birds that visit the lake. Some info: en.wikipedia.org/wiki/Campylobacter