Need Motivation to Eat Less Meat and More Plants? Part 8 of 12
Today stats about where foodborne bacteria E. coli, campylobacter, and salmonella come from, and irradiation consequences. And which foods you should be most concerned about. (Each of these stats/quotes has a corresponding source in Robbins’ The Food Revolution.)
The deadly E. coli 0157:H7 bacteria has occasionally been found in sprouts and raw apple juice. The vast majority of E. coli has been found in: GROUND BEEF
Tom Billy, administrator of USDA’s Food Safety and Inspection Service, estimates how many cases of beef contain E. coli: 50 percent of U.S. cattle carcasses
Reuters News Service quote: “A report by the U.S. Dept. of Agriculture estimates that 89 percent of U.S. beef ground into patties contains traces of the deadly E. coli strain.”
Leading cause of kidney failures in U.S./Canadian children: Hemolytic Uremic Syndrome, 85 percent of cases caused by E. coli
Estimate of how many E. coli cases are actually reported: 2% (William Keene, epidemiologist)
Salmonella has been caused by tomatoes, mustard cress, bean sprouts, cantaloupe and watermelon. Far more cases have been caused by: EGGS AND ANIMAL PRODUCTS
Americans sickened by Salmonella-tainted eggs in the U.S., annually: 650,000+
Americans killed by eating Salmonella-tainted eggs in the U.S., annually: 600
Salmonella cases in U.S. versus Sweden: 1 in 200, compared to 1 in 10,000 (you’ll know why later in a blog about the way animals are raised/processed)
Campylobacter is occasionally detected on vegetables. It’s widespread in: CHICKENS
American turkeys sufficiently contaminated with Campylobacter to cause illness: 90 percent (side note: if you don’t get sick, thank your immune system, which incidentally is nourished with antioxidant-rich plant foods)
Number of hens screened for Campylobacter by Univ. of Wisconsin researchers: 2,300
Number that were NOT infected with Campylobacter: 8
Cause of Milwaukee’s cryptosporidium outbreak in ’93 that sickened 400,000 and killed over 100: dairy manure
Campylobacter kills more Americans every year than E. coli and is increasing more rapidly, according to CDC numbers. The poultry industry does not dispute that most chicken sold in the U.S. is contaminated.
Quote by former USDA microbiologist Gerald Kuester of today’s processed chicken: “(The) final product is no different than if you stuck it in the toilet and ate it.”
Evidence of that: Univ. of Arizona found higher levels of coliform bacteria in the American kitchen than on the toilet rim because of “a bonus on the animal foods people bring into their kitchens. The bathroom is cleaner because people are not washing their chickens in the toilet” (Nicols Fox, foodborne disease authority).
Listeria has been found on cabbage grown in fields fertilized with listeria-infected animals. Far more often it’s found in: SOFT CHEESES AND PROCESSED MEATS
The U.S. government’s answer to microbial contamination: irradiation (no long-term studies have been done)
Consequences of irradiation: Vita A, B-1, C, K, and E are destroyed, and new and potentially carcinogenic chemical compounds are created (also mutant bacteria and viruses are a possibility)
Posted in: Detox, Lifestyle, Whole Food
