- This topic has 28 replies, 1 voice, and was last updated 11 years, 11 months ago by .
-
Posts
-
My daughter’s answer: Well, they take playdo and work it really nice, then they add the meat flavour…
Good answer!!
I feel sooo much sadness for humanity right now. Soooo much! But thank you! After the inevitable head desk I laughed hysterically! 😀
Check out my finished artwork at http://falcolf.deviantart.com/ and my sketch/studio blog at http://rosannapbrost.tumblr.com/
Excellent!
No Animals Harmed!!!!!!!!!! what planet does the person who wrote this live on?
My nephew posted a picture of a dead turkey he killed on my Facebook page and it nearly made me sick. I sent him an email and asked him to remove it so what did he do posted a picture of a deer he shot and was holding it’s head up – again I told him to remove it and not post anymore like it – somtimes I think he is a real jerk
Reminds of the militant vegan in our local area that writes into the regional newspaper on a fairly regular basis, but he can always be counted on to send in a letter when there’s an outbreak of E Coli or Salmonella telling us all that we should never eat meat or eggs or dairy and so on and so forth.
He was so bad that while I still worked at that paper I had a tick mark post-it that I made a mark on every time I saw one of his letters in the editorials.
The funniest thing was that while he was writing in regarding those outbreaks, they were always outbreaks on plant materials! Spinach, tomatoes, lettuce, etc. And never meat.
For the record, E. Coli and Salmonella aren’t found on vegetables in normal circumstances. Industrial factory farm runoff, abhorrent management of waste products, and a ‘more-is-better’ approach to antibiotics are all big factors in why it’s not just meat that’s unsafe these days. It’s insanely scary how many seemingly unrelated public concerns all boil down to how broken and unsustainable the American military-industrial food system is. It’s not the spinach that’s unsafe. It’s the E.Coli-tainted cow sh*t that got on it. And the E.Coli wouldn’t be in the manure if industrial meat producers were REMOTELY responsible for the heath of the animals they produce, and the people who eat the animals.
(Not vegan or vegetarian, just grossed out by what the food system has devolved to in the last twenty years.)
Goes to show how many people are ignorant of the facts in this day and age. Amazes me that there are truly people out there that have no clue where their food comes from. That is actually a pretty frightening thing that most are unconcerned with “from where and how” it gets to the table. Yikes!!!
This is all too true my friend.Buy fresh as possible from your local farmers if possible folks!It is ridiculous how far your food travels before you get to it at the store.
Every act matters.No matter how small💞
(Wanted......Brimstone Lap)
Male Hearth....one day🤞Dream on.I laughed so hard…
ROFLMAO!!!!City person!
Every act matters.No matter how small💞
(Wanted......Brimstone Lap)
Male Hearth....one day🤞Dream on.It’s the E.Coli-tainted cow sh*t that got on it. And the E.Coli wouldn’t be in the manure if industrial meat producers were REMOTELY responsible for the heath of the animals they produce, and the people who eat the animals.
I’m sorry, but I would like to correct you on this one statement.
E.coli, including the STEC varieties (Shiga-Toxin producing, which includes the infamous 0157:H7), are found naturally in the gut and intestines of cattle, and it has no effect on their health. Contamination of meat with these bacterium is not because it was on the flesh itself, but that the flesh was contaminated, at some point, with fecal matter. Cattle muscle tissue does NOT contain E.coli bacterium on it’s own.
Also, cattle that are not tested as healthy DO NOT enter the food system.
The fact that 0157:H7 and other Shiga Toxin producing E.coli bacterium is naturally present in the intestines and fecal matter of cattle, is the whole reason why there are specific controls to prevent the contamination of the healthy meat by the parts of the cow known to carry the bacterium, including, whole removal of internal organs, pasteurization, and multiple visual and microbial tests to check for these toxins. Sometimes these checks fail. Sometimes in a spectacular fashion (XL Foods recall comes to mind). When they fail, the industry has to step up it’s game to try and prevent recurrence, not just to satisfy the government bodies (CFIA here, or FDA in the US), but to also satisfy the customers that sell YOU the products that they are safe (sometimes that’s harder then the government, trust me). The only advantage to a failure is that it provides the opportunity for the entire industry to improve how they operate.
I work in this industry, I worked in quality control, and the years of experience in that sector are my reference.
Ah, no need to be sorry. Thanks for your thoughtful response. 🙂 It is good to hear from someone who works in such a field and you obviously know your stuff!!
I went off and made quite a blanket statement there with the word ‘producers’ and I didn’t meant to imply the workers who process the meat. I was referring to how the meat is raised on the typical large-scale factory farm. To be super specific, I was talking about CAFOs.
I do understand that beef itself doesn’t contain E.Coli, that it (or any other food) must come into contact with contaminated material.
I do have a problem that so much E.Coli is naturally present in the gut at the time of processing. That’s the way they’re fed and raised, which has drastically changed in the last 40 years. That seems to be all about corn and what a rabbit hole that’s been to research.
I do have a problem with how overused antibiotics are in the raising process. I have an even bigger problem with how large-scale meat raising is never mentioned in articles/reports about ‘the dangers of super-bugs’ and instead tend to imply that the blame is on the average consumer who uses Lysol on their counter or keeps hand sanitizer in their purse. :/
I wish there was more incentive for environmental/animal health before they get to you to be processed–that what you check rigorously for quality was a higher average quality to begin with. I hope that makes sense. And I can’t know the exact practices of your suppliers. 😉 Either way if you have more thoughts on it I’d be really curious.
See? If you just bought the meat at the store where it was made, none of this would be an issue :p
Read my books! Volume 1 and 2 of A Dragon Medley are available now.
http://www.sarahjestin.com/mybooks.htm
I host the feedback lists, which are maintained by drag0nfeathers.
http://www.sarahjestin.com/feedbacklists.htmI’m actually delighted with this discussion! So many people are removed from their food sources and don’t understand all the complexities (and often the harm) involved before it makes it to your place.
I am a huge fan and advocate of small-time, sustainable, local farming.
Volunteer mod- I'm here to help! Email me for the best response: nambroth at gmail.com
My art: featherdust.comSee? If you just bought the meat at the store where it was made, none of this would be an issue :p
Bwwwwaaaaaa hahahahahaha tooo funny!! 🙂
I buy all of my meat from a friend who raises all of her meat organic and we know that it is healthy and drug free. We personally know the butcher who processes our meat and what goes in our mouths is definetly not “Made at the store” HEHE
Antibiotics are overused, I agree with that wholeheartedly. I do know there is a time frame between when an animal can be given antibiotics and when it gets slaughtered. You can’t legally slaughter an animal currently on antibiotics, and I know it’s quite a few months afterwards (to allow the drugs to leave the system).
I can’t remember the source, but I do not think there is a definitive link between the use of antibiotics in cattle and the formation of super-bugs that can cause illness in humans. I’d be more concerned about over-prescribing of antibiotics in people for cases that do not need it (there’s a reason most super-bugs are bred in hospitals), then about antibiotics in cattle. As for the hand sanitizer thing, it does have a basis in reality – they kill 99% or so of germs. What survives is more resistant to the sanitizer, it breeds and then next time you sanitize, and kill 99% – what’s left gets more and more resistant to the sanitizer, eventually it stops working altogether. But resistant to sanitizer, does not mean resistant to antibiotics – hence why I stated you should be more worried about over-prescribing in a clinical setting.
Yes there is more E.coli in the intestines of cattle than there was in years past, but there are also much better controls. Large scale operations are at an advantage and disadvantage here. Advantage is that they have the funds and the manpower to ensure every single control is met. Disadvantage is, of course, with so many people and so much cattle (or whatever), there is a statistically higher chance that something will go wrong.
I can’t tell you the practices of my suppliers, but I do agree that it would be easier to catch everything, if there was less to catch in the first place. From the farmer on, to be honest… but it also wouldn’t hurt if the large industries paid a fair price per head to the farmers, then they’d probably care more… (this also goes into the feed statement you made, the less a farmer gets per head, he’s going to cut costs somewhere, and it’s usually in the feed quality). By farmer, of course I include small and large scale farming operations.
I think the huge problem with some people who work in the food industry, is that they stop seeing it as food. When you see tens of thousands of pounds of meat pass under your nose, you stop thinking “hey, this is someone’s dinner”. Not that I’m that way – I know that every single piece of meat that goes out the shipping door is something that someone eats, and I want to make certain it’s safe, even if it means costing the company money (I think my highest cost was $30,000 worth of meat that I threw out because it *might* have an issue – not that I’m bragging…).
I like talking about what I do, I take great pride in the work I do, and I would hope it shows in the quality of the products I send out.
- You must be logged in to reply to this topic.
