Deadly infected Spanish cucumbers (Germany, elsewhere?)

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dedeleco
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by dedeleco » 12/06/11, 22:41

Uh what is the HACCP protocol?


google response to:
HACCP wiki protocol

HACCP system (Hazard Analysis Critical Control Point)


http://fr.wikipedia.org/wiki/Analyse_de ... C3%AEtrise


And TEPCO did not respect it !!

Nor the nuclear industry, which would have concluded that it was impossible to be infallible in perpetuity for immense unacceptable risks polluting the whole earth for millennia and which cause entire regions to be evacuated also in perpetuity on much more than a human life !!!!

Yet almost obvious:

The hazard analysis system - critical points for their control, abbreviated HACCP system (Hazard Analysis Critical Control Point), is a method of control of food safety developed in the United States of America by a dependent laboratory of NASA with the assistance of the firm Pillsbury since 1959 including the objective is the prevention, elimination or reduction to an acceptable level of any biological, chemical and physical danger. To do this, the approach consists of an analysis of the dangers allowing the establishment of critical points where it is possible to control them. Developed by experts through international collaboration over the years, HACCP is a good example of a "standard" that developed alongside states and regulatory authorities that then adopted it. In fact, this tool which has become a standard or more precisely a concept-concept, and not a standard in the French sense of the term, is now imposed by the various regulations of the European authorities for food hygiene ...
The HACCP method is based on the following seven principles: i) identify, ii) assess and iii) describe control measures

* Principle 1: carry out a hazard analysis.
* Principle 2: determine the critical points for control (CCP: Critical Control Point).
* Principle 3: set the critical threshold (s).
* Principle 4: set up a system for monitoring critical limits making it possible to ensure that the CCPs effectively control the hazards.
* Principle 5: determine the corrective measures to be taken when monitoring reveals that a given CCP is not under control.
* Principle 6: apply verification procedures to confirm that the HACCP system is working effectively.
* Principle 7: compile a file in which all the procedures and all the statements concerning these principles and their application appear.

The HACCP method allows a certain vigilance by identifying stages where there is a danger of contamination.


Do not vote for those who still want to develop nuclear, as an Event at the moment on the A3, on the pretext that Fukushima is an exceptional natural accident impossible in France !!
Amazing !!
Ignoring the possible progress, in a criminal immobility !!
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dedeleco
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by dedeleco » 16/06/11, 00:19

38 dead
Last edited by dedeleco the 16 / 06 / 11, 21: 07, 1 edited once.
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by Christophe » 16/06/11, 19:57

Really ... Germany has bad luck ...

http://www.francesoir.fr/actualite/soci ... 10597.html

E. coli bacteria: beware of meat in hard discount

In the 1.600 Lidl stores in France, the batches of incriminated minced steaks have been removed from the shelves. A sanitary affair which raises new questions concerning the purchase of meat in hard discount stores.
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dedeleco
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by dedeleco » 16/06/11, 21:12

On A2, at the moment, Special Envoy, fast food to fast business, who lie on hygiene, (hidden cam), repack, do not pay attention to stale stale meat, and intoxicate their customers with beautiful collective diarrhea !!
Fast toxin removal !!

Conclusion, make your sandwiches yourself !!
bread from the baker, organic ham, etc ... by eating less bulky and fatty !!
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by netshaman » 02/07/11, 15:41

Me for my part I have another theory.

I told myself that it could be due to Chernobyl radiation which would have mutated the bacteria in question.

There is also a possibility that in an unknown way this bacteria naturally present on vegetables has been contaminated by a foreign gene from GMOs.
Yep, let's not forget that transgenic soy is made from a gene from a bacteria!
And that there is undeniable proof that genetic material can be transmitted from a plant to an animal!
The proof is with the fields of GMO soybeans invaded by amaranth which also became resistant to glyphosate thanks to a genetic transfer.

Will we really know what it is one day?
Maybe in 20 years ... as for some past cases ... revealed than today?
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dedeleco
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by dedeleco » 02/07/11, 16:16

Nature is much more efficient than our laboratories, given everything we do not know about life and the rapid adaptation capacities it has !!
So a breeding of pigs and cows treated with antibiotics, detergents, etc. which shits on the seeds to germinate is enough in my opinion, in China !!

Bacteria transmit the secrets (plasmids) of antibiotic resistance !!
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by Christophe » 19/07/11, 10:20

Consequences of the case?

Organic products: new target for food safety

It is understandable that the recent health crises linked to intoxication by particularly virulent strains of the E. coli bacterium, and that the questioning of bio about them, cast doubt on the health safety of organic products. A doubt however totally unjustified.

For cucumbers, we know that it was simply a mistake by the German administration. Some still took advantage of this to incriminate organic farming. For germinated seeds, the German farm suspected at the outset has been completely ruled out as a source of contamination. According to a statement from the European Food Safety Authority (Efsa), those responsible are fenugreek seeds from Egypt, the exact origin of which has not been specified. In addition, with regard to French poisoning, the route of seeds from Egypt to Jardiland de Bègles is perplexing: Antwerp, Rotterdam, Germany, England and finally France. Not really a short circuit! Another obvious fact, rarely underlined: the problem is not organic, it is the germinated seeds.

With minced steak, we know that these are among the main foods at risk in terms of microbial contamination, and that intoxication by germinated seeds is relatively common worldwide. During germination, the seeds are in fact several days in a hot and humid atmosphere, ideal conditions for a rapid multiplication of bacteria. This, we believe, does not justify the advice given by the French authorities not to consume sprouts, which are excellent sources of vitamins. It suffices to observe strict hygiene rules, which French companies do which market them since in France - unlike the United States - we have never observed serious poisoning by these food.

Another question deserves careful consideration: while "E. coli" is a ubiquitous bacterium in our environment and almost always harmless, how did virulent strains such as O104 H4 appear, causing poisoning by sprouted seeds or O157 H7, the cause of hamburger poisoning? Would these strains not have appeared following the use of antibiotics in veterinary medicine associated with the consumption of grass or food treated with pesticides in factory farms? Van Huber from Purdue University in the United States recently suggested possible changes in the intestinal flora of animals that have ingested plants growing in fields treated with herbicides (Monsanto's glyphosate). Is the decline of bees not partly attributed to the combination of the association of certain pesticides with intestinal parasites?

To return to organic, remember that in 2003 the French Food Safety Agency (AFSSA) concluded that microbiological risks are not higher in organic than conventional and has not changed their mind since . There remains the more general question - the subject of endless controversy - of knowing whether or not organic products are better for health than others. From a nutritional point of view, the 2003 Afssa report on organic products concluded that they were slightly superior in terms of content of several nutrients (notably vitamin C, iron, magnesium) for certain foods, while considering that these differences had a negligible impact on the health status of the population. However, since that date, numerous studies have demonstrated a clear superiority of organic products according to at least two criteria: the content of fruits and vegetables in polyphenols and other antioxidants, and the content of milk in omega 3 fatty acids (+ 68% of omega 3 in organic products compared to conventional ones according to the average of the 11 comparative studies published since 2003).

But where the superiority of organic products over conventional ones is undoubtedly the most obvious, it is in terms of pesticide residues. According to the EAT (Total Food Study) just published by ANSES (National Agency for Food, Environmental and Occupational Health Safety), one in two foods contains at least one pesticide residue. In organic, less than one food in ten contains it, coming in most cases from contamination by neighbors or by the environment.

Some object that the levels of residues found in food are too low to have a negative impact on our health. One argument contradicts the very abundant literature published on this subject. A meta-analysis published in Canada concluded that out of 207 scientific publications comparing exposure to pesticides and various pathologies (cancer, neurotoxicity, reproductive problems, genotoxicity, dermatological problems) 173 concluded that there was a positive correlation between the incidence of these diseases. These were often, but not always, professional exhibitions, which does not change the conclusions to be drawn from them. Indeed, even if the pesticide residues present in food did not have a serious impact on the health of the consumer, which is highly improbable given the data in the scientific literature, do we morally have the right to consume foods we know that producing them can make farmers sick?

In addition, several recent scientific publications (the most recent in April 2011 in the American reference journal Environmental Health Perspectives) have highlighted the impact of organophosphate insecticides, widely used in France and around the world, on the nervous system: reduction in intelligence quotient, hyperactivity, abnormal reflexes, etc. Effects that appear even at very low doses, especially after exposure of the mother during pregnancy or young children. Health authorities are finally starting to take into consideration the "cocktail" effect of this uncontrolled combination of chemical substances denounced by various whistleblowers.

At a time when 45% of the population have chronic disorders or diseases partly related to exposure to chemical agents present in the environment, we therefore think that greatly reducing our exposure to pesticides - eating organic is the the only way to achieve this - is ultimately a very important public health and well-being issue.


Source: http://www.lemonde.fr/idees/article/201 ... _3232.html
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by Cuicui » 19/07/11, 15:31

http://www.dna.fr/fr/opinions/info/5346 ... ibiotiques

By Ms. Herrade Nehlig, from the Institute of Plant Molecular Biology - CNRS, Strasbourg (email)

“Escherichia coli is the bacteria most frequently used to 'mutate' plant cells in order to obtain GMOs. Escherichia coli is 'the' vector used to introduce into plant cells, the foreign gene that we want to integrate into the genome of the plant. Then we get rid of the bacterium Escherichia coli using a cocktail of broad spectrum antibiotics supposed to eliminate the bacteria and not the mutated cells (which will be at the origin of the new line of GMOs) since by introducing the desired gene, at the same time, an antibiotic resistance gene was introduced into the cell.
The Escherichia coli used in the manufacture of GMOs is therefore the 'transporter', the 'vector', in the light of the gene which interests the producer of GMOs and of the antibiotic resistance gene. The goal is to kill the bacteria serving as a vector (carrier) and not the mutated cell, by drowning the whole in a soup of antibiotics which will kill the bacteria which have got rid of their 'parasitic' genes in favor of the cells , without killing the cells carrying the introduced genes.
- What about bacteria that have become resistant to antibiotics, that history does not tell,
- What about the interactions between Escherichia coli and plant cells which will be at the origin of new lines of GMO plants ... I would not make more comments and leave it to you to make the link between my story ... and others, with cruel news. "
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dedeleco
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by dedeleco » 19/07/11, 15:35

Very good summary of scientific references in the book Mon Poison Quotidien (Arte discoveries) M Robin !!
In addition, we measured the quantity of pesticides in US children, and in 15 days of organic farming, it plummeted to zero !!

The Cocktail effect 0 + 0 = 60 is very real, especially on fetuses in the 2nd month of gestation, with malformations or cancers induced 30 to 50 years later, testicles, prostate, breast, thus multiplied !! !!
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