America Is Hungry, And Someone Has Got For Keep Us Fed

The main reason for which corn is the main crop in America is because it can be easily used for the making of “processed food and hundreds of other products.” Corn has become so convenient, that many factories use it to feed their animals, in order to accelerate their growth. Since it benefits government subsidies, many farmers opt to make a greater profit by changing the way they raise cattle, which also means the amount of animal manure is much greater. Furthermore, since there is “no good way of disposing it,” the grounds are becoming ideal parameters for the breeding of “deadly bacteria,” which brings about the unethical and scientific issues in the industry for these bacteria have found “their way into our food.” Moreover, as confirmed by the American Association for the Advancement of Science, a corn-based diet can promote Escherichia coli within the “digestive tract of

The main reason for which corn is the main crop in America is because it can be easily used for the making of “processed food and hundreds of other products.” Corn has become so convenient, that many factories use it to feed their animals, in order to accelerate their growth. Since it also benefitted government subsidies, many farmers have opted to make a greater profit by changing the way they raise cattle, which also means the amount of animal manure is much greater. Furthermore, since there is “no good way of disposing of it,” the grounds are becoming ideal parameters for the breeding of “deadly bacteria,” which brings about the ethical and scientific issues in the industry for these bacteria have found “their way into our food.” Moreover, as confirmed by the American Association For The Advancement Of Science, a corn-based diet can promote Escherichia coli within the “digestive tract of

Presently, speculations have risen about the amount of antibiotics used in the livestock industry and the desire to consume antibiotic-free meats. What is not understood, however, is the USDA has been monitoring the amount of antimicrobial residue in meats for several years. If unsafe levels are detected the meat is not allowed to be sold for human consumption. Yet, fast food chains such as Subway and Chipotle are claiming to go completely antibiotic free within the next decade. The practicality of this becoming a reality is slim due to the need to control, treat, and prevent diseases. To truly understand the importance of the antibiotic usage in cattle it must first be understood what antibiotics are and the reasons they are used. Additionally, the use of vaccinations should be taken into account for the

Escherichia coli are gram negative, rod shaped bacteria that are often used in laboratory studies and are usually harmless, residing in the human digestive tract as part of the normal flora. E. coli 0157:H7 is a pathogenic strain of E. coli that was first identified as a cause of disease in the United States in 1982, during an investigation into an outbreak of gastrointestinal illness. The organism is also called enterohemorrhagic E. coli (EHEC) because it causes abdominal pain with diarrhea that may contain blood. It lives in the intestines of healthy cattle and can contaminate meat during slaughter. It is believed that the widespread use of antibiotics by American farmers has

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

Because E. Coli O157:H7 is found in cattle intestines, a key method to prevent E. Coli O157:H7 contamination is to prevent fecal matter from splattering on the beef.12 However, this was not a priority for the meat processing and feedlot industries, which was focused instead on minimizing costs and maximizing profits. The feedlot sectors held responsibility due to the poor conditions it raised cattle. In order to minimize costs, cattle were kept in “medieval conditions” where they were without clean water and sewage disposal. Because cattle deposit around 50 pound of manure everyday, the result of the poor sanitation conditions is that cattle spend most of the day in their own feces, coating their hides with waste. In addition, the animal feed contained fecal matter from other animals. The meat processing industry further exacerbated this problem through their slaughtering techniques. In order to maximize profits the cattle were slaughtered at high speeds by employees who were increasingly composed of poorly trained, poorly paid, and politically vulnerable immigrant workers. To slaughter the cattle, workers must first remove the cattle’s hide before physically removing its inner organs. However, if the hides are not properly cleaned, pieces of dirt and fecal matter will fall into the meat. Furthermore, if the organs are not removed

FSIS examines and screens all meat, poultry and egg items sold to guarantee consistence with obligatory U.S. sustenance wellbeing measures and investigation enactment. There is required review of domesticated animals and poultry before butcher, keeping ailing creatures from entering the nourishment supply. There is likewise an obligatory after death examination of each cadaver for unmistakable deformities that can influence wellbeing and quality. USDA sets up sterile gauges for slaughterhouses and meat handling offices with USDA enrolled offices on-going checking and assessment of operations. A system executed to decrease the rate of sustenance borne sickness inferable from meat, poultry and egg

Our food should not be treated like sweat shops; I am talking about CAFO (Concentrated Animal Feeding Operations). Allen Trenkle, Ruminant Nutrition Expert Iowa State University said, “Animals evolved consuming grass and some research found that a high corn diet results in e coli that are acid resisted and that are the more harmful e coli” (qtd. in “Food Inc.”) The cow’s diet and living conditions in these CAFO’s are really bad; “Their fed corn because it’s cheap and the cows get fatter on a corn diet. They stand ankle deep in their own manure all day long if one cow has e coli the other cows will get it, and when they get to the slaughter house their hide is caked with manure. When they slaughter four-hundred cows an hour they don’t take precaution of how to get the manure off the cows and that’s how e coli end up in our meat.” Michael Pollan (qtd. in “Food Inc.”) “To date, mad cow disease is not a crisis in public health; but it’s becoming a crisis in public trust.” (qtd. in Food-Borne Illnesses.) Our food-safety system is failing and we need to be concerned about this issue.

During slaughter of animals (cattle or chicken) the meat can be contaminated by C. perfringens bacteria with the animal’s intestinal content or even worse by their feces, therefore; meat has to be cooked properly

Corn is the number one grain used to feed animals for slaughter. Feeding cows corn instead of their natural diet lead to the unintentional creation of 157H7 E. coli, a deadly bacteria that can kill. The film reveals how food standards have dropped, with only 9,164 safety inspections from the FDA each year as compared to over 50,000 in 1972. The food industry has become consolidated to the point of a few companies having a great deal of power and influence via the government. The USDA is no longer able to shutdown plants with contaminated meat. A bill titled “Kevin’s Law” had the intent of changing that, but, after 6 years, the bill still has not been passed. Food companies have made some attempts to reduce E. coli by cleaning their meats in an ammonia solution. However, unhealthy food is being subsidized and contributing to American obesity and the rise of type 2 diabetes in adolescents.

According to Ronnie Cummings of In Motion Magazine, after several dozen consumers in Colorado were poisoned by E-coli feces in their burgers, 25 million pounds of hamburger meat had to be recalled from the Hudson Foods Corporation. Much of the E. coli found in meat appears to be a product of feedlot life of cattle getting a feedlot diet and living in their own manure. The feedlot lifestyle is a common practice of corporate manufactured meat.

Food safety is a highly overlooked yet crucial aspect of the food industry, as evident in the deadly 1993 Escherichia Coli outbreak in multiple Jack in the Box locations. Escherichia Coli is prevalent in raw and undercooked ground beef, which is a common food item on the Jack in the Box menu; the bacterial contamination during the slaughtering process of the meat lead to this gut wrenching epidemic (Wiley 2013). The horrific E. coli outbreak could have been prevented if it were not for Jack in the Box’s meat supplier Vons, Foodmaker’s vice president of technical services Ken Dunkley, and Jack in the Box’s President Bob Nungent.

We learned that “reports of severe gastroenteritis linked to eating raw or undercooked meat have led FDA to investigate possible sources of the contamination.” Escherichia Coli bacteria was found in the batched

The public is supposed to live in a healthy lifestyle, but as many people do not know how their food is being handled and where their food is coming from our “healthy” lifestyle is at risk due to what we are putting into our bodies. In the documentary, Barbara Kowalcyk was a mother of a two year old that died from E.coli 157H7 just by eating hamburgers and she went to the USDA building to speak with Diana DeGette who works for the food safety department and explain to her what happened to her son and find a way to prevent the same problem from ever happening. Research by (CDC) E.Coli is normally found in the intestines of people and animals. E.coli are pathogenic, meaning they can cause illness, either diarrhea or illness outside of the intestinal tract. The types of E. coli that can cause diarrhea can be transmitted through contaminated water or food, or through contact with animals or people. The Kevin’s Law went into effect and was able to shut down plants that repeatedly produce contaminated meat and ammonia was added to hamburger meat to kill the bacteria that was living in the meat such as E.coli. Food safety is very important by saving lives around the nation and is a must for the government to be on top of because this is focusing on the public. The government will help the nation and countries around the world that is in need such as Africa because Africa is a low-class country and is a well-known country for viruses and infections. So, as

The 2007 media coverage of E. Coli and the market environment in the US, led Dr. Sharpin to choose the North American terrain. At that time, the end consumer was extremely concerned about E.Coli O157:H7 in beef. The concern of the end consumer created an opportunity in the market as food distributors recognized