TweetShare Reducing food waste is a critical responsibility not to be dismissed by any individual or industry, but concerns over ammonia-treated low-quality beef otherwise used as dog food and winding up in burger meat is sounding major alarms for food activists and concerned consumers. Credit Jamie Oliver, the host of “The Food Revolution” for speaking [...]
Read More:Where’s the Dog Food? In Your Hamburger
Where’s the Dog Food? In Your HamburgerJanuary 1st, 2012 - Jill EttingerMeat & Poultry to Get Nutrition Labels by 2012January 13th, 2011 - Gerald "Gerry" Pugliese
Go to the supermarket and start pulling products off the shelves and you’ll see everything has nutrition labels, even water! And now, the United States Department of Agriculture (USDA) says starting in 2010, nutrition labels will be mandatory on many popular cuts of meat and poultry too. Read More:Meat & Poultry to Get Nutrition Labels by 2012New Pet-Food Line Features Organic, Grass-Fed BeefNovember 4th, 2010 - Barbara Feiner
“With the sustainable, organic, grass-fed beef revolution well underway, we believe it’s high time for the same quality meats to make their way from the dinner plate to the pet bowl,” says company founder Melissa McGinnis. Read More:New Pet-Food Line Features Organic, Grass-Fed BeefSuper-Easy Vegetable Beef SoupOctober 31st, 2010 - Barbara Feiner
Creating this filling dinnertime soup couldn’t be easier. Prep time is only 10 minutes, cook time is 20 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store. Enjoy! Savory Vegetable Beef SoupMakes 6 servings 1¾ cups organic beef broth New Recall: 1 Million Pounds of Ground BeefAugust 8th, 2010 - Barbara Feiner
Modesto, Calif.-based Valley Meat Co. is recalling approximately 1 million pounds of frozen ground beef patties and bulk ground beef products that may be contaminated with E. coli. This is a U.S. Department of Agriculture Class 1 recall, which indicates “a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.” Affected products are listed here. At press time, seven individuals have become ill. As I reported in October, eating ground beef is still considered a “gamble.” Photo: aMichiganMom Read More:New Recall: 1 Million Pounds of Ground BeefProcessed Meats Linked to Higher Heart Disease, Diabetes RisksMay 19th, 2010 - Barbara Feiner
Researchers at the Harvard School of Public Health have found that eating processed red meat—bacon, sausage or processed deli meats—was associated with a 42% higher risk of heart disease and 19% higher risk of type 2 diabetes. The researchers did not find a higher risk of heart disease or diabetes among individuals who ate unprocessed red meat: beef, pork, or lamb. “Although most dietary guidelines recommend reducing meat consumption, prior individual studies have shown mixed results for relationships between meat consumption and cardiovascular diseases and diabetes,” says Epidemiology Fellow Renata Micha, whose research was published Monday in the online edition of Circulation. “Most prior studies also did not separately consider the health effects of eating unprocessed red versus processed meats.” The researchers defined unprocessed red meat as any unprocessed beef, lamb or pork; poultry was excluded. Processed meat was defined as any meat preserved by smoking, curing or salting, or with the addition of chemical preservatives. Examples include bacon, salami, sausages, hot dogs or processed deli/luncheon meats. Vegetable or seafood protein sources were not evaluated. Study FindingsThe results showed that, on average, each 50-g (1.8-oz.) daily serving of processed meat (about 1–2 slices of deli meats or 1 hot dog) was associated with a 42% higher risk of developing heart disease and a 19% higher risk of developing diabetes. “When we looked at average nutrients in unprocessed red and processed meats eaten in the United States, we found that they contained similar average amounts of saturated fat and cholesterol,” Micha says. “In contrast, processed meats contained, on average, 4 times more sodium and 50% more nitrate preservatives. This suggests that differences in salt and preservatives, rather than fats, might explain the higher risk of heart disease and diabetes seen with processed meats, but not with unprocessed red meats.” Dietary sodium (salt) is known to increase blood pressure—a strong risk factor for heart disease. In animal experiments, nitrate preservatives can promote atherosclerosis and reduce glucose tolerance, effects that could increase heart disease and diabetes risks. Looking Toward the FutureGiven the differences in health risks seen with eating processed versus unprocessed red meats, the findings suggest these types of meats should be studied separately in future research for health effects, including cancer, the authors say. For example, higher intake of total meat and processed meat has been associated with a higher risk of colorectal cancer, but unprocessed red meat has not been separately evaluated. They also say more research is needed on which factors (especially salt and other preservatives) in meats are most important for health effects. Current efforts to update the federal Dietary Guidelines for Americans, which are often a reference for other countries around the world, make these findings particularly timely, the researchers say. They recommend that dietary and policy efforts should especially focus on reducing intake of processed meat. “To lower risk of heart attacks and diabetes, people should consider which types of meats they are eating,” Micha says. “Processed meats such as bacon, salami, sausages, hot dogs and processed deli meats may be the most important to avoid. Based on our findings, eating one serving per week or less would be associated with relatively small risk.” Read More:Processed Meats Linked to Higher Heart Disease, Diabetes RisksNew Beef Recall AnnouncedDecember 27th, 2009 - Barbara Feiner
On Christmas Eve, National Steak and Poultry of Owasso, OK, recalled approximately 248,000 pounds of beef products (not organic) that may be contaminated with E. coli. The is a Class I recall, which signifies “a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.” The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) became aware of the problem while investigating a cluster of E. coli illnesses. Working with the Centers for Disease Control and Prevention, as well as state health and agriculture departments, FSIS determined an association between non-intact steaks (blade tenderized prior to further processing) and illnesses in Colorado, Iowa, Kansas, Michigan, South Dakota and Washington. FSIS is continuing to work with the CDC and affected state public health partners on the investigation. Anyone with signs or symptoms of foodborne illness should consult a physician. Click here for a full list of recalled products, which include sirloin steaks, boneless beef tips, Philly steak, tri tip and skirt steak. If you have questions about the recall, please call the company’s hotline at (866) 439-7348. Read More:New Beef Recall AnnouncedServing Spoiled Meat to LawmakersNovember 4th, 2009 - Barbara Feiner
I’m serving a special five-course meal to the intellectually challenged members of Congress who support Big Agribusiness and predatory insurance companies over the health and safety of the American people. Let’s review the menu: First Course: Double CheeseburgerSourced from: San Diego Meat Co. On Oct. 13, the U.S. Department of Agriculture (USDA) declared a Class I recall on 925 pounds of ground beef products that may be contaminated with E. coli. As a refresher, dear legislators, a Class I recall is defined as “a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.” Cases of ground beef patties and bulk ground beef were shipped to restaurants and caterers in San Diego. Fly to SoCal, and eat up, guys! You can barf later on Shamu. Second Course: Beef TongueSourced from: Cargill Meat Solutions Corp., Milwaukee. The affected 5,522 pounds, recalled Oct. 17, may include tonsils, which means the company failed to comply with USDA regulations. Tongue tissue may be infected with bovine spongiform encephalopathy (mad-cow disease). No worries, guys. It’s a Class II recall, which means there’s a “remote probability of adverse consequences.” You like to gamble with people’s lives, so dig in! Third Course: Chicken & Apple Sausage
Sourced from: Vatran’s Fine Foods, Inc., Tracy, Calif. Approximately 11,500 pounds of assorted meat and poultry products were recalled on Oct. 16 because they were produced without the benefit of federal inspection. It’s another high-risk Class I recall, affecting pork, chicken, turkey and lamb sausages, as well as veal frankfurters and other products. Chow down, wieners! Fourth Course: Beef Butt SteakSourced from: Crocetti’s Oakdale Packing Co. (doing business as South Shore Meats, Inc.), Brockton, MA. Some 1,039 pounds of fresh ground beef patties derived from bench trim, as well as mechanically tenderized beef cuts, may be contaminated with E. coli. The USDA declared a Class I recall on Oct. 26. Hope that nice slab of butt is extra juicy! Fifth Course: Meatballs
Sourced from: Fairbank Farms, Ashville, NY. This is a biggie: a Class I recall Oct. 31 of 545,699 pounds of fresh ground beef products. This one aggravates me even more because it includes Trader Joe’s Butcher Shop Fine Quality Meats and the Wild Harvest Natural brand. So far, 28 people have been sickened, and at least one person has died. Diner RulesYou’re expected to clean your plates. Luckily, you have great health insurance—you know, the kind of coverage you refuse to provide to your constituents. Read More:Serving Spoiled Meat to LawmakersStopping E. Coli at Its SourceOctober 29th, 2009 - Barbara Feiner
Can David Asper’s research help protect our global food and water supply? A graduate student in veterinary microbiology at the University of Saskatchewan, Asper is working on a new cattle vaccine that may potentially stop E. coli at its source. Asper’s research builds on the work of his supervisor, Andrew Potter, PhD. As director of the Vaccine and Infectious Disease Organization–International Vaccine Centre, Dr. Potter helped create the first cattle vaccine against E. coli O157, which prevents bacteria from attaching to, and colonizing in, a cow’s intestines. Human illness occurs when meat becomes contaminated during slaughter or if feces mix with groundwater, thereby polluting drinking water, swimming water and/or food supplies. Infections can be mild, but some are severe to life-threatening. “The E. coli O157 vaccine is the first of its kind worldwide and is expected to significantly lessen the amount of E. coli O157 present in food products and also in the environment,” Dr. Potter says. But O157, while the most prevalent E. coli strain in North America, is one of hundreds of bacteria that cause disease by producing Shiga toxin (STEC). Even healthy cows can carry STEC bacteria, so identification of infected cattle can prove difficult. “Right now, STEC bacteria is the No. 1 cause of renal [kidney] failure in children around the world,” Asper says. “It affects adults, too, but children are the most susceptible.” Asper’s vaccine prototype could protect cattle against several non-O157 bacteria. It will be tested on mice and cattle over 3 to 5 years. “We can protect humans by vaccinating animals before they come in contact with the pathogen,” he says. “I think that’s very important work that will lead to a lot fewer infections.” Beef and dairy producers could also benefit from Asper’s work. When STEC is found in just one meat sample, beef processors are required to destroy the entire shipment—a significant cost to farmers. Photo by Scott Bell Read More:Stopping E. Coli at Its SourceGround Beef “Still a Gamble”October 8th, 2009 - Barbara Feiner
Last Sunday, the New York Times published E. Coli Path Shows Flaws in Beef Inspection, in which reporter Michael Moss informs us that “eating ground beef is still a gamble.” The newspaper obtained corporate records that indict our broken food-safety system. E. coli remains an ever-present threat, which is bad news for a nation that loves its burgers. ”The majority of E. coli comes into processing plants on the hides of grain-fed feedlot cattle and in their guts,” says Allen Williams, PhD, chief operating officer at Tallgrass Beef, a producer of grass-fed meats. “Most beef in the United States comes from cattle that are fattened on grain in feedlots. Grain diets alter the rumen pH in the gut to allow the acid-resistant bacteria, such as pathogenic E. coli bacteria, to grow and thrive. “Grass-fed cattle are much less prone to the pathogenic forms of E. coli that usually lead to sickness and recalls,” he adds. “Since 100% of grass-fed cattle are fed only forage diets and raised in the pasture, they are clean inside and out.” If you enjoy a good burger and haven’t yet switched to grass-fed organic beef, now’s the time. Burger lovers can follow my mom’s example. Read More:Ground Beef “Still a Gamble” |
Los Angeles-based 
Fall’s dynamic trio—a bowl of homemade organic soup, a 
