Kong Sez:

    Food, as we have said previously, is going to get very bad. The same as water. You want to know how to use expertly, a pressure cooker/pressure canner. The FDA talks about how strident food–borne diseases are becoming.

    Pressure Cooking for zero minutes — Bring the water to a boil in your pressure cooker with the lid on and the Pressure Regulator on the Vent Pipe, and the moment (about 10 or more minutes) the Regulator starts to "jiggle," allow the food to cook for 3 to 5 minutes, at 15 psi to destroy most microbes.

    When things really get bad, sterilize your foods, including your canned goods, dehydrated and freeze–dried foods. Take no chances. When The Hell is in its full rigor...do not...we repeat, do not use Boiling–Water–Bath Canning methods for acid fruits. Endotoxin, as well as Exotoxin risks will be too great. We suggest to Sterilize all foods and water.

    We further suggest to learn Pressure Canning Methods; especially if you have a garden.

    "Food spoilage is due to the metabolism of contaminating microorganisms. Contamination in poultry and eggs may have a human or 'natural' source" — Alcamo's Fundamentals of Microbiology, Jeffrey C. Pommerville, Eighth Edition. The following are generally the sources of organisms that cause spoilage:

• Flour
• Eggs, and
• Sugar

    Dr. "B" says watch out for cereal grains, especially those who have properly stored them using oxygen absorbers, desiccants, and mylar bags. Even if you buy them vacuum packed with oxygen absorbers in #10 cans or large pails, consider that they may become contaminated as soon as you open them because moisture in the air will be used by microbes, if they are present in the containers as contaminants; or, become cross–contaminated. Consider Aspergillus and Claviceps have entered into your grains.

    Drs. Alcamo/Pommerville write:

"Two types of grain spoilage are important in public health microbiology. The first type of spoilage is caused by the ascomycete Aspergillus flavus. This mold produces aflatoxins, a series of toxins that accumulate in stored grains such as wheat as well as peanuts, soybeans, and corn. Scientists have implicated aflatoxin in liver and colon cancers in humans. The toxins are consumed in grain products, as well as meat from animals that feed on contaminated grain."

Commentary By Kong:

The immediate above and that which follows is why Dr. "B" is urging all his people to get a top pressure cooker and a pressure canner. "You are going to have to sterilize your foods in the immediate future for safety reasons," he says.

"The second type of grain spoilage is caused by Claviceps purpurea, the cause of ergot poisoning (ergotism). Rye plants are particularly susceptible to this type of spoilage, but wheat and barley grains may be affected also. The toxins deposited by C. purpurea may induce convulsions and hallucinations when consumed."

    "What have most stored: Grains and their flours," Dr. "B" says. "Why?" Because they are considered, like wheat flour, the staff of life. When the goings gets tough, you want to pressure cook your foods, especially a few months to a year into the chaos! Start practicing now. Remember, not just cooking . . . sterilization! This is 15 psi for at least 15 minutes, preferably 20.

---

Leafy Greens Top Risky Food List
Advocacy group notes illness outbreaks usually linked to 'healthy' foods.
By Robert Preidt

---

(HealthDay News) — Leafy greens head a list of the top 10 riskiest foods regulated by the U.S. Food and Drug Administration, a report released Tuesday by a public advocacy group says.

The 10 types of foods included in the list account for nearly 40 percent of all foodborne illness outbreaks linked to FDA-regulated foods since 1990, according to the report from the Center for Science in the Public Interest.

Unfortunately, the list includes some of the healthiest and most popular foods consumed by Americans, the report authors noted.

More than 1,500 separate, definable outbreaks that caused almost 50,000 illnesses were linked to these 10 foods, the report found. The illnesses ranged from gastrointestinal distress to long-term disability and death.

The report, based on U.S. Centers for Disease Control and Prevention data, says the top 10 riskiest foods regulated by the FDA are:

• Leafy greens: 363 outbreaks involving 13,568 reported cases of illness.

• Eggs: 352 outbreaks with 11,163 reported cases of illness.

• Tuna: 268 outbreaks with 2,341 reported cases of illness.

• Oysters: 132 outbreaks with 3,409 reported cases of illness.

• Potatoes: 108 outbreaks with 3,659 reported cases of illness.

• Cheese: 83 outbreaks with 2,761 reported cases of illness.

• Ice Cream: 74 outbreaks with 2,594 reported cases of illness.

• Tomatoes: 31 outbreaks with 3,292 reported cases of illness.

• Sprouts: 31 outbreaks with 2,022 reported cases of illness.

• Berries: 25 outbreaks with 3,397 reported cases of illness.

Pathogens typically associated with meat and poultry—such as salmonella and E. coli 0157:H7 —have been repeatedly linked with outbreaks caused by these 10 types of foods. In fact, salmonella was the culprit in 33 percent of outbreaks involving the foods in the report. Along with salmonella and E. coli, other pathogens causing outbreaks associated with these foods include Campylobacter, Scombrotoxin, Norovirus and Vibrio.

The report noted that foodborne illness outbreaks are becoming more common in the United States because of a complex, globalized food system, outdated food safety laws and the rise of large-scale production and processing.

In July, the U.S. House of Representatives approved a bill, backed by President Barack Obama, that would give the FDA expanded oversight of food producers. The bill would speed up the ability of health officials to track down the source of an outbreak and permit the government to mandate a recall, instead of having to rely on food producers to voluntarily pull tainted products from store shelves, according to the Washington Post.

The Senate is expected to take up its version of the bill this fall.

More information

The U.S. Centers for Disease Control and Prevention has more about foodborne illness.

SOURCE: The Center for Science in the Public Interest, news release, Oct. 6, 2009

Copyright © 2009 ScoutNews, LLC. All rights reserved.

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