food safety for people who don’t cook

For most consumers, re-heating a frozen pot pie or pizza is a taste issue, not a food safety issue.
However, with the outbreak of food poisoning, manufacturers of processed foods now rely on consumers to follow specific, sometimes inconvenient instructions to kill pathogens in convenient foods.
How much responsibility should consumers take for the safety of processed foods they eat?
Should they think food is safe?
Douglas Powell is an associate professor of food safety at Kansas State University and editor of barfblog. com.
ConAgra Food said on November.
14,2007 when it reintroduced the redesigned pot pieto-
Now follow the cooking instructions to help eliminate any potential confusion regarding cooking time.
I tried them at the time and found that the instructions were not sufficient.
Are the new labels tested by consumers?
Is there any evidence in ConAgra that the pie fan actually follows the instructions on the label?
If the company is serious about ensuring that the directive is effective, it should test the new label in observational studies with at least 100 teenagers, to prove that the target market can actually follow the instructions before introducing the product into the mass market.
The instructions instruct the consumer to use a food thermometer to test the temperature.
But it looks like a metal thermometer (
Traditional kitchen thermometer
Used in ConAgra tags and time videos;
The thermometer readings are not accurate.
In order to read more accurately, consumers must use digital prompts
Sensitive Thermometer
Food safety is hard to make simple.
Consumers have been accused of food poisoning for decades, and unconfirmed claims are that most food poisoning occurs at home.
However, an increasing outbreak of foods such as peanut butter, pot pie, pet food, pizza, spinach and tomatoes has nothing to do with how consumers handle their food.
Everyone on the farmto-
Forks are responsible for food safety, but it is not sincere to hand over the responsibility for processing food or fresh agricultural products to consumers --
Especially those who profit from the sale of these products.
Chef and school food advocate Ann Cooper is the founder of lunch course LLC and the food family agriculture Foundation. She is co-
The author of the lunch course: changing the way we feed our children. ”Large multi-
A few years ago, state companies began to take over our food supply and convince consumers that it would be safer and easier to process food.
If we look at the 1950 AD, the message is that processed food will help mothers get out of the kitchen while providing nutritious food for their children.
The concept of processing safer has been accepted by school food service administrators across the country, making them switch from grilled fresh chicken to highly processed chicken nuggets, pizza bags and burritos, fully sealed.
These plastic-packed frozen lunch foods are touted as safer as you heat them in plastic, put them in plastic, put them in plastic, and never have to worry about pollution.
In fact, these companies are so good at marketing the safety of these products that most schools in our country are so afraid of cooking raw chickens
It\'s like it\'s a foreign body from another planet.
Instead of the family already cooking food for millions of years.
Now, these food manufacturers
Those who convince us to stop cooking, those who have good food that can be frozen in plastic --
Already aware that mass production can lead to unsafe food, they are trying to shift responsibility back to consumers who no longer know how to cook.
This is crazy.
We don\'t cook for a generation now.
If these companies are selling highly processed products that are completely cooked, they-not the eater —
Responsible for its safety.
We need to cook if we want safe, healthy and delicious food.
We need to realize that highly processed foods are not much better and even companies realize that they are not safe.
Walter Olsen, a senior researcher at the Manhattan Institute, is the author of the litigation explosion and other books.
He has too many editors and lawyers. com.
The Times article suggests that food safety has become a bigger problem because food processors are increasingly unaware of where their ingredients come from.
But the most recent federal Centers for Disease Control, began: \"The most common food-borne diseases that occur have barely changed in the past three years, a month-
The Center for Disease Control and Prevention released its national report on Thursday.
It added, \"since monitoring began in 1996, the incidence of some food poisoning has dropped significantly.
C. What are you worried about? D. C.
Experts believe that the decline in the number of diseases has not continued, but has stabilized.
The obvious reason is that the main safety benefits of meatand poultry-
Improvements in other areas did not match the processing.
Probably innocent.
Food like bean sprouts, pistachios and scallions (
A few recent highs.
General example of quality pollution)
It has always been a carrier of pathogens.
Even if uneven heating temperature is reached during freezingthen-
Today, pot pie is a risk for consumers, and 1989 and 1999 may also be a risk in 1979.
In fact, not so much food seems to be added.
We are able to accurately trace the origin of the disease and get to know it quickly and widely.
As for why the chamber of food processing has become more conservative (higher-temperature)
Cooking advice, wouldn\'t you do the same if faced with increasing political pressure and litigation risks?
I don\'t believe in the past, there will be more business in the chaotic hunting scene sales --Point-
Compared to the ingredient trade that may be more roundabout today, but better electronically recorded, the fashion food Terminal offers superior \"traceability \".
There was never a guarantee that the nasty bugs would not grow on the food, and now there is no.
Comments are no longer accepted.
Sir, it\'s very good there.
Olsen: \"Even if the heating temperature is uneven when freezing --then-
Today, pot pie is a risk for consumers, and 1989 and 1999 may also be a risk in 1979.
\"Microwave ovens are not common in 1979, so most of the heating was done in standard ovens in that era.
Even today, the microwave oven is notorious for uneven heating.
At the same level of product contamination, the risk of consumers increases as the heating method changes.
The reasonable public expectation of a food is (reheated)
It is safe to eat through generally accepted methods.
For these methods, either the product should be safe or it should be withdrawn from the market.
Even people who have had a hard time in the kitchen know that this is where they have to go to eat.
Everyone eats.
In today\'s society, basic cooking skills are very lacking because they have never been taught and integrated into daily life by older, more experienced family chefs.
There are at least two generations of home chefs who rely too much on processing and simple heating options to feed their families, and anything in Italy is too hard, except boiling water.
This problem of food safety is a typical false problem.
I have no doubt that it is disturbing that every year a small percentage of people get sick because of salmonella or other pathogens produced from prepared food.
This means that this is a problem with all processed foods, which are generally food.
This is not true at all.
Over the past 50 years or so, we have developed a remarkable, effective, disease-producing system in this country, which is called our food-producing system.
The farms in the factory produced salmonella, veroniasis, stapholycoccis and other pathogens by concentrating a large number of animals in small places, changing their diet, and \"feeding them antibiotics\"
They also made electronic products with cattle.
E. Coli 0157H7 toxic to human beings.
All of these pathogens enter muscles and festivals.
Muscle tissue meat is irradiated to kill pathogens.
These festivals are concentrated on commercial vegetable farms.
The result is a pathogen in processed foods, but it can be seen that this is a completely human problem.
Its artificial proof is the fact that organic food and cattle raised in the pastoral area have never had these problems.
In all alerts about salmonella, lettuce, or whatever you have, does not apply to organic foods.
Organic farmers do not naturally gather cattle or pigs in small places and feed them subsidized corn.
Vegetable farmers do not use factory farm manure.
People who get food from food cooperatives that sell organic food never have to worry about pathogens in food.
Unless we completely change the farm in the factory or absolutely eliminate them, we will be infected with this pathogen on food issues.
But while the Health Council is real, it should be understood that this is an issue of one\'s behavior.
It\'s wrong to ship food from California or Iowa to the east coast.
What is the factor that affects food, no one can say it.
I tried to be a native to reduce these factors.
Our country\'s obsession with processed \"Frankfurt food\" plus our \"it\'s not my fault!
\"Mentality, go home.
We rely on for-
Profitable Companies and inevitably corrupt government agencies tell us what is healthy and safe, not responsible for our own choices.
We Americans have become lazy in the past half of the time. century!
From my point of view, this is a process (
I am a teacher of history, government and economics): Forty-
More leisure time => leisure time (pleasurable)
Activity => The two receipts needed to be paid => less time spent on cooking => convenient \"food. ”Forty-
More leisure time => leisure time (pleasurable)
Activity => decrease in cooking as a source of happiness (
About busy advertising on stoves and so on)
=> Convenience \"food.
As the reader has seen, the shift to processed food and/or Food \"products\" is multifaceted
Of course, good results have been achieved at some stages.
Additional stages and patterns can be easily added;
Not all of mine. inclusive.
My point is that there are many aspects of this change, many entry points, and many contributing factors. I share Mr.
Silver\'s view of the pathogens in the processed food industry-which we \'ve brought to ourselves-but I think it\'s a symptom of a bigger phenomenon: a shift in the cultural paradigm.
However, they have milk in 3rd world countries.
Refrigerate on shelves for a few months and do not deteriorate as they radiate packaged food-killing the root cause of these problems.
We have technology, we have a reason, why would the United States resist it? The Name. and some hyper-
Reaction to micro-terror
Possible atomic changes in the process.
IMHO\'s best solution to an increasingly frequent outbreak of salmonella-especially given the complexity of the food ingredient chain noted in this article-is to require all preparations, pre-
For the safety of consumers, packaged food must be irradiated.
This rule is not valid for locally grown/Supplied Food (e. g.
If they make food at the store to take home, or at the farmer\'s market. )
However, irradiation is required for all frozen, prepackaged and canned/jarred foods.
Of course, fruits and vegetables transported also need to be irradiated, so that the bacteria and raw objects that cause them to rot during transit will also be killed.
This will also help to improve the shelf life of food and increase the supply of good food.
Food safety issues that scare processors are not salmonella in peanut butter or e-food
The E. Coli in tomatoes is melamine.
Melamine was found in dog food in the United States, but was found in infant formula milk powder in China.
Many babies died as a result.
More and more ingredients are purchased abroad-many foods are actually assembled abroad-and companies are not willing to spend resources on testing products for this, nor are they willing to deal with the cultural issues involved.
Cultural risk-three CEOs of Chinese companies are considered \"responsible\" for the issue of infant formula \".
Why do we have electronics? Are there E. Coli in vegetables?
Why do fish appear in e-coli?
Most of our agricultural products from abroad come from SA, where the night soil is a common fertilizer.
Now, agricultural products are imported from Asia, where health practices are far from the western side of SA.
Fish are raised in pools fed with night soil, used to grow rice, and rice fields provide beds for vegetables feeding fish and rice from the water.
Therefore, mammals can appear in fish, rice and vegetables.
The fish were then transported in the bottom of the cabin.
As tomatoes change, there are more reasons for tomato problems.
In order to make tomatoes more suitable for a wider range of consumers, the acidity of tomatoes is significantly reduced and the water content is much higher.
Together, the two make tomatoes a raw material suitable for bacterial growth.
Organic Spinach has caused panic in spinach.
The problem is that it is \"downstream\" on the reservoir of a pig farm \".
The soil was contaminated from top to bottom.
The availability of pre-prepared food has driven a huge shift in our culture.
Parents arrange their children for one minute because they can get food during the trip.
The mother works inside and outside the home, and the prepared food provides an opportunity to \"eat well\" between school and football, work, mentors, churches, committees and Scouts . . . . . . . .
Can we go back to a single parent family where the kids only play local sports or learn from the neighbors while the parents don\'t work at home, will they look after the pots, baby cots and laundry? I doubt it.
If the company wants to sell it, they should be responsible for its health and hygiene.
If they do not do so, this should not be allowed on the shelves.
Ann Cooper is right about the \"panic\" that multinational companies can create in dealing with any produce in the kitchen.
But it\'s not just processors that cause this panic.
Any outbreak related to agricultural products, raw meat, etc. is often exaggerated by the media, which will allow a person to think twice before bringing this \"potentially contaminated\" food into the kitchen.
We often encounter situations where reports are inaccurate or abandoned halfway.
A real official statement that may cause public fear and suspicion.
A few days ago, we saw a WHO official shocked by the survival of the H1N1 virus in raw pork.
Can\'t this mean that processed food is safer to buy?
What if there is a technology available that can greatly reduce pathogens in food and reduce corruption?
Will we use it? Will we pay?
\"This is a food safety discussion that does not mention food radiation, how about it?
John Stossel is right.
We can\'t even talk about this.