Category Archives: Health care

Food-safety issues abound near U.S. Capitol
News21 reporters find salmonella-contaminated chicken, among other violations, at the Agriculture Department’s own farmer’s market in Washington
Maggie Clark, Esther French and Mattea Kramer

Outside the Department of Agriculture headquarters on Independence Avenue, government workers and tourists shop for fresh produce, poultry, popcorn, baked goods and hot lunches.

Like farmers’ markets across America, this one sponsored by the USDA is thriving, propelled by a national craving for fresh food and the perception that locally grown food is healthier than food mass-produced by big agriculture and sold in grocery stores.

But commercial tests found pathogens on raw chickens sold by a Virginia farmer at the USDA market that could be harmful if the poultry were not properly cooked, according to an investigation by News21, a national university reporting project at the University of Maryland. The same was true of poultry sold by a Pennsylvania farmer at a Vermont Avenue market nearby. (iwatch news)

Farmers Markets Thrive While Concerns Grow
Small farms and local markets bear the ultimate responsibility for the safety of food they sell and buy.
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Laws Haven’t Kept Deadly Pathogens Out of Meat, Poultry
A complex system of self-regulation leaves the safety of meat and poultry largely in the hands of private companies.
Teresa Lostroh and Rachel Albin

Almost 9 million pounds of meat and poultry was recalled in 2010 because of the potential for foodborne illness after it had already been approved under America’s strictest food regulations.

While most of what Americans eat is the responsibility of the U.S. Food and Drug Administration, the Food Safety and Inspection Service within the U.S. Department of Agriculture oversees meat and poultry.

Every USDA-inspected food on the market – including steaks, chicken potpies and frozen pepperoni pizzas – carries a government seal indicating the food is “safe, wholesome and correctly labeled.”

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Organic food no guarantee against foodborne illness

Eating organic may limit your exposure to pesticides. It may make you feel environmentally conscious. It can help support local farmers.

But scientists warn it won’t necessarily protect you against foodborne illnesses. Organics, like conventionally farmed foods, can harbor dangerous pathogens including E. coli and salmonella, News21 reports.

A 2006 study in the Journal of Food Science did not find a significant difference in the prevalence of E. coli between organic and conventional produce. And a 2009 Kansas State University study did not find a difference in the prevalence of E. coli between organically and conventionally raised cattle. (iwatch news)