Thursday, March 23, 2006

Firm sees ozone as food disinfectant

By CNN's Diana Muriel

LONDON, England (CNN) -- For most of the past century, weapons of war have been used to clean our food.
After World War I, scientists found a new use for stockpiled chemicals like chlorine -- both as a water purifier and as a powerful agent to kill bacteria on food. Before then, ozone -- a naturally occurring chemical compound -- had been used to clean water.
Now a small biotech company in the south of England is pitching the idea of once again using ozone in the food industry.
Nick Adams, CEO of Bioquell, says it's what the public wants.
"People don't actually want to eat food that has been decontaminated using chlorine," he says.
"Ozone, which breaks down to oxygen once it's actually done its job, is environmentally friendly, doesn't taint the food, and you can't smell ozone once its done its job."
Ozone can be used in gas form to kill bugs in a room, but it's more commonly applied as a liquid.
Washing lettuce in ozone can kill bugs in a matter of minutes. They are dissolved into the ozone, which can then be recycled.
But ozone cannot be stored -- it must be generated on site -- and that's expensive: An ozone generator can cost between $30,000 and $140,000.
In the long run, though, it could work out cheaper, says Adams.
"The up-front cost of installing ozone equipment will, after three years, give you an economic payback as compared with chlorine," he says.
"With chlorine you have ongoing costs, and there are some quite significant environmental and safety costs which don't exist with ozone."
In Europe and the UK, chlorine has been banned as a disinfectant for organic food -- a rapidly growing sector of the food industry.
And last July the U.S. Food and Drug Administration approved ozone to disinfect food.
So will ozone disinfection be the next big thing in the food industry?
Bioquell seems to think all the right ingredients are there to make this technology a success story in 2002.
Chlorine is banned as a disinfectant for organic food in Europe and the UK

CNN.com - Food poisoning kills 29 children - Mar 9, 2005

CNN.com - Food poisoning kills 29 children - Mar 9, 2005: "(CNN) -- Nearly 30 elementary school children in the Philippines have died after eating fried cassava balls obtained from a vendor, a local official told CNN.
Fourteen children died Wednesday before reaching hospitals and 13 died upon arrival, a spokesman for Ubay Mayor Eutiquio Bernales said.
Two more children also have died, but it was not clear when. Thirty-five more are in critical condition.
The victims suffered severe stomach pain, then vomiting and diarrhea after eating the snack during morning recess, The Associated Press reported.
They were taken to at least four hospitals near the school in Mabini, a town on Bohol Island, about 610 kilometers (380 miles) southeast of Manila, AP said.

'Some said they took only two bites because it tasted bitter and the effects were felt 5-10 minutes later,' Dr. Harold Gallego of Garcia Memorial Provincial Hospital in the nearby town of Talibon told AP.
The vendor who sold the cassava balls insisted nothing was wrong with them and ate a few to prove the point. Now she, too, is in critical condition.
All of the children were in the first and second grades of San Jose Elementary School in Mabini. Francisca Doliente AP that her 9-year-old niece Arve Tamor was given some of the deep-fried caramelized cassava by a classmate who bought it from a regular vendor outside the San Jose school.
'Her friend is gone. She died,' Doliente said, adding that her niece was undergoing treatment.
Grace Vallente, 26, said her 7-year-old nephew Noel died en route to the hospital and that her 9-year-old niece Roselle was undergoing treatment.
'There are many parents here,' AP quoted her as saying from L.G. Cotamura Community Hospital in Ubay.

"The kids who died are lined up on beds. Everybody's grief-stricken."
Cassava is a starchy, tuberous root that is a low-cost source of carbohydrates in humid, tropical areas; it is also the source of tapioca.
Cassava contains amino acid-derived cyanogenic glucosides -- some more than others -- and must be thoroughly cooked to remove toxic levels.
Eaten raw, the human digestive system will convert part of it into cyanide. Two cassava roots contain enough to be fatal.

Types of Pesticides on Foods

Pesticides are used to protect food from pests, such as insects, rodents, weeds, mold, and bacteria. Pesticides used on food include:
  • insecticides to control insects
  • rodenticides to control rodents
  • herbicides to control weeds
  • fungicides to control mold and fungus
  • antimicrobials to control bacteria

What is a pesticide?

A pesticide is any substance or mixture of substances intended for:
preventing,
destroying,
repelling, or
mitigating any pest.


Though often misunderstood to refer only to insecticides, the term pesticide also applies to herbicides, fungicides, and various other substances used to control pests.


Under United States law, a pesticide is also any substance or mixture of substances intended for use as a plant regulator, defoliant, or desiccant.

What is a pest?

Pests are living organisms that occur where they are not wanted or that cause damage to crops or humans or other animals. Examples include:
insects,
mice and other animals,
unwanted plants (weeds),
fungi,
microorganisms such as bacteria and viruses

Do household products contain pesticides?

Many household products are pesticides. All of these common products are considered pesticides:


Cockroach sprays and baits
Insect repellents for personal use.
Rat and other rodent poisons.
Flea and tick sprays, powders, and pet collars.
Kitchen, laundry, and bath disinfectants and sanitizers.
Products that kill mold and mildew.
Some lawn and garden products, such as weed killers.
Some swimming pool chemicals.


What is the balance between the risks and benefits of pesticides?

By their very nature, most pesticides create some risk of harm - Pesticides can cause harm to humans, animals, or the environment because they are designed to kill or otherwise adversely affect living organisms.

At the same time, pesticides are useful to society - Pesticides can kill potential disease-causing organisms and control insects, weeds, and other pests.


Are some pesticides safer than others?

Biologically-based pesticides, such as pheromones and microbial pesticides, are becoming increasingly popular and often are safer than traditional chemical pesticides. In addition, EPA is registering reduced-risk conventional pesticides in increasing numbers.


What about pest control devices?

A pest control "device" is any instrument or contrivance (other than a firearm) intended for trapping, destroying, repelling, or mitigating any pest. A black light trap is an example of a device.
Unlike pesticides, EPA does not require devices to be registered with the Agency. Devices are subject to certain labeling, packaging, record keeping, and import/export requirements, however.

What substances are not regulated as pesticides?

The U.S. definition of pesticides is quite broad, but it does have some exclusions:
Drugs used to control diseases of humans or animals (such as livestock and pets) are not considered pesticides; such drugs are regulated by the Food and Drug Administration.


Fertilizers, nutrients, and other substances used to promote plant survival and health are not considered plant growth regulators and thus are not pesticides.
Biological control agents, except for certain microorganisms, are exempted from regulation by EPA. (Biological control agents include beneficial predators such as birds or ladybugs that eat insect pests.)

Remove pesticides and chemical from Food we eat everyday >> Click Here

Sunday, March 19, 2006

THE TEN MAIN REASONS FOR FOOD POISONING

Inadequate cooling/refrigeration, food left at room temperature.
Too long between preparation and consumption.
Inadequate reheating.
Inadequate cooking.
Cross-contamination from raw to high risk/ready to eat foods.
Infected food handlers.
Inadequate hot holding temperatures.
Inadequate hand washing.
Contaminated raw foods and ingredients.
Improper cleaning of equipment and utensils.

To eliminate food poisoning use Ozone Food Sterilizer to treat food

FOOD POISONING

Bacterial Food Poisoning

Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products. It is estimated that between 24 and 81 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity.

Chemicals, heavy metals, parasites, fungi, viruses and bacteria can cause food borne illness. Bacteria related food poisoning is the most common, but fewer than 20 of the many thousands of different bacteria actually are the culprits. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli. These bacteria are commonly found on many raw foods. Normally a large number of food-poisoning bacteria must be present to cause illness. Therefore, illness can be prevented by (1) controlling the initial number of bacteria present, (2) preventing the small number from growing, (3) destroying the bacteria by proper cooking and (4) avoiding re-contamination.

Poor personal hygiene, improper cleaning of storage and preparation areas and unclean utensils cause contamination of raw and cooked foods. Mishandling of raw and cooked foods allows bacteria to grow. The temperature range in which most bacteria grow is between 40 degrees F (5 degrees C) and 140 degrees F (60 degrees C). Raw and cooked foods should not be kept in this danger zone any longer than absolutely necessary. Undercooking or improper processing of home-canned foods can cause very serious food poisoning.

Since food-poisoning bacteria are often present on many foods, knowing the characteristics of such bacteria is essential to an effective control program.

Sunday, March 12, 2006

The Danger of Food with High Doses Of Pesticides


EPA Study: Week of Organics Cleans Pesticides from Kids' Blood

A new EPA study fed 23 Seattle children an all-organic diet for a week and saw the pesticide levels in their blood drop to virtually zero. As soon as the kids started back on their conventional diets, their pesticide levels rocketed back up. The study, published in
Environmental Health Perspectives, focused on agricultural rather than household and lawn pesticides, but does show conclusively that, as Grist puts it, "pesticide-free food leads to pesticide-free kids." And since exposure to pesticides can cause birth defects and other developmental problems in children, this one definitely puts another feather in organics' cap.

Pesticides in Produce

Adjusting your eating habits can lower your intake of pesticides -- sometimes dramatically so. Substitute organic for conventional produce that is consistently contaminated with pesticides. When organic is not available, eat fruits and vegetables with consistently low pesticide loads.

An EWG simulation of thousands of consumers eating high and low pesticide diets shows that people can lower their pesticide exposure by 90 percent by avoiding the top twelve most contaminated fruits and vegetables and eating the least contaminated instead.
Eating the 12 most contaminated fruits and vegetables will expose a person to nearly 20 pesticides per day, on average. Eating the 12 least contaminated will expose a person to a fraction over 2 pesticides per day. Less dramatic comparisons will produce less dramatic reductions, but without doubt using the Guide provides people with a way to make choices that lower pesticide exposure in the diet.
Most Contaminated: The Dirty Dozen

Consistent with two previous EWG investigations, fruits topped the list of the consistently most contaminated fruits and vegetables, with eight of the 12 most contaminated foods. Among the top six were four fruits, with peaches leading the list, then strawberries, apples and nectarines. Pears, cherries, red raspberries, and imported grapes were the other four fruits in the top 12.
Among these eight fruits: Nectarines had the highest percentage of samples test positive for pesticides (97.3 percent), followed by pears (94.4 percent) and peaches (93.7 percent).

Nectarines also had the highest likelihood of multiple pesticides on a single sample — 85.3 percent had two or more pesticide residues — followed by peaches (79.9 percent) and cherries (75.8 percent).

Peaches and raspberries had the most pesticides detected on a single sample with nine pesticides on a single sample, followed by strawberries and apples, where eight pesticides were found on a single sample.

Peaches had the most pesticides overall with some combination of up to 45 pesticides found on the samples tested, followed by raspberries with 39 pesticides and apples and strawberries, both with 36.

Spinach, celery, potatoes, and sweet bell peppers are the vegetables most likely to expose consumers to pesticides.
Among these four vegetables: Celery had the highest of percentage of samples test positive for pesticides (94.5 percent), followed by spinach (83.4 percent) and potatoes (79.3 percent). Celery also had the highest likelihood of multiple pesticides on a single vegetable (78 percent of samples), followed by spinach (51.8 percent) and sweet bell peppers (48.5 percent).

Spinach was the vegetable with the most pesticides detected on a single sample (10 found on one sample), followed by celery and sweet bell peppers (both with nine).
Sweet bell peppers were the vegetable with the most pesticides overall with 39, followed by spinach at 36 and celery and potatoes, both with 29.

Least Contaminated: Consistently Clean

The vegetables least likely to have pesticides on them are sweet corn, avocado, cauliflower, asparagus, onions, peas and broccoli.

Nearly three-quarters (73 percent) of the pea and broccoli samples had no detectable pesticides. Among the other vegetables on the least-contaminated list, there were no detectable residues on 90 percent or more of the samples.

Multiple pesticide residues are extremely rare on any of these least contaminated vegetables. Broccoli had the highest likelihood, with a 2.6 percent chance of more than one pesticide when ready to eat. Avocado and corn both had the lowest chance with zero samples containing more than one pesticide when eaten.

The greatest number of pesticides detected on a single sample of any of these low-pesticide vegetables was three as compared to 10 found on spinach, the most contaminated crop with the most residues. Broccoli and onions both had the most pesticides found on a single vegetable crop at up to 17 pesticides but far fewer than the most contaminated vegetable, sweet bell peppers, on which 39 were found.

The five fruits least likely to have pesticide residues on them are pineapples, mangoes, bananas, kiwi and papaya.

Fewer than 10 percent of pineapple and mango samples had detectable pesticides on them and fewer than one percent of samples had more than one pesticide residue. Though 53 percent of bananas had detectable pesticides, multiple residues are rare with only 4.7 percent of samples containing more than one residue. Kiwi and papaya had residues on 23.6 percent and 21.7 percent of samples, respectively, and just 10.4 percent and 5.6 percent of samples, respectively, had multiple pesticide residues.

Highest in Pesticides

These 12 popular fresh fruits and vegetables are consistently the most contaminated with pesticides.
• Apples• Bell Peppers• Celery• Cherries• Grapes (imported)• Nectarines• Peaches• Pears• Potatoes• Red Raspberries• Spinach• Strawberries

Lowest in Pesticides

These 12 popular fresh fruits and vegetables consistently have the lowest levels of pesticides.
• Asparagus• Avocados• Bananas• Broccoli• Cauliflower• Corn (sweet)• Kiwi• Mangos• Onions• Papaya• Pineapples• Peas (sweet)

Pollution In People

Scientists have been studying pollutants in air, water and on land for decades. Now they're studying pollution in people, and the findings are troubling. In 2003, we tested the blood and urine of nine volunteers for 211 possible contaminants — and discovered 167 pollutants, including an average of 56 carcinogens in each person.
With this study we set a benchmark for the exploding science on the human "bodyburden" — the pollution in people — that raises deep concerns about a system of public health protections that doesn't ask chemical companies to safety test their products before they are sold.

EWG's bodyburden programs join a growing body of science documenting human exposures to industrial chemicals beginning in the womb and continuing to the end of life. The fact is, more than 80,000 industrial chemicals are registered for use in this country. The government approves seven new chemicals every day. It is little wonder that even newborn babies are filled with the products of the chemical industry.

Scientists see troubling signs that we face growing risks for some health problems, and that these may be related to the human body burden of industrial chemicals. Read from our work below to learn more about what's in your body, and what it might mean for your health.

EWG Investigations & Reports

July 2005 - A benchmark investigation of industrial chemicals, pollutants and pesticides in umbilical cord blood -- Though scientists once thought that the womb largely protected developing babies, a new study of umbilical cord blood from newborns found an extensive array of industrial chemicals, pesticides and other pollutants. Ten newborns averaged 200 contaminants, and 209 pollutants had never before been detected in cord blood.

September 2003 - Record levels of toxic fire retardants found in American mothers' breast milk -- In the first nationwide tests for chemical fire retardants in the breast milk of American mothers, EWG found unexpectedly high levels of these little-known thyroid toxins in every woman tested. Milk from several of the mothers in EWG's study had among the highest levels of these chemicals yet detected worldwide.

January 2003 - This is the most comprehensive study ever conducted of multiple chemical contaminants in humans. -- Blood and urine from nine people were tested for 210 chemicals that occur in consumer products and industrial pollution. We found an average of 91 industrial compounds, pollutants, and other chemicals in the nine volunteers.

EWG News Releases

July 2005 - "Kids-Safe Chemical Act" Would Overhaul Weak Safety Standards -- The Environmental Working Group (EWG) strongly supports legislation introduced today by U.S. Senators Frank Lautenberg (D-NJ), Jim Jeffords (I-VT), Barbara Boxer (D-CA), Jon Corzine (D-NJ), Hillary Clinton (D-NY) and John Kerry (D-MA) that would overhaul the Toxic Substances Control Act (TSCA). The legislation, entitled the "Kids-Safe Chemicals Act of 2005," contains much-needed fundamental reforms of TSCA, the nation's notoriously weak chemical safety law. TSCA has not been reformed in nearly 30 years.