Blog Entry: 11 Research
Sinora Singh
English 101.
Professor C. Jason Smith
June 9, 2014
Consequences of Food Hazards and
Preventions
One of the significant developments
in human invention has been farming. Since the creation of farming and
domestication of animal techniques, Homo sapiens gave up a nomadic hunter and
gatherer system to live in close proximity to farm animals. Over time,
modernization, capitalism and consumerism have totally changed the ways of
farming and raising livestock. Everything we eat today comes from factories where
food is made using harmful chemicals; unlike past generations who ate foods
considered organic. Nothing is
naturally grown; even the fruits are ripened using chemicals and animals are
fed fattening foods and antibiotics. Food safety has become an
increasing public concern. WHO defines food hazard as “biological,
chemical or physical agent in, or condition of, food with the potential to
cause an adverse health effect” (WHO). Organic farming is an agricultural method
of naturally growing food without the use of factories where foods are
processed using chemicals and biotechnology. In this way, we can avoid harming
our bodies and consume safe and healthy organically farmed products to prevent
incurable food borne diseases caused by viruses like E. Coli and Salmonellosis
found in factory made products.
“Factory farming is a
modern type of agriculture and raising livestock’s which requires huge amounts
of capitals, large farm lands and minimum labor. Animals are crowded into
confined facilities and raised on limited lands, with no excess to fresh air,
grasses and sunlight. Using pesticides, chemicals and machinery to grow crops
and eliminate intense labor” (The matrix issue). Over consumption of factory farm products has caused a
rising health scare and increasing concern about food safety. The
use of chemicals as additives and fertilizers are also reasons for thousands of
death each year in America. “Food borne diseases remain responsible for high
levels of morbidity and mortality in the general population” (WHO).
Every day we hear about recalls of food like spinach,
ground beef, poultry and many other products. The outbreak of life threatening
diseases caused by E.Coli and Salmonellosis kills millions of people worldwide.
In 2006, there was an E. coli O157:H7 outbreak that was linked to Dole bagged
spinach which led to 205 illnesses, 103 hospitalizations, and 5 deaths. The
outbreak spanned 49 states and Canada and took a huge economic toll on the
spinach and leafy greens industry due to consumer uncertainty inside and
outside U.S. borders” (Bill Marler, Food
and the Global supply chain). The diseases are spread from factory farms
and slaughterhouses. In a factory farm hundreds of animals are crowded together
in small concrete facilities and tons of waste is generated. But the waste is
not treated as they are expensive to treat and instead lagoons are created to
store the waste. The floors of the factories are flooded with waste, urine and
blood and animals are reared under such conditions thus making it a breeding
ground for viruses. In the article On Eating Animals, Namit
Arora mentions that “animals are forced to stand in cramped feedlots in ankle
deep excrement” (4).
In addition, animals are only fed fattening foods
like corns and soybeans instead of green grass. Animals are not allowed to move
freely and lack exercise. In the book Fast
Food Nation by Eric
Schlosser, Schlosser mentions that not only are the animals injected with
hormones and antibiotics but forced to eat all sorts of things from other
animal’s products like blood and flesh of dead cats and dogs, newspapers and
waste. Such a diet causes liver and organ damage in animals (Schlosser 202).
The animals living in unnatural conditions are more prone to diseases. Deadly
diseases like “mad cow disease “or bovine spongiform encephalopathy affect
animals due to lack of proper nutrition and is transmitted easily among
cattles. “The article Food Safety and the
Global Supply Chain reports that since 2003, the U.S.
has confirmed a total of four cases of bovine spongiform encephalopathy (mad
cow disease) in cows, including an April 23, 2012, case linked to a California
dairy cow” (Bill Marler, Food and the
Global supply chain). Furthermore, the sick animals are then transported to
slaughter houses and processed into meats.
Another place from where the diseases spread is the slaughterhouses.
Slaughterhouses are facilities where animals are slaughtered for meat and
packed for consumptions. Hundreds of animals are slaughtered every hour and
these meats are cut and cleaned using the same machine. The knives and
tools used, need to be disinfected after each cut but workers tend to forget
and contaminate all the other meat. Blood is spilled everywhere and floors are
flooded (Schlosser 203). Every minute an accident takes place increasing the
risk of contamination. For example, the carcasses in the slaughterhouse move
quickly on the conveyer belt and if someone chops off their finger, it is mixed
along with the meat and packed for our consumption. People who work there are
often illiterate and have no knowledge of food safety, hygiene and deadly
diseases caused by food contamination.
Deadly viruses like Salmonella and Escherichia Coli are
found in factory farms meat, vegetables and fruits. In the Infectious
Diseases Sourcebook by Karen Bellenir “Escherichia Coli O157:H7 is
described as one of the hundreds of strains of bacterium Escherichia coli.
Although most strains are harmless and live in the intestines of healthy humans
and animals, this strain produces a powerful toxin called ‘Shiga Toxin’ and can
cause severe illness” (Bellenir 75). The illness was first detected in 1982
during an outbreak of severe bloody diarrhea traced from contaminated
hamburgers. The illness is often due to consumption of uncooked ground beef,
also sprouts, lettuce, salami, unpasteurized milk and juice (Bellenir
76). This organism is found in the intestine of humans and healthy
cattle. This bacterium helps us to digest food, synthesize vitamins and guard
against dangerous organisms. On other hand, it can release lethal toxins. In
children under the age of five and the elderly, the infection can also cause
serious illness called “hemolytic uremic syndrome “this syndrome is when the
red blood cell are destroyed and the kidney’s fail” (Bellenir 76) This causes
lifelong complications and can even lead to death. The meat is contaminated
during slaughter and the bacterium has a lifelong span.
The virus known as E.Coli is a hearty microbe that is
easily transmitted and “it is resistant to acid, salt and chlorine. It can live
in fresh water or seawater. It can live on kitchen countertops for days and in
moist environment for weeks” (Schlosser 200). The contaminated meat looks and
smells normal. Schlosser in his book Fast Food Nation mentions
that this disease causes severe bloody diarrhea, abdominal cramps, kidney
failure, anemia, internal bleeding and destruction of vital organs (Schlosser
199). Schlosser also talks about a boy named Alex who became terribly ill after
consuming a “tainted hamburger”. It began with abdominal cramps and progressed
to bloody diarrhea. Though doctors tried to save his life by drilling holes in
his brains and inserting tubes in his chest but the “Shiga toxin” destroyed his
internal organs and he died after suffering for five days. Not only does the
person die but it takes a huge toll on families mentally, physically and
financially (Schlosser 200).
Another deadly virus is Salmonellosis, it is an
infection with bacteria called Salmonella; it also causes diarrhea, fever and
abdominal cramps. This virus causes a life threatening and sometimes incurable
illness. In severely infected patients these diseases might spread from
intestines to blood streams and damage other vital organs causing death. It is
also found in the intestine of animal and birds. Anything contaminated with
animal feces causes this disease and is usually found in beef, poultry, milk,
eggs, vegetables and anything raw can be contaminated ( Bellenir 117). More than a dozen new
viruses like “Campylobacter jejuni, Cryptosporidium parvum, Cyclospora
cayetanensis, Listeria monocytogenes” and “Norwalk-like virus” have been
discovered. “Children and elderly are most vulnerable to these
diseases, every day in the United States, roughly 200,000 people are sickened
by a food borne disease, 900 are hospitalized, and fourteen die” (Schlosser
195). In 2007, ConAgra peanut butter was recalled and the “Centers
for Disease Control and Prevention and Food and Drug Administration announced
that there had been 628 confirmed cases of Salmonella infection in 41 states
from August 2006 through May 2007” (Bill Marler, Food and the Global supply chain).
Taking preventive measures can help each individual and
community to lower the risk of such deadly diseases. Since there is no proper
cure for such deadly diseases, each individual must be aware and take
precautions. Following simple everyday steps such as: washing hands with soap
and warm water before eating and preparing food; cooking meat, poultry and
eggs thoroughly and avoiding cross contamination by using different utensils
and cutting board for meat and other products, avoid spreading of harmful
bacteria in your kitchen. Use hot water and soap for things that comes in
contact with raw meat. Drink only pasteurized milk, juice or cider and wash
fruits and vegetables thoroughly, especially those that will not be
cooked. Also communities and government agencies can work together.
It is important for the public health departments to know about cases of these
diseases. Communities can spread awareness and report cases to health
departments. Another way of preventing is by improving farm animal
hygiene, in slaughter plant practices, and in vegetable and fruit harvesting
and packing operations. Better education of food industry workers and clean
working conditions can also prevent outbreak of diseases (Bellenir 78,118).
Chemicals used in food flavoring and growing are also a
leading cause of food borne illness. Additives are chemical substances used to
enhance taste or preserve food and is used widely by all food manufacturing
companies. The food is prepared in factories instead of kitchens. The food is
not prepared, designed and tested by chefs but scientists, engineers and
bio-technicians in labs. Schlosser presents the example of factories in New
Jersey, where new flavor additives are made using all sorts of chemicals and
dyes in factories (Schlosser 120). Manufacturing companies only look for profit
and they do not care about consumer health. Additives are also found in baby
food. Research and experiments are carried out to understand human taste and
use harmful chemicals. For example, “one of the mostly used color
additives comes from an unusual source; cochineal extract is made from
desiccated bodies of female Dactylyopius Coccus Costa. It is bug harvested
mainly in Peru and Canary Islands. This bug feeds on red cactus berries and
color from berries accumulate in the female and unhatched larve. The insect is
dried and used as a pigment” (Schlosser 128). Many of the leading manufacturing
companies like “Dannon strawberry yogurt and Ocean spary pink-grapefruit juice
drink” use this insect as food pigments (Schlosser 129). Many cancer causing
carcinogenic chemicals insect and animal products are used to give flavor and
color in food without consumer’s knowledge. “British chef and food activist
Jamie Oliver ignited a firestorm in January 2011 when he mentioned on the Late
Show with David Letterman that castoreum, a substance used to augment some
strawberry and vanilla flavorings, comes from what he described as “rendered
beaver anal gland”(Nicole Wendee Secret ingredient). Food additives are another
reason for food borne illness in America. Most of the chemicals cause allergic
reaction, asthma problems, and cancer which lead to death.
Chemical fertilizers, herbicide, fungicide and insecticides
used in growing crops also contribute to severe illness. For example DDT, a
chemical fertilizer once used throughout America caused cancers and other
deadly illnesses. The use of insecticides, fungicides and herbicides makes
insects more resistant to such chemicals making them even stronger instead of
killing them. These chemicals not only kill harmful pest and insects but also
kill plants and animals that benefit crops. These chemicals are dangerous for
the human body. In the article, When it Pays to buy Organic reports
that new evidence shows that contrary to previous scientific belief,
pesticides in a woman’s bloodstream can be passed to a fetus in the womb (When
it Pays to buy Organic). Modern technology used in farming also effects
food safety like genetically modified foods and hybrid foods lack nutrition and
cause illness. And these foods are grown in large farms and owned by big
corporations. Often one type of crops is grown, for example only one type of
potatoes is grown to make French fries by McDonalds. Growing only one type of
crops can increase the risk of spreading crop diseases. Also modern technique
is used to grow unseasonal food using chemicals which lack all nutritional
values.
Everything we consume is either made in factories or made
using chemicals, consuming organic, naturally grown food without the use of
chemicals is the best alternative to factory farm products. In the
article Going Organic, Steve Davidson defines organic farming as
“agricultural production without the use of synthetic chemicals, such as
artificial fertilizers and pesticides or genetically modified organisms. Soil
health and the encouragement of natural processes are central aims organic
farming” (Davidson 3). It involves use of animal waste and dead plants as
compost and manure as natural fertilizers. Organic farming involves
use of natural pesticides such as ladybugs, and lacewings to feed on garden
pests and natural plants that repel insect. Usually to restore the farm land, it
is divided to grow different kinds of crops are grown in each land and rotated
each year to restore soil fertility. Organic farming emphasizes a holistic farm
management approach in which crop rotations and animals play an integral role
to the system. Farmers often use mix cropping, growing different variety of
food to prevent from crop diseases. Organic meat, poultry and egg products come
from farms which uses only organic feed and does not use hormones to promote
growth or any antibiotics and they allow animals the space and freedom to
behave naturally. Animals grow naturally feeding on grass and roaming freely
unlike factory farms (Matrix Issue).
Furthermore organic
food contains more nutritional value than conventional food. Organic food is
healthier and does not harm our body as compared to artificially grown
conventional food. Natural manure like animal waste, healthy soil and water are
used to grow crops. Organic food is produced on land that has been free of
toxic waste, persistent chemical pesticides and synthetic fertilizers. Scientifically
it is proven that organic food contains more nutrition than inorganic food. “A
study published in the Journal of Applied Nutrition (1993) found that
organically grown food, on average, was 63 per cent higher in calcium, 73 per
cent higher in iron, 118 per cent higher in magnesium, and 125 per cent higher
in potassium” (Davidson 15).
Small family farms and local farmers usually grow organic
food. Local farmer’s produce is much safer and healthier than processed foods.
Also buying their products will encourage them to grow more organic food. Local
food travels less distance and closer it is to homes better the food quality.
Processed food travels a great mile before ending up in our dinner plate.
People can also visit local farms and look at the conditions in which the crops
are cultivated, harvested and packed. Even if there is an outbreak of diseases,
consuming local foods can help locate the source faster and control the spread
of diseases. Though living in city it is hard to find farm lands but there
are groceries selling organic food. For Example, the farmers market in Union
Square and Elmhurst, where fresh produce is available every day during the
summer season. Also we can buy food at local groceries where organic
produce is sold. There are many farmers market in New York City and food
comes from local areas of Long Island and upstate New York. Though
organic food is expensive but avoiding processed food and meat may help reduce
the prize if every consumer buys organic food. If the fast food and meat
industry is shut down and if many organic food industries open up than these
industries can help reduce the prize in the market.
Eating fresh local unprocessed food, avoiding fast foods,
packed and can food will help prevent food borne diseases. Cooking food at home
and consuming organic food is much healthier than consuming processed food.
Buying and consuming local meat is safer than packed meat and products. Avoid
food with artificial flavor and color. Communities can come together and form
community farm lands and grow organic food. For example, in New York many
apartments have rooftop farming systems where people grow organic foods. Meanwhile
people living in suburbs can grow green vegetables in small gardens and
backyards. People can grow organic herbs like mint, coriander, basil and thyme
in small pots inside apartments. Embracing
vegan or vegetarian lifestyle, which mean only eating vegetable and plant
products and avoiding meat, sea food and any their byproducts, can help reduce
the risk of food hazards. Eating organic food as much as possible and avoiding
all processed food is the only way of avoiding food borne illness.
Increased consumerism of unhealthy food has led to increase
in demand and compromise of quality over quantity. The food industry
cares only about the quantity and neglects quality. As mentioned
earlier these companies only care about profit but the weight of negligence is felt
by the consumers who risk their lives in consuming unhealthy foods. Every year in America there is an outbreak of E.Coli
and Salmonellosis causing food borne diseases that kill thousands of people.
Chemicals used in preparing and growing food also caused food borne diseases.
Therefore, to prevent diseases and further loss of lives, it is important to
take precautions and switch to organic food. However, food safety can be
increased by taking preventive measures.
WORKS CITED
Schlosser, Eric. Fast Food Nation. New York: Harper
Collins, 2001. Print.
Bellenir, Karen. Infectious Diseases Sourcebook. Detroit:
Peter E. Ruffner, 2004. Print.
Devries, Juliana. "Making Choices: Ethics And
Vegetarianism." Dissent (00123846) 59.2 (2012):
39-41. Academic Search Complete. Web. 22 May 2014
Nicole, Wendee. "Secret Ingredients." Environmental
Health Perspectives 121.4 (2013): A126-A133. Academic Search
Complete. Web. 22 May 2014
Marler, Bill. "Food Safety And The Global Supply
Chain." Journal Of Environmental Health 76.2 (2013):
48-49. Academic Search Complete. Web. 26 May 2014.
ARORA, NAMIT. "On Eating Animals." Humanist 73.4
(2013): 26-31. Academic Search Complete. Web. 24 May 2014.
"When It Pays To Buy Organic." Consumer
Reports 71.2 (2006): 12-17. Academic Search Complete. Web.
27 May 2014.
Davidson, Steve. "Going
Organic." Ecos 127 (2005): 8-12. Academic Search
Complete. Web. 28 May 2014.
“Media Service”. Grace Communication
Foundation, sustainable.org. The Matrix Issue. “Organic”. Web 29 May 2014.
