Blog Entry: 11 Research

Sinora Singh

English 101.42434

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.

“Media service.” World Health Organization, Health topics, www.who.int/foodsafety. 22 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.