Virus & Bacteria Sprayed Meat - Yum Yum

Moral of this story: BUY LOCAL MEAT FROM A FARMER YOU KNOW. STOP BUYING MEAT FROM YOUR LOCAL BUTCHER OR GROCERY STORE. -Sharon

“Consumers won’t be aware that meat and poultry products have been treated with the spray, Zajac added. The Department of Agriculture will regulate the actual use of the product. The viruses are grown in a preparation of the very bacteria they kill, and then purified. The FDA had concerns that the virus preparation potentially could contain toxic residues associated with the bacteria. However, testing did not reveal the presence of such residues, which in small quantities likely wouldn’t cause health problems anyway, the FDA said.” – Associated Press, Aug. 18, 2006

Barbara Loe Fisher, National Vaccine Information Newsletter, comments:

In yet another stunning demonstration of callous disregard for the health of American citizens, a pathetically weak and useless Food and Drug Administration has given the green light to industry microbe hunters to spray cold cuts, poultry and other meats with a mix of viruses that are supposed to eat bacteria contaminating the meat without hurting anyone in the process. Right.

And the best part? Meat producers won’t have to tell consumers which meats have been bathed in the viruses so everyone gets a dose eating a hot dog at a baseball game or frying up some ham and eggs for breakfast – whether they want it or not. And when Uncle Leo in the Bronx drops dead from a mysterious infection after eating an italian sub at a neighborhood picnic, the story will be: it wasn’t the virus infected sausage that did it, it was – A COINCIDENCE. (But if enough people drop dead after eating virus infected meat, an enterprising drug company will probably develop a food vaccine and convince the CDC to mandate it).

In America, apparently the only way consumers will be able to protect themselves from FDA-sponsored contaminated meat is to become a vegan or go organic. It’s an expensive alternative but a small price to pay to keep viruses, chemicals and hormones that don’t belong in the food we eat out of our bodies.
Source: National Vaccine Information Center Newsletter 8/06

FDA Says Viruses Safe for Treating Meat
Associated Press
FORBES
August 18, 2006

By ANDREW BRIDGES
A mix of bacteria-killing viruses can be safely sprayed on cold cuts, hot dogs and sausages to combat common microbes that kill hundreds of people a year, federal health officials said Friday in granting the first-ever approval of viruses as a food additive.

The combination of six viruses is designed to be sprayed on ready-to-eat meat and poultry products, including sliced ham and turkey, said John Vazzana, president and chief executive officer of manufacturer Intralytix Inc.

The special viruses called bacteriophages are meant to kill strains of the Listeria monocytogenes bacterium, the Food and Drug Administration said in declaring it safe to use on ready-to-eat meats prior to their packaging.

The viruses are the first to win FDA approval for use as a food additive, said Andrew Zajac, of the regulatory agency’s office of food additive safety.

The bacterium the viruses target can cause a serious infection called listeriosis, primarily in pregnant women, newborns and adults with weakened immune systems. In the United States, an estimated 2,500 people become seriously ill with listeriosis each year, according to the Centers for Disease Control and Prevention. Of those, 500 die.

Luncheon meats are particularly vulnerable to Listeria since once purchased, they typically aren’t cooked or reheated, which can kill harmful bacteria like Listeria, Zajac said.

The preparation of bacteriophages – the name is Greek for “bacteria-eater” – attacks only strains of the Listeria bacterium and not human or plant cells, the FDA said.

“As long as it used in accordance with the regulations, we have concluded it’s safe,” Zajac said. People normally come into contact with phages through food, water and the environment, and they are found in our digestive tracts, the FDA said.

Consumers won’t be aware that meat and poultry products have been treated with the spray, Zajac added. The Department of Agriculture will regulate the actual use of the product.

The viruses are grown in a preparation of the very bacteria they kill, and then purified. The FDA had concerns that the virus preparation potentially could contain toxic residues associated with the bacteria. However, testing did not reveal the presence of such residues, which in small quantities likely wouldn’t cause health problems anyway, the FDA said.

“The FDA is applying one of the toughest food- safety standards which they have to find this is safe,” said Caroline Smith DeWaal, director of food safety for the Center for Science in the Public Interest, a consumer advocacy group. “They couldn’t approve this product if they had questions about its safety.”

Intralytix, based in Baltimore, first petitioned the FDA in 2002 to allow the viruses to be used as a food additive. It has since licensed the product to a multinational company, which intends to market it worldwide, said Intralytix president Vazzana. He declined to name the company but said he expected it to announce its plans within weeks or months.

Intralytix also plans to seek FDA approval for another bacteriophage product to kill E. coli bacteria on beef before it is ground, Vazzana said.

Scientists have long studied bacteriophages as a bacteria-fighting alternative to antibiotics.


  1. Buy ORGANIC meat, local or not.


    Anthony    Dec 21, 01:49 AM    #
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